12/18/2023 0 Comments Auxl latile fishNew clinical and molecular insights advanced the knowledge and understanding of fish allergy in the last years. In addition to the parvalbumins, several other fish proteins, enolases, aldolases, and fish gelatin, seem to be important allergens. This was shown for salmon homologs, where only a single parvalbumin (beta-1) isoform was identified as allergen in specific patients. Furthermore, different parvalbumin isoforms and isoallergens are present in the same fish and might display variable allergenicity. 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 species. These patients might experience clinical reactions with various fish species. They represent highly cross-reactive allergens for patients with specific IgE to conserved epitopes. They are members of the calcium-binding EF-hand protein family characterized by a conserved protein structure. The major fish allergens are the parvalbumins. Only a limited number of proteins induce specific IgE-mediated immune reactions. 3Unit of Immunology and Allergology, Centre Hospitalier de Luxembourg, Luxembourg, Luxembourgįish is a common trigger of severe, food-allergic reactions.2Molecular Biotechnology Section, University of Applied Sciences, Vienna, Austria.1Laboratory of Immunogenetics and Allergology, Public Research Centre for Health (CRP-Santé), Luxembourg, Luxembourg.Annette Kuehn 1* Ines Swoboda 2 Karthik Arumugam 1 Christiane Hilger 1 François Hentges 1,3
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