IgE Binding to Raw and Boiled Shrimp Proteins in Atopic and Nonatopic Patients with Adverse Reactions to Shrimp

Abstract

Background: Characterization of seafood allergens is important to understand the immune response to these allergens. Moreover, a detailed comparison between atopic and nonatopic patients with adverse reactions to shrimp has never been reported. Methods: Raw and boiled shrimp extracts were analyzed by immunoblotting using sera from 9 atopic and 7 nonatopic patients with a history of adverse reactions to shrimp, and 13 control subjects. Total IgE, specific IgE and skin prick tests (SPT) to shrimp were also investigated. Results: The level of specific IgE to shrimp was higher in atopic patients than nonatopic patients (p < 0.05). Symptoms, SPT results and major allergens involved were similar in atopic and nonatopic patients. The 16.5-kD protein had the highest frequency of IgE binding followed by the 40-kD protein in these patients. Other minor IgE-binding proteins were observed at the 20-, 22-, 54-, 72-, 129- and 140-kD regions. Patients who had binding to the 16.5-kD protein had either positive (25% raw/31% cooked) or negative (13% raw/cooked) CAP-FEIA-RAST, while patients who recognized the 40-kD protein all had positive (31% raw/19% cooked) CAP-FEIA-RAST. All control subjects had negative immunoblots for these two proteins. Conclusion: The 16.5-kD protein was the most frequent protein identified regardless of CAP-FEIA-RAST results, while the 40-kD protein was only present in patients with positive CAP-FEIA-RAST. Therefore, 16.5-kD protein may be an important allergen that is clinically relevant in both atopic and nonatopic patients with adverse reactions to shrimp even if it is not detected by the CAP-FEIA-RAST system.

Work Group report: Oral food challenge testing

“…Differences in the allergenicity of foods with different fat contents have been demonstrated. 28,[46][47][48][49][50][51][52][53][54] During an OFC, 1 or several different forms of the food may be administered on the basis of the patient's history of clinical reactivity, taste preferences, and the form of the food encountered in the diet. The recommendation for eating a food after a negative OFC should reflect the manner in which the food was prepared during the OFC because tolerance to the cooked versions of many foods does not predict tolerance to the less cooked forms.…”

Identification of the major allergen of Macrobrachium rosenbergii (giant freshwater prawn)

“…Among shellfish allergies, prawn is the most frequent culprit [2,3] . Sensitized individuals can develop urticaria, angioedema, laryngospasm, asthma and life-threatening anaphylaxis [4,5] .…”

Changes in the Allergenicity during Different Preparations of Pomfret, Hilsa, Bhetki and Mackerel Fish as Illustrated by Enzyme-Linked Immunosorbent Assay and Immunoblotting

“…There are reports that the IgE-binding capacity of the allergen increased relatively on storage due to the formation of new peptides [12]. Although the effects of thermal processing on eggs, milk and milk products have been studied extensively, only a few have focused on seafood proteins [13]. Fish processing like canning and lyophilization altered some of the major fish allergens responsible for IgE-mediated fish allergy [14].…”