The content of fat in carp (Cyprinus carpio) tissue was evaluated throughout one year. The following tissues were evaluated: skeletal muscle, soft roe, hard roe, fat tissue, and hepatopancreas. Respective fatty acids were determined using gas liquid chromatography (GLC). The highest content of valuable polyunsaturated acids, like eicosahexaenoic acid, was found in soft roe and in skeletal muscle during summer, in hepatopancreas during spring, in hard roe during fall. The content of eicosahexaenoic acid in hard roe remains high in all seasons except summer. Saturated fatty acids like palmitic acid and stearic acid do not fluctuate very much throughout the year. The maximum concentration of oleic acid was found in summer. Differences in fatty acid concentration among different carp tissues depended on the living style, but their variation in the same tissue within the year depended on the main fodder of fish.

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The structural changes and allergenicity of recombinant main celery allergen rApi g1 caused by the high pressure were studied. We have treated the buffer solutions of rApi g1 by high pressure at 500 MPa for pressure holding times 10 and 20 min and holding time temperatures 30 • C, 40 • C and 50 • C. The structural changes were studied by circular dichroismus (CD) spectra. The allergenic reaction of the rApi g1 was tested by Western blot analysis. The greatest changes of the structure were found at samples treated by 500 MPa at 50 • C. The samples treated at this temperature at pressure levels 400, 450 and 500 MPa and held for 10 and 20 min showed that protein structure changes are positively correlated with pressure. Western blot analysis evidenced that a pressure of 500 MPa held for 10-20 min at temperatures 30-50 • C did not change the allergenicity of the rApi g1 protein when compared with the untreated sample.

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