title: Allergy to fish parvalbumins: studies on the cross-reactivity of allergens from 9 commonly consumed fish.
abstract: BACKGROUND
  Fish-hypersensitive patients can probably tolerate some fish species while being allergic to others.
  
  
  OBJECTIVE
  To determine the allergenic cross-reactivity between 9 commonly edible fish: cod, salmon, pollack, mackerel, tuna, herring, wolffish, halibut, and flounder.
  
  
  METHODS
  Sera from 10 patients allergic to fish and rabbit antisera against 3 parvalbumins (Gad c 1, Sal s 1, and The c 1) were used. Cross-reactivity was investigated by SDS/PAGE and IgE immunoblotting, IgG ELISA, IgE ELISA inhibition, and skin prick test (SPT).
  
  
  RESULTS
  Cod (Gad c 1), salmon (Sal s 1), pollack (The c 1), herring, and wolffish share antigenic and allergenic determinants as shown by immunoblots and IgE ELISA, whereas halibut, flounder, tuna, and mackerel displayed lowest cross-reactivities. The highest mean IgE ELISA inhibition percent of 10 sera was obtained by Gad c 1, followed by The c 1, herring, Sal s 1, wolffish, halibut, flounder, tuna, and mackerel with the least inhibition. Nine of the 10 patients showed positive SPT to cod, salmon, and pollack; 8 patients reacted to recombinant (r) Sal s 1. Positive SPTs to rGad c 1 and rThe c 1 were demonstrated in 1 patient.
  
  
  CONCLUSIONS
  Gad c 1, Sal s 1, The c 1, herring, and wolffish contained the most potent cross-reacting allergens, whereas halibut, flounder, tuna, and mackerel were the least allergenic in the current study. The latter could probably be tolerated by some of the tested patients.
authors.affiliation: Allergy Research Group, Laboratory of Clinical Biochemistry, Haukeland University Hospital, Bergen, Norway.
authors.forename: Thien
authors.initials: T
authors.lastname: Van Do
authors.forename: Said
authors.initials: S
authors.lastname: Elsayed
authors.forename: Erik
authors.initials: E
authors.lastname: Florvaag
authors.forename: Ivar
authors.initials: I
authors.lastname: Hordvik
authors.forename: Curt
authors.initials: C
authors.lastname: Endresen
mesh_terms: D000328:Adult; D000485:Allergens / Q000276:immunology*; D000818:Animals; D003429:Cross Reactions; D004797:Enzyme-Linked Immunosorbent Assay; D005260:Female; D005399:Fishes / Q000276:immunology*; D005512:Food Hypersensitivity / Q000276:immunology*; D006801:Humans; D007073:Immunoglobulin E / Q000276:immunology / Q000378:metabolism; D007074:Immunoglobulin G / Q000276:immunology / Q000378:metabolism; D008297:Male; D008875:Middle Aged; D010320:Parvalbumins / Q000276:immunology*; D012882:Skin Tests
chemical_list: D000485:Allergens; D007074:Immunoglobulin G; D010320:Parvalbumins; D007073:Immunoglobulin E