Insight analysis of the cross-sensitization of multiple fish parvalbumins via the Th1/Th2 immunological balance and cytokine release from the perspective of safe consumption of fish
Abstract Objectives Parvalbumin (PV) is the primary allergen found in fish and is highly conserved. According to some studies, some patients with fish allergy are allergic to only one species of fish but are tolerant to others; however, the underlying mechanism has not been identified. Materials and...
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Oxford University Press (OUP)
2022
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Online Access: | http://dx.doi.org/10.1093/fqsafe/fyac056 https://academic.oup.com/fqs/advance-article-pdf/doi/10.1093/fqsafe/fyac056/45993702/fyac056.pdf https://academic.oup.com/fqs/article-pdf/doi/10.1093/fqsafe/fyac056/46865277/fyac056.pdf |
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croxfordunivpr:10.1093/fqsafe/fyac056 2023-12-31T10:23:48+01:00 Insight analysis of the cross-sensitization of multiple fish parvalbumins via the Th1/Th2 immunological balance and cytokine release from the perspective of safe consumption of fish Wu, Yeting Lu, Youyou Huang, Yuhao Lin, Hong Dang, Xuewen Jing, Yujie Meng, Zhaocheng Wang, Xiangchen Li, Zhenxing National Key Research and Development Program of China National Natural Science Foundation of China 2022 http://dx.doi.org/10.1093/fqsafe/fyac056 https://academic.oup.com/fqs/advance-article-pdf/doi/10.1093/fqsafe/fyac056/45993702/fyac056.pdf https://academic.oup.com/fqs/article-pdf/doi/10.1093/fqsafe/fyac056/46865277/fyac056.pdf en eng Oxford University Press (OUP) https://creativecommons.org/licenses/by-nc/4.0/ Food Quality and Safety volume 6 ISSN 2399-1399 2399-1402 Food Science journal-article 2022 croxfordunivpr https://doi.org/10.1093/fqsafe/fyac056 2023-12-06T09:06:38Z Abstract Objectives Parvalbumin (PV) is the primary allergen found in fish and is highly conserved. According to some studies, some patients with fish allergy are allergic to only one species of fish but are tolerant to others; however, the underlying mechanism has not been identified. Materials and Methods The cross-reactivity of these seven fish parvalbumins based on turbot PV-treated mice was determined using BALB/c mouse and RBL-2H3 cell models. Meanwhile, immunoinformatic tools were used to assess cross-reactivity. Results The results indicated that the seven species of fishes (turbot, large yellow croaker, sea bass, grass carp, common carp, conger eel and Japanese eel) studied exhibited varying degrees of cross-reactivity, with the highest cross-reactivity being between turbot and bass and the lowest being between turbot and conger eel. The bioinformatics analysis revealed that the sequence homology of parvalbumin between conger eel and turbot was the lowest, which may account for the conger eel and turbot cross-reaction being so limited. Parvalbumin was a potent cross-reactive allergen found in turbot, large yellow croaker, sea bass, grass carp, common carp, conger eel and Japanese eel, and the cross-reactivity between conger eel and turbot parvalbumin was the weakest. Conclusion This study demonstrated that the cross-reactivity between conger eel PV and turbot PV was the weakest. Article in Journal/Newspaper Turbot Oxford University Press (via Crossref) Food Quality and Safety |
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Oxford University Press (via Crossref) |
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croxfordunivpr |
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English |
topic |
Food Science |
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Food Science Wu, Yeting Lu, Youyou Huang, Yuhao Lin, Hong Dang, Xuewen Jing, Yujie Meng, Zhaocheng Wang, Xiangchen Li, Zhenxing Insight analysis of the cross-sensitization of multiple fish parvalbumins via the Th1/Th2 immunological balance and cytokine release from the perspective of safe consumption of fish |
topic_facet |
Food Science |
description |
Abstract Objectives Parvalbumin (PV) is the primary allergen found in fish and is highly conserved. According to some studies, some patients with fish allergy are allergic to only one species of fish but are tolerant to others; however, the underlying mechanism has not been identified. Materials and Methods The cross-reactivity of these seven fish parvalbumins based on turbot PV-treated mice was determined using BALB/c mouse and RBL-2H3 cell models. Meanwhile, immunoinformatic tools were used to assess cross-reactivity. Results The results indicated that the seven species of fishes (turbot, large yellow croaker, sea bass, grass carp, common carp, conger eel and Japanese eel) studied exhibited varying degrees of cross-reactivity, with the highest cross-reactivity being between turbot and bass and the lowest being between turbot and conger eel. The bioinformatics analysis revealed that the sequence homology of parvalbumin between conger eel and turbot was the lowest, which may account for the conger eel and turbot cross-reaction being so limited. Parvalbumin was a potent cross-reactive allergen found in turbot, large yellow croaker, sea bass, grass carp, common carp, conger eel and Japanese eel, and the cross-reactivity between conger eel and turbot parvalbumin was the weakest. Conclusion This study demonstrated that the cross-reactivity between conger eel PV and turbot PV was the weakest. |
author2 |
National Key Research and Development Program of China National Natural Science Foundation of China |
format |
Article in Journal/Newspaper |
author |
Wu, Yeting Lu, Youyou Huang, Yuhao Lin, Hong Dang, Xuewen Jing, Yujie Meng, Zhaocheng Wang, Xiangchen Li, Zhenxing |
author_facet |
Wu, Yeting Lu, Youyou Huang, Yuhao Lin, Hong Dang, Xuewen Jing, Yujie Meng, Zhaocheng Wang, Xiangchen Li, Zhenxing |
author_sort |
Wu, Yeting |
title |
Insight analysis of the cross-sensitization of multiple fish parvalbumins via the Th1/Th2 immunological balance and cytokine release from the perspective of safe consumption of fish |
title_short |
Insight analysis of the cross-sensitization of multiple fish parvalbumins via the Th1/Th2 immunological balance and cytokine release from the perspective of safe consumption of fish |
title_full |
Insight analysis of the cross-sensitization of multiple fish parvalbumins via the Th1/Th2 immunological balance and cytokine release from the perspective of safe consumption of fish |
title_fullStr |
Insight analysis of the cross-sensitization of multiple fish parvalbumins via the Th1/Th2 immunological balance and cytokine release from the perspective of safe consumption of fish |
title_full_unstemmed |
Insight analysis of the cross-sensitization of multiple fish parvalbumins via the Th1/Th2 immunological balance and cytokine release from the perspective of safe consumption of fish |
title_sort |
insight analysis of the cross-sensitization of multiple fish parvalbumins via the th1/th2 immunological balance and cytokine release from the perspective of safe consumption of fish |
publisher |
Oxford University Press (OUP) |
publishDate |
2022 |
url |
http://dx.doi.org/10.1093/fqsafe/fyac056 https://academic.oup.com/fqs/advance-article-pdf/doi/10.1093/fqsafe/fyac056/45993702/fyac056.pdf https://academic.oup.com/fqs/article-pdf/doi/10.1093/fqsafe/fyac056/46865277/fyac056.pdf |
genre |
Turbot |
genre_facet |
Turbot |
op_source |
Food Quality and Safety volume 6 ISSN 2399-1399 2399-1402 |
op_rights |
https://creativecommons.org/licenses/by-nc/4.0/ |
op_doi |
https://doi.org/10.1093/fqsafe/fyac056 |
container_title |
Food Quality and Safety |
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1786835593456517120 |