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View article: Fish isoallergens and variants: database compilation, in silico allergenicity prediction challenges, and epitope-based threshold optimization
Fish isoallergens and variants: database compilation, in silico allergenicity prediction challenges, and epitope-based threshold optimization Open
Introduction Fish is a major food allergy trigger with a complex variety of allergenic protein isoforms and vast species diversity exhibiting variable allergenicity. This is the first study to systematically compile fish isoallergen and va…
View article: Advances in Shellfish Allergy Therapy: From Current Approaches to Future Strategies
Advances in Shellfish Allergy Therapy: From Current Approaches to Future Strategies Open
Shellfish allergy, triggered by immune reactions to crustacean and mollusk proteins upon consumption/inhalation, is one of the most severe and persistent food allergies, affecting approximately 1%–3% of the general population worldwide. Sh…
View article: Comparative studies of seafood and reptile α‐ and β‐parvalbumins
Comparative studies of seafood and reptile α‐ and β‐parvalbumins Open
Small calcium‐binding proteins such as parvalbumins (PVs) are major seafood and fish allergens. However, the impact of structural changes on their capacity to bind IgE has not been studied in detail. Therefore, fish and reptilian PVs, as w…
View article: Antihypertensive and Antidiabetic Drug Candidates from Milkfish (Chanos chanos)—Identification and Characterization through an Integrated Bioinformatic Approach
Antihypertensive and Antidiabetic Drug Candidates from Milkfish (Chanos chanos)—Identification and Characterization through an Integrated Bioinformatic Approach Open
Integrated bioinformatics tools have created more efficient and robust methods to overcome in vitro challenges and have been widely utilized for the investigation of food proteins and the generation of peptide sequences. This study aimed t…
View article: The Allergen Profile of Two Edible Insect Species—<i>Acheta domesticus</i> and <i>Hermetia illucens</i>
The Allergen Profile of Two Edible Insect Species—<i>Acheta domesticus</i> and <i>Hermetia illucens</i> Open
Scope Edible insect proteins are increasingly introduced as an alternative sustainable food source to address the world's need to feed the growing population. Tropomyosin is the main insect allergen; however, additional potential allergens…
View article: Variation in Shrimp Allergens: Place of Origin Effects on Food Safety Assessment
Variation in Shrimp Allergens: Place of Origin Effects on Food Safety Assessment Open
Due to the widespread use of shellfish ingredients in food products, accurate food labelling is urgently needed for consumers with shellfish allergies. Most crustacean allergen detection systems target the immunorecognition of the allergen…
View article: Allergen Diversity and Abundance in Different Tissues of the Redclaw Crayfish (Cherax quadricarinatus)
Allergen Diversity and Abundance in Different Tissues of the Redclaw Crayfish (Cherax quadricarinatus) Open
Shellfish allergy affects ~2.5% of the global population and is a type I immune response resulting from exposure to crustacean and/or molluscan proteins. The Australian Redclaw crayfish (Cherax quadricarinatus) is a freshwater species ende…
View article: Thermostable allergens in canned fish: Evaluating risks for fish allergy
Thermostable allergens in canned fish: Evaluating risks for fish allergy Open
Background Major 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 …
View article: Commercial shellfish skin prick test extracts show critical variability in allergen repertoire
Commercial shellfish skin prick test extracts show critical variability in allergen repertoire Open
Crustacean and mollusc (shellfish) allergy affects up to 3% of the general population, is usually lifelong and commonly triggers anaphylaxis.1 Allergen repertoire diversity among hundreds of edible shellfish species worldwide is poorly ref…
View article: The first reptilian allergen and major allergen for fish‐allergic patients: Crocodile β‐parvalbumin
The first reptilian allergen and major allergen for fish‐allergic patients: Crocodile β‐parvalbumin Open
Background Clinical cross‐reactivity between bony fish, cartilaginous fish, frog, and chicken muscle has previously been demonstrated in fish‐allergic patients. In indicative studies, two reports of anaphylaxis following the consumption of…
View article: Recombinant Tropomyosin from the Pacific Oyster (Crassostrea gigas) for Better Diagnosis
Recombinant Tropomyosin from the Pacific Oyster (Crassostrea gigas) for Better Diagnosis Open
