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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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2
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Yu C, Gao X, Lin H, Xu L, Ahmed I, Khan MU, Xu M, Chen Y, Li Z. Purification, Characterization, and Three-Dimensional Structure Prediction of Paramyosin, a Novel Allergen of Rapana venosa. JOURNAL OF AGRICULTURAL AND FOOD CHEMISTRY 2020; 68:14632-14642. [PMID: 33175512 DOI: 10.1021/acs.jafc.0c04418] [Citation(s) in RCA: 18] [Impact Index Per Article: 4.5] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 06/11/2023]
Abstract
Paramyosin (PM) is an important structural protein in molluscan muscles. However, as an important allergen, there is a little information on PM in the molluscs. In this study, a 99 kDa molecular weight allergen protein was purified from Rapana venosa and confirmed as PM by mass spectrometry. The results of immunoglobulin E (IgE)-binding activity and physicochemical characterization showed that R. venosa PM could react with a specific IgE of the sera from sea snail-allergic patients, and the IgE-binding activity could be reduced by thermal treatment. The full-length cDNA of R. venosa PM was cloned, which encodes 859 amino acid residues, and it has a higher homology among molluscan species. According to the circular dichroism results, Fourier transform infrared, and 2D and 3D structure analysis, both PM and tropomyosin are conserved proteins, which are mainly composed of the α-helix structure. These results are significant for better understanding the anaphylactic reactions in sea snail-allergic patients and allergy diagnosis.
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Affiliation(s)
- Chuang Yu
- College of Food Science and Engineering, Ocean University of China, No. 5, Yushan Road, Qingdao, Shandong Province 266003, P. R. China
| | - Xiang Gao
- Department of Allergy, The Affiliated Hospital of Qingdao University, Qingdao, Shandong Province 266071, P. R. China
| | - Hong Lin
- College of Food Science and Engineering, Ocean University of China, No. 5, Yushan Road, Qingdao, Shandong Province 266003, P. R. China
| | - Lili Xu
- College of Food Science and Engineering, Ocean University of China, No. 5, Yushan Road, Qingdao, Shandong Province 266003, P. R. China
| | - Ishfaq Ahmed
- College of Food Science and Engineering, Ocean University of China, No. 5, Yushan Road, Qingdao, Shandong Province 266003, P. R. China
| | - Mati Ullah Khan
- College of Food Science and Engineering, Ocean University of China, No. 5, Yushan Road, Qingdao, Shandong Province 266003, P. R. China
| | - Mengyao Xu
- College of Food Science and Engineering, Ocean University of China, No. 5, Yushan Road, Qingdao, Shandong Province 266003, 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 100021, P. R. China
| | - Zhenxing Li
- College of Food Science and Engineering, Ocean University of China, No. 5, Yushan Road, Qingdao, Shandong Province 266003, P. R. China
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Nugraha R, Kamath SD, Johnston E, Karnaneedi S, Ruethers T, Lopata AL. Conservation Analysis of B-Cell Allergen Epitopes to Predict Clinical Cross-Reactivity Between Shellfish and Inhalant Invertebrate Allergens. Front Immunol 2019; 10:2676. [PMID: 31803189 PMCID: PMC6877653 DOI: 10.3389/fimmu.2019.02676] [Citation(s) in RCA: 35] [Impact Index Per Article: 7.0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 12/05/2018] [Accepted: 10/30/2019] [Indexed: 02/05/2023] Open
Abstract
Understanding and predicting an individual's clinical cross-reactivity to related allergens is a key to better management, treatment and progression of novel therapeutics for food allergy. In food allergy, clinical cross-reactivity is observed in patients reacting to unexpected allergen sources containing the same allergenic protein or antibody binding patches (epitopes), often resulting in severe allergic reactions. Shellfish allergy affects up to 2% of the world population and persists for life in most patients. The diagnosis of shellfish allergy is however often challenging due to reported clinical cross-reactivity to other invertebrates including mites and cockroaches. Prediction of cross-reactivity can be achieved utilizing an in-depth analysis of a few selected IgE-antibody binding epitopes. We combined available experimentally proven IgE-binding epitopes with informatics-based cross-reactivity prediction modeling to assist in the identification of clinical cross-reactive biomarkers on shellfish allergens. This knowledge can be translated into prevention and treatment of allergic diseases. To overcome the problem of predicting IgE cross-reactivity of shellfish allergens we developed an epitope conservation model using IgE binding epitopes available in the Immune Epitope Database and Analysis Resource (http://www.iedb.org/). We applied this method to a set of four different shrimp allergens, and successfully identified several non-cross-reactive as well as cross-reactive epitopes, which have been experimentally established to cross-react. Based on these findings we suggest that this method can be used for advanced component-resolved-diagnosis to identify patients sensitized to a specific shellfish group and distinguish from patients with extensive cross-reactivity to ingested and inhaled allergens from invertebrate sources.
