Measuring parvalbumin levels in fish muscle tissue: Relevance of muscle locations and storage conditions

Lee, Poi Wah; Nordlee, Julie A.; Koppelman, Stef J.; Baumert, Joseph L.; Taylor, Steve L.

doi:10.1016/j.foodchem.2012.05.030

Cited by 32 publications

(24 citation statements)

References 28 publications

(32 reference statements)

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“…DNA molecules are more stable and resistant to thermal treatments, pH alterations and partial hydrolysis than proteins, being less affected by processes that normally alter the integrity of proteins. In fact, DNA-based methods are notably helpful on the analysis of highly processed foodstuffs (Eischeid, Kim, & Kasko, 2013;Herrero et al, 2014;Hildebrandt & Garber, 2010;Lee, Nordlee, Koppelman, Baumert, & Taylor, 2012). PCR, preceded by DNA extraction, provides a sensitive tool for the specific detection of genomic sequences encoding allergenic proteins or speciesspecific markers.…”

Section: Dna-based Methodsmentioning

confidence: 99%

An overview on fish and shellfish allergens and current methods of detection

Fernandes

Costa

Oliveira

et al. 2015

Food and Agricultural Immunology

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Food-induced allergies are considered an important problem of public health with special impact in the quality of life of the sensitised/allergic individuals. As highly consumed foods, fish and shellfish represent a valuable source of proteins for the general population. In spite of their economical and nutritional importance, these foods are known to induce hypersensitivity reactions in sensitised/allergic individuals. So far, parvalbumins (fish) and tropomyosins (crustaceans and molluscs) have been considered major allergens in seafood allergy, being responsible for most of the reported cases of adverse immunological responses. More recently, other proteins such as arginine kinases, myosin light chains, troponins and sarcoplasmic calcium-binding proteins have been regarded as relevant allergens in fish, crustaceans and molluscs. This review focuses on seafood allergens, reporting an updated and compiled list of allergens from fish, crustaceans and mollusc species, with an overview on the most representative analytical methods for their detection.

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Section: Dna-based Methodsmentioning

confidence: 99%

An overview on fish and shellfish allergens and current methods of detection

Fernandes

Costa

Oliveira

et al. 2015

Food and Agricultural Immunology

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show abstract

“…This complies with the low allergenicity reported for tuna which is even used in canned preparations as matrix for food challenges (17). Overall, the parvalbumin content differs considerably in fish species and the different amount of parvalbumins correlates with the variable allergenicity of fishes (52–54). It has been shown that the parvalbumin level is up to 100-times higher in carp than in mackerel or tuna muscle.…”

Section: Fish Allergensmentioning

confidence: 99%

Fish Allergens at a Glance: Variable Allergenicity of Parvalbumins, the Major Fish Allergens

Swoboda²,

et al. 2014

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Fish is a common trigger of severe, food-allergic reactions. Only a limited number of proteins induce specific IgE-mediated immune reactions. The major fish allergens are the parvalbumins. They are members of the calcium-binding EF-hand protein family characterized by a conserved protein structure. They represent highly cross-reactive allergens for patients with specific IgE to conserved epitopes. These patients might experience clinical reactions with various fish species. On the other hand, some individuals have IgE antibodies directed against unique, species-specific parvalbumin epitopes, and these patients show clinical symptoms only with certain fish species. Furthermore, different parvalbumin isoforms and isoallergens are present in the same fish and might display variable allergenicity. This was shown for salmon homologs, where only a single parvalbumin (beta-1) isoform was identified as allergen in specific patients. In addition to the parvalbumins, several other fish proteins, enolases, aldolases, and fish gelatin, seem to be important allergens. New clinical and molecular insights advanced the knowledge and understanding of fish allergy in the last years. These findings were useful for the advancement of the IgE-based diagnosis and also for the management of fish allergies consisting of advice and treatment of fish-allergic patients.

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“…Vitellogenin is a major proteins in fish egg yolk [48] thus one of ingredient of the meal in #3258 could be fish caviar. Parvalbumins are small proteins which are abundant in white (non-fatty) muscle of fishes where they presumably promote fibre relaxation [49]. However, no proteins which build the bulk of muscle (myosin, tropomyosin or myoglobin) have been identified in the #3258 residue.…”

Section: Ancient Fish Proteins In the Foodcrust #3258 Their Propertimentioning

confidence: 99%

Fine Endmesolithic Fish Caviar Meal Discovered by Proteomics of Foodcrusts

Shevchenko

Schuhmann

Wetzel³

2018

Preprint

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The role of aquatic resources in ancient economies and paleodiet is important for understanding the evolution of prehistorical societies. However, conventional archaeometric approaches lack organismal specificity, are affected by abundant environmental contaminants and do not elucidate food processing recipes. We performed proteomics analysis of charred organic deposits adhered on early ceramics from MesolithicNeolithic inland site Friesack 4 (Brandenburg, Germany). Proteomics of foodcrust from a vessel attributed to Endmesolithic pottery identified fine carp roe meal and revealed details of a prehistorical culinary recipe. We propose that Endmesolithic occupants of Friesack at the end of the 5 th millennium BC utilized fish as a food reserve and adopted delayed-return subsistence strategy. These data contribute to better understanding of the dietary context of Neolithic transition in European inland.All rights reserved. No reuse allowed without permission.(which was not peer-reviewed) is the author/funder, who has granted bioRxiv a license to display the preprint in perpetuity.

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Measuring parvalbumin levels in fish muscle tissue: Relevance of muscle locations and storage conditions

Cited by 32 publications

References 28 publications

An overview on fish and shellfish allergens and current methods of detection

An overview on fish and shellfish allergens and current methods of detection

Fish Allergens at a Glance: Variable Allergenicity of Parvalbumins, the Major Fish Allergens

Fine Endmesolithic Fish Caviar Meal Discovered by Proteomics of Foodcrusts

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