title: Shellfish allergens: tropomyosin and beyond.
abstract: IgE-mediated shellfish allergy constitutes an important cause of food-related adverse reactions. Shellfish are classified into mollusks and crustaceans, the latter belonging to the class of arthropoda. Among crustaceans, shrimps are the most predominant cause of allergic reactions and thus more extensively studied. Several major and minor allergens have been identified and cloned. Among them, invertebrate tropomyosin, arginine kinase, myosin light chain, sarcoplasmic calcium-binding protein, and hemocyanin are the most relevant. This review summarizes our current knowledge about these allergens.
authors.affiliation: Department of Immunology - Allergology - Rheumatology, Faculty of Medicine and Health Science, University of Antwerp and Antwerp University Hospital, Wilrijk, Belgium.
authors.forename: M A
authors.initials: MA
authors.lastname: Faber
authors.affiliation: Immunology Department, Centre de Diagnòstic Biomèdic (CDB), Hospital Clínic, Universitat de Barcelona and Institut d'Investigacions Biomèdiques August Pi i Sunyer (IDIBAPS), Barcelona, Spain.
authors.forename: M
authors.initials: M
authors.lastname: Pascal
authors.affiliation: Department of Immunology - Allergology - Rheumatology, Faculty of Medicine and Health Science, University of Antwerp and Antwerp University Hospital, Wilrijk, Belgium.
authors.forename: O
authors.initials: O
authors.lastname: El Kharbouchi
authors.affiliation: Department of Immunology - Allergology - Rheumatology, Faculty of Medicine and Health Science, University of Antwerp and Antwerp University Hospital, Wilrijk, Belgium.
authors.forename: V
authors.initials: V
authors.lastname: Sabato
authors.affiliation: Department of Immunology - Allergology - Rheumatology, Faculty of Medicine and Health Science, University of Antwerp and Antwerp University Hospital, Wilrijk, Belgium.|Department of Pediatrics, Faculty of Medicine and Health Science, University of Antwerp and Antwerp University Hospital, Wilrijk, Belgium.
authors.forename: M M
authors.initials: MM
authors.lastname: Hagendorens
authors.affiliation: Department of Immunology - Allergology - Rheumatology, Faculty of Medicine and Health Science, University of Antwerp and Antwerp University Hospital, Wilrijk, Belgium.|Department of Pediatrics, Faculty of Medicine and Health Science, University of Antwerp and Antwerp University Hospital, Wilrijk, Belgium.
authors.forename: I I
authors.initials: II
authors.lastname: Decuyper
authors.affiliation: Department of Immunology - Allergology - Rheumatology, Faculty of Medicine and Health Science, University of Antwerp and Antwerp University Hospital, Wilrijk, Belgium.
authors.forename: C H
authors.initials: CH
authors.lastname: Bridts
authors.affiliation: Department of Immunology - Allergology - Rheumatology, Faculty of Medicine and Health Science, University of Antwerp and Antwerp University Hospital, Wilrijk, Belgium.
authors.forename: D G
authors.initials: DG
authors.lastname: Ebo
mesh_terms: D000485:Allergens / Q000276:immunology*; D000818:Animals; D003429:Cross Reactions / Q000276:immunology; D005512:Food Hypersensitivity / Q000175:diagnosis / Q000276:immunology; D006801:Humans; D007073:Immunoglobulin E / Q000276:immunology; D012758:Shellfish; D000067208:Shellfish Hypersensitivity / Q000175:diagnosis / Q000276:immunology; D014335:Tropomyosin / Q000276:immunology
chemical_list: D000485:Allergens; D014335:Tropomyosin; D007073:Immunoglobulin E
keywords: Allergens; cross-reactivity; crustaceans; mollusks; shrimp