IgE antibody to fish gelatin (type I collagen) in patients with fish allergy

Sakaguchi, Masahiro; Toda, Masako; Ebihara, Testuya; Irie, Shinkichi; Hori, Hisae; Imai, Atsushi; Yanagida, Makoto; Miyazawa, Hiroshi; Ohsuna, Hiroyuki; Ikezawa, Zenrō; Inouye, Sakae

doi:10.1067/mai.2000.108499

Cited by 125 publications

(80 citation statements)

References 24 publications

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“…Sakaguchi et al (1999) reported a single case of a child with IgE reactivity to fish (salmon and cod) gelatine with no IgE cross-reactivity to bovine gelatine. The absence of serological cross-reactivity between mammalian and fish gelatines is supported by the findings of André et al (2003), Hamada et al (2001 and and by two cases from the study of Sakaguchi et al (2000) who also demonstrated strong cross-reactivity among fish gelatines (cod, tuna, saurel, mackarel and salmon). Also Hamada et al (2001 and concluded that collagen is commonly allergenic and cross-reactive regardless of fish species.…”

Section: Mammalian and Fish Gelatinessupporting

confidence: 55%

“…Also Yamada et al (1999) and Hamada et al (2000 and presented immunochemical data indicating that collagen can cause allergic sensitization. Sakaguchi et al (2000) demonstrated IgE antibodies to fish skin gelatine in three different categories of subjects. Specific IgE to fish gelatine was found in 3/10 patients with fish allergy and specific IgE to fish meat; 2/2 patients with fish meat and bovine gelatine allergy and specific IgE to fish meat and to bovine gelatine; and 5/15 patients with atopic dermatitis and specific IgE to fish meat.…”

Section: Mammalian and Fish Gelatinesmentioning

confidence: 99%

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Opinion of the Scientific Panel on Dietetic products, nutrition and allergies [NDA] related to a notification from DSM on fish gelatine for use as a formulation aid (carrier) in vitamin and carotenoid preparations pursuant to Article 6 paragraph 11 of Dir

2004

EFSA Journal

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SUMMARYFish is one of the most important allergenic foods, and allergic reactions to fish can be severe. The major allergen of fish is the muscle protein parvalbumin. Gelatine is made by denaturation of collagen. The present application concerns fish gelatine produced from fish skin for use as a formulation aid (carrier) in vitamin and carotenoid preparations.The information provided by the applicant indicates that the production process of gelatine from fish skins is well standardized. However, no analytical data regarding possible residual levels of the major fish allergen parvalbumin in fish gelatine preparations are provided. Daily fish gelatine intake from vitamin preparations intended for use in food supplements, colourings and beverages is in the low milligram range. Based on vitamin preparations available on the market, a maximum concentration of fish gelatine of 30 mg per litre is estimated, or 7.5 mg per typical 250-mL serving.There is published evidence that some fish allergic individuals have specific serum IgE reactive with fish collagen and its denatured form gelatine, but only two clinical provocation studies with fish gelatine have been reported. In one single-blind oral provocation study, three patients with IgE reactivity to fish gelatine did not react upon ingestion of 5 g gelatine. In a doubleblind placebo-controlled food challenge (DBPCFC) study of 30 patients with clinical allergy to fish, no patient reacted to a cumulative dose of 3.6 g of fish gelatine.On the basis of the data provided by the applicant, the Panel considers that it is not likely that fish gelatine, under the conditions of use specified by the applicant, will cause a severe allergic reaction in fish allergic individuals.However, appropriate analytical methods to determine residual levels of parvalbumin in fish gelatine preparations are needed to support the above conclusion. More clinical studies in fish allergic individuals sensitised to fish gelatine are needed to exclude the likelihood of adverse reactions in these individuals. KEY WORDSFish gelatine, carrier, vitamin preparations, carotenoid preparations, food allergy.

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Section: Mammalian and Fish Gelatinessupporting

confidence: 55%

Section: Mammalian and Fish Gelatinesmentioning

confidence: 99%

Opinion of the Scientific Panel on Dietetic products, nutrition and allergies [NDA] related to a notification from DSM on fish gelatine for use as a formulation aid (carrier) in vitamin and carotenoid preparations pursuant to Article 6 paragraph 11 of Dir

2004

EFSA Journal

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“…These proteins are not likely to be present in isinglass finings which are mainly comprised of collagen. More recently, there has been work published that raises concern as to whether collagens from fish can cause an allergenic response in the sera of fish sensitive patients 7,14 . However, no allergic reactions were obtained amongst individuals allergic to fish in double blind placebo controlled challenge studies with isinglass commissioned by the BFBI (Brewing, Food and Beverage Industry Suppliers Association) and the Brewers of Europe, and submitted to EFSA6.…”

