What is it about?
Fish is one of the most common causes of fish-mediated anaphylaxis and IgE-mediated food allergic reactions. Several allergens have been identified and characterized form different fish species such as parvalbumin, which was identified as a major allergen.
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Why is it important?
Parvalbumin shows highly conserved amino acid sequence and identity among different fish species, making this protein as the most common allergen of fish-borne allergies. Although most of fish-allergic patients are sensitive to various species, it was shown that some patients are only sensitive to the certain species. Mono-sensitivity was demonstrated for salmonid fish, including salmon and trout. These fish-allergic patients were sensitized only to the beta-1 isoform of parvalbumin.
Perspectives
The knowledge progresses about the biochemical, immunological, and molecular mechanism of allergic reactions of fish allergens can improve accurate diagnosis of fish allergy and its' prevention and treatment in the future. in this article we have discussed parvalbumin epitopes and their properties.
Reza Falak
Iran University of Medical Sciences
Read the Original
This page is a summary of: Computational Analysis of Specific IgE Epitopes Responsible for Allergy to Fish, Current Immunology Reviews, November 2018, Bentham Science Publishers,
DOI: 10.2174/1573395514666180622121750.
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