Pathogenic potential of Anisakis L3 after freezing in domestic freezers

Sánchez‐Alonso, Isabel; Carballeda-Sangiao, Noelia; González‐Muñoz, Miguel; Navas, Andrés; Arcos, Susana C.; Mendizábal, Ángel; Tejada, Margarita; Careche, Mercedes

doi:10.1016/j.foodcont.2017.07.010

Cited by 26 publications

(49 citation statements)

References 44 publications

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“…Improving molecular knowledge on this family of parasites may be helpful in several ways, spanning from basic research to clinical and public health applications. These are mostly related to: (i) food-safety, given the presence of infective larvae in food products [ 26 , 27 ]; (ii) allergy-mediated diseases, even in relation to work exposure or to potential therapeutic use of parasitic derived products [ 28 ]; and (iii) the understanding of carcinogenic processes in relation to nematode infection [ 29 ].…”

Section: Introductionmentioning

confidence: 99%

Advances in Omic Studies Drive Discoveries in the Biology of Anisakid Nematodes

D’Amelio¹,

Lombardo²,

Pizzarelli³

et al. 2020

Genes

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Advancements in technologies employed in high-throughput next-generation sequencing (NGS) methods are supporting the spread of studies that, combined with advances in computational biology and bioinformatics, have greatly accelerated discoveries within basic and biomedical research for many parasitic diseases. Here, we review the most updated “omic” studies performed on anisakid nematodes, a family of marine parasites that are causative agents of the fish-borne zoonosis known as anisakiasis or anisakidosis. Few deposited data on Anisakis genomes are so far available, and this still hinders the deep and highly accurate characterization of biological aspects of interest, even as several transcriptomic and proteomic studies are becoming available. These have been aimed at discovering and characterizing molecules specific to peculiar developmental parasitic stages or tissues, as well as transcripts with pathogenic potential as toxins and allergens, with a broad relevance for a better understanding of host–pathogen relationships and for the development of reliable diagnostic tools.

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Section: Introductionmentioning

confidence: 99%

Advances in Omic Studies Drive Discoveries in the Biology of Anisakid Nematodes

D’Amelio¹,

Lombardo²,

Pizzarelli³

et al. 2020

Genes

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“…Unfortunately, foodborne parasites remain neglected compared with bacterial and viral pathogens [3]. Therefore, studies in this field, like epidemiological surveys [5,6], development of novel diagnostic tools [7][8][9], drug discovery [10], or investigation of pathogenicity [11], are particularly valuable.…”

Section: Introductionmentioning

confidence: 99%

Proteomic and Bioinformatic Investigations of Heat-Treated Anisakis simplex Third-Stage Larvae

et al. 2020

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Anisakis simplex third-stage larvae are the main source of hidden allergens in marine fish products. Some Anisakis allergens are thermostable and, even highly processed, could cause hypersensitivity reactions. However, Anisakis proteome has not been studied under autoclaving conditions of 121 °C for 60 min, which is an important process in the food industry. The aim of the study was the identification and characterization of allergens, potential allergens, and other proteins of heat-treated A. simplex larvae. Liquid chromatography-tandem mass spectrometry (LC-MS/MS) was used to identify 470 proteins, including allergens—Ani s 1, Ani s 2, Ani s 3, Ani s 4, Ani s 5—and 13 potential allergens that were mainly homologs of Anisakis spp., Ascaris spp., and Acari allergens. Ani s 2, Ani s 3, Ani s 5, and three possible allergens were found among the top 25 most abundant proteins. The computational analysis allowed us to detect allergen epitopes, assign protein families, and domains as well as to annotate the localization of proteins. The predicted 3D models of proteins revealed similarities between potential allergens and homologous allergens. Despite the partial degradation of heated A. simplex antigens, their immunoreactivity with anti-A. simplex IgG antibodies was confirmed using a Western blot. In conclusion, identified epitopes of allergenic peptides highlighted that the occurrence of Anisakis proteins in thermally processed fish products could be a potential allergic hazard. Further studies are necessary to confirm the IgE immunoreactivity and thermostability of identified proteins.

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“…Nevertheless, domestic freezers do not always provide a low homogenous temperature and are, therefore, not able to inactivate larvae. The freezing tolerance of these nematodes constitutes a safety risk when domestic freezers operating at low cooling capacity are used for the inactivation of these larvae, as temperatures are not sufficiently low or homogenous [14]. Particularly in the case of anchovies in vinegar, some experiments suggest that the consumption of pieces infected with A. simplex may be a potential hazard when consumed by sensitized individuals, even if the larvae are killed by freezing [15].…”

Section: Introductionmentioning

confidence: 99%

Prevalence and Risk of Anisakid Larvae in Fresh Fish Frequently Consumed in Spain: An Overview

Debenedetti

Madrid

Trelis

et al. 2019

Fishes

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Anisakidosis is a fish-borne zoonosis caused by parasitic nematodes of the family Anisakidae, of which the species belonging to Anisakis simplex complex are the most representative. It is considered an emerging disease in Spain. The objective of this study is to analyse the presence of larvae in fish frequently consumed in Spanish supermarkets, inferring the risk of infection. In total 1,786 specimens of 9 different fish species, from two geographical origins (Atlantic and Mediterranean), acquired fresh and not eviscerated were examined for anisakid nematodes. Analysis showed that 33.7% of the samples were parasitized by Anisakis larvae. The horse mackerel (Trachurus trachurus) presented the highest total prevalence (66.0%), followed by the silver hake (Merluccius bilinearis) (59.5%), the mackerel (Scomber scombrus) (58.4%), the blue whiting (Micromesistius poutassou) (53.9%) and the European hake (Merlucius merlucius) (45.0%). In general, the prevalence was higher in Atlantic than in Mediterranean fish. In all the species analysed, a higher presence of the parasite was detected in the viscera than in the flesh, although in the most parasitized species a noteworthy prevalence and abundance was observed in the flesh. In conclusion, risk factors, like fish species and origin, should be considered by consumers, in addition of following the recommendations established by Commission Regulation (EU) No1276/2011 and the Spanish Royal Decree 1420/2006.

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Pathogenic potential of Anisakis L3 after freezing in domestic freezers

Cited by 26 publications

References 44 publications

Advances in Omic Studies Drive Discoveries in the Biology of Anisakid Nematodes

Advances in Omic Studies Drive Discoveries in the Biology of Anisakid Nematodes

Proteomic and Bioinformatic Investigations of Heat-Treated Anisakis simplex Third-Stage Larvae

Prevalence and Risk of Anisakid Larvae in Fresh Fish Frequently Consumed in Spain: An Overview

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