title: Allergenicity of bony and cartilaginous fish - molecular and immunological properties.
abstract: Allergy to bony fish is common and probably increasing world-wide. The major heat-stable pan-fish allergen, parvalbumin (PV), has been identified and characterized for numerous fish species. In contrast, there are very few reports of allergic reactions to cartilaginous fish despite widespread consumption. The molecular basis for this seemingly low clinical cross-reactivity between these two fish groups has not been elucidated. PV consists of two distinct protein lineages, α and β. The α-lineage of this protein is predominant in muscle tissue of cartilaginous fish (Chondrichthyes), while β-PV is abundant in muscle tissue of bony fish (Osteichthyes). The low incidence of allergic reactions to ingested rays and sharks is likely due to the lack of molecular similarity, resulting in reduced immunological cross-reactivity between the two PV lineages. Structurally and physiologically, both protein lineages are very similar; however, the amino acid homology is very low with 47-54%. Furthermore, PV from ancient fish species such as the coelacanth demonstrates 62% sequence homology to leopard shark α-PV and 70% to carp β-PV. This indicates the extent of conservation of the PV isoforms lineages across millennia. This review highlights prevalence data on fish allergy and sensitization to fish, and details the molecular diversity of the two protein lineages of the major fish allergen PV among different fish groups, emphasizing the immunological and clinical differences in allergenicity.
authors.affiliation: Molecular and Cell Biology, James Cook University, Townsville, Qld, Australia.
authors.forename: J N
authors.identifier: http://orcid.org/0000-0002-1923-6932
authors.initials: JN
authors.lastname: Stephen
authors.affiliation: Molecular and Cell Biology, James Cook University, Townsville, Qld, Australia.
authors.forename: M F
authors.initials: MF
authors.lastname: Sharp
authors.affiliation: Molecular and Cell Biology, James Cook University, Townsville, Qld, Australia.
authors.forename: T
authors.initials: T
authors.lastname: Ruethers
authors.affiliation: Molecular and Cell Biology, James Cook University, Townsville, Qld, Australia.
authors.forename: A
authors.initials: A
authors.lastname: Taki
authors.affiliation: Clinical Immunology and Allergy, Children's Hospital at Westmead, Sydney, NSW, Australia.
authors.forename: D E
authors.initials: DE
authors.lastname: Campbell
authors.affiliation: Molecular and Cell Biology, James Cook University, Townsville, Qld, Australia.
authors.forename: A L
authors.initials: AL
authors.lastname: Lopata
mesh_terms: D000485:Allergens / Q000737:chemistry / Q000276:immunology*; D000818:Animals; D003429:Cross Reactions / Q000276:immunology; D004781:Environmental Exposure; D000939:Epitopes / Q000276:immunology; D005399:Fishes / Q000145:classification / Q000276:immunology*; D005512:Food Hypersensitivity / Q000175:diagnosis / Q000453:epidemiology / Q000276:immunology* / Q000628:therapy; D006801:Humans; D007073:Immunoglobulin E / Q000276:immunology
chemical_list: D000485:Allergens; D000939:Epitopes; D007073:Immunoglobulin E