Fish allergy in patients with parvalbumin-specific immunoglobulin E depends on parvalbumin content rather than molecular differences in the protein among fish species

Abstract excerpt

Allergenic characteristics of purified parvalbumins from different fish species have not been thoroughly investigated. We revealed that purified parvalbumins from nine different fish species have identical IgE-reactivities and high cross-reactivities. We also showed that fish allergenicity is associated with the parvalbumin content of the fish species, rather than species-specific differences in the molecular...

Topics

Share this publication in a Topic to start or enrich a Post.

• Share to Allergic Rhinitis and Sensitization
• Share to Contact Dermatitis and Allergies
• Share to Food Allergy and Anaphylaxis Research