title: IgE antibody to fish gelatin (type I collagen) in patients with fish allergy.
abstract: BACKGROUND
  Most children with anaphylaxis to measles, mumps, and rubella vaccines had shown sensitivity to bovine gelatin that was included in the vaccines. Recently, it was found that bovine type I collagen, which is the main content in the gelatin, is a major allergen in bovine gelatin allergy. Fish meat and skin also contain type I collagen.
  
  
  OBJECTIVE
  The present study was designed to investigate IgE antibody to fish gelatin in children with fish allergy.
  
  
  METHODS
  Serum samples were taken from patients in 3 groups: (1) 10 patients with fish allergy and specific IgE to fish meat; (2) two patients with allergies to both fish meat and bovine gelatin and specific IgE to fish meat and bovine gelatin; and (3) 15 patients with atopic dermatitis and specific IgE to fish meat. Various fish gelatins (type I collagen) were prepared from fish skin. IgE antibody to fish gelatin was analyzed by using ELISA and immunoblotting.
  
  
  RESULTS
  Of 10 patients with fish allergy, 3 had specific IgE to fish gelatin. Of two patients with fish allergy and bovine gelatin allergy, all had specific IgE to fish gelatin. Of 15 patients with atopic dermatitis and specific IgE to fish meat, 5 had specific IgE to fish gelatin. Furthermore, IgE from pooled serum of the patients reacted with both the alpha1 and alpha2 chains of fish type I collagen in immunoblots. There is cross-reactivity among gelatins from various fishes, but there is little cross-reactivity between fish and bovine gelatins.
  
  
  CONCLUSIONS
  Some fish-sensitive patients possessed IgE antibody to fish gelatin. Fish gelatin (type I collagen) might be an allergen in subjects with fish allergy.
authors.affiliation: Department of Immunology, National Institute of Infectious Diseases, Tokyo, Japan.
authors.forename: M
authors.initials: M
authors.lastname: Sakaguchi
authors.forename: M
authors.initials: M
authors.lastname: Toda
authors.forename: T
authors.initials: T
authors.lastname: Ebihara
authors.forename: S
authors.initials: S
authors.lastname: Irie
authors.forename: H
authors.initials: H
authors.lastname: Hori
authors.forename: A
authors.initials: A
authors.lastname: Imai
authors.forename: M
authors.initials: M
authors.lastname: Yanagida
authors.forename: H
authors.initials: H
authors.lastname: Miyazawa
authors.forename: H
authors.initials: H
authors.lastname: Ohsuna
authors.forename: Z
authors.initials: Z
authors.lastname: Ikezawa
authors.forename: S
authors.initials: S
authors.lastname: Inouye
mesh_terms: D000293:Adolescent; D000328:Adult; D000818:Animals; D000906:Antibodies; D000941:Antigens / Q000276:immunology; D002417:Cattle; D003094:Collagen / Q000276:immunology* / Q000302:isolation & purification; D003429:Cross Reactions / Q000276:immunology; D003876:Dermatitis, Atopic / Q000276:immunology; D004797:Enzyme-Linked Immunosorbent Assay; D005260:Female; D005399:Fishes / Q000276:immunology*; D005512:Food Hypersensitivity / Q000276:immunology*; D005780:Gelatin / Q000276:immunology; D006801:Humans; D007073:Immunoglobulin E / Q000737:chemistry / Q000276:immunology; D008297:Male; D008460:Meat; D008875:Middle Aged; D012867:Skin / Q000276:immunology
chemical_list: D000906:Antibodies; D000941:Antigens; D007073:Immunoglobulin E; D005780:Gelatin; D003094:Collagen