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Food Additives & Contaminants: Part A Volume 29, 2012 - Issue 9
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Original Articles

Parvalbumin in fish skin-derived gelatin: is there a risk for fish allergic consumers?

S.J. Koppelman Food Allergy Research and Resource Program, University of Nebraska, 255 Food Industry Complex, Lincoln, NE 68583-0919, USA; HAL Allergy, Leiden, The Netherlands
,
J.A. Nordlee Food Allergy Research and Resource Program, University of Nebraska, 255 Food Industry Complex, Lincoln, NE 68583-0919, USA
,
P.-W. Lee Food Allergy Research and Resource Program, University of Nebraska, 255 Food Industry Complex, Lincoln, NE 68583-0919, USA
,
R.P. Happe TNO, Zeist, The Netherlands
,
M. Hessing Podiceps BV, Utrecht, The Netherlands
,
R. Norland Norland Products Inc. Cranbury, NJ, USA
,
T. Manning RPC-Food Fisheries and Aquaculture Department, Fredericton, NB, Canada
,
R. Deschene Kenney & Ross Ltd, Port Saxon, NS, Canada
,
G.A.H. De Jong TNO, Zeist, The Netherlands
&
S.L. Taylor Food Allergy Research and Resource Program, University of Nebraska, 255 Food Industry Complex, Lincoln, NE 68583-0919, USACorrespondence[email protected]
 show all
Pages 1347-1355 | Received 27 Feb 2012, Accepted 25 May 2012, Published online: 24 Jul 2012

Citations (17)

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Telmo J. R. Fernandes, Joana Costa, Isabel Carrapatoso, Maria Beatriz P. P. Oliveira & Isabel Mafra. (2017) Advances on the molecular characterization, clinical relevance, and detection methods of Gadiform parvalbumin allergens. Critical Reviews in Food Science and Nutrition 57:15, pages 3281-3296.
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Articles from other publishers (16)

Aistė Sližienė, Milda Plečkaitytė, Vytautas Rudokas, Karolina Juškaitė, Gintautas Žvirblis & Aurelija Žvirblienė. (2023) Cross-reactive monoclonal antibodies against fish parvalbumins as a tool for studying antigenic similarity of different parvalbumins and analysis of fish extracts. Molecular Immunology 154, pages 80-95.
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J. Mildenberger, J.K. Stangeland & C. Rebours. (2022) Antioxidative activities, phenolic compounds and marine food allergens in the macroalgae Saccharina latissima produced in integrated multi-trophic aquaculture systems. Aquaculture 546, pages 737386.
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Belinda Kemp, Matteo Marangon, Andrea Curioni, Elizabeth Waters & Richard Marchal. 2022. Managing Wine Quality. Managing Wine Quality 245 301 .
Ji Liang, Steve L. Taylor, Joseph Baumert, Andreas L. Lopata & N. Alice Lee. (2021) Effects of thermal treatment on the immunoreactivity and quantification of parvalbumin from Southern hemisphere fish species with two anti-parvalbumin antibodies. Food Control 121, pages 107675.
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Elif Tuğçe Aksun Tümerkan. 2021. Valorization of Agri-Food Wastes and By-Products. Valorization of Agri-Food Wastes and By-Products 561 578 .
Lin-Chen Lv, Qing-Yun Huang, Wen Ding, Xing-Hua Xiao, Hong-Yan Zhang & Li-Xia Xiong. (2019) Fish gelatin: The novel potential applications. Journal of Functional Foods 63, pages 103581.
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Skuli Magnusson, Hilmar Kjartansson, Baldur Tumi Baldursson, Katrin Astradsdottir, Magnus S. Ågren, Hilmar Hilmarsson & Gudmundur Fertram Sigurjonsson. (2018) Acellular Fish Skin Grafts and Pig Urinary Bladder Matrix Assessed in the Collagen-Induced Arthritis Mouse Model. The International Journal of Lower Extremity Wounds 17:4, pages 275-281.
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Thimo Ruethers, Aya C. Taki, Elecia B. Johnston, Roni Nugraha, Thu T.K. Le, Tanja Kalic, Thomas R. McLean, Sandip D. Kamath & Andreas L. Lopata. (2018) Seafood allergy: A comprehensive review of fish and shellfish allergens. Molecular Immunology 100, pages 28-57.
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Sunantha Ketnawa & Andrea M. Liceaga. (2016) Effect of Microwave Treatments on Antioxidant Activity and Antigenicity of Fish Frame Protein Hydrolysates. Food and Bioprocess Technology 10:3, pages 582-591.
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Yukihiro Kobayashi, Tao Yang, Cheng-Tao Yu, Chiaki Ume, Hiroyuki Kubota, Kuniyoshi Shimakura, Kazuo Shiomi & Naoko Hamada-Sato. (2016) Quantification of major allergen parvalbumin in 22 species of fish by SDS–PAGE. Food Chemistry 194, pages 345-353.
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Harmen H. J. de Jongh, Marta de los Reyes Jimenez, Joseph L. Baumert, Steve L. Taylor & Stef J. Koppelman. (2015) Electrophoretic Behavior in Relation to the Structural Integrity of Codfish Parvalbumin upon Heat Treatment. Journal of Agricultural and Food Chemistry 63:18, pages 4683-4689.
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Baldur Tumi Baldursson, Hilmar Kjartansson, Fífa Konrádsdóttir, Palmar Gudnason, Gudmundur F. Sigurjonsson & Sigrún Helga Lund. (2015) Healing Rate and Autoimmune Safety of Full-Thickness Wounds Treated With Fish Skin Acellular Dermal Matrix Versus Porcine Small-Intestine Submucosa. The International Journal of Lower Extremity Wounds 14:1, pages 37-43.
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. (2014) Scientific Opinion on the evaluation of allergenic foods and food ingredients for labelling purposes. EFSA Journal 12:11.
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Katerina Rizou. 2014. Food Allergen Testing. Food Allergen Testing 67 104 .
Robert K. Bush & Steve L. Taylor. 2014. Middleton's Allergy. Middleton's Allergy 1340 1356 .
Harmen H. J. de Jongh, Carlos López Robles, Eefjan Timmerman, Julie A. Nordlee, Poi-Wah Lee, Joseph L. Baumert, Robert G. Hamilton, Steve L. Taylor & Stef J. Koppelman. (2013) Digestibility and IgE-Binding of Glycosylated Codfish Parvalbumin. BioMed Research International 2013, pages 1-10.
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