Effect of Processing on Fish Protein Antigenicity and Allergenicity

Area of Science:

• Food science
• Immunology
• Allergology

Background:

• Fish allergy is a persistent food allergy with significant demographic influences.
• Current management relies solely on strict dietary fish avoidance, as no cure exists.
• Twelve fish proteins are officially recognized as allergens by the WHO/IUIS Allergen Nomenclature Sub-Committee.

Purpose of the Study:

• To propose consistent terminology for studying food protein immunogenicity, antigenicity, and allergenicity.
• To review how food processing techniques affect fish allergenicity.
• To identify future research directions in fish allergy and processing.

Main Methods:

• Review of recent studies on fish processing and its impact on antigenicity/allergenicity.
• Focus on in vitro methods applied to common fish species and major allergens.
• Analysis of protein solubility, denaturation, and epitope modification as mechanisms.

Main Results:

• Food processing can decrease, maintain, or increase fish antigenicity and allergenicity.
• Changes are attributed to alterations in protein properties and epitope structures.
• Existing research primarily uses in vitro methods on common fish.

Conclusions:

• Consistent terminology is needed for studying food protein allergenicity.
• Food processing significantly influences fish allergenicity through protein modifications.
• Future research should explore novel fish species/allergens and advanced evaluation methods (ex vivo/in vivo).