Advances on the molecular characterization, clinical relevance, and detection methods of Gadiform parvalbumin allergens

ABSTRACT

Gadiform order includes several fish families, from which Gadidae and Merlucciidae are part of, comprising the most commercially important and highly appreciated fish species, such as cod, pollock, haddock, and hake. Parvalbumins, classified as calcium-binding proteins, are considered the main components involved in the majority of fish allergies. Nine and thirteen parvalbumins were identified in different fish species from Gadidae and Merlucciidae families, respectively. This review intends to describe their molecular characterization and the clinical relevance, as well as the prevalence of fish allergy. In addition, the main protein- and DNA-based methods to detect fish allergens are fully reviewed owing to their importance in the safeguard of sensitized/allergic individuals.

KEYWORDS:

• Food allergen
• fish allergy
• Gadidae
• Merlucciidae
• molecular characterization
• prevalence
• parvalbumin detection
• protein-based methods
• DNA-based methods

Conflict of interests

The authors declare no conflict of interests.

Funding

This work has been supported by Fundação para a Ciência e a Tecnologia (FCT) through grant no. UID/QUI/50006/2013 and NORTE-07-0124-FEDER-000069-Food Science. Telmo J. R. Fernandes is grateful to FCT PhD grant (SFRH/BD/93711/2013) and Joana Costa to FCT Post-doc grant (SFRH/BPD/102404/2014), both financed by POPH-QREN (subsidized by FSE and MCTES).