Thermostable allergens in canned fish: Evaluating risks for fish allergy

Abstract

BackgroundMajor fish allergens, including parvalbumin (PV), are heat stable and can withstand extensive cooking processes. Thus, the management of fish allergy generally relies on complete avoidance. Fish‐allergic patients may be advised to consume canned fish, as some fish‐allergic individuals have reported tolerance to canned fish. However, the safety of consuming canned fish has not been evaluated with comprehensive immunological and molecular analysis of canned fish products.MethodsWe characterized the in vitro immunoreactivity of serum obtained from fish‐allergic subjects to canned fish. Seventeen canned fish products (salmon n = 8; tuna n = 7; sardine n = 2) were assessed for the content and integrity of PV using allergen‐specific antibodies. Subsequently, the sIgE binding of five selected products was evaluated for individual fish‐allergic patients (n = 53). Finally, sIgE‐binding proteins were identified by mass spectrometry.ResultsThe canned fish showed a markedly reduced PV content and binding to PV‐specific antibodies compared with conventionally cooked fish. However, PV and other heat‐stable fish allergens, including tropomyosin and collagen, still maintained their sIgE‐binding capacity. Of 53 patients, 66% showed sIgE binding to canned fish proteins. The canned sardine contained proteins bound to sIgE from 51% of patients, followed by canned salmon (43%–45%) and tuna (8%–17%). PV was the major allergen in canned salmon and sardine. Tropomyosin and/or collagen also showed sIgE binding.ConclusionWe showed that canned fish products may not be safe for all fish‐allergic patients. Canned fish products should only be considered into the diet of individuals with fish allergy, after detailed evaluation which may include in vitro diagnostics to various heat‐stable fish allergens and food challenge conducted in suitable environments.

Molecular Investigation of the Impact of Thermal Processing Techniques on Tropomyosin Crustacean Allergens

“…This result is in accordance with Lasekan and Nayak, (2016), who reported that the grilling process increased the tropomyosin level of shrimp (Penaeus monodon). Taki et al, (2023) highlighted that the imposrtance of molecular based methods on the detection of allergen in the different food matrices. Jabeen et al,(2023) also pointed out that allergen detection in cereals by real-time PCR.…”

Au@Ag Core–Shell Nanoparticles for Colorimetric and Surface-Enhanced Raman-Scattering-Based Multiplex Competitive Lateral Flow Immunoassay for the Simultaneous Detection of Histamine and Parvalbumin in Fish

“…51,52 Therefore, the development of strategies for the detection and quantification of histamine and parvalbumin in canned tuna fish is of relevance. 52,53 ■ RESULTS AND DISCUSSION Synthesis and Analysis of SERS Tags. For the fabrication of the SERS tags specific for histamine or βparvalbumin, we chose spherical Au@Ag core−shell nanoparticles (Au@Ag NPs) as plasmonic nanoparticles since they exhibit stronger extinction cross-section and SERS efficiency than Au nanospheres.…”

“…In tuna it is significantly higher in white than in red muscle, as well as in ventral and dorsal portions of the white muscle . Likewise histamine, parvalbumin is also thermally stable, and its content in canned food might vary depending on techniques employed during food processing. , Therefore, the development of strategies for the detection and quantification of histamine and parvalbumin in canned tuna fish is of relevance. , …”

“… 51 , 52 Therefore, the development of strategies for the detection and quantification of histamine and parvalbumin in canned tuna fish is of relevance. 52 , 53 …”