Premium
Study of Allergenicity of 10 Common Fish Species with Human Immunoglobulin E
Author(s) -
Keshavarz Behnam,
Hsieh YunHwa Peggy
Publication year - 2013
Publication title -
the faseb journal
Language(s) - English
Resource type - Journals
SCImago Journal Rank - 1.709
H-Index - 277
eISSN - 1530-6860
pISSN - 0892-6638
DOI - 10.1096/fasebj.27.1_supplement.lb425
Subject(s) - tuna , biology , catfish , fish proteins , immunoglobulin e , allergen , brown trout , fish products , antibody , fish <actinopterygii> , chemistry , fishery , allergy , immunology , trout
Fish, plays an important role in human diet due to its high nutritional values. According to the Food Allergen Labeling and Consumer Protection Act, fish is also among the 8 major allergenic foods which cause immunoglobulin E (IgE)‐mediated hypersensitivity in sensitized individuals. In this study, the allergenicity between common food fish species and human IgE was investigated. An indirect enzyme‐linked immunosorbent assay (iELISA) was used to examine the allergenicity of ten different fish species (salmon, cod, tuna, swordfish, catfish, tilapia, whiting, Red grouper, trout, and Red snapper) against three human sera who were allergic to fish. Sodium dodecyl sulfate polyacrylamide gel electrophoresis (SDS‐PAGE) and Western Blot (WB) were used to separate extracted proteins and determine their allergenic components, respectively. iELISA results showed cross‐reactivity among 8 of the ten fish species tested against IgE in three patient's sera. Lack of immunoreactivity for tuna and sword fish was observed, suggesting their hypoallergic nature. Results from WB revealed different IgE‐binding pattern of each serum to fish samples. A 12 kDa protein which was observed as a major thermal‐stable protein in all 8 fish species showing positive results, is likely to be the major fish allergen, parvalbumin. Further studies will explore possible ways to reduce fish allergenicity.