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Huang Y, Li Z, Wu Y, Li Y, Pramod S, Chen G, Zhu W, Zhang Z, Wang H, Lin H. Comparative analysis of allergenicity and predicted linear epitopes in α and β parvalbumin from turbot (Scophthalmus maximus). JOURNAL OF THE SCIENCE OF FOOD AND AGRICULTURE 2023; 103:2313-2324. [PMID: 36606403 DOI: 10.1002/jsfa.12432] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Subscribe] [Scholar Register] [Received: 05/17/2022] [Revised: 12/19/2022] [Accepted: 01/06/2023] [Indexed: 06/17/2023]
Abstract
BACKGROUND Parvalbumin (PV) can be subdivided into two phylogenetic lineages, αPV and βPV. The bony fish βPV is considered a major fish allergen. However, there is no available report on the immunological property and epitope mapping of bony fish αPV. RESULTS To characterize the allergenic property of bony fish αPV and investigate the difference in allergenic property of bony fish αPV and βPV, turbot (Scophthalmus maximus) αPV and βPV were identified by mass spectrometry and were expressed in Escherichia coli system in this study. Spectra analysis and three-dimensional (3D) modeling showed the similar structure between αPV and βPV. However, αPV exhibited lower immunoglobulin E/immunoglobulin G (IgE/IgG) binding capacity than βPV. Three identified βPV epitopes possessed higher IgE reactivity and more hydrophobic residues than three identified αPV epitopes. In addition, less similarity in sequence homology of αPV epitopes was observed with allergen sequences in database. CONCLUSION These finding expanded information on fish PV epitopes and substantiated the difference in allergenicity and epitope mapping between fish αPV and βPV, which will improve the epitope-based detection tools of PV and diagnostic of PV induced fish allergy. © 2023 Society of Chemical Industry.
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Affiliation(s)
- Yuhao Huang
- College of Food Science and Engineering, Ocean University of China, Qingdao, P. R. China
| | - Zhenxing Li
- College of Food Science and Engineering, Ocean University of China, Qingdao, P. R. China
| | - Yeting Wu
- College of Food Science and Engineering, Ocean University of China, Qingdao, P. R. China
| | - Yonghong Li
- College of Food Science and Engineering, Ocean University of China, Qingdao, P. R. China
- Department of Research and Development, HOB Biotech Group Corp., Ltd, Suzhou, P. R. China
| | - Siddanakoppalu Pramod
- Department of Studies and Research in Biochemistry, Davangere University, Davangere, India
| | - Guanzhi Chen
- Department of Dermatology, Affiliated Hospital of Medical College Qingdao University, Qingdao, P. R. China
| | - Wenjia Zhu
- Yellow Sea Fisheries Research Institute, Chinese Academy of Fishery Sciences, Qingdao, P. R. China
| | - Ziye Zhang
- College of Food Science and Engineering, Ocean University of China, Qingdao, P. R. China
| | - Hao Wang
- College of Food Science and Engineering, Ocean University of China, Qingdao, P. R. China
| | - Hong Lin
- College of Food Science and Engineering, Ocean University of China, Qingdao, P. R. China
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2
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Zhang Z, Li XM, Wang H, Lin H, Xiao H, Li Z. Seafood allergy: Allergen, epitope mapping and immunotherapy strategy. Crit Rev Food Sci Nutr 2023; 63:1314-1338. [PMID: 36825451 DOI: 10.1080/10408398.2023.2181755] [Citation(s) in RCA: 1] [Impact Index Per Article: 1.0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 02/25/2023]
Abstract
Seafoods are fashionable delicacies with high nutritional values and culinary properties, while seafood belongs to worldwide common food allergens. In recent years, many seafood allergens have been identified, while the diversity of various seafood species give a great challenge in identifying and characterizing seafood allergens, mapping IgE-binding epitopes and allergen immunotherapy development, which are critical for allergy diagnostics and immunotherapy treatments. This paper reviewed the recent progress on seafood (fish, crustacean, and mollusk) allergens, IgE-binding epitopes and allergen immunotherapy for seafood allergy. In recent years, many newly identified seafood allergens were reported, this work concluded the current situation of seafood allergen identification and designation by the World Health Organization (WHO)/International Union of Immunological Societies (IUIS) Allergen Nomenclature Sub-Committee. Moreover, this review represented the recent advances in identifying the IgE-binding epitopes of seafood allergens, which were helpful to the diagnosis, prevention and treatment for seafood allergy. Furthermore, the allergen immunotherapy could alleviate seafood allergy and provide promising approaches for seafood allergy treatment. This review represents the recent advances and future outlook on seafood allergen identification, IgE-binding epitope mapping and allergen immunotherapy strategies for seafood allergy prevention and treatment.
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Affiliation(s)
- Ziye Zhang
- Laboratory of Food Safety, College of Food Science and Engineering, Ocean University of China, Qingdao, China
| | - Xiu-Min Li
- Department of Pathology, Microbiology and Immunology and Department of Otolaryngology, School of Medicine, New York Medical College, Valhalla, New York, USA
| | - Hao Wang
- Laboratory of Food Safety, College of Food Science and Engineering, Ocean University of China, Qingdao, China
| | - Hong Lin
- Laboratory of Food Safety, College of Food Science and Engineering, Ocean University of China, Qingdao, China
| | - Hang Xiao
- Department of Food Science, University of Massachusetts, Amherst, Massachusetts, USA
| | - Zhenxing Li
- Laboratory of Food Safety, College of Food Science and Engineering, Ocean University of China, Qingdao, China
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3
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Tai J, Qiao D, Huang X, Hu H, Li W, Liang X, Zhang F, Lu Y, Zhang H. Structural Property, Immunoreactivity and Gastric Digestion Characteristics of Glycated Parvalbumin from Mandarin Fish ( Siniperca chuaisi) during Microwave-Assisted Maillard Reaction. Foods 2022; 12:foods12010052. [PMID: 36613268 PMCID: PMC9818276 DOI: 10.3390/foods12010052] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 10/26/2022] [Revised: 12/08/2022] [Accepted: 12/20/2022] [Indexed: 12/25/2022] Open
Abstract
This study was aimed to investigate the structural and immunological properties of parvalbumin from mandarin fish during the Maillard reaction. The microwave-assisted the Maillard reaction was optimized by orthogonal designed experiments. The results showed that the type of sugar and heating time had a significant effect on the Maillard reaction (p < 0.05). The SDS-PAGE analysis displayed that the molecular weight of parvalbumin in mandarin fish changed after being glycated with the Maillard reaction. The glycated parvalbumin was analyzed by Nano-LC-MS/MS and eleven glycation sites as well as five glycation groups were identified. By using the indirect competitive ELISA method, it was found that microwave heating gave a higher desensitization ability of mandarin fish parvalbumin than induction cooker did. In vitro gastric digestion experiments showed that microwave-heated parvalbumin was proved to be digested more easily than that cooked by induction cookers. The microwave-assisted Maillard reaction modified the structure of parvalbumin and reduced the immunoreactivity of parvalbumin of mandarin fish.
