PMID- 16436146
OWN - NLM
STAT- MEDLINE
DCOM- 20060707
LR  - 20061115
IS  - 0105-4538 (Print)
IS  - 0105-4538 (Linking)
VI  - 61
IP  - 3
DP  - 2006 Mar
TI  - Comparison of allergenicity and allergens between fish white and dark muscles.
PG  - 357-63
AB  - BACKGROUND: Fish is one of the most frequent causes of immunoglobulin E 
      (IgE)-mediated food allergy. Although the fish dark muscle is often ingested with 
      the white muscle, no information about its allergenicity and allergens is 
      available. METHODS: Heated extracts were prepared from both white and dark 
      muscles of five species of fish and examined for reactivity with IgE in 
      fish-allergic patients by enzyme-linked immunosorbent assay (ELISA) and for 
      allergens by immunoblotting. Cloning of cDNAs encoding parvalbumins was performed 
      by rapid amplification cDNA ends. Parvalbumin contents in both white and dark 
      muscles were determined by ELISA using antiserum against mackerel parvalbumin. 
      RESULTS: Patient sera were less reactive to the heated extract from the dark 
      muscle than to that from the white muscle. A prominent IgE-reactive protein of 12 
      kDa, which was detected in both white and dark muscles, was identified as 
      parvalbumin. Molecular cloning experiments revealed that the same parvalbumin 
      molecule is contained in both white and dark muscles of either horse mackerel or 
      Pacific mackerel. Parvalbumin contents were four to eight times lower in the dark 
      muscle than in the white muscle. CONCLUSIONS: The fish dark muscle is less 
      allergenic than the white muscle, because the same allergen molecule 
      (parvalbumin) is contained at much lower levels in the dark muscle than in the 
      white muscle. Thus, the dark muscle is less implicated in fish allergy than the 
      white muscle.
FAU - Kobayashi, A
AU  - Kobayashi A
AD  - Department of Food Science and Technology, Tokyo University of Marine Science and 
      Technology, Minato-ku, Tokyo, Japan.
FAU - Tanaka, H
AU  - Tanaka H
FAU - Hamada, Y
AU  - Hamada Y
FAU - Ishizaki, S
AU  - Ishizaki S
FAU - Nagashima, Y
AU  - Nagashima Y
FAU - Shiomi, K
AU  - Shiomi K
LA  - eng
PT  - Comparative Study
PT  - Journal Article
PT  - Research Support, Non-U.S. Gov't
PL  - Denmark
TA  - Allergy
JT  - Allergy
JID - 7804028
RN  - 0 (Allergens)
RN  - 0 (DNA, Complementary)
RN  - 0 (Parvalbumins)
SB  - IM
MH  - Allergens/*adverse effects/immunology
MH  - Animals
MH  - Cloning, Molecular
MH  - DNA, Complementary/analysis
MH  - Enzyme-Linked Immunosorbent Assay
MH  - Fishes
MH  - Food Hypersensitivity/*diagnosis/immunology
MH  - Humans
MH  - Hypersensitivity, Immediate/*diagnosis
MH  - Immunoblotting
MH  - Immunologic Tests/methods
MH  - Muscle, Skeletal/*immunology
MH  - Parvalbumins/analysis/*immunology
MH  - Reverse Transcriptase Polymerase Chain Reaction
MH  - Risk Factors
MH  - Sensitivity and Specificity
EDAT- 2006/01/27 09:00
MHDA- 2006/07/11 09:00
CRDT- 2006/01/27 09:00
PHST- 2006/01/27 09:00 [pubmed]
PHST- 2006/07/11 09:00 [medline]
PHST- 2006/01/27 09:00 [entrez]
AID - ALL966 [pii]
AID - 10.1111/j.1398-9995.2006.00966.x [doi]
PST - ppublish
SO  - Allergy. 2006 Mar;61(3):357-63. doi: 10.1111/j.1398-9995.2006.00966.x.