Fischallergie: Parvalbumine und andere Allergene

Bugajska-Schretter A, Grote M, Vangelista L, Valent P, Sperr WR, Rumpold H, Pastore A, Reichelt R, Valenta R, Spitzauer S. Purification, biochemical, and immunological characterisation of a major food allergen: different immunoglobulin E recognition of the apo- and calcium-bound forms of carp parvalbumin. Gut 2000; 46: 661–9

Kobayashi A, Tanaka H, Hamada Y, Ishizaki S, Nagashima Y, Shiomi K. Comparison of allergenicity and allergens between fish white and dark muscles. Allergy 2006; 61: 357–63

Kühn A, Scheuermann T, Hilger C, Hentges F. Important variations in parvalbumin content in common fish species: a factor possibly contributing to variable allergenicity. Int Arch Allergy Immunol 2010; 153: 359–66

Sletten G, Van Do T, Lindvik H, Egaas E, Florvaag E. Effects of industrial processing on the immunogenicity of commonly ingested fish species. Int Arch Allergy Immunol 2010; 151: 223–36

Swoboda I, Bugajska-Schretter A, Valenta R, Spitzauer S. Recombinant fish parvalbumins: candidates for diagnosis and treatment of fish allergy. Allergy 2002; 57 (Suppl 72): 94–6

Swoboda I, Bugajska-Schretter A, Linhart B, Verdino P, Keller W, Schulmeister U, Sperr WR, Valent P, Peltre G, Quirce S, Douladiris N, Papadopoulos NG, Valenta R, Spitzauer S. A recombinant hypoallergenic parvalbumin mutant for immunotherapy of IgE-mediated fish allergy. J Immunol 2007; 178: 6. 290–6

Van Do T, Elsayed S, Florvaag E, Hordvik I, Endresen C. Allergy to fish parvalbumins: studies on the cross-reactivity of allergens from 9 commonly consumed fish. J Allergy Clin Immunol 2005; 116: 1314–20