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Affiliation(s)
- Roni Nugraha
- Australian Institute of Tropical Health and Medicine, James Cook University, Townsville, QLD, Australia.,Department of Molecular and Cell Biology, College of Public Health, Medical and Veterinary Science, James Cook University, Townsville, QLD, Australia.,Department of Aquatic Product Technology, Bogor Agricultural University, Bogor, Indonesia
| | - Sandip D Kamath
- Australian Institute of Tropical Health and Medicine, James Cook University, Townsville, QLD, Australia.,Department of Molecular and Cell Biology, College of Public Health, Medical and Veterinary Science, James Cook University, Townsville, QLD, Australia.,Centre for Food and Allergy Research, Murdoch Children's Research Institute, Melbourne, VIC, Australia
| | - Elecia Johnston
- Australian Institute of Tropical Health and Medicine, James Cook University, Townsville, QLD, Australia.,Department of Molecular and Cell Biology, College of Public Health, Medical and Veterinary Science, James Cook University, Townsville, QLD, Australia
| | - Shaymaviswanathan Karnaneedi
- Australian Institute of Tropical Health and Medicine, James Cook University, Townsville, QLD, Australia.,Department of Molecular and Cell Biology, College of Public Health, Medical and Veterinary Science, James Cook University, Townsville, QLD, Australia.,Centre for Food and Allergy Research, Murdoch Children's Research Institute, Melbourne, VIC, Australia
| | - Thimo Ruethers
- Australian Institute of Tropical Health and Medicine, James Cook University, Townsville, QLD, Australia.,Department of Molecular and Cell Biology, College of Public Health, Medical and Veterinary Science, James Cook University, Townsville, QLD, Australia.,Centre for Food and Allergy Research, Murdoch Children's Research Institute, Melbourne, VIC, Australia
| | - Andreas L Lopata
- Australian Institute of Tropical Health and Medicine, James Cook University, Townsville, QLD, Australia.,Department of Molecular and Cell Biology, College of Public Health, Medical and Veterinary Science, James Cook University, Townsville, QLD, Australia.,Centre for Food and Allergy Research, Murdoch Children's Research Institute, Melbourne, VIC, Australia
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Hu J, Ge S, Huang C, Cheung PCK, Lin L, Zhang Y, Zheng B, Lin S, Huang X. Tenderization effect of whelk meat using ultrasonic treatment. Food Sci Nutr 2018; 6:1848-1857. [PMID: 30349674 PMCID: PMC6189613 DOI: 10.1002/fsn3.686] [Citation(s) in RCA: 12] [Impact Index Per Article: 2.0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 01/03/2018] [Revised: 04/19/2018] [Accepted: 04/27/2018] [Indexed: 11/12/2022] Open
Abstract
This study was conducted to assess the potential application of ultrasonic treatment to enhance the tenderness of whelk (Buccinum undatum) meat. The optimum ultrasonic conditions for the maximum tenderization effect were determined using response surface methodology by a three-level factorial Box-Behnken design for the optimization of three variables. The optimum conditions for the three variables found were as follows: ultrasound power at 200 W, treatment time for 9.6 min, and temperature at 45°C. The resulted tenderization effect was comparable to traditional enzymatic methods. Furthermore, disruption of muscle microstructure was observed in the ultrasonic-treated whelk meat by scanning electron microscopy, while evaluations on physicochemical properties indicated the ultrasonic treatment has no significant undesirable effects on the quality of whelk meat including pH, water-holding capacity, and lipid oxidation. In conclusion, this study showed the feasibility of ultrasonic treatment as a promising tenderization method for whelk meat without detrimental effects on its quality.