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Affiliation(s)
- Jingjing Tai
- School of Food Science and Biotechnology, Zhejiang Gongshang University, Hangzhou 310018, China
| | - Dan Qiao
- School of Food Science and Biotechnology, Zhejiang Gongshang University, Hangzhou 310018, China
| | - Xue Huang
- School of Food Science and Biotechnology, Zhejiang Gongshang University, Hangzhou 310018, China
| | - Huang Hu
- School of Food Science and Biotechnology, Zhejiang Gongshang University, Hangzhou 310018, China
| | - Wanzheng Li
- School of Food Science and Biotechnology, Zhejiang Gongshang University, Hangzhou 310018, China
| | - Xinle Liang
- School of Food Science and Biotechnology, Zhejiang Gongshang University, Hangzhou 310018, China
| | - Fuming Zhang
- Department of Chemical and Biological Engineering, Center for Biotechnology and Interdisciplinary Studies, Rensselaer Polytechnic Institute, Troy, NY 12180, USA
| | - Yanbin Lu
- School of Food Science and Biotechnology, Zhejiang Gongshang University, Hangzhou 310018, China
- Collaborative Innovation Center of Seafood Deep Processing, Key Laboratory of Aquatic Products Processing of Zhejiang Province, Institute of Seafood, Zhejiang Gongshang University, Hangzhou 310012, China
| | - Hong Zhang
- School of Food Science and Biotechnology, Zhejiang Gongshang University, Hangzhou 310018, China
- Correspondence: ; Tel.: +86-138-5800-1588
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4
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Effects of thermal treatment on the immunoreactivity and quantification of parvalbumin from Southern hemisphere fish species with two anti-parvalbumin antibodies. Food Control 2021. [DOI: 10.1016/j.foodcont.2020.107675] [Citation(s) in RCA: 8] [Impact Index Per Article: 2.7] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/21/2022]
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5
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Dasanayaka BP, Li Z, Pramod SN, Chen Y, Khan MU, Lin H. A review on food processing and preparation methods for altering fish allergenicity. Crit Rev Food Sci Nutr 2020; 62:1951-1970. [PMID: 33307772 DOI: 10.1080/10408398.2020.1848791] [Citation(s) in RCA: 10] [Impact Index Per Article: 2.5] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 12/17/2022]
Abstract
People eat many varieties of food to satiate their hunger. Among them, a few numbers of food cause overreaction of the body's immune system, and fish holds a permanent position on that list. Processing methods, including one treatment or a combination, can have different effects on the allergenic potential of food proteins. An important point to note, however, is that not all of these methods can eliminate the potential for protein allergy. Thus, it is essential to understand the risk involved with the consumption of processed fish and its derivatives. Fish could be prepared in various ways before come to the dining plate. It has shown some of these methods can effectively manipulate the allergenicity owing to the alterations occurred in the protein conformation. This article provides an overview of the impact of fish processing methods (thermal and non-thermal) on the allergenic potential of fish along with possible causative structural modification provokes allergen stability. The article begins with current trends related to fish consumption, proceeds with the prevalence and underlying mechanism of fish allergy. Properties of clinically relevant fish proteins, projected IgE epitopes of PV, cross-reactivity of fish allergens are also addressed in this context to understand and compare the behavioral patterns of PV profiles of different species on processing methods.
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Affiliation(s)
| | - Zhenxing Li
- College of Food Science and Engineering, Ocean University of China, Qingdao, Shandong Province, P.R. China
| | | | - Yan Chen
- NHC Key Laboratory of Food Safety Risk Assessment, Chinese Academy of Medical Science Research Unit, China National Center for Food Safety Risk Assessment, Beijing, P.R. China
| | - Mati Ullah Khan
- College of Food Science and Engineering, Ocean University of China, Qingdao, Shandong Province, P.R. China
| | - Hong Lin
- College of Food Science and Engineering, Ocean University of China, Qingdao, Shandong Province, P.R. China
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6
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Zhang H, Liao H, Lu Y, Hu Y, Yang H, Cao S, Qi X. Effects of high hydrostatic pressure on the structural characteristics of parvalbumin of cultured large yellow croaker (
Larimichthys crocea
). J FOOD PROCESS PRES 2020. [DOI: 10.1111/jfpp.14911] [Citation(s) in RCA: 4] [Impact Index Per Article: 1.0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/29/2022]
Affiliation(s)
- Huien Zhang
- Faculty of Biological and Environmental Science Zhejiang Wanli University Ningbo China
- State Key Laboratory of Aquatic Products Processing of Zhejiang Province Ningbo China
| | - Huiqi Liao
- Faculty of Biological and Environmental Science Zhejiang Wanli University Ningbo China
| | - Yibei Lu
- Faculty of Biological and Environmental Science Zhejiang Wanli University Ningbo China
| | - Yuanhui Hu
- Faculty of Biological and Environmental Science Zhejiang Wanli University Ningbo China
| | - Hua Yang
- Faculty of Biological and Environmental Science Zhejiang Wanli University Ningbo China
- State Key Laboratory of Aquatic Products Processing of Zhejiang Province Ningbo China
| | - Shaoqian Cao
- Faculty of Biological and Environmental Science Zhejiang Wanli University Ningbo China
- State Key Laboratory of Aquatic Products Processing of Zhejiang Province Ningbo China
| | - Xiangyang Qi
- Faculty of Biological and Environmental Science Zhejiang Wanli University Ningbo China
- State Key Laboratory of Aquatic Products Processing of Zhejiang Province Ningbo China
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7
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Ruethers T, Taki AC, Khangurha J, Roberts J, Buddhadasa S, Clarke D, Hedges CE, Campbell DE, Kamath SD, Lopata AL, Koeberl M. Commercial fish ELISA kits have a limited capacity to detect different fish species and their products. JOURNAL OF THE SCIENCE OF FOOD AND AGRICULTURE 2020; 100:4353-4363. [PMID: 32356561 DOI: 10.1002/jsfa.10451] [Citation(s) in RCA: 13] [Impact Index Per Article: 3.3] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Subscribe] [Scholar Register] [Received: 02/24/2020] [Revised: 04/04/2020] [Accepted: 05/01/2020] [Indexed: 06/11/2023]
Abstract
BACKGROUND Fish is a major food and allergen source, requiring safety declarations on packages. Enzyme-linked immunosorbent assays (ELISAs) are often used to ensure that the product meets the required standards with regard to the presence of allergens. Over 1000 different fish species are traded and consumed worldwide, and they are increasingly provided by aquaculture. Up to 3% of the general population is at risk of sometimes fatal allergic reactions to fish, requiring strict avoidance of this commodity. The aim of this study is to evaluate the capacity of three commercially available ELISA tests to detect a wide variety of bony and cartilaginous fish and their products, which is essential to ensure reliable and safe food labeling. RESULTS The detection rates for 57 bony fish ranged from 26% to 61%. Common European and North American species, including carp, cod, and salmon species, demonstrated a higher detection rate than those from the Asia-Pacific region, including pangasius and several mackerel and tuna species. Among the 17 canned bony fish products, only 65% to 86% were detected, with tuna showing the lowest rate. None of the cartilaginous fish (n = 9), other vertebrates (n = 8), or shellfish (n = 5) were detected. CONCLUSIONS We demonstrated that three commercial fish ELISA kits had a limited capacity to detect fish and their products. The complexity of fish as a protein source that is increasingly utilized means that there is an urgent need for improved detection methods. This is crucial for the food industry to provide safe seafood products and comply with international legislation. © 2020 Society of Chemical Industry.
