Crustacean Allergy: A New Allergen Inside Cephalothorax?

Cancelliere, Nataly; Guillén, Daiana; Olalde, S.; Caldern, O.; Caballero, Teresa; Fiandor, Ana; Quirse, S.

doi:10.1016/j.jaci.2011.12.397

Cited by 4 publications

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“…Although studies determining allergenicity between shellfish tissues are limited, the initial evidence of tissue-based differences supports the findings from this current study. It was reported that shellfish-sensitive patients may test negative to conventional IgE tests using shellfish tail muscle extract but have allergic symptoms upon consuming the cephalothorax [10]. However, when performing a prick-to-prick test using cephalothorax extract instead, patients tested positive [10].…”

Section: Discussionmentioning

confidence: 99%

“…It was reported that shellfish-sensitive patients may test negative to conventional IgE tests using shellfish tail muscle extract but have allergic symptoms upon consuming the cephalothorax [10]. However, when performing a prick-to-prick test using cephalothorax extract instead, patients tested positive [10]. A subsequent study found that HC in shrimp cephalothorax triggered anaphylaxis in some individuals.…”

Section: Discussionmentioning

confidence: 99%

“…Research into the differential distribution of allergenicity among crustacean tissues has been poorly investigated within the current literature despite cultural differences in shellfish consumption [4,9]. The few studies that have investigated differential tissue allergenicity highlighted that patients may display allergic sensitivity after consuming shrimp cephalothorax tissues but test negative in commercial diagnostic tests using shrimp extracts that are usually based on tail muscle [9][10][11]. For improved clinical diagnosis of shellfish allergy, it is important to understand how different types of tissues differ in diversity and abundance of allergenic proteins.…”

Section: Introductionmentioning

confidence: 99%

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Allergen Diversity and Abundance in Different Tissues of the Redclaw Crayfish (Cherax quadricarinatus)

Jerry,

Karnaneedi,

Ruethers

et al. 2024

Foods

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Shellfish allergy affects ~2.5% of the global population and is a type I immune response resulting from exposure to crustacean and/or molluscan proteins. The Australian Redclaw crayfish (Cherax quadricarinatus) is a freshwater species endemic to and farmed in northern Australia and is becoming an aquaculture species of interest globally. Despite being consumed as food, allergenic proteins from redclaw have not been identified or characterised. In addition, as different body parts are often consumed, it is conceivable that redclaw tissues vary in allergenicity depending on tissue type and function. To better understand food-derived allergenicity, this study characterised allergenic proteins in various redclaw body tissues (the tail, claw, and cephalothorax) and how the stability of allergenic proteins was affected through cooking (raw vs. cooked tissues). The potential of redclaw allergens to cross-react and cause IgE-binding in patients allergic to other shellfish (i.e., shrimp) was also investigated. Raw and cooked extracts were prepared from each body part. SDS-PAGE followed by immunoblotting was performed to determine allergen-specific antibody reactivity to sarcoplasmic calcium-binding protein and hemocyanin, as well as to identify redclaw proteins binding to IgE antibodies from individual and pooled sera of shrimp-allergic patients. Liquid chromatography-mass spectrometry (LC/MS) was utilised to identify proteins and to determine the proportion within extracts. Known crustacean allergens were found in all tissues, with a variation in tissue distribution (e.g., higher levels of hemocyanin in the claw and cephalothorax than in the tail). The proportion of some allergens as a percentage of remaining heat-stable proteins increased in cooked tissues. Previously described heat-stable allergens (i.e., hemocyanin and sarcoplasmic calcium-binding protein) were found to be partially heat-labile. Immunoblotting indicated that shrimp-allergic patients cross-react to redclaw allergens. IgE-binding bands, analysed by LC/MS, identified up to 11 known shellfish allergens. The findings of this study provide fundamental knowledge into the diagnostic and therapeutic field of shellfish allergy.

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Section: Discussionmentioning

confidence: 99%

Section: Discussionmentioning

confidence: 99%

Section: Introductionmentioning

confidence: 99%

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Allergen Diversity and Abundance in Different Tissues of the Redclaw Crayfish (Cherax quadricarinatus)

Jerry,

Karnaneedi,

Ruethers

et al. 2024

Foods

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“…Las condiciones de preparación de los extractos son importantes para preservar la estabilidad de muchos alérgenos; se ha reportado que el calentamiento y la sonicación de los extractos disminuyen su capacidad alergénica y su valor de capacidad diagnóstica (28)(29)(30). Los extractos comercialmente disponibles suelen hacerse de camarones desvenados y pelados, lo cual hace que se pierdan alérgenos específicos de estos órganos y disminuya la representación de alérgenos en el extracto; por ejemplo, se pueden perder los alérgenos presentes en el cefalotórax y se dificulta el diagnóstico en pacientes que solo responden a alérgenos de esta región, como se ha reportado en la literatura científica (31,32). La preparación de los extractos que contengan diferentes partes del camarón debería tenerse en cuenta para aumentar la sensibilidad en el diagnóstico; la exposición a los alérgenos del cefalotórax tendría más impacto en los trabajadores de la industria del camarón, quienes procesan este tipo de alimento en su forma completa (33).…”

