Shellfish allergens: tropomyosin and beyond
Allergy2016Vol. 72(6), pp. 842–848
Citations Over TimeTop 10% of 2016 papers
Margaretha A. Faber, Mariona Pascal, Ouiam El Kharbouchi, Vito Sabato, Margo M. Hagendorens, Ine I. Decuyper, C.H. Bridts, Didier G. Ebo
Abstract
IgE-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.
Related Papers
- → Shellfish allergens: tropomyosin and beyond(2016)157 cited
- → Impact of heat processing on the detection of the major shellfish allergen tropomyosin in crustaceans and molluscs using specific monoclonal antibodies(2013)153 cited
- → Molecular Allergen-Specific IgE Recognition Profiles and Cumulative Specific IgE Levels Associated with Phenotypes of Cat Allergy(2022)21 cited
- → Immune Responses to Allergens in Atopic Disease: Considerations for Bioinformatics(2015)
- → 168 Tropomyosin is minor but distinct allergen in the patients with shrimp allergies(2017)