1979/02/15 by Andreas L. Lopata, Jörg Kleine‐Tebbe, Sandip D. Kamath +4 · 5 citations
Medicine · #Allergen #Allergic Rhinitis and Sensitization #Allergy #Antibody #Aquatic animal #Arginine #Arginine kinase #Asthma and respiratory diseases #Biochemistry #Biology #Computer science #Contact Dermatitis and Allergies #Cross reactions #Cross-reactivity #Fish <Actinopterygii> #Fishery #Food Allergy and Anaphylaxis Research #Food allergy #Immunology #Microbiology #Myosin #Occupational exposure and asthma #Shellfish #Tropomyosin
paper · pdf · doi:10.1007/s40629-016-0124-2
openalex publication_date 1979/02/15 · openalex created_date 2016/06/24 · openalex updated_date 2026/07/31
Shellfish belongs to "The Big 8" food groups causing allergy, which often does not outgrow during childhood. Shellfish is one of the main food allergens in adults and constitutes a diverse group of species subdivided into crustaceans and mollusks, which seem to include similar but also different allergens. Several pan-allergens are characterized in detail, including tropomyosin and arginine kinase, responsible for clinical cross-reactivity with other invertebrate allergen sources, embracing mites, insects, and parasites. Currently, at least seven different shellfish allergens have been identified, mostly from crustaceans. However, only three recombinant allergens are available for IgE-based routine diagnostic, including tropomyosin, arginine kinase, and sarcoplasmic Ca<sup>2+</sup>-binding protein. Other allergens include myosin light chain, troponin C, triosephosphate isomerase, and actin. This review summarizes the current advances on the molecular characterization of shellfish allergens, clinical cross-reactivity, and current diagnostic approaches for the management of this life-threatening disease.