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Affiliation(s)
- Thimo Ruethers
- Molecular Allergy Research Laboratory, College of Public Health, Medical and Veterinary Sciences, James Cook University, Douglas, Australia
- Centre for Food and Allergy Research, Murdoch Children's Research Institute, Parkville, Australia
- Australian Institute of Tropical Health and Medicine, James Cook University, Douglas, Australia
- Centre for Sustainable Tropical Fisheries and Aquaculture, Faculty of Science and Engineering, James Cook University, Douglas, Australia
| | - Aya C Taki
- Molecular Allergy Research Laboratory, College of Public Health, Medical and Veterinary Sciences, James Cook University, Douglas, Australia
- Centre for Food and Allergy Research, Murdoch Children's Research Institute, Parkville, Australia
- Australian Institute of Tropical Health and Medicine, James Cook University, Douglas, Australia
- Centre for Sustainable Tropical Fisheries and Aquaculture, Faculty of Science and Engineering, James Cook University, Douglas, Australia
| | | | - James Roberts
- National Measurement Institute, Port Melbourne, Australia
| | | | - Dean Clarke
- National Measurement Institute, Port Melbourne, Australia
| | | | - Dianne E Campbell
- Centre for Food and Allergy Research, Murdoch Children's Research Institute, Parkville, Australia
- Children's Hospital at Westmead, Allergy and Immunology, Westmead, Australia
- Discipline of Paediatrics and Child Health, University of Sydney, Sydney, Australia
| | - Sandip D Kamath
- Molecular Allergy Research Laboratory, College of Public Health, Medical and Veterinary Sciences, James Cook University, Douglas, Australia
- Centre for Food and Allergy Research, Murdoch Children's Research Institute, Parkville, Australia
- Australian Institute of Tropical Health and Medicine, James Cook University, Douglas, Australia
- Centre for Sustainable Tropical Fisheries and Aquaculture, Faculty of Science and Engineering, James Cook University, Douglas, Australia
| | - Andreas L Lopata
- Molecular Allergy Research Laboratory, College of Public Health, Medical and Veterinary Sciences, James Cook University, Douglas, Australia
- Centre for Food and Allergy Research, Murdoch Children's Research Institute, Parkville, Australia
- Australian Institute of Tropical Health and Medicine, James Cook University, Douglas, Australia
- Centre for Sustainable Tropical Fisheries and Aquaculture, Faculty of Science and Engineering, James Cook University, Douglas, Australia
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8
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He XR, Cheng YM, Yang Y, Xie JJ, Chu KH, Zhang YX, Chen GX, Liu H, Cao MJ, Liu GM. Cloning, expression and comparison of the properties of Scy p 9, a Scylla paramamosain allergen. Food Funct 2020; 11:3006-3019. [PMID: 32267266 DOI: 10.1039/d0fo00004c] [Citation(s) in RCA: 10] [Impact Index Per Article: 2.5] [Reference Citation Analysis] [Abstract] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/21/2022]
Abstract
This study investigated the properties of Scy p 9 in mud crab (Scylla paramamosain). The gene sequence of filamin C obtained from crabs, which was denoted as Scy p 9, contains a 2544 bp open reading frame and encodes 848 amino acid residues. Recombinant Scy p 9 (rScy p 9) is expressed in Escherichia coli, which exhibits tertiary structure changes, and the IgE binding activity of rScy p 9 is higher than that of native Scy p 9 (nScy p 9). Moreover, this study explored the possibility of the presence and cross-reactivity of filamin C in 8 shellfish. IgE-specific binding to nScy p 9 and rScy p 9 in patients allergic to shellfish revealed that rScy p 9 was more sensitive than nScy p 9. The gene sequence of filamin C fills in the blank in shellfish. This study contributes to the understanding of the properties of Scy p 9, and the results indicate that rScy p 9 can be used as a candidate for component-resolved diagnosis in shellfish.
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Affiliation(s)
- Xin-Rong He
- College of Food and Biological Engineering, Xiamen Key Laboratory of Marine Functional Food, Fujian Provincial Engineering Technology Research Center of Marine Functional Food, Fujian Collaborative Innovation Center for Exploitation and Utilization of Marine Biological Resources, Jimei University, Xiamen, Fujian, China.
| | - Yi-Meng Cheng
- College of Food and Biological Engineering, Xiamen Key Laboratory of Marine Functional Food, Fujian Provincial Engineering Technology Research Center of Marine Functional Food, Fujian Collaborative Innovation Center for Exploitation and Utilization of Marine Biological Resources, Jimei University, Xiamen, Fujian, China.
| | - Yang Yang
- College of Food and Biological Engineering, Xiamen Key Laboratory of Marine Functional Food, Fujian Provincial Engineering Technology Research Center of Marine Functional Food, Fujian Collaborative Innovation Center for Exploitation and Utilization of Marine Biological Resources, Jimei University, Xiamen, Fujian, China. and College of Environment and Public Health, Xiamen Huaxia University, 288 Tianma Road, Xiamen, Fujian 361024, China
| | - Jie-Jing Xie
- College of Food and Biological Engineering, Xiamen Key Laboratory of Marine Functional Food, Fujian Provincial Engineering Technology Research Center of Marine Functional Food, Fujian Collaborative Innovation Center for Exploitation and Utilization of Marine Biological Resources, Jimei University, Xiamen, Fujian, China.
| | - Ka-Hou Chu
- School of Life Sciences, The Chinese University of Hong Kong, Sha Tin, Hong Kong, China
| | - Yong-Xia Zhang
- College of Food and Biological Engineering, Xiamen Key Laboratory of Marine Functional Food, Fujian Provincial Engineering Technology Research Center of Marine Functional Food, Fujian Collaborative Innovation Center for Exploitation and Utilization of Marine Biological Resources, Jimei University, Xiamen, Fujian, China.
| | - Gui-Xia Chen
- Women and Children's Hospital Affiliated to Xiamen University, Xiamen, Fujian 361003, China
| | - Hong Liu
- College of Food and Biological Engineering, Xiamen Key Laboratory of Marine Functional Food, Fujian Provincial Engineering Technology Research Center of Marine Functional Food, Fujian Collaborative Innovation Center for Exploitation and Utilization of Marine Biological Resources, Jimei University, Xiamen, Fujian, China.
| | - Min-Jie Cao
- College of Food and Biological Engineering, Xiamen Key Laboratory of Marine Functional Food, Fujian Provincial Engineering Technology Research Center of Marine Functional Food, Fujian Collaborative Innovation Center for Exploitation and Utilization of Marine Biological Resources, Jimei University, Xiamen, Fujian, China.
| | - Guang-Ming Liu
- College of Food and Biological Engineering, Xiamen Key Laboratory of Marine Functional Food, Fujian Provincial Engineering Technology Research Center of Marine Functional Food, Fujian Collaborative Innovation Center for Exploitation and Utilization of Marine Biological Resources, Jimei University, Xiamen, Fujian, China.
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9
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da Silva-Gomes RN, Gabriel Kuniyoshi ML, Oliveira da Silva Duran B, Thomazini Zanella BT, Paccielli Freire P, Gutierrez de Paula T, de Almeida Fantinatti BE, Simões Salomão RA, Carvalho RF, Delazari Santos L, Dal-Pai-Silva M. Prolonged fasting followed by refeeding modifies proteome profile and parvalbumin expression in the fast-twitch muscle of pacu (Piaractus mesopotamicus). PLoS One 2019; 14:e0225864. [PMID: 31856193 PMCID: PMC6922423 DOI: 10.1371/journal.pone.0225864] [Citation(s) in RCA: 5] [Impact Index Per Article: 1.0] [Reference Citation Analysis] [Abstract] [MESH Headings] [Grants] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 07/22/2019] [Accepted: 11/13/2019] [Indexed: 01/01/2023] Open
Abstract
Here, we analyzed the fast-twitch muscle of juvenile Piaractus mesopotamicus (pacu) submitted to prolonged fasting (30d) and refeeding (6h, 24h, 48h and 30d). We measured the relative rate of weight and length increase (RRIlength and RRIweight), performed shotgun proteomic analysis and did Western blotting for PVALB after 30d of fasting and 30d of refeeding. We assessed the gene expression of igf-1, mafbx and pvalb after 30d of fasting and after 6h, 24h, 48h and 30d of refeeding. We performed a bioinformatic analysis to predict miRNAs that possibly control parvalbumin expression. After fasting, RRIlength, RRIweight and igf-1 expression decreased, while the mafbx expression increased, which suggest that prolonged fasting caused muscle atrophy. After 6h and 24h of refeeding, mafbx was not changed and igf-1 was downregulated, while after 48h of refeeding mafbx was downregulated and igf-1 was not changed. After 30d of refeeding, RRIlength and RRIweight were increased and igf-1 and mafbx expression were not changed. Proteomic analysis identified 99 proteins after 30d of fasting and 71 proteins after 30d of refeeding, of which 23 and 17, respectively, were differentially expressed. Most of these differentially expressed proteins were related to cytoskeleton, muscle contraction, and metabolism. Among these, parvalbumin (PVALB) was selected for further validation. The analysis showed that pvalb mRNA was downregulated after 6h and 24h of refeeding, but was not changed after 30d of fasting or 48h and 30d of refeeding. The Western blotting confirmed that PVALB protein was downregulated after 30d of fasting and 30d of refeeding. The downregulation of the protein and the unchanged expression of the mRNA after 30d of fasting and 30d of refeeding suggest a post-transcriptional regulation of PVALB. Our miRNA analysis predicted 444 unique miRNAs that may target pvalb. In conclusion, muscle atrophy and partial compensatory growth caused by prolonged fasting followed by refeeding affected the muscle proteome and PVALB expression.
