IgE-binding proteins in fish and fish steam.
- SourceAvailable from: Mohamed Jeebhay
Allergy & Clinical Immunology International - Journal of the World Allergy Organization 01/2001; 13(5):0204-0210. DOI:10.1027/0838-1918.104.22.168 · 0.62 Impact Factor
- "The reason for the persistence of specific IgE could be the occurrence of cross-reacting allergens in other food ingested by the patient or inhalation of seafood aerosols. It has been suggested that accidental exposures to cooking aerosols at home or in the workplace could elicit clinical symptoms, which could result in delaying the development of tolerance  . Dominguez and coworkers also came to a similar conclusion for patients who displayed allergic symptoms only by handling and touching fish . "
- "Cod (Gadus Callarias) allergen M = Gad d1 (Aas, 1987) Salmon (Salmo salar): Sal s1 (Lindströ m et al., 1996) Calcium-binding proteins predominantly in white muscle of lower vertebrates 12 kDa; pI 4.75; single glucose to Cys 18 See also Bernhisel-Broadbent et al., 1992a,b; Pascual et al., 1996 Milk i lactoglobulin Member of the ligand-binding calycins (or lipocalins) (Flower et al., 1993), related to retinol-binding protein and some important mammalian allergens (e.g. rodent urinary protein, dog allergens Can f1 and Can f2) Dimer (2×21 kDa); pI 5.2 "
Article: Food allergens[Show abstract] [Hide abstract]
ABSTRACT: A food allergen may be defined as a substance that reacts with IgE antibodies, induces allergic sensitisation or induces allergic reactions. Some allergens only induce allergic sensitisation but do not provoke symptoms, while others bind IgE but do not induce mast cell degranulation. There is no common structure that can predict whether a given antigen may be a strong food allergen. A complete food allergen, e.g. fish parvalbumin, is capable of stimulating the immune system to produce IgE antibodies, and degranulate mast cells upon subsequent contact. The reason(s) for why some patients with IgE to ovalbumin tolerate eggs, and why some react on one occasion but not on another, are mostly unclear, but may be related to changes in gut permeability induced by other food substances or by gastro-intestinal inflammation prior to the allergen contact. IgE antibodies to fruit or vegetables often show cross-reactivity, due to carbohydrate structures. These cross-reactive glycans have been designated cross-reactive carbohydrate determinants (CCD). Anti-CCD antibodies are highly cross-reactive. The antibodies do not have clinical significant because CCD-containing foods are usually well-tolerated by patients with IgE antibodies to CCD. These IgE antibodies may cause confusion in relation to allergy diagnosis.Environmental Toxicology and Pharmacology 11/1997; 4(1-2):55-60. DOI:10.1016/S1382-6689(97)10042-4 · 2.08 Impact Factor
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ABSTRACT: Occupational asthma (OA) due to fish inhalation, confirmed by specific bronchial challenge (SBC), has not been described as yet in medical literature, as far as we know. We describe two patients whose asthma was induced by occupational exposure to fish and confirmed by serial measurements of PEFR and SBC. Two fish-processing workers reported asthma symptoms related to their workplace. They were skin tested with fish extracts and their sera assayed for IgE antibodies to various fish species. Nonspecific bronchial reactivity was assessed by methacholine challenge. The occupational relationship was confirmed by PEFR monitoring in working and off-work periods. SBC with fish extracts was carried out to confirm the diagnosis of OA. Skin tests with raw and cooked plaice, salmon, hake, and tuna in patient 1 and anchovy, sardine, trout, salmon, Atlantic pomfret, and sole in patient 2 were positive. Specific IgE serum antibodies were found to salmon in patient 1 and to trout, anchovy, and salmon in patient 2. PEFR measurements differed significantly (P < 0.001) between work and off-work periods for both patients. A bronchial challenge with methacholine was positive in patient 1. SBC with raw hake, salmon, plaice, and tuna extracts in patient 1 and raw salmon extract in patient 2 were all positive with an immediate response. SBC with Dermatophagoides pteronyssinus extract was entirely negative in both patients. In three asthmatic, non-fish-allergic controls, SBC with tuna, hake, salmon, and plaice were all negative. These results suggest that fish inhalation can elicit IgE-mediated occupational asthma.Allergy 08/1997; 52(8):866-9. DOI:10.1111/j.1398-9995.1997.tb02159.x · 6.00 Impact Factor