Shellfish allergens: tropomyosin and beyond

Allergy: European Journal of Allergy and Clinical Immunology - Tập 72 Số 6 - Trang 842-848 - 2017
Margaretha A. Faber1, Mariona Pascal2, Ouiam El Kharbouchi1, Vito Sabato1, Margo M. Hagendorens1,3, Ine I. Decuyper1,3, C.H. Bridts1, Didier G. Ebo1
1Department of Immunology – Allergology – Rheumatology Faculty of Medicine and Health Science University of Antwerp and Antwerp University Hospital Wilrijk Belgium
2Immunology Department Centre de Diagnòstic Biomèdic (CDB) Hospital Clínic Universitat de Barcelona and Institut d'Investigacions Biomèdiques August Pi i Sunyer (IDIBAPS) Barcelona Spain
3Department of Pediatrics Faculty of Medicine and Health Science University of Antwerp and Antwerp University Hospital Wilrijk Belgium

Tóm tắt

AbstractIgE‐mediated shellfish allergy constitutes an important cause of food‐related adverse reactions. Shellfish are classified into mollusks and crustaceans, the latter belonging to the class of arthropoda. Among crustaceans, shrimps are the most predominant cause of allergic reactions and thus more extensively studied. Several major and minor allergens have been identified and cloned. Among them, invertebrate tropomyosin, arginine kinase, myosin light chain, sarcoplasmic calcium‐binding protein, and hemocyanin are the most relevant. This review summarizes our current knowledge about these allergens.

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