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Related Experiment Videos

[Cross reactivity between fish and shellfish].

J Torres Borrego1, J F Martínez Cuevas, J Tejero García

  • 1Unidad de Alergología y Neumología Pediátrica. Departamento de Pediatría. Hospital Universitario Materno-Infantil Reina Sofía. Córdoba. Spain.

Allergologia Et Immunopathologia
|June 5, 2003
PubMed
Summary

Fish and shellfish allergies are common, with cross-reactivity due to allergens like parvalbumins and tropomyosins. Recombinant allergens offer diagnostic and therapeutic potential for food allergies.

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Area of Science:

  • Immunology
  • Allergology
  • Food Science

Background:

  • Fish allergy is prevalent in children (18%), with crustacea (3.8%) and mollusks (1.6%) also significant. Cross-reactivity occurs when IgE antibodies recognize similar antigens across species.
  • Subclinical sensitization is possible, where individuals are sensitized but asymptomatic upon consumption of certain seafood.

Purpose of the Study:

  • To investigate the major allergens responsible for cross-reactivity in fish and shellfish allergies.
  • To explore the diagnostic and therapeutic potential of recombinant allergens.

Main Methods:

  • Utilized cod and shrimp as model organisms for fish and crustacea allergy studies, respectively.
  • Analyzed parvalbumins (fish) and tropomyosins (shellfish) as key allergens.
  • Evaluated recombinant carp parvalbumin for diagnostic utility.

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Main Results:

  • Parvalbumins (approx. 12 kD) are major fish allergens, heat and enzyme resistant, with recombinant carp parvalbumin containing 70% of IgE epitopes found in cod, tuna, and salmon.
  • Tropomyosins (38-41 kD) are major shellfish allergens, responsible for cross-reactions between crustacea, insects, and mollusks.
  • Individuals allergic to one fish species have a 50% risk of reacting to another; crustacea-allergic individuals have a 75% risk due to tropomyosin homology. Up to 40% of fish-allergic patients show no symptoms with other fish species, particularly Scombroidea.

Conclusions:

  • Parvalbumins and tropomyosins are critical allergens driving cross-reactivity in fish and shellfish allergies.
  • Recombinant allergens like carp parvalbumin show promise for accurate diagnosis and potential immunotherapy development.
  • Understanding allergen cross-reactivity is crucial for managing seafood allergies and assessing risks for patients.