Advances on the molecular characterization, clinical relevance, and detection methods of Gadiform parvalbumin allergens. Issue 15 (13th October 2017)

• Record Type: Journal Article
• Authors: Fernandes, Telmo J. R.; Costa, Joana; Carrapatoso, Isabel; Oliveira, Maria Beatriz P. P.; Mafra, Isabel
• Is Part Of: Critical reviews in food science and nutrition. Volume 57:Issue 15(2017)
• Page Start: 3281
• Page End: 3296
• Publication Date: 2017-10-13
• Subjects: Food allergen -- fish allergy -- Gadidae -- Merlucciidae -- molecular characterization -- prevalence -- parvalbumin detection -- protein-based methods -- DNA-based methods; Food industry and trade -- Periodicals; Nutrition -- Periodicals; Nutrition -- Periodicals; Food -- Periodicals; Diet -- Periodicals; Review Literature -- Periodicals; Nutrition; Food; Diet; Review Literature; 664
• DOI: 10.1080/10408398.2015.1113157
• Languages: English
• ISSNs: 1040-8398

Abstract

ABSTRACT: Gadiform order includes several fish families, from which Gadidae and Merlucciidae are part of, comprising the most commercially important and highly appreciated fish species, such as cod, pollock, haddock, and hake. Parvalbumins, classified as calcium-binding proteins, are considered the main components involved in the majority of fish allergies. Nine and thirteen parvalbumins were identified in different fish species from Gadidae and Merlucciidae families, respectively. This review intends to describe their molecular characterization and the clinical relevance, as well as the prevalence of fish allergy. In addition, the main protein- and DNA-based methods to detect fish allergens are fully reviewed owing to their importance in the safeguard of sensitized/allergic individuals.