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Affiliation(s)
- Rafaela Nunes da Silva-Gomes
- Department of Morphology, Institute of Bioscience of Botucatu, São Paulo State University (UNESP), Botucatu, São Paulo, Brazil
| | - Maria Laura Gabriel Kuniyoshi
- Department of Morphology, Institute of Bioscience of Botucatu, São Paulo State University (UNESP), Botucatu, São Paulo, Brazil
| | - Bruno Oliveira da Silva Duran
- Department of Morphology, Institute of Bioscience of Botucatu, São Paulo State University (UNESP), Botucatu, São Paulo, Brazil
| | - Bruna Tereza Thomazini Zanella
- Department of Morphology, Institute of Bioscience of Botucatu, São Paulo State University (UNESP), Botucatu, São Paulo, Brazil
| | - Paula Paccielli Freire
- Department of Morphology, Institute of Bioscience of Botucatu, São Paulo State University (UNESP), Botucatu, São Paulo, Brazil
| | - Tassiana Gutierrez de Paula
- Department of Morphology, Institute of Bioscience of Botucatu, São Paulo State University (UNESP), Botucatu, São Paulo, Brazil
| | | | | | - Robson Francisco Carvalho
- Department of Morphology, Institute of Bioscience of Botucatu, São Paulo State University (UNESP), Botucatu, São Paulo, Brazil
| | - Lucilene Delazari Santos
- Center for the Studies of Venoms and Venomous Animals (CEVAP)/ Graduate Program in Tropical Diseases (FMB), São Paulo State University (UNESP), Botucatu, São Paulo, Brazil
| | - Maeli Dal-Pai-Silva
- Department of Morphology, Institute of Bioscience of Botucatu, São Paulo State University (UNESP), Botucatu, São Paulo, Brazil
- * E-mail:
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10
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Muñoz-Colmenero M, Rahman S, Martínez JL, Garcia-Vazquez E. High variability in parvalbumin beta 1 genes offers new molecular options for controlling the mislabeling in commercial Salmonids. Eur Food Res Technol 2019. [DOI: 10.1007/s00217-019-03278-0] [Citation(s) in RCA: 2] [Impact Index Per Article: 0.4] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 10/27/2022]
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11
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Sun L, Xu L, Huang Y, Lin H, Ahmed I, Li Z. Identification and comparison of allergenicity of native and recombinant fish major allergen parvalbumins from Japanese flounder (Paralichthys olivaceus). Food Funct 2019; 10:6615-6623. [DOI: 10.1039/c9fo01402k] [Citation(s) in RCA: 8] [Impact Index Per Article: 1.6] [Reference Citation Analysis] [Abstract] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 12/25/2022]
Abstract
Compared with native parvalbumin, recombinant β-parvalbumin based on the optimized DNA sequence can be used in fish allergen confirmation.
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Affiliation(s)
- Lirui Sun
- College of Food Science and Engineering
- Ocean University of China
- Qingdao
- P.R. China
| | - Lili Xu
- College of Food Science and Engineering
- Ocean University of China
- Qingdao
- P.R. China
| | - Yuhao Huang
- College of Food Science and Engineering
- Ocean University of China
- Qingdao
- P.R. China
| | - Hong Lin
- College of Food Science and Engineering
- Ocean University of China
- Qingdao
- P.R. China
| | - Ishfaq Ahmed
- College of Food Science and Engineering
- Ocean University of China
- Qingdao
- P.R. China
| | - Zhenxing Li
- College of Food Science and Engineering
- Ocean University of China
- Qingdao
- P.R. China
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12
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Patients Allergic to Fish Tolerate Ray Based on the Low Allergenicity of Its Parvalbumin. THE JOURNAL OF ALLERGY AND CLINICAL IMMUNOLOGY-IN PRACTICE 2018; 7:500-508.e11. [PMID: 30471362 PMCID: PMC7060078 DOI: 10.1016/j.jaip.2018.11.011] [Citation(s) in RCA: 24] [Impact Index Per Article: 4.0] [Reference Citation Analysis] [Abstract] [Key Words] [Download PDF] [Figures] [Subscribe] [Scholar Register] [Received: 07/17/2018] [Revised: 10/13/2018] [Accepted: 11/09/2018] [Indexed: 11/21/2022]
Abstract
Background Clinical reactions to bony fish species are common in patients with allergy to fish and are caused by parvalbumins of the β-lineage. Cartilaginous fish such as rays and sharks contain mainly α-parvalbumins and their allergenicity is not well understood. Objective To investigate the allergenicity of cartilaginous fish and their α-parvalbumins in individuals allergic to bony fish. Methods Sensitization to cod, salmon, and ray among patients allergic to cod, salmon, or both (n = 18) was explored by prick-to-prick testing. Clinical reactivity to ray was assessed in 11 patients by food challenges or clinical workup. IgE-binding to β-parvalbumins (cod, carp, salmon, barramundi, tilapia) and α-parvalbumins (ray, shark) was determined by IgE-ELISA. Basophil activation tests and skin prick tests were performed with β-parvalbumins from cod, carp, and salmon and α-parvalbumins from ray and shark. Results Tolerance of ray was observed in 10 of 11 patients. Prick-to-prick test reactions to ray were markedly lower than to bony fish (median wheal diameter 2 mm with ray vs 11 mm with cod and salmon). IgE to α-parvalbumins was lower (median, 0.1 kU/L for ray and shark) than to β-parvalbumins (median, ≥1.65 kU/L). Furthermore, α-parvalbumins demonstrated a significantly reduced basophil activation capacity compared with β-parvalbumins (eg, ray vs cod, P < .001; n = 18). Skin prick test further demonstrated lower reactivity to α-parvalbumins compared with β-parvalbumins. Conclusions Most patients allergic to bony fish tolerated ray, a cartilaginous fish, because of low allergenicity of its α-parvalbumin. A careful clinical workup and in vitro IgE-testing for cartilaginous fish will improve patient management and may introduce an alternative to bony fish into patients’ diet.
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13
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Yang RQ, Chen YL, Chen F, Wang H, Zhang Q, Liu GM, Jin T, Cao MJ. Purification, Characterization, and Crystal Structure of Parvalbumins, the Major Allergens in Mustelus griseus. JOURNAL OF AGRICULTURAL AND FOOD CHEMISTRY 2018; 66:8150-8159. [PMID: 29969026 DOI: 10.1021/acs.jafc.8b01889] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 06/08/2023]
Abstract
Fish play important roles in human nutrition and health, but also trigger allergic reactions in some population. Parvalbumin (PV) represents the major allergen of fish. While IgE cross-reactivity to PV in various bony fish species has been well characterized, little information is available about allergens in cartilaginous fish. In this study, two shark PV isoforms (named as SPV-I and SPV-II) from Mustelus griseus were purified. Their identities were further confirmed by mass spectroscopic analysis. IgE immunoblot analysis showed that sera from fish-allergic patients reacted to both SPV-I and SPV-II, but the majority of sera reacted more intensely to SPV-I than SPV-II. Thermal denaturation monitored by CD spectrum showed that both of the SPV allergens are highly thermostable. SPV-I maintained its IgE-binding capability after heat denaturation, while the IgE-binding capability of SPV-II was reduced. The results of crystal structure showed that SPV-I and SPV-II were similar in their overall tertiary structure, but their amino acid sequences shared lower similarities, indicating that the differences in the IgE-binding capabilities of SPV-I and SPV-II might be due to differential antigen epitopes in these two isoforms.
