Academic Journal
Patients Allergic to Fish Tolerate Ray Based on the Low Allergenicity of Its Parvalbumin
| العنوان: | Patients Allergic to Fish Tolerate Ray Based on the Low Allergenicity of Its Parvalbumin |
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| المؤلفون: | Kalic, T, Morel-Codreanu, F, Radauer, C, Ruethers, T, Taki, AC, Swoboda, I, Higer, C, Hoffmann-Sommergruber, K, Ollert, M, Hafner, C, Lopata, AL, Morisset, M, Breiteneder, H, Kuehn, A |
| بيانات النشر: | ELSEVIER SCIENCE BV |
| سنة النشر: | 2019 |
| المجموعة: | The University of Melbourne: Digital Repository |
| الوصف: | 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. |
| نوع الوثيقة: | article in journal/newspaper |
| اللغة: | English |
| تدمد: | 2213-2198 2213-2201 |
| Relation: | pii: S2213-2198(18)30738-4; Kalic, T., Morel-Codreanu, F., Radauer, C., Ruethers, T., Taki, A. C., Swoboda, I., Higer, C., Hoffmann-Sommergruber, K., Ollert, M., Hafner, C., Lopata, A. L., Morisset, M., Breiteneder, H. & Kuehn, A. (2019). Patients Allergic to Fish Tolerate Ray Based on the Low Allergenicity of Its Parvalbumin. JOURNAL OF ALLERGY AND CLINICAL IMMUNOLOGY-IN PRACTICE, 7 (2), pp.500-+. https://doi.org/10.1016/j.jaip.2018.11.011.; http://hdl.handle.net/11343/251206 |
| الاتاحة: | http://hdl.handle.net/11343/251206 |
| Rights: | CC BY-NC-ND ; https://creativecommons.org/licenses/by-nc-nd/4.0 |
| رقم الانضمام: | edsbas.F4DB9E07 |
| قاعدة البيانات: | BASE |
| تدمد: | 22132198 22132201 |
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