publication . Article . 2014

Fish Allergens at a Glance: Variable Allergenicity of Parvalbumins, the Major Fish Allergens

Annette eKuehn; Ines eSwoboda; Karthik eArumugam; Christiane eHilger; François eHentges; François eHentges;
Open Access English
  • Published: 22 Apr 2014 Journal: Frontiers in Immunology, volume 5 (eissn: 1664-3224, Copyright policy)
  • Publisher: Frontiers Media S.A.
Fish is a common trigger of severe, food-allergic reactions. Only a limited number of proteins induce specific IgE-mediated immune reactions. The major fish allergens are the parvalbumins. They are members of the calcium-binding EF-hand protein family characterized by a conserved protein structure. They represent highly cross-reactive allergens for patients with specific IgE to conserved epitopes. These patients might experience clinical reactions with various fish species. On the other hand, some individuals have IgE antibodies directed against unique, species-specific parvalbumin epitopes, and these patients show clinical symptoms only with certain fish specie...
Medical Subject Headings: nervous system
free text keywords: Immunology, Mini Review, allergenicity, fish allergy, fish gelatin, food allergy, isoallergens, isoforms, monosensitivity, parvalbumin, aldolase, enolase, Immunologic diseases. Allergy, RC581-607, medicine.disease, medicine, Biology, Allergy, Epitope, Immunoglobulin E, biology.protein, Allergen, medicine.disease_cause, Fish Proteins, Parvalbumins
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