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Affiliation(s)
- Ru-Qing Yang
- College of Food and Biological Engineering , Jimei University , Xiamen , Fujian 361021 , China
| | - Yu-Lei Chen
- College of Food and Biological Engineering , Jimei University , Xiamen , Fujian 361021 , China
| | - Feng Chen
- Hefei National Laboratory for Physical Sciences at Microscale, CAS Key Laboratory of Innate Immunity and Chronic Disease, School of Life Sciences and Medical Center , University of Science & Technology of China , Hefei 230007 , China
| | - Heqiao Wang
- Hefei National Laboratory for Physical Sciences at Microscale, CAS Key Laboratory of Innate Immunity and Chronic Disease, School of Life Sciences and Medical Center , University of Science & Technology of China , Hefei 230007 , China
| | - Qian Zhang
- College of Food and Biological Engineering , Jimei University , Xiamen , Fujian 361021 , China
| | - Guang-Ming Liu
- College of Food and Biological Engineering , Jimei University , Xiamen , Fujian 361021 , China
- Fujian Collaborative Innovation Center for Exploitation and Utilization of Marine Biological Resources , Xiamen , Fujian 361100 , China
| | - Tengchuan Jin
- Hefei National Laboratory for Physical Sciences at Microscale, CAS Key Laboratory of Innate Immunity and Chronic Disease, School of Life Sciences and Medical Center , University of Science & Technology of China , Hefei 230007 , China
| | - Min-Jie Cao
- College of Food and Biological Engineering , Jimei University , Xiamen , Fujian 361021 , China
- Fujian Collaborative Innovation Center for Exploitation and Utilization of Marine Biological Resources , Xiamen , Fujian 361100 , China
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14
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Rib-Schmidt C, Riedl P, Meisinger V, Schwaben L, Schulenborg T, Reuter A, Schiller D, Seutter von Loetzen C, Rösch P. pH and Heat Resistance of the Major Celery Allergen Api g 1. Mol Nutr Food Res 2018; 62:e1700886. [PMID: 29800504 DOI: 10.1002/mnfr.201700886] [Citation(s) in RCA: 6] [Impact Index Per Article: 1.0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 10/22/2017] [Revised: 03/09/2018] [Indexed: 01/24/2023]
Abstract
SCOPE The major celery allergen Api g 1 is a member of the pathogenesis-related 10 class protein family. This study aims to investigate the impact of heat and pH on the native protein conformation required for Immunoglobulin E (IgE) recognition. METHODS AND RESULTS Spectroscopic methods, MS and IgE-binding analyses are used to study the effects of pH and thermal treatment on Api g 1.0101. Heat processing results in a loss of the native protein fold via denaturation, oligomerization, and precipitation along with a subsequent reduction of IgE recognition. The induced effects and timescales are strongly pH dependent. While Api g 1 refolds partially into an IgE-binding conformation at physiological pH, acidic pH treatment leads to the formation of structurally heat-resistant, IgE-reactive oligomers. Thermal processing in the presence of a celery matrix or at pH conditions close to the isoelectric point (pI = 4.63) of Api g 1.0101 results in almost instant precipitation. CONCLUSION This study demonstrates that Api g 1.0101 is not intrinsically susceptible to heat treatment in vitro. However, the pH and the celery matrix strongly influence the stability of Api g 1.0101 and might be the main reasons for the observed temperature lability of this important food allergen.
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Affiliation(s)
- Carina Rib-Schmidt
- Department of Biopolymers, University of Bayreuth, Bayreuth, 95447, Germany
| | - Philipp Riedl
- Department of Biopolymers, University of Bayreuth, Bayreuth, 95447, Germany
| | - Veronika Meisinger
- Department of Biopolymers, University of Bayreuth, Bayreuth, 95447, Germany
| | - Luisa Schwaben
- Division of Allergology, Paul-Ehrlich-Institut, Langen, 63225, Germany
| | | | - Andreas Reuter
- Division of Allergology, Paul-Ehrlich-Institut, Langen, 63225, Germany
| | - Dirk Schiller
- Division of Allergology, Paul-Ehrlich-Institut, Langen, 63225, Germany
| | | | - Paul Rösch
- Department of Biopolymers, University of Bayreuth, Bayreuth, 95447, Germany
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15
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Seafood allergy: A comprehensive review of fish and shellfish allergens. Mol Immunol 2018; 100:28-57. [PMID: 29858102 DOI: 10.1016/j.molimm.2018.04.008] [Citation(s) in RCA: 188] [Impact Index Per Article: 31.3] [Reference Citation Analysis] [Abstract] [Key Words] [Journal Information] [Subscribe] [Scholar Register] [Received: 04/01/2018] [Revised: 04/11/2018] [Accepted: 04/16/2018] [Indexed: 11/23/2022]
Abstract
Seafood refers to several distinct groups of edible aquatic animals including fish, crustacean, and mollusc. The two invertebrate groups of crustacean and mollusc are, for culinary reasons, often combined as shellfish but belong to two very different phyla. The evolutionary and taxonomic diversity of the various consumed seafood species poses a challenge in the identification and characterisation of the major and minor allergens critical for reliable diagnostics and therapeutic treatments. Many allergenic proteins are very different between these groups; however, some pan-allergens, including parvalbumin, tropomyosin and arginine kinase, seem to induce immunological and clinical cross-reactivity. This extensive review details the advances in the bio-molecular characterisation of 20 allergenic proteins within the three distinct seafood groups; fish, crustacean and molluscs. Furthermore, the structural and biochemical properties of the major allergens are described to highlight the immunological and subsequent clinical cross-reactivities. A comprehensive list of purified and recombinant allergens is provided, and the applications of component-resolved diagnostics and current therapeutic developments are discussed.
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16
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Mejrhit N, Azdad O, El Kabbaoui M, Ouahidi I, Tazi A, Aarab L. Sensitivity of Moroccans to sardine parvalbumin and effect of heating and enzymatic treatments. FOOD AGR IMMUNOL 2017. [DOI: 10.1080/09540105.2017.1343804] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 10/19/2022] Open
Affiliation(s)
- Najlae Mejrhit
- Faculty of Sciences & Techniques, Laboratory of Bioactive Molecules (LMBSF), University Sidi Mohamed Ben Abdellah, Fez, Morocco
| | - Ouarda Azdad
- Faculty of Sciences & Techniques, Laboratory of Bioactive Molecules (LMBSF), University Sidi Mohamed Ben Abdellah, Fez, Morocco
| | - Mohamed El Kabbaoui
- Faculty of Sciences & Techniques, Laboratory of Bioactive Molecules (LMBSF), University Sidi Mohamed Ben Abdellah, Fez, Morocco
| | - Ibtissam Ouahidi
- High Institute of Nursing and Technical Health, Ministry of Health, Fez, Morocco
| | - Abdelali Tazi
- Faculty of Sciences & Techniques, Laboratory of Bioactive Molecules (LMBSF), University Sidi Mohamed Ben Abdellah, Fez, Morocco
| | - Lotfi Aarab
- Faculty of Sciences & Techniques, Laboratory of Bioactive Molecules (LMBSF), University Sidi Mohamed Ben Abdellah, Fez, Morocco
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17
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Abstract
Daily food processing has the potential to alter the allergenicity of foods due to modification of the physico-chemical properties of proteins. The degree of such modifications depends on factors such as processing conditions, type of food considered, allergenic content, etc. The impact of daily food processing like boiling, roasting, frying or baking on food allergenicity have been extensively studied. The influence of other thermal treatments such as microwave heating or pressure cooking on allergenicity has also been analyzed. Non-thermal treatment such as peeling impacts on the allergenic content of certain foods such as fruits. In this review, we give an updated overview of the effects of daily processing treatments on the allergenicity of a wide variety of foods. The different variables that contribute to the modification of food allergenicity due to processing are also reviewed and discussed.
