Abstract：
:Fish is an allergenic food capable of provoking severe anaphylactic reactions. Parvalbumin is the major allergen identified in fish and frog muscles. Antibodies against fish and frog parvalbumin have been used to quantify parvalbumin levels from fish. However, these antibodies react variably with parvalbumin from different fish species. Several factors might be responsible for this variation including instability of parvalbumin in fish muscle as a result of frozen storage and differential parvalbumin expression in muscles from various locations within the whole fish. We aimed to investigate whether these factors contribute to the previously observed variable immunoreactivity of the anti-parvalbumin antibodies. Results showed the detection of parvalbumin by these antibodies was unaffected by frozen storage of muscles for 112 days. However, the parvalbumin content decreased in fish muscles from anterior to posterior positions. This factor may partially explain for the inconsistent reactivity of anti-parvalbumin antibodies to different fish species.
journal_name
Food Chemjournal_title
Food chemistryauthors
Lee PW,Nordlee JA,Koppelman SJ,Baumert JL,Taylor SLdoi
10.1016/j.foodchem.2012.05.030subject
Has Abstractpub_date
2012-11-15 00:00:00pages
502-7issue
2eissn
0308-8146issn
1873-7072pii
S0308-8146(12)00854-0journal_volume
135pub_type
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