title: Fish allergy in patients with parvalbumin-specific immunoglobulin E depends on parvalbumin content rather than molecular differences in the protein among fish species.
abstract: Allergenic characteristics of purified parvalbumins from different fish species have not been thoroughly investigated. We revealed that purified parvalbumins from nine different fish species have identical IgE-reactivities and high cross-reactivities. We also showed that fish allergenicity is associated with the parvalbumin content of the fish species, rather than species-specific differences in the molecular characteristics of the individual parvalbumin proteins.
authors.affiliation: a Department of Food Science and Technology , Tokyo University of Marine Science and Technology , Tokyo , Japan.
authors.forename: Ayako
authors.initials: A
authors.lastname: Kobayashi
authors.affiliation: b Department of Marine Biosciences , Tokyo University of Marine Science and Technology , Tokyo , Japan.|c Course of Safety Management in Food Supply Chain , Tokyo University of Marine Science and Technology , Tokyo , Japan.
authors.forename: Yukihiro
authors.initials: Y
authors.lastname: Kobayashi
authors.affiliation: a Department of Food Science and Technology , Tokyo University of Marine Science and Technology , Tokyo , Japan.
authors.forename: Kazuo
authors.initials: K
authors.lastname: Shiomi
mesh_terms: D000818:Animals; D029941:Fish Proteins / Q000276:immunology*; D005399:Fishes; D005512:Food Hypersensitivity / Q000276:immunology*; D006801:Humans; D007073:Immunoglobulin E / Q000276:immunology*; D010320:Parvalbumins / Q000276:immunology*; D013045:Species Specificity
chemical_list: D029941:Fish Proteins; D010320:Parvalbumins; D007073:Immunoglobulin E
keywords: allergen; fish allergy; immunoglobulin E (IgE); parvalbumin