title: Quantification of major allergen parvalbumin in 22 species of fish by SDS-PAGE.
abstract: Fish is an important causative material of food allergy. Although the allergenicity of fish is considered to correlate with the content of parvalbumin, the major fish allergen, available information about the parvalbumin content in fish is limited. In this study, a simple and reliable quantification method for fish parvalbumin by SDS-PAGE was first established. Application of the SDS-PAGE method to 22 species of fish revealed a marked variation in parvalbumin content among fish. Furthermore, the parvalbumin content was found to be higher in dorsal white muscle than in ventral white muscle, in rostral part of white muscle than in caudal part of white muscle and in white muscle than in dark muscle. IgE reactivity of fish was roughly proportional to parvalbumin content. Interestingly, large-sized migratory fish, such as salmon, swordfish and tuna, were commonly very low in both parvalbumin content and IgE reactivity.
authors.affiliation: Department of Marine Biosciences, Tokyo University of Marine Science and Technology, Konan-4, Minato-ku, Tokyo 108-8477, Japan; Course of Safety Management in Food Supply Chain, Tokyo University of Marine Science and Technology, Konan-4, Minato-ku, Tokyo 108-8477, Japan. Electronic address: yukihiro@kaiyodai.ac.jp.
authors.forename: Yukihiro
authors.initials: Y
authors.lastname: Kobayashi
authors.affiliation: Course of Safety Management in Food Supply Chain, Tokyo University of Marine Science and Technology, Konan-4, Minato-ku, Tokyo 108-8477, Japan.
authors.forename: Tao
authors.initials: T
authors.lastname: Yang
authors.affiliation: Course of Safety Management in Food Supply Chain, Tokyo University of Marine Science and Technology, Konan-4, Minato-ku, Tokyo 108-8477, Japan.
authors.forename: Cheng-Tao
authors.initials: CT
authors.lastname: Yu
authors.affiliation: Course of Safety Management in Food Supply Chain, Tokyo University of Marine Science and Technology, Konan-4, Minato-ku, Tokyo 108-8477, Japan.
authors.forename: Chiaki
authors.initials: C
authors.lastname: Ume
authors.affiliation: Course of Safety Management in Food Supply Chain, Tokyo University of Marine Science and Technology, Konan-4, Minato-ku, Tokyo 108-8477, Japan.
authors.forename: Hiroyuki
authors.initials: H
authors.lastname: Kubota
authors.affiliation: Department of Food Science and Technology, Tokyo University of Marine Science and Technology, Konan-4, Minato-ku, Tokyo 108-8477, Japan.
authors.forename: Kuniyoshi
authors.initials: K
authors.lastname: Shimakura
authors.affiliation: Department of Food Science and Technology, Tokyo University of Marine Science and Technology, Konan-4, Minato-ku, Tokyo 108-8477, Japan.
authors.forename: Kazuo
authors.initials: K
authors.lastname: Shiomi
authors.affiliation: Department of Marine Biosciences, Tokyo University of Marine Science and Technology, Konan-4, Minato-ku, Tokyo 108-8477, Japan; Course of Safety Management in Food Supply Chain, Tokyo University of Marine Science and Technology, Konan-4, Minato-ku, Tokyo 108-8477, Japan.
authors.forename: Naoko
authors.initials: N
authors.lastname: Hamada-Sato
mesh_terms: D000485:Allergens / Q000276:immunology; D000818:Animals; D004591:Electrophoresis, Polyacrylamide Gel / Q000379:methods*; D005399:Fishes; D005512:Food Hypersensitivity / Q000276:immunology*; D010320:Parvalbumins / Q000276:immunology*
chemical_list: D000485:Allergens; D010320:Parvalbumins
keywords: Allergen; Fish allergy; Parvalbumin; Quantification; SDS–PAGE