Seafood allergy and allergens: a review

Seafoods are composed of diverse sea organisms and humans are allergic to many of them. Tropomyosin is a major allergen in many shellfish, especially crustacea and mollusks. Interestingly, tropomyosin has also been identified as an important allergen in other invertebrates including dust mites and c...

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Bibliographic Details
Published in:Marine biotechnology (New York, N.Y.) N.Y.), 2003-07, Vol.5 (4), p.339-348
Main Authors: Lehrer, S B, Ayuso, R, Reese, G
Format: Article
Language:English
Subjects:
Allergens
Allergies
Epitopes - genetics
Food allergies
Food Hypersensitivity - immunology
Humans
Immunoglobulin E - genetics
Immunoglobulin E - metabolism
Invertebrates
Mollusks
Mutation
Mutation - immunology
Seafood
Seafood - adverse effects
Seafood - utilization
Shellfish
Studies
Tropomyosin - immunology
Tropomyosin - metabolism
United States
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Summary:Seafoods are composed of diverse sea organisms and humans are allergic to many of them. Tropomyosin is a major allergen in many shellfish, especially crustacea and mollusks. Interestingly, tropomyosin has also been identified as an important allergen in other invertebrates including dust mites and cockroaches, and it has been proposed by some to be an invertebrate pan allergen. Different regions of shrimp tropomyosin bind IgE; 5 major IgE-binding regions have been identified in shrimp tropomyosin containing 8 epitopes. Mutations of these shrimp allergenic epitopes can reduce seafood allergenicity; methods utilizing such mutations will provide safer vaccines for more effective treatment of seafood-allergic patients, and in the future less-allergenic seafood products for consumption.
ISSN:1436-2228
1436-2236
DOI:10.1007/s10126-002-0082-1