IgE Reactivity of Blue Swimmer Crab (Portunus pelagicus) Tropomyosin, Por p 1, and Other Allergens; Cross-Reactivity with Black Tiger Prawn and Effects of Heating

• Published in: PloS one Vol. 8; no. 6; p. e67487
• Main Authors: Abramovitch, Jodie B., Kamath, Sandip, Varese, Nirupama, Zubrinich, Celia, Lopata, Andreas L., O'Hehir, Robyn E., Rolland, Jennifer M.
• Format: Journal Article
• Language: English
• Published: United States Public Library of Science 19.06.2013; Public Library of Science (PLoS)
• Subjects: Adolescent; Adult; Allergens; Allergens - immunology; Allergies; Anaphylaxis; Animals; Antigenic determinants; Asthma; Biology; Blotting, Western; Crabs; Cross Reactions; Cross-reactivity; Crustacea; Crustacea - classification; Crustacea - immunology; Crustaceans; Electrophoresis, Polyacrylamide Gel; Enzyme-Linked Immunosorbent Assay; Epitopes; Ethics; Female; Food allergies; Food hypersensitivity; Heating; Homology; Hot Temperature; Humans; Immunoblotting; Immunoglobulin E; Immunoglobulin E - immunology; Immunoglobulins; Immunology; Male; Medicine; Middle Aged; Muscle proteins; Penaeus monodon; Pharmacy; Portunus pelagicus; Proteins; Reactivity; Seafood; Seafoods; Shellfish; Studies; Tropomyosin; Tropomyosin - immunology; Young Adult; Australia; Victoria Australia

Shellfish allergy is a major cause of food-induced anaphylaxis, but the allergens are not well characterized. This study examined the effects of heating on blue swimmer crab (Portunus pelagicus) allergens in comparison with those of black tiger prawn (Penaeus monodon) by testing reactivity with shel...