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Affiliation(s)
- Beatriz Cabanillas
- a Department of Dermatology and Allergy , University of Bonn Medical Center , Sigmund-Freud-Str., 25, Bonn , Germany
| | - Natalija Novak
- a Department of Dermatology and Allergy , University of Bonn Medical Center , Sigmund-Freud-Str., 25, Bonn , Germany
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18
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Mejrhit N, Azdad O, Aarab L. Evaluation of the IgE reactivity of common pandora parvalbumin in a Moroccan population and action of heating and enzymatic treatments. FOOD AGR IMMUNOL 2017. [DOI: 10.1080/09540105.2017.1360256] [Citation(s) in RCA: 1] [Impact Index Per Article: 0.1] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 10/19/2022] Open
Affiliation(s)
- Najlae Mejrhit
- Laboratory of Bioactive Molecules (LMBSF), Faculty of Sciences & Techniques, University Sidi Mohamed Ben Abdellah, Fez, Morocco
| | - Ouarda Azdad
- Laboratory of Bioactive Molecules (LMBSF), Faculty of Sciences & Techniques, University Sidi Mohamed Ben Abdellah, Fez, Morocco
| | - Lotfi Aarab
- Laboratory of Bioactive Molecules (LMBSF), Faculty of Sciences & Techniques, University Sidi Mohamed Ben Abdellah, Fez, Morocco
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19
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Mejrhit N, Azdad O, Chda A, El Kabbaoui M, Bousfiha A, Bencheikh R, Tazi A, Aarab L. Evaluation of the sensitivity of Moroccans to shrimp tropomyosin and effect of heating and enzymatic treatments. FOOD AGR IMMUNOL 2017. [DOI: 10.1080/09540105.2017.1323187] [Citation(s) in RCA: 9] [Impact Index Per Article: 1.3] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 10/19/2022] Open
Affiliation(s)
- Najlae Mejrhit
- Faculty of Sciences & Techniques, Laboratory of Bioactive Molecules (LMBSF), University Sidi Mohamed Ben Abdellah, Fez, Morocco
| | - Ouarda Azdad
- Faculty of Sciences & Techniques, Laboratory of Bioactive Molecules (LMBSF), University Sidi Mohamed Ben Abdellah, Fez, Morocco
| | - Alae Chda
- Faculty of Sciences & Techniques, Laboratory of Bioactive Molecules (LMBSF), University Sidi Mohamed Ben Abdellah, Fez, Morocco
| | - Mohamed El Kabbaoui
- Faculty of Sciences & Techniques, Laboratory of Bioactive Molecules (LMBSF), University Sidi Mohamed Ben Abdellah, Fez, Morocco
| | - Amal Bousfiha
- Faculty of Sciences & Techniques, Laboratory of Bioactive Molecules (LMBSF), University Sidi Mohamed Ben Abdellah, Fez, Morocco
| | - Rachid Bencheikh
- Faculty of Sciences & Techniques, Laboratory of Bioactive Molecules (LMBSF), University Sidi Mohamed Ben Abdellah, Fez, Morocco
| | - Abdelali Tazi
- Faculty of Sciences & Techniques, Laboratory of Bioactive Molecules (LMBSF), University Sidi Mohamed Ben Abdellah, Fez, Morocco
| | - Lotfi Aarab
- Faculty of Sciences & Techniques, Laboratory of Bioactive Molecules (LMBSF), University Sidi Mohamed Ben Abdellah, Fez, Morocco
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20
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Stephen JN, Sharp MF, Ruethers T, Taki A, Campbell DE, Lopata AL. Allergenicity of bony and cartilaginous fish - molecular and immunological properties. Clin Exp Allergy 2017; 47:300-312. [PMID: 28117510 DOI: 10.1111/cea.12892] [Citation(s) in RCA: 44] [Impact Index Per Article: 6.3] [Reference Citation Analysis] [Abstract] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 12/24/2022]
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.
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Affiliation(s)
- J N Stephen
- Molecular and Cell Biology, James Cook University, Townsville, Qld, Australia
| | - M F Sharp
- Molecular and Cell Biology, James Cook University, Townsville, Qld, Australia
| | - T Ruethers
- Molecular and Cell Biology, James Cook University, Townsville, Qld, Australia
| | - A Taki
- Molecular and Cell Biology, James Cook University, Townsville, Qld, Australia
| | - D E Campbell
- Clinical Immunology and Allergy, Children's Hospital at Westmead, Sydney, NSW, Australia
| | - A L Lopata
- Molecular and Cell Biology, James Cook University, Townsville, Qld, Australia
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21
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Yang Y, Zhang YX, Liu M, Maleki SJ, Zhang ML, Liu QM, Cao MJ, Su WJ, Liu GM. Triosephosphate Isomerase and Filamin C Share Common Epitopes as Novel Allergens of Procambarus clarkii. JOURNAL OF AGRICULTURAL AND FOOD CHEMISTRY 2017; 65:950-963. [PMID: 28072528 DOI: 10.1021/acs.jafc.6b04587] [Citation(s) in RCA: 31] [Impact Index Per Article: 4.4] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 06/06/2023]
Abstract
Triosephosphate isomerase (TIM) is a key enzyme in glycolysis and has been identified as an allergen in saltwater products. In this study, TIM with a molecular mass of 28 kDa was purified from the freshwater crayfish (Procambarus clarkii) muscle. A 90-kDa protein that showed IgG/IgE cross-reactivity with TIM was purified and identified as filamin C (FLN c), which is an actin-binding protein. TIM showed similar thermal and pH stability with better digestion resistance compared with FLN c. The result of the surface plasmon resonance (SPR) experiment demonstrated the infinity of anti-TIM polyclonal antibody (pAb) to both TIM and FLN c. Five linear and 3 conformational epitopes of TIM, as well as 9 linear and 10 conformational epitopes of FLN c, were mapped by phage display. Epitopes of TIM and FLN c demonstrated the sharing of certain residues; the occurrence of common epitopes in the two allergens accounts for their cross-reactivity.
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Affiliation(s)
- Yang Yang
- College of Food and Biological Engineering, Xiamen Key Laboratory of Marine Functional Food, Fujian Provincial Engineering Technology Research Center of Marine Functional Food, Fujian Collaborative Innovation Center for Exploitation and Utilization of Marine Biological Resources, Jimei University , Xiamen, Fujian 361021, China
| | - Yong-Xia Zhang
- College of Food and Biological Engineering, Xiamen Key Laboratory of Marine Functional Food, Fujian Provincial Engineering Technology Research Center of Marine Functional Food, Fujian Collaborative Innovation Center for Exploitation and Utilization of Marine Biological Resources, Jimei University , Xiamen, Fujian 361021, China
| | - Meng Liu
- College of Food and Biological Engineering, Xiamen Key Laboratory of Marine Functional Food, Fujian Provincial Engineering Technology Research Center of Marine Functional Food, Fujian Collaborative Innovation Center for Exploitation and Utilization of Marine Biological Resources, Jimei University , Xiamen, Fujian 361021, China
| | - Soheila J Maleki
- Agricultural Research Service, Southern Regional Research Center, U. S. Department of Agriculture , New Orleans, Louisiana 70124, United States
| | - Ming-Li Zhang
- Xiamen Second Hospital , Xiamen, Fujian 361021, China
| | - Qing-Mei Liu
- College of Food and Biological Engineering, Xiamen Key Laboratory of Marine Functional Food, Fujian Provincial Engineering Technology Research Center of Marine Functional Food, Fujian Collaborative Innovation Center for Exploitation and Utilization of Marine Biological Resources, Jimei University , Xiamen, Fujian 361021, China
| | - Min-Jie Cao
- College of Food and Biological Engineering, Xiamen Key Laboratory of Marine Functional Food, Fujian Provincial Engineering Technology Research Center of Marine Functional Food, Fujian Collaborative Innovation Center for Exploitation and Utilization of Marine Biological Resources, Jimei University , Xiamen, Fujian 361021, China
| | - Wen-Jin Su
- College of Food and Biological Engineering, Xiamen Key Laboratory of Marine Functional Food, Fujian Provincial Engineering Technology Research Center of Marine Functional Food, Fujian Collaborative Innovation Center for Exploitation and Utilization of Marine Biological Resources, Jimei University , Xiamen, Fujian 361021, China
| | - Guang-Ming Liu
- College of Food and Biological Engineering, Xiamen Key Laboratory of Marine Functional Food, Fujian Provincial Engineering Technology Research Center of Marine Functional Food, Fujian Collaborative Innovation Center for Exploitation and Utilization of Marine Biological Resources, Jimei University , Xiamen, Fujian 361021, China
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22
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Breiteneder H. Grundlagen natürlicher Allergene. ALLERGOLOGIE 2016. [DOI: 10.1007/978-3-642-37203-2_17] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 10/22/2022]
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23
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de Jongh HHJ, de los Reyes Jimenez M, Baumert JL, Taylor SL, Koppelman SJ. Electrophoretic Behavior in Relation to the Structural Integrity of Codfish Parvalbumin upon Heat Treatment. JOURNAL OF AGRICULTURAL AND FOOD CHEMISTRY 2015; 63:4683-4689. [PMID: 25880570 DOI: 10.1021/jf505990h] [Citation(s) in RCA: 4] [Impact Index Per Article: 0.4] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 06/04/2023]
Abstract
This work evaluates the impact of heat processing of parvalbumin, a major fish allergen, on the consequences for quantitative analysis of this protein embedded in different matrices during heating (either isolated, in an aqueous extract, or in whole fillets) to assess potential health risks. It is shown that oligomerization of parvalbumin does occur, but only upon heat treatment above 80 °C. This coincides with the ability of the isolated protein to refold up to this temperature in a fully reversible way, as demonstrated by circular dichroism analysis. In autoclaved samples a disintegration of the protein structure is observed. The situation becomes different when parvalbumin is embedded in a matrix with other constituents, as in fish extracts or whole fillets. The electrophoretic analysis of parvalbumin (SDS-PAGE and immunoblotting) is largely determined by complexation with other proteins resulting in insoluble materials caused by the partial unfolding of the parvalbumin at elevated temperatures. This effect is more strongly observed for cod fish extract, compared to whole cod fillets, as in the latter situation the integrity of the tissue hampers this interprotein complexation. Moreover, it is shown by ELISA analysis of heat-treated samples that using blotting procedures where disintegration of complexes may be promoted, restoring some of the IgG-binding propensity, may provide false outcomes. It was concluded that antibody binding to parvalbumin is dominated by the potential to form heat-induced complexes with other proteins. The possibly less-soluble or extractable character of these complexes may provide confusing information regarding potential health risks of fish and fish protein-containing food composites when such heat-treated samples are analyzed by immunochemical assays.
