Fish allergy in patients with parvalbumin-specific immunoglobulin E depends on parvalbumin content rather than molecular differences in the protein among fish species.
Biosci Biotechnol Biochem
; 80(10): 2018-21, 2016 Oct.
Article
en En
| MEDLINE
| ID: mdl-27251554
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.
Palabras clave
Texto completo:
1
Colección:
01-internacional
Base de datos:
MEDLINE
Asunto principal:
Parvalbúminas
/
Inmunoglobulina E
/
Proteínas de Peces
/
Peces
/
Hipersensibilidad a los Alimentos
Límite:
Animals
/
Humans
Idioma:
En
Revista:
Biosci Biotechnol Biochem
Asunto de la revista:
BIOQUIMICA
/
BIOTECNOLOGIA
Año:
2016
Tipo del documento:
Article
País de afiliación:
Japón
Pais de publicación:
Reino Unido