Antigenicity of <i>Anisakis simplex</i>
 s.s. L3 in parasitized fish after heating conditions used in the canning processing

Tejada, Margarita; Olivares, Fabiola; Heras, Cristina de las; Careche, Mercedes; Solas, M.T.; García, María L.; Fernández, Agustín; Mendizábal, Ángel; Navas, Andrés; Rodríguez-Mahillo, Ana I.; González‐Muñoz, Miguel

doi:10.1002/jsfa.6763

Cited by 14 publications

(11 citation statements)

References 25 publications

(54 reference statements)

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“…However, the IgE immunoreactivity and thermostability of autoclaved Ani s 1 and Ani s 4 have been shown by Carballeda-Sangiao et al [51]. Results of other studies that investigated the influence of high temperature on the antigen of A. simplex [51,52,[58][59][60][61] were consistent with our findings regarding the high thermal resistance of Anisakis antigenic profile.…”

Section: Electrophoretic and Immunological Investigations Of The Inflsupporting

confidence: 92%

Proteomic and Bioinformatic Investigations of Heat-Treated Anisakis simplex Third-Stage Larvae

et al. 2020

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Anisakis simplex third-stage larvae are the main source of hidden allergens in marine fish products. Some Anisakis allergens are thermostable and, even highly processed, could cause hypersensitivity reactions. However, Anisakis proteome has not been studied under autoclaving conditions of 121 °C for 60 min, which is an important process in the food industry. The aim of the study was the identification and characterization of allergens, potential allergens, and other proteins of heat-treated A. simplex larvae. Liquid chromatography-tandem mass spectrometry (LC-MS/MS) was used to identify 470 proteins, including allergens—Ani s 1, Ani s 2, Ani s 3, Ani s 4, Ani s 5—and 13 potential allergens that were mainly homologs of Anisakis spp., Ascaris spp., and Acari allergens. Ani s 2, Ani s 3, Ani s 5, and three possible allergens were found among the top 25 most abundant proteins. The computational analysis allowed us to detect allergen epitopes, assign protein families, and domains as well as to annotate the localization of proteins. The predicted 3D models of proteins revealed similarities between potential allergens and homologous allergens. Despite the partial degradation of heated A. simplex antigens, their immunoreactivity with anti-A. simplex IgG antibodies was confirmed using a Western blot. In conclusion, identified epitopes of allergenic peptides highlighted that the occurrence of Anisakis proteins in thermally processed fish products could be a potential allergic hazard. Further studies are necessary to confirm the IgE immunoreactivity and thermostability of identified proteins.

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Section: Electrophoretic and Immunological Investigations Of The Inflsupporting

confidence: 92%

Proteomic and Bioinformatic Investigations of Heat-Treated Anisakis simplex Third-Stage Larvae

et al. 2020

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“…Lastly, as confirmed by several authors, Anisakis sensitization can be induced by ingestion of well-cooked contaminated fish due to thermo- and pepsin-resistant allergens [ 54 , 59 , 71 , 72 ], showing a residual allergenic activity also after specific heat treatment [ 73 ].…”

Section: Discussionmentioning

confidence: 90%

Anisakis sensitization in different population groups and public health impact: A systematic review

et al. 2018

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Anisakis simplex spp. sensitization rates have increased worldwide, with a significant impact on health-care systems. To date, no clear-cut diagnostic criteria and laboratory algorithm have been established, so anisakiasis still represents an under-reported health problem whose clinical manifestations, when present, mimic the much more common allergic and digestive disorders. Aim of the study was to systematically review the available literature on the prevalence of sensitization against Anisakis in the general population and in specific population groups, taking into account the impact of the different available diagnostic techniques on the epidemiological data. Following the Preferred Reporting Items for Systematic Reviews and Meta-Analyses (PRISMA) statement, relevant papers reporting Anisakis sensitization epidemiological data were found covering a period ranging from 1996 to February 2017. Overall, 41 studies comprising 31,701 participants from eleven countries were included in the qualitative synthesis. General asymptomatic population resulted sensitized to Anisakis in 0.4 to 27.4% of cases detected by means of indirect ELISA or ImmunoCAP specific IgE detection, and between 6.6% and 19.6% of the samples by Skin prick test (SPT). Occupationally exposed workers (fishermen, fishmongers and workers of fish-processing industries) documented specific IgE between 11.7% and 50% of cases, whereas SPT positivity ranged between 8% and 46.4%. Symptomatic allergic patients to any kind of allergen were found to be positive to Anisakis specific IgE detection between 0.0% (in children with mastocytosis) to 81.3% (among adults with shellfish allergy). Results highlighted that hypersensitivity prevalence estimates varied widely according to geographical area, characteristics of the population studied, diagnostic criteria and laboratory assays. Further studies are needed to overcome the documented misdiagnosis by improving the diagnostic approach and, consequently, providing more affordable estimates in order to address public health interventions on populations at high risk of exposure to Anisakis and to tailor health services related to specific groups.

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“…Some Anisakis spp. antigens have been shown to be stable and to maintain their capacity to bind IgE after different freezing and heat treatments [ 19 , 20 ]. Furthermore, Anisakis spp.…”

Section: Discussionmentioning

confidence: 99%

Changes over Time in IgE Sensitization to Allergens of the Fish Parasite Anisakis spp.

et al. 2016

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BackgroundSensitization to Anisakis spp. can produce allergic reactions after eating raw or undercooked parasitized fish. Specific IgE is detected long after the onset of symptoms, but the changes in specific IgE levels over a long follow-up period are unknown; furthermore, the influence of Anisakis spp. allergen exposure through consumption of fishery products is also unknown.ObjectiveTo analyse the changes in IgE sensitization to Anisakis spp. allergens over several years of follow-up and the influence of the consumption of fishery products in IgE sensitization.MethodsTotal IgE, Anisakis spp.-specific IgE, anti-Ani s 1 and anti-Ani s 4 IgE were repeatedly measured over a median follow-up duration of 49 months in 17 sensitized patients.ResultsAnisakis spp.-specific IgE was detected in 16/17 patients throughout the follow-up period. The comparison between baseline and last visit measurements showed significant decreases in both total IgE and specific IgE. The specific IgE values had an exponential or polynomial decay trend in 13/17 patients. In 4/17 patients, an increase in specific IgE level with the introduction of fish to the diet was observed. Three patients reported symptoms after eating aquaculture or previously frozen fish, and in two of those patients, symptom presentation was coincident with an increase in specific IgE level.ConclusionsIgE sensitization to Anisakis spp. allergens lasts for many years since specific IgE was detectable in some patients after more than 8 years from the allergic episode. Specific IgE monitoring showed that specific IgE titres increase in some allergic patients and that allergen contamination of fishery products can account for the observed increase in Anisakis spp.-specific IgE level.Clinical RelevanceFollowing sensitization to Anisakis spp. allergens, the absence of additional exposure to those allergens does not result in the loss of IgE sensitization. Exposure to Anisakis spp. allergens in fishery products can increase the specific IgE level in some sensitized patients.

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Antigenicity of Anisakis simplex s.s. L3 in parasitized fish after heating conditions used in the canning processing

Cited by 14 publications

References 25 publications

Proteomic and Bioinformatic Investigations of Heat-Treated Anisakis simplex Third-Stage Larvae

Proteomic and Bioinformatic Investigations of Heat-Treated Anisakis simplex Third-Stage Larvae

Anisakis sensitization in different population groups and public health impact: A systematic review

Changes over Time in IgE Sensitization to Allergens of the Fish Parasite Anisakis spp.

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