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Affiliation(s)
| | | | - Joseph L Baumert
- §Food Allergy Research and Resource Program, Food Science and Technology, University of Nebraska-Lincoln, Lincoln, Nebraska 68583, United States
| | - Steve L Taylor
- §Food Allergy Research and Resource Program, Food Science and Technology, University of Nebraska-Lincoln, Lincoln, Nebraska 68583, United States
| | - Stef J Koppelman
- §Food Allergy Research and Resource Program, Food Science and Technology, University of Nebraska-Lincoln, Lincoln, Nebraska 68583, United States
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24
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Sharp MF, Stephen JN, Kraft L, Weiss T, Kamath SD, Lopata AL. Immunological cross-reactivity between four distant parvalbumins-Impact on allergen detection and diagnostics. Mol Immunol 2014; 63:437-48. [PMID: 25451973 DOI: 10.1016/j.molimm.2014.09.019] [Citation(s) in RCA: 24] [Impact Index Per Article: 2.4] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 09/26/2014] [Accepted: 09/28/2014] [Indexed: 01/08/2023]
Abstract
Fish are the largest and most diverse group of vertebrates. Fish are also a part of the eight food groups that cause the majority of IgE mediated food reactions. Detection tools for fish allergens are however limited due to the great diversity of fish species, despite fish allergy and its major allergen parvalbumin being well documented. The most commonly studied fish are frequently consumed in North America and Europe. However, much less is known about fish allergens in the Australasian region although fish is widely consumed in this region. A comprehensive phylogenetic analysis was performed of known parvalbumin amino acid sequences to determine possible candidate antigens for new cross-reactive antibodies to be used to detect most fish parvalbumins. Polyclonal rabbit antibodies were raised against parvalbumins from frequently consumed barramundi (Lates calcarifer), basa (Pangasius bocourti), pilchard (Sardinops sagax) and Atlantic salmon (Salmo salar). These were evaluated for cross-reactivity against a panel of 45 fish extracts (raw, heated and canned fish). Anti-barramundi parvalbumin proved to be the most cross-reactive antibody, detecting 87.5% of the 40 species analyzed, followed by anti-pilchard and anti-basa antibody. In contrast the anti-salmon antibody was very specific and only reacted to salmonidae and a few other fish. All analyzed fish species, except mahi mahi, swordfish, yellowfin tuna and all 5 canned fish had parvalbumin detected in raw extracts. However antibody reactivity to many fish was heat liable or susceptible to denaturation, demonstrating that some parvalbumins have most likely conformational epitopes, which lose antibody reactivity after heat treatment. We have demonstrated the generation of highly cross-reactive anti-parvalbumin antibodies that could be used for the detection of allergenic fish parvalbumin in contaminated food products. This cross-reactivity study thus shows processing of fish, especially canning, can have on impact on antibody recognition by ELISA, possibly similar to IgE-binding in vivo.
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Affiliation(s)
- Michael F Sharp
- Centre for Biodiscovery and Molecular Development of Therapeutics, James Cook University, Townsville, Queensland, Australia; Australian Institute of Tropical Health and Medicine, James Cook University, Townsville, Queensland, Australia; Centre for Food and Allergy Research, Murdoch Childrens Research Institute, Melbourne, Australia
| | - Juan N Stephen
- Centre for Biodiscovery and Molecular Development of Therapeutics, James Cook University, Townsville, Queensland, Australia; Australian Institute of Tropical Health and Medicine, James Cook University, Townsville, Queensland, Australia; Centre for Food and Allergy Research, Murdoch Childrens Research Institute, Melbourne, Australia
| | | | | | - Sandip D Kamath
- Centre for Biodiscovery and Molecular Development of Therapeutics, James Cook University, Townsville, Queensland, Australia; Australian Institute of Tropical Health and Medicine, James Cook University, Townsville, Queensland, Australia
| | - Andreas L Lopata
- Centre for Biodiscovery and Molecular Development of Therapeutics, James Cook University, Townsville, Queensland, Australia; Australian Institute of Tropical Health and Medicine, James Cook University, Townsville, Queensland, Australia; Centre for Food and Allergy Research, Murdoch Childrens Research Institute, Melbourne, Australia.
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25
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Wu Q, Cai QF, Tao ZP, Sun LC, Shen JD, Zhang LJ, Liu GM, Cao MJ. Purification and characterization of a novel angiotensin I-converting enzyme inhibitory peptide derived from abalone (Haliotis discus hannai Ino) gonads. Eur Food Res Technol 2014. [DOI: 10.1007/s00217-014-2315-8] [Citation(s) in RCA: 20] [Impact Index Per Article: 2.0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/30/2022]
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26
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Li Z, You J, Luo Y, Wu J. Purification and characterization of parvalbumin isotypes from grass carp (Ctenopharyngodon idella). JOURNAL OF AGRICULTURAL AND FOOD CHEMISTRY 2014; 62:6212-6218. [PMID: 24866418 DOI: 10.1021/jf500817f] [Citation(s) in RCA: 5] [Impact Index Per Article: 0.5] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 06/03/2023]
Abstract
The prevalence of fish allergy is rapidly increasing because of a growing fish consumption driven mainly by a positive image of the fish and health relationship. The purpose of this study was to characterize parvalbumin isotypes from grass carp (Ctenopharyngodon idella), one of the most frequently consumed freshwater fish in China. Three parvalbumin isotypes were purified using consecutive gel filtration and reverse-phase chromatography and denoted as PVI, PVII, and PVIII. The molecular weights of the isotypes were determined to be 11.968, 11.430, and 11.512 kDa, respectively. PVI showed 74% matched amino acids sequence with PV isotype 4a from Danio rerio, while PVII and PVIII showed 46% matched amino acids sequence with PV isotypes from Hypophthalmichthys molitrix. PVII is the dominant allergen, but it was liable to gastrointestinal enzymes as PVIII; however, PVI was resistant to pepsin digestion. A further study is to characterize the epitopes of PVII, the dominant allergen.
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Affiliation(s)
- Zheng Li
- Beijing Higher Institution Engineering Research Center of Animal Product, College of Food Science and Nutritional Engineering, China Agricultural University , Beijing 100083, People's Republic of China
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27
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Protein carbonylation during electron beam irradiation may be responsible for changes in IgE binding to turbot parvalbumin. Food Chem Toxicol 2014; 69:32-7. [DOI: 10.1016/j.fct.2014.03.039] [Citation(s) in RCA: 16] [Impact Index Per Article: 1.6] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 01/12/2014] [Revised: 03/17/2014] [Accepted: 03/28/2014] [Indexed: 01/27/2023]
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28
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Antibody reactivity to the major fish allergen parvalbumin is determined by isoforms and impact of thermal processing. Food Chem 2014; 148:321-8. [DOI: 10.1016/j.foodchem.2013.10.035] [Citation(s) in RCA: 46] [Impact Index Per Article: 4.6] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 06/23/2013] [Revised: 08/17/2013] [Accepted: 10/07/2013] [Indexed: 11/20/2022]
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29
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Rosmilah M, Shahnaz M, Meinir J, Masita A, Noormalin A, Jamaluddin M. Identification of parvalbumin and two new thermolabile major allergens of Thunnus tonggol using a proteomics approach. Int Arch Allergy Immunol 2013; 162:299-309. [PMID: 24193115 DOI: 10.1159/000354544] [Citation(s) in RCA: 20] [Impact Index Per Article: 1.8] [Reference Citation Analysis] [Abstract] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 01/31/2013] [Accepted: 07/12/2013] [Indexed: 11/19/2022] Open
Abstract
BACKGROUND The longtail tuna (Thunnus tonggol) is widely consumed in Asia. Parvalbumin, the main major allergen of fish, has been well identified in multiple fish species, yet little is known about the allergenic proteins in T. tonggol. Thus, the aim of this study was to characterize the major allergens of T. tonggol using a proteomics approach. METHODS Raw and boiled extracts of the fish were prepared. Fish proteins were separated by means of SDS-PAGE and two-dimensional (2-DE) electrophoresis. 1-DE immunoblotting of raw extract was performed with sera from fish-allergic patients. Ten sera were further analysed by 2-DE immunoblotting. Selected major allergenic protein spots were excised, trypsin digested and analysed by means of mass spectrometry. RESULTS SDS-PAGE of raw extract revealed 26 protein fractions, while boiled extract demonstrated fewer bands. The 2-DE gel profile of the raw extract further fractionated the protein bands to more than 100 distinct protein spots. 1-DE immunoblotting of raw extract exhibited two thermolabile protein fractions of 42 and 51 kDa as the major allergens, while the boiled extract only revealed a single IgE-binding band at 151 kDa. 2-DE immunoblotting of raw extract further detected numerous major IgE-reactive spots of 11-13, 42 and 51 kDa. Mass spectrometry analysis of the peptides generated from the 12, 42 and 51 kDa digested spots indicated that these spots were parvalbumin, creatine kinase and enolase, respectively. CONCLUSIONS In addition to parvalbumin, two new thermolabile allergens were identified as major allergenic proteins of T. tonggol. This study proved that both thermostable and thermolabile proteins are important in local tuna allergy and should be included in diagnostic strategies.
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Affiliation(s)
- Misnan Rosmilah
- Department of Biology, Faculty of Science and Mathematics, Sultan Idris Education University, Tanjong Malim, Perak, Malaysia
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Li Z, Jiang M, You J, Luo Y, Feng L. Impact of Maillard reaction conditions on the antigenicity of parvalbumin, the major allergen in grass carp. FOOD AGR IMMUNOL 2013. [DOI: 10.1080/09540105.2013.838943] [Citation(s) in RCA: 9] [Impact Index Per Article: 0.8] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 10/26/2022] Open
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Liu R, Holck AL, Yang E, Liu C, Xue W. Tropomyosin from tilapia (Oreochromis mossambicus) as an allergen. Clin Exp Allergy 2013; 43:365-77. [PMID: 23414545 DOI: 10.1111/cea.12056] [Citation(s) in RCA: 60] [Impact Index Per Article: 5.5] [Reference Citation Analysis] [Abstract] [Journal Information] [Subscribe] [Scholar Register] [Received: 02/24/2012] [Revised: 09/24/2012] [Accepted: 10/24/2012] [Indexed: 01/01/2023]
Abstract
BACKGROUND Tilapia is among the most common fresh water fish species raised by fish farms and can cause allergic reactions upon ingestion. OBJECTIVE To investigate important allergens in Tilapia (Oreochromis mossambicus). METHODS Allergens were detected using immunoblotting. An important allergen was purified to homogeneity by reversed-phase High Pressure Liquid Chromatography and characterized by enzyme linked immunosorbent assay (ELISA), competitive ELISA, Mass spectrometry (MS), circular dichroism measurements and differential scanning calorimetry. RESULTS By immunoblotting using sera from 10 patients with confirmed tilapia allergy, we identified a number of allergens with apparent molecular weights 114 to 17 kD. All patients produced IgE against a 32 kD allergen, Ore m 4, which was identified by MS as tropomyosin (TM). IgE binding of the pure protein was confirmed by immunoblotting, ELISA and ELISA inhibition. cDNA from tilapia tropomyosin (TM) was sequenced and compared with TMs from other species. The tilapia TM showed 53.5% homology to TM from shrimp. Homology was much higher to human TM isoform 5 (87.7%). CONCLUSION AND CLINICAL RELEVANCE TMs are the major allergens in allergy to crustaceans. Auto-antibodies against human TM isoform 5 have been implicated as a causative agent in inflammatory bowel disease (IBD). Intriguingly, six of the 10 tilapia allergic patients had also been diagnosed with IBD, corroborating a connection between allergy and IBD. To our knowledge, this is the first report of tropomyosin from vertebrates as an allergen.
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Affiliation(s)
- R Liu
- College of Food Science and Nutritional Engineering, China Agricultural University, Haidian, Beijing, 100083, PR China
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Cai QF, Wang XC, Liu GM, Zhang L, Ruan MM, Liu Y, Cao MJ. Development of a monoclonal antibody-based competitive enzyme linked-immunosorbent assay (c-ELISA) for quantification of silver carp parvalbumin. Food Control 2013. [DOI: 10.1016/j.foodcont.2012.06.016] [Citation(s) in RCA: 16] [Impact Index Per Article: 1.5] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 01/20/2023]
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Shen HW, Cao MJ, Cai QF, Ruan MM, Mao HY, Su WJ, Liu GM. Purification, cloning, and immunological characterization of arginine kinase, a novel allergen of Octopus fangsiao. JOURNAL OF AGRICULTURAL AND FOOD CHEMISTRY 2012; 60:2190-2199. [PMID: 22303807 DOI: 10.1021/jf203779w] [Citation(s) in RCA: 32] [Impact Index Per Article: 2.7] [Reference Citation Analysis] [Abstract] [MESH Headings] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 05/31/2023]
Abstract
Arginine kinase (AK) is an important enzyme participating in energy metabolism in invertebrates, but, to date, there have been no reports that AK from octopus is an allergen. In this study, octopus AK was purified, and its molecular biological, immunological, and physicochemical characterizations were analyzed. The results showed that octopus AK was purified and confirmed by mass spectrometry for the first time, and its molecular mass was 38 kDa. The full-length gene sequence of octopus AK encompassed 1209 bp and was predicted to encode a protein with 348 amino acid residues. The homology of octopus AK and crustacean AK was about 54%, but the similarity between their three-dimensional structures was high. Octopus AK could react with mouse anti-shrimp AK and rabbit anti-crab AK polyclonal antibody singly. Octopus AK could also react with specific IgE of the sera from octopus-allergic patients effectively, whereas crab AK could inhibit the reaction between them. Finally, the IgE-binding activity of octopus AK could be reduced in the processes of thermal or acid-alkali treatment. In summary, AK was identified as a novel allergen in octopus, which had a sensitizing ability similar to that of crustacean AK. This is significant in allergy diagnosis and the treatment of octopus-allergic disorders.
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Affiliation(s)
- Hai-Wang Shen
- College of Biological Engineering, The Key Laboratory of Science and Technology for Aquaculture and Food Safety, Jimei University, Xiamen, Fujian, China
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Liu R, Yang E, Liu C, Xue W. Tilapia (Oreochromis mossambicus) allergens characterized by ELISA, SDS-PAGE, 2D gels, Western blotting and MALDI-TOF mass spectrometry. Int J Food Sci Nutr 2011; 63:259-66. [DOI: 10.3109/09637486.2011.619966] [Citation(s) in RCA: 12] [Impact Index Per Article: 0.9] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/13/2022]
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