Journal
BIOSCIENCE BIOTECHNOLOGY AND BIOCHEMISTRY
Volume 80, Issue 10, Pages 2018-2021Publisher
TAYLOR & FRANCIS LTD
DOI: 10.1080/09168451.2016.1189318
Keywords
allergen; fish allergy; immunoglobulin E (IgE); parvalbumin
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Funding
- Japan Society for the Promotion of Science (JSPS KAKENHI) [25750023]
- Grants-in-Aid for Scientific Research [25750023] Funding Source: KAKEN
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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 characteristics of the individual parvalbumin proteins.
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