title: New shrimp IgE-binding proteins involved in mite-seafood cross-reactivity.
abstract: METHODS
  Shrimp is a seafood consumed worldwide and the main cause of severe allergenic reactions to crustaceans. Seafood allergy has been related to mite sensitization, mainly mediated by tropomyosin, but other proteins could be involved. The aim of the study was to identify new shrimp allergens implicated in mite-seafood cross-reactivity (CR) in two different climate populations: dry and humid climates.
  
  
  RESULTS
  Shrimp and mite IgE-binding profiles of patients from continental dry and humid climates were analyzed by immunoblotting, and the most frequently recognized Solenocera melantho shrimp proteins were identified by MS as α-actinin, β-actin, fructose biphosphate aldolase, arginine kinase, sarcoplasmic calcium-binding protein, and ubiquitin. Using inhibition immunoblot assays, we demonstrate that tropomyosin and ubiquitin were responsible for mite-seafood CR from both climates; but also α-actinin and arginine kinase are implicated in dry- and humid-climate populations, respectively. Reciprocal inhibition assays demonstrated that mites are the primary sensitizer in humid-climate, as shrimp is in continental dry-climate population.
  
  
  CONCLUSIONS
  Several new shrimp allergens have been identified and should be considered in the diagnosis and treatment of shrimp allergy and mite-seafood CR. Differences in mite-seafood CR were founded to be based on the climate.
authors: Department of Immunology, IIS-Fundación Jiménez Díaz, Madrid, Spain; CIBER de Enfermedades Respiratorias (CIBERES), Madrid, Spain.
authors: Cristina
authors: C
authors: Gámez
authors: M  Paz
authors: M
authors: Zafra
authors: Manuel
authors: M
authors: Boquete
authors: Verónica
authors: V
authors: Sanz
authors: Carla
authors: C
authors: Mazzeo
authors: M Dolores
authors: MD
authors: Ibáñez
authors: Silvia
authors: S
authors: Sánchez-García
authors: Joaquín
authors: J
authors: Sastre
authors: Victoria
authors: V
authors: del Pozo
mesh_terms: D000293:Adolescent; D000328:Adult; D000485:Allergens / Q000032:analysis* / Q000276:immunology; D000595:Amino Acid Sequence; D000818:Animals; D002648:Child; D002675:Child, Preschool; D002980:Climate; D003429:Cross Reactions / Q000276:immunology*; D040002:Dermatophagoides pteronyssinus / Q000276:immunology; D005260:Female; D005512:Food Hypersensitivity / Q000276:immunology*; D037502:Galectin 3 / Q000276:immunology*; D006801:Humans; D007106:Immune Sera; D007073:Immunoglobulin E / Q000032:analysis; D008297:Male; D008875:Middle Aged; D008925:Mites / Q000276:immunology*; D008969:Molecular Sequence Data; D012758:Shellfish; D013030:Spain; D014335:Tropomyosin / Q000276:immunology
chemical_list: D000485:Allergens; D037502:Galectin 3; D007106:Immune Sera; D014335:Tropomyosin; D007073:Immunoglobulin E
keywords: Allergens; Allergy; Cross-reactivity; Mite seafood; Shrimp