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Publication Details
AFRICAN RESEARCH NEXUS
SHINING A SPOTLIGHT ON AFRICAN RESEARCH
medicine
Patients Allergic to Fish Tolerate Ray Based on the Low Allergenicity of Its Parvalbumin
Journal of Allergy and Clinical Immunology: In Practice, Volume 7, No. 2, Year 2019
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Description
Background: Clinical reactions to bony fish species are common in patients with allergy to fish and are caused by parvalbumins of the β-lineage. Cartilaginous fish such as rays and sharks contain mainly α-parvalbumins and their allergenicity is not well understood. Objective: To investigate the allergenicity of cartilaginous fish and their α-parvalbumins in individuals allergic to bony fish. Methods: Sensitization to cod, salmon, and ray among patients allergic to cod, salmon, or both (n = 18) was explored by prick-to-prick testing. Clinical reactivity to ray was assessed in 11 patients by food challenges or clinical workup. IgE-binding to β-parvalbumins (cod, carp, salmon, barramundi, tilapia) and α-parvalbumins (ray, shark) was determined by IgE-ELISA. Basophil activation tests and skin prick tests were performed with β-parvalbumins from cod, carp, and salmon and α-parvalbumins from ray and shark. Results: Tolerance of ray was observed in 10 of 11 patients. Prick-to-prick test reactions to ray were markedly lower than to bony fish (median wheal diameter 2 mm with ray vs 11 mm with cod and salmon). IgE to α-parvalbumins was lower (median, 0.1 kU/L for ray and shark) than to β-parvalbumins (median, ≥1.65 kU/L). Furthermore, α-parvalbumins demonstrated a significantly reduced basophil activation capacity compared with β-parvalbumins (eg, ray vs cod, P <.001; n = 18). Skin prick test further demonstrated lower reactivity to α-parvalbumins compared with β-parvalbumins. Conclusions: Most patients allergic to bony fish tolerated ray, a cartilaginous fish, because of low allergenicity of its α-parvalbumin. A careful clinical workup and in vitro IgE-testing for cartilaginous fish will improve patient management and may introduce an alternative to bony fish into patients’ diet. © 2018 The Authors
Authors & Co-Authors
Codreanu-Morel, Françoise
Luxembourg, Luxembourg
Centre Hospitalier de Luxembourg
Taki, Aya C.
Australia, Townsville
James Cook University
Swoboda, Ines
Austria, Vienna
Fh Campus Wien
Hilger, Christiane
Luxembourg, Strassen
Luxembourg Institute of Health
Hoffmann-Sommergruber, Karin
Austria, Vienna
Medizinische Universität Wien
Ollert, Markus W.
Luxembourg, Strassen
Luxembourg Institute of Health
Denmark, Odense
Syddansk Universitet
Lopata, Andreas Ludwig
Australia, Townsville
James Cook University
Morisset, Martine
Luxembourg, Luxembourg
Centre Hospitalier de Luxembourg
Kuehn, Annette
Luxembourg, Strassen
Luxembourg Institute of Health
Statistics
Citations: 38
Authors: 9
Affiliations: 7
Identifiers
Doi:
10.1016/j.jaip.2018.11.011
ISSN:
22132198
Research Areas
Food Security
Health System And Policy