PDF(Pubmed)
Abstract：
Major fish allergens, including parvalbumin (PV), are heat stable and can withstand extensive cooking processes. Thus, the management of fish allergy generally relies on complete avoidance. Fish-allergic patients may be advised to consume canned fish, as some fish-allergic individuals have reported tolerance to canned fish. However, the safety of consuming canned fish has not been evaluated with comprehensive immunological and molecular analysis of canned fish products.
We characterized the in vitro immunoreactivity of serum obtained from fish-allergic subjects to canned fish. Seventeen canned fish products (salmon n = 8; tuna n = 7; sardine n = 2) were assessed for the content and integrity of PV using allergen-specific antibodies. Subsequently, the sIgE binding of five selected products was evaluated for individual fish-allergic patients (n = 53). Finally, sIgE-binding proteins were identified by mass spectrometry.
The canned fish showed a markedly reduced PV content and binding to PV-specific antibodies compared with conventionally cooked fish. However, PV and other heat-stable fish allergens, including tropomyosin and collagen, still maintained their sIgE-binding capacity. Of 53 patients, 66% showed sIgE binding to canned fish proteins. The canned sardine contained proteins bound to sIgE from 51% of patients, followed by canned salmon (43%-45%) and tuna (8%-17%). PV was the major allergen in canned salmon and sardine. Tropomyosin and/or collagen also showed sIgE binding.
We showed that canned fish products may not be safe for all fish-allergic patients. Canned fish products should only be considered into the diet of individuals with fish allergy, after detailed evaluation which may include in vitro diagnostics to various heat-stable fish allergens and food challenge conducted in suitable environments.
We characterized the in vitro immunoreactivity of serum obtained from fish-allergic subjects to canned fish. Seventeen canned fish products (salmon n = 8; tuna n = 7; sardine n = 2) were assessed for the content and integrity of PV using allergen-specific antibodies. Subsequently, the sIgE binding of five selected products was evaluated for individual fish-allergic patients (n = 53). Finally, sIgE-binding proteins were identified by mass spectrometry.
The canned fish showed a markedly reduced PV content and binding to PV-specific antibodies compared with conventionally cooked fish. However, PV and other heat-stable fish allergens, including tropomyosin and collagen, still maintained their sIgE-binding capacity. Of 53 patients, 66% showed sIgE binding to canned fish proteins. The canned sardine contained proteins bound to sIgE from 51% of patients, followed by canned salmon (43%-45%) and tuna (8%-17%). PV was the major allergen in canned salmon and sardine. Tropomyosin and/or collagen also showed sIgE binding.
We showed that canned fish products may not be safe for all fish-allergic patients. Canned fish products should only be considered into the diet of individuals with fish allergy, after detailed evaluation which may include in vitro diagnostics to various heat-stable fish allergens and food challenge conducted in suitable environments.
摘要：
背景：主要鱼类过敏原，包括小白蛋白(PV)，是热稳定的，可以承受广泛的烹饪过程。因此，鱼过敏的管理通常依赖于完全避免。可能会建议对鱼类过敏的患者食用罐