Section: Introductionmentioning

confidence: 99%

Alternatives to Isinglass for Beer Clarification

Walker¹,

Camarena²,

Freeman³

2007

Journal of the Institute of Brewing

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Fish products have been identified as serious allergens and people who are allergic to fish must avoid consuming foods made with fish or fish products. There is no evidence that isinglass (which is made from the swim bladders of certain fish) can cause allergenic reactions in people who are allergic to fish, and the European Food Safety Authority (EFSA) has ruled that it is not very likely to do so. However, many people may still wish to avoid drinking beer which has been clarified with isinglass. Two alternative compounds (which had shown promise in earlier experimental trials) for the clarification of cask ales and brewery conditioned beers were investigated. These were avian collagen and a pea protein extract. Both materials were observed to have a good clarification effect in laboratory scale fining trials and performed well in comparison to isinglass. Brewery trials were conducted using isinglass, avian collagen and pea extract as fining agents and sensory evaluation showed that there were few discernable differences between all three beers. The collagen alternative was ideal in that the data obtained from the laboratory, sensory and analytical trials show that it acted in a similar manner to isinglass and has no significant impact on beer quality. However, it was not thought that brewers would be receptive to using animal products in their beer. The pea extract also worked well and would make an excellent vegetarian alternative to isinglass, however further work is needed to scale up the production of the pea extract in order that it should become an economic option for use in the beer and wine industries.

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“…In contrast to bovine collagen, hetero a-chains of fish collagen all seem to be IgE-reactive 11), 12) . Importantly, collagens from various species of fish are cross-reactive with one another, but not with those from mammals 10), 12) , implying that fish collagens have specific IgE epitopes distinct from those of mammalian collagens. To achieve a better understanding of the allergenicity of fish collagens, it is requisite to elucidate their specific IgE epitopes.…”

Section: Introductionmentioning

confidence: 99%

“…In fish, the major allergen is parvalbumin, a calciumbinding sarcoplasmic protein with a molecular mass of about 12 kDa, as demonstrated with various species of fish, including cod 6) , carp 7) , Atlantic salmon 8) and Pacific mackerel 9) . Besides parvalbumin, collagen has also been identified as a fish allergen, although not a major one 10), 11) . In contrast to bovine collagen, hetero a-chains of fish collagen all seem to be IgE-reactive 11), 12) .…”

Section: Introductionmentioning

confidence: 99%

A Major IgE Epitope of Rainbow Trout Collagen α2 Chain

Shiomi¹,

Yoshida²,

Sawaguchi³

et al. 2010

Journal of the Food Hygienics Society of Japan

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Bovine collagen is allergenic and its major IgE epitope has already been identified. Fish collagen is also allergenic but shows no IgE cross-reactivity with bovine collagen, implying that it has specific IgE epitopes. Therefore, this study was initiated to elucidate IgE epitopes of rainbow trout collagen a2 chain. Five overlapping proteins (R1ῌ5; 221 or 225 amino acids long with an o#set of 205 amino acids) covering the entire sequence of the rainbow trout collagen a2 chain were expressed in Escherichia coli. Immunoblotting experiments using 10 patients' sera reacting to fish collagen revealed that the major IgE epitope is included in the R5 protein (region 821ῌ 1,041). Then, 26 overlapping peptides (20 or 21 amino acids long with an o#set of 8 amino acids) encompassing the sequence of the R5 protein were chemically synthesized and examined for IgE-binding ability by fluorescence ELISA. Region 941ῌ960 was found to be most IgE-reactive. When evaluated by inhibition ELISA, this region accounted for more than 50ῌ of the IgE reactivity to the R5 protein. Moreover, the same region was found to be IgE-reactive in bastard halibut and zebrafish collagen a2 chains, but not in bovine collagen a2 chain. Our results strongly suggest that region 941ῌ960 is a major common IgE epitope of fish collagen a2 chains.

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IgE antibody to fish gelatin (type I collagen) in patients with fish allergy

Cited by 125 publications

References 24 publications

Opinion of the Scientific Panel on Dietetic products, nutrition and allergies [NDA] related to a notification from DSM on fish gelatine for use as a formulation aid (carrier) in vitamin and carotenoid preparations pursuant to Article 6 paragraph 11 of Dir

Opinion of the Scientific Panel on Dietetic products, nutrition and allergies [NDA] related to a notification from DSM on fish gelatine for use as a formulation aid (carrier) in vitamin and carotenoid preparations pursuant to Article 6 paragraph 11 of Dir

Alternatives to Isinglass for Beer Clarification

A Major IgE Epitope of Rainbow Trout Collagen α2 Chain

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