Antibody reactivity to the major fish allergen parvalbumin is determined by isoforms and impact of thermal processing
Journal Publication ResearchOnline@JCUAbstract
The EF-hand calcium binding protein, parvalbumin, is a major fish allergen. Detection of this allergen is often difficult due to its structural diversity among various fish species. The aim of this study was to evaluate the cross-reactivity of parvalbumin in a comprehensive range of bony and cartilaginous fish, from the Asia-Pacific region, and conduct a molecular analysis of this highly allergenic protein. Using the monoclonal anti-parvalbumin antibody PARV-19, we demonstrated the presence of monomeric and oligomeric parvalbumin in all fish analysed, except for gummy shark a cartilaginous fish. Heat processing of this allergen greatly affected its antibody reactivity. While heating caused a reduction in antibody reactivity to multimeric forms of parvalbumins for most bony fish, a complete loss of reactivity was observed for cartilaginous fish. Molecular analysis demonstrated that parvalbumin cross-reactivity, among fish species, is due to the molecular phylogenetic association of this major fish allergen.
Journal
Food Chemistry
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Volume
148
ISBN/ISSN
1873-7072
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Issue
N/A
Pages Count
8
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Publisher
Elsevier
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EISSN
N/A
DOI
10.1016/j.foodchem.2013.10.035