Crawfish and Lobster Allergens: Identification and Structural Similarities with Other Crustacea

Abstract

Antigenic and allergenic components in crawfish and lobster extracts were studied using crossed immunoelectrophoretic techniques. Crossed immunoelectrophoresis with rabbit antisera revealed 23 antigens in crawfish and 17 antigens in lobster extracts. Both extracts exhibited structural similarities in antigens mutually and with other Crustacea in crossed-line immunoelectrophoresis. Crossed radioimmunoelectrophoresis (CRIE) demonstrated 6 crawfish and 4 lobster allergens when individual or pooled sera from radioallergosorbent test (RAST)-positive crustacea-sensitive subjects were used. Since radiostaining was also observed with sera from RAST-negative nonsensitive subjects, specificity of IgE binding was tested using CRIE-inhibition. Preincubation of RAST-positive sera with crawfish or lobster extract decreased radiostaining in CRIE, while no changes occurred when using control sera. These results confirmed the presence of IgE-mediated mechanisms in seafood allergy and demonstrated a number of shared antigenic determinants among Crustacea allergens.

Crustacea allergy

“…As many shiimp-altergic individuals detnonstrated positive skin tests and RASTs to other Crustacea even in the absence of prior exposure, it was proposed that Crustacea possess common allergens [4,21,[46][47][48][49]. Evidence for common Crustacea allergens was obtained from shrimp RAST inhibition analysis with increasing doses of different Crustacea extracts.…”

“…Atopic and non-atopic individuals reported similar symptoms; however, anaphyiaxis was more frequently described by the atopies [13]. Some studies have similarly indicated that atopic individuals are at greater risk for severe food-related allergic reactions [20], Several ofour subjects reported adverse reactions from the 'smell" of Crustacea during preparation [21,22]. The "smcir offish and other food has been reported to induce similar adverse responses [23,24].…”

“…The "smcir offish and other food has been reported to induce similar adverse responses [23,24]. Laboratory studies have demonstrated that shrimp and other Crustacea retain significant allergenicity despite boiling [21,22,25,26].…”

Characterization of Seafood Proteins Causing Allergic Diseases

“…In that time, the identity of the allergen was limited to its reactivity with the patient sera, native and reduction size, the molecular contents, such as carbohydrates and amino acids, and the isoelectric point (Hoffman et al, 1981). Using the same molecular information, cross-reactivity studies between shrimp extracts with other species were commenced with homology ranging from 60-80% among the sequenced peptides (Halmepuro et al, 1987;Lehrer et al, 1985;Lin et al, 1993). The 36-kDa allergen was identified as TM by comparing the molecular characterization of Pen a 1 with the fruit fly (Drosophila melanogaster) (Daul et al, 1994).…”

“…The RAST technique was used as a diagnosis method, where the positive skin test patient sera were evaluated using a crude extract of the potential allergenic seafood, such as in crustaceans, prawn, shrimp, crawfish, and lobster (Daul et al, 1988;Halmepuro et al, 1987;Nagano et al, 1984). This technique was used to study the cross-reactivity between the oyster and crustacean (Lehrer & McCants, 1987) and caddis fly with arthropoda and mollusca (Koshte et al, 1989), which indicated to the non-specificity of RAST to be a diagnostic assay.…”