The Pacific oyster is a commercially important mollusc and, in contrast to most other shellfish species, frequently consumed without prior heat treatment. Oysters are rich in many nutrients but can also cause food allergy. Knowledge of the…
View article: Effects of Extraction Buffer on the Solubility and Immunoreactivity of the Pacific Oyster Allergens
Effects of Extraction Buffer on the Solubility and Immunoreactivity of the Pacific Oyster Allergens Open
Despite recent technological advances, novel allergenic protein discovery is limited by their low abundance, often due to specific physical characteristics restricting their recovery during the extraction process from various allergen sour…
View article: Novel Allergen Discovery through Comprehensive De Novo Transcriptomic Analyses of Five Shrimp Species
Novel Allergen Discovery through Comprehensive De Novo Transcriptomic Analyses of Five Shrimp Species Open
Shellfish allergy affects 2% of the world’s population and persists for life in most patients. The diagnosis of shellfish allergy, in particular shrimp, is challenging due to the similarity of allergenic proteins from other invertebrates. …
View article: Exposure to Bioaerosols During Fish Processing on Board Norwegian Fishing Trawlers
Exposure to Bioaerosols During Fish Processing on Board Norwegian Fishing Trawlers Open
Objectives The main objective was to gain more knowledge on exposure to bioaerosols in the processing area on board fishing trawlers. Methods Exposure sampling was carried out during the work shifts when processing fish in the processing a…
View article: Novel allergen discovery through comprehensive<i>de novo</i>transcriptomic analyses of 5 shrimp species
Novel allergen discovery through comprehensive<i>de novo</i>transcriptomic analyses of 5 shrimp species Open
Shellfish allergy affects up to 2% of the world’s population and persists for life in most patients. The diagnosis of a shellfish allergy, in particular shrimp, is however often challenging due to the similarity of allergenic proteins in o…
View article: Commercial fish <scp>ELISA</scp> kits have a limited capacity to detect different fish species and their products
Commercial fish <span>ELISA</span> kits have a limited capacity to detect different fish species and their products Open
BACKGROUND Fish is a major food and allergen source, requiring safety declarations on packages. Enzyme‐linked immunosorbent assays (ELISAs) are often used to ensure that the product meets the required standards with regard to the presence …
View article: Conservation Analysis of B-Cell Allergen Epitopes to Predict Clinical Cross-Reactivity Between Shellfish and Inhalant Invertebrate Allergens
Conservation Analysis of B-Cell Allergen Epitopes to Predict Clinical Cross-Reactivity Between Shellfish and Inhalant Invertebrate Allergens Open
Understanding and predicting an individual's clinical cross-reactivity to related allergens is a key to better management, treatment and progression of novel therapeutics for food allergy. In food allergy, clinical cross-reactivity is obse…
View article: Fish-derived low molecular weight components modify bronchial epithelial barrier properties and release of pro-inflammatory cytokines
Fish-derived low molecular weight components modify bronchial epithelial barrier properties and release of pro-inflammatory cytokines Open
The prevalence of fish allergy among fish-processing workers is higher than in the general population, possibly due to sensitization via inhalation and higher exposure. However, the response of the bronchial epithelium to fish allergens ha…
View article: ASCIA‐P16: IDENTIFICATION OF NOVEL OYSTER ALLERGENS USING A COMBINED TRANSCRIPTOMIC AND PROTEOMIC APPROACH FOR IMPROVED COMPONENT RESOLVED DIAGNOSIS
ASCIA‐P16: IDENTIFICATION OF NOVEL OYSTER ALLERGENS USING A COMBINED TRANSCRIPTOMIC AND PROTEOMIC APPROACH FOR IMPROVED COMPONENT RESOLVED DIAGNOSIS Open
Background: Increasing production and consumption of mollusc is associated with the rise in prevalence of mollusc allergy worldwide, currently ranging from 0.15% to 1.3% of the general population. However, the elucidation of mollusc allerg…
View article: ASCIA‐P38: AN ALLERGENOMIC APPROACH FOR IDENTIFICATION OF NOVEL AIR‐BORNE ALLERGENS AFFECTING CRAB‐PROCESSING WORKERS DUE TO INHALATIONAL EXPOSURE
ASCIA‐P38: AN ALLERGENOMIC APPROACH FOR IDENTIFICATION OF NOVEL AIR‐BORNE ALLERGENS AFFECTING CRAB‐PROCESSING WORKERS DUE TO INHALATIONAL EXPOSURE Open
Occupational exposure and sensitization to food proteins and allergens is a serious health concern, and affects 4-36% of the workforce in the seafood industry. Although there have been previous attempts to identify and characterize air-bor…