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Affiliation(s)
- Jiamiao Hu
- Fujian Province Key Laboratory for the Development of Bioactive Material from Marine AlgaeCollege of Oceanology and Food ScienceQuanzhou Normal UniversityQuanzhouChina
- Faculty of Health SciencesUniversity of MacauTaipaMacau SAR
| | - Shenghan Ge
- College of Food ScienceFujian Agriculture and Forestry UniversityFuzhouChina
| | - Chenying Huang
- College of Food ScienceFujian Agriculture and Forestry UniversityFuzhouChina
| | - Peter C. K. Cheung
- School of Life SciencesThe Chinese University of Hong KongShatinHong Kong
| | - Luan Lin
- Fujian Province Key Laboratory for the Development of Bioactive Material from Marine AlgaeCollege of Oceanology and Food ScienceQuanzhou Normal UniversityQuanzhouChina
| | - Yi Zhang
- College of Food ScienceFujian Agriculture and Forestry UniversityFuzhouChina
| | - Baodong Zheng
- College of Food ScienceFujian Agriculture and Forestry UniversityFuzhouChina
| | - Shaoling Lin
- Fujian Province Key Laboratory for the Development of Bioactive Material from Marine AlgaeCollege of Oceanology and Food ScienceQuanzhou Normal UniversityQuanzhouChina
- College of Food ScienceFujian Agriculture and Forestry UniversityFuzhouChina
| | - Xiujuan Huang
- College of Food ScienceFujian Agriculture and Forestry UniversityFuzhouChina
- Fujian Saifu Food Inspection Co. Ltd.Fujian350011, FuzhouP.R. China
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Fu L, Wang C, Wang Y. Seafood allergen-induced hypersensitivity at the microbiota-mucosal site: Implications for prospective probiotic use in allergic response regulation. Crit Rev Food Sci Nutr 2017; 58:1512-1525. [DOI: 10.1080/10408398.2016.1269719] [Citation(s) in RCA: 10] [Impact Index Per Article: 1.4] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 12/25/2022]
Affiliation(s)
- Linglin Fu
- Key Laboratory for Food Microbial Technology of Zhejiang Province, School of Food Science and Biotechnology, Zhejiang Gongshang University, Hangzhou, China
| | - Chong Wang
- Key Laboratory for Food Microbial Technology of Zhejiang Province, School of Food Science and Biotechnology, Zhejiang Gongshang University, Hangzhou, China
| | - Yanbo Wang
- Key Laboratory for Food Microbial Technology of Zhejiang Province, School of Food Science and Biotechnology, Zhejiang Gongshang University, Hangzhou, China
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Pedrosa M, Boyano-Martínez T, García-Ara C, Quirce S. Shellfish Allergy: a Comprehensive Review. Clin Rev Allergy Immunol 2016; 49:203-16. [PMID: 24870065 DOI: 10.1007/s12016-014-8429-8] [Citation(s) in RCA: 55] [Impact Index Per Article: 6.9] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 01/06/2023]
Abstract
Shellfish allergy is of increasing concern, as its prevalence has risen in recent years. Many advances have been made in allergen characterization. B cell epitopes in the major allergen tropomyosin have been characterized. In addition to tropomyosin, arginine kinase, sarcoplasmic calcium-binding protein, and myosin light chain have recently been reported in shellfish. All are proteins that play a role in muscular contraction. Additional allergens such as hemocyanin have also been described. The effect of processing methods on these allergens has been studied, revealing thermal stability and resistance to peptic digestion in some cases. Modifications after Maillard reactions have also been addressed, although in some cases with conflicting results. In recent years, new hypoallergenic molecules have been developed, which constitute a new therapeutic approach to allergic disorders. A recombinant hypoallergenic tropomyosin has been developed, which opens a new avenue in the treatment of shellfish allergy. Cross-reactivity with species that are not closely related is common in shellfish-allergic patients, as many of shellfish allergens are widely distributed panallergens in invertebrates. Cross-reactivity with house dust mites is well known, but other species can also be involved in this phenomenon.
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Affiliation(s)
- María Pedrosa
- Allergy Department, Hospital La Paz Institute for Health Research (IdiPAZ), Paseo de la Castellana 261, 28046, Madrid, Spain.
| | - Teresa Boyano-Martínez
- Allergy Department, Hospital La Paz Institute for Health Research (IdiPAZ), Paseo de la Castellana 261, 28046, Madrid, Spain
| | - Carmen García-Ara
- Allergy Department, Hospital La Paz Institute for Health Research (IdiPAZ), Paseo de la Castellana 261, 28046, Madrid, Spain
| | - Santiago Quirce
- Allergy Department, Hospital La Paz Institute for Health Research (IdiPAZ), Paseo de la Castellana 261, 28046, Madrid, Spain
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7
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Abstract
Shellfish are diverse, serve as main constituents of seafood, and are extensively consumed globally because of their nutritional values. Consequently, increase in reports of IgE-mediated seafood allergy is particularly food associated to shellfish. Seafood-associated shellfish consists of crustaceans (decapods, stomatopods, barnacles, and euphausiids) and molluskans (gastropods, bivalves, and cephalopods) and its products can start from mild local symptoms and lead to severe systemic anaphylactic reactions through ingestion, inhalation, or contact like most other food allergens. Globally, the most commonly causative shellfish are shrimps, crabs, lobsters, clams, oysters, and mussels. The prevalence of shellfish allergy is estimated to be 0.5-2.5% of the general population but higher in coastal Asian countries where shellfish constitute a large proportion of the diet. Diversity in allergens such as tropomyosin, arginine kinase, myosin light chain, and sarcoplasmic binding protein are from crustaceans whereas tropomyosin, paramyosin, troponin, actine, amylase, and hemoyanin are reported from molluskans shellfish. Tropomyosin is the major allergen and is responsible for cross-reactivity between shellfish and other invertebrates, within crustaceans, within molluskans, between crustaceans vs. molluskans as well as between shellfish and fish. Allergenicity diagnosis requires clinical history, in vivo skin prick testing, in vitro quantification of IgE, immunoCAP, and confirmation by oral challenge testing unless the reactions borne by it are life-threatening. This comprehensive review provides the update and new findings in the area of shellfish allergy including demographic, diversity of allergens, allergenicity, their cross-reactivity, and innovative molecular genetics approaches in diagnosing and managing this life-threatening as well as life-long disease.
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Affiliation(s)
- Samanta S Khora
- a Medical Biotechnology Lab, Department of Medical Biotechnology , School of Biosciences and Technology, VIT University , Vellore , India
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Leung NYH, Wai CYY, Shu S, Wang J, Kenny TP, Chu KH, Leung PSC. Current immunological and molecular biological perspectives on seafood allergy: a comprehensive review. Clin Rev Allergy Immunol 2014; 46:180-97. [PMID: 23242979 DOI: 10.1007/s12016-012-8336-9] [Citation(s) in RCA: 63] [Impact Index Per Article: 6.3] [Reference Citation Analysis] [Abstract] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 12/18/2022]
Abstract
Seafood is an important component in human diet and nutrition worldwide. However, seafood also constitutes one of the most important groups of foods in the induction of immediate (type I) food hypersensitivity, which significantly impacts the quality of life and healthcare cost. Extensive efforts within the past two decades have revealed the molecular identities and immunological properties of the major fish and shellfish allergens. The major allergen involved in allergy and cross-reactivity among different fish species was identified as parvalbumin while that responsible for shellfish (crustaceans and mollusks) allergy was identified as tropomyosin. The cloning and expression of the recombinant forms of these seafood allergens facilitate the investigation on the detailed mechanisms leading to seafood allergies, mapping of IgE-binding epitopes, and assessment of their allergenicity and stability. Future research focusing on the immunological cross-reactivity and discovery of novel allergens will greatly facilitate the management of seafood allergies and the design of effective and life-long allergen-specific immunotherapies.
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Affiliation(s)
- Nicki Y H Leung
- School of Life Sciences, The Chinese University of Hong Kong, Shatin, Hong Kong SAR, China
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9
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Jiménez-Saiz R, Benedé S, Molina E, López-Expósito I. Effect of Processing Technologies on the Allergenicity of Food Products. Crit Rev Food Sci Nutr 2014; 55:1902-17. [DOI: 10.1080/10408398.2012.736435] [Citation(s) in RCA: 63] [Impact Index Per Article: 6.3] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 10/25/2022]
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10
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Yu HL, Cao MJ, Cai QF, Weng WY, Su WJ, Liu GM. Effects of different processing methods on digestibility of Scylla paramamosain allergen (tropomyosin). Food Chem Toxicol 2011; 49:791-8. [DOI: 10.1016/j.fct.2010.11.046] [Citation(s) in RCA: 62] [Impact Index Per Article: 4.8] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 08/11/2010] [Revised: 10/13/2010] [Accepted: 11/13/2010] [Indexed: 11/29/2022]
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Urgast DS, Adams GC, Raab A, Feldmann J. Arsenic concentration and speciation of the marine hyperaccumulator whelk Buccinum undatum collected in coastal waters of Northern Britain. ACTA ACUST UNITED AC 2010; 12:1126-32. [DOI: 10.1039/b924351h] [Citation(s) in RCA: 10] [Impact Index Per Article: 0.7] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/21/2022]
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12
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Abstract
Food allergies affect approximately 3.5-4.0% of the worldwide population. Immediate-type food allergies are mediated by the production of IgE antibodies to specific proteins that occur naturally in allergenic foods. Symptoms are individually variable ranging from mild rashes and hives to life-threatening anaphylactic shock. Seafood allergies are among the most common types of food allergies on a worldwide basis. Allergies to fish and crustacean shellfish are very common. Molluscan shellfish allergies are well known but do not appear to occur as frequently. Molluscan shellfish allergies have been documented to all classes of mollusks including gastropods (e.g., limpet, abalone), bivalves (e.g., clams, oysters, mussels), and cephalopods (e.g., squid, octopus). Tropomyosin, a major muscle protein, is the only well-recognized allergen in molluscan shellfish. The allergens in oyster (Cra g 1), abalone (Hal m 1), and squid (Tod p 1) have been identified as tropomyosin. Cross-reactivity to tropomyosin from other molluscan shellfish species has been observed with sera from patients allergic to oysters, suggesting that individuals with allergies to molluscan shellfish should avoid eating all species of molluscan shellfish. Cross-reactions with the related tropomyosin allergens in crustacean shellfish may also occur but this is less clearly defined. Occupational allergies have also been described in workers exposed to molluscan shellfish products by the respiratory and/or cutaneous routes. With food allergies, one man's food may truly be another man's poison. Individuals with food allergies react adversely to the ingestion of foods and food ingredients that most consumers can safely ingest (Taylor and Hefle, 2001). The allergens that provoke adverse reactions in susceptible individuals are naturally occurring proteins in the specific foods (Bush and Hefle, 1996). Molluscan shellfish, like virtually all foods that contain protein, can provoke allergic reactions in some individuals.
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Affiliation(s)
- Steve L Taylor
- Department of Food Science and Technology, Food Allergy Research and Resource Program, University of Nebraska, Lincoln, NE 68583-0919, USA
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13
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Opinion of the Scientific Panel on Dietetic products, nutrition and allergies (NDA) related to the evaluation of molluscs for labelling purposes. EFSA J 2006. [DOI: 10.2903/j.efsa.2006.327] [Citation(s) in RCA: 2] [Impact Index Per Article: 0.1] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/11/2022] Open
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