Section: Componentes Alergénicos En Los Extractos Preparados Para Diaunclassified

El camarón como una fuente de alérgenos

2012

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Contribución de los autores:Marlon Múnera: búsqueda bibliográfica y redacción de aspectos moleculares de los alérgenos y la reacción cruzada, elaboración del cuadro y las figuras; participó en los análisis de la composición alergénica de los extractos de camarón y de la prevalencia de reacción al camarón en la población alérgica del trabajo de investigación relacionado en esta revisión. Luis Gómez: búsqueda bibliográfica y redacción de los aspectos epidemiológicos de la alergia al camarón, y discusión general del texto propuesto. Leonardo Puerta: propuso el tema y su organización, hizo la revisión y la corrección del texto; es el investigador principal de los dos proyectos que apoyan este trabajo. La alergia a los mariscos es una de las alergias alimentarias de mayor prevalencia en muchos países, especialmente la inducida por el consumo o contacto con los camarones. A varias especies de camarón se les conoce la capacidad de inducir alergias; sin embargo, el conjunto de alérgenos que producen no se conoce y pocos de ellos se han caracterizado completamente. Este trabajo se llevó a cabo para conocer los avances recientes en la caracterización de los alérgenos del camarón y su relación con alérgenos de otros artrópodos de importancia en las alergias. Se hace énfasis en la especie Litopenaeus vannamei, la de mayor consumo en Colombia. A los alérgenos de los camarones mayormente caracterizados se les nombra según la nomenclatura oficial, aunque se les conoce más por la función biológica asociada. La tropomiosina, el alérgeno principal y más estudiado en diferentes especies de camarón, participa en la reacción cruzada entre el camarón y otros artrópodos, como los ácaros domésticos. Los otros alérgenos caracterizados parecen contribuir poco en este tipo de reacción. El potencial alergénico del camarón L. vannamei no está completamente dilucidado y unos pocos de sus alérgenos se han caracterizado, mientras que otros recientemente identificados, como la hemocianina y las proteínas de unión a ácidos grasos, se empiezan a investigar. Los resultados preliminares sugieren que participan en la reacción cruzada entre el camarón y los ácaros. La caracterización molecular e inmunológica del conjunto de alérgenos presentes en el camarón, ayudaría a conocer mejor su papel alergénico. REVISIÓN DE TEMAPalabras clave: alergia e inmunología, alérgenos, reacción cruzada, inmunoglobulina E. doi: http://dx.doi.org/10.7705/biomedica.v33i2.795 Shrimp as an allergen sourceAllergy to shellfish is one of the most prevalent food allergies in several countries, especially the one induced by consuming or having contact with shrimp. Several shrimp species are known to induce allergy diseases. However, the whole spectrum of allergens they contain is unknown and few of them have been completely characterized. This study was done in order to know the recent advances in the characterization of shrimp allergens and its relationship with allergens from other arthropods of importance in allergic diseases. We emphasize the species Litopenaeus vannamei, t...

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An update on shellfish allergy

Wong

Tham

Lee

2019

Current Opinion in Allergy &Amp; Clinical Immunology

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Purpose of review Shellfish is an important cause of food allergy worldwide, and a major cause of food-triggered anaphylaxis. Despite the wide variety of shellfish, there is considerable serological and clinical cross-reactivity of major shellfish allergens, and accurate diagnosis remains a challenge in the management of shellfish allergy. Recent findings Novel minor allergens have been discovered and characterized, and advances in component resolved diagnostics have provided insights into the prevalence of sensitization and their clinical importance in shellfish allergy. The extensive cross-reactivity between tropomyosin of house-dust mite and crustacean shellfish has been postulated to be the cause of a proposed mite-shellfish oral allergy syndrome. Summary More studies in food challenge-proven patients are required to establish the true prevalence and natural history of shellfish allergy. Refinement of component resolved diagnostics and testing for minor allergens may be helpful in developing more precise species-specific tests. Further investigation into the role of tropomyosin in house-dust mite and shellfish allergies may provide novel immunotherapeutic approaches for shellfish allergy.

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Crustacean Allergy: A New Allergen Inside Cephalothorax?

Cited by 4 publications

References 0 publications

Allergen Diversity and Abundance in Different Tissues of the Redclaw Crayfish (Cherax quadricarinatus)

Allergen Diversity and Abundance in Different Tissues of the Redclaw Crayfish (Cherax quadricarinatus)

El camarón como una fuente de alérgenos

An update on shellfish allergy

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