Medline ® Abstract for Reference 82
of 'Seafood allergies: Fish and shellfish'
Allergy to fish parvalbumins: studies on the cross-reactivity of allergens from 9 commonly consumed fish.
Van Do T, Elsayed S, Florvaag E, Hordvik I, Endresen C
J Allergy Clin Immunol. 2005;116(6):1314.
BACKGROUND: Fish-hypersensitive patients can probably tolerate some fish species while being allergic to others.
OBJECTIVE: To determine the allergenic cross-reactivity between 9 commonly edible fish: cod, salmon, pollack, mackerel, tuna, herring, wolffish, halibut, and flounder.
METHODS: Sera from 10 patients allergic to fish and rabbit antisera against 3 parvalbumins (Gad c 1, Sal s 1, and The c 1) were used. Cross-reactivity was investigated by SDS/PAGE and IgE immunoblotting, IgG ELISA, IgE ELISA inhibition, and skin prick test (SPT).
RESULTS: Cod (Gad c 1), salmon (Sal s 1), pollack (The c 1), herring, and wolffish share antigenic and allergenic determinants as shown by immunoblots and IgE ELISA, whereas halibut, flounder, tuna, and mackerel displayed lowest cross-reactivities. The highest mean IgE ELISA inhibition percent of 10 sera was obtained by Gad c 1, followed by The c 1, herring, Sal s 1, wolffish, halibut, flounder, tuna, and mackerel with the least inhibition. Nine of the 10 patients showed positive SPT to cod, salmon, and pollack; 8 patients reacted to recombinant (r) Sal s 1. Positive SPTs to rGad c 1 and rThe c 1 were demonstrated in 1 patient.
CONCLUSION: Gad c 1, Sal s 1, The c 1, herring, and wolffish contained the most potent cross-reacting allergens, whereas halibut, flounder, tuna, and mackerel were the least allergenic in the current study. The latter could probably be tolerated by some of the tested patients.
Allergy Research Group, Laboratory of Clinical Biochemistry, Haukeland University Hospital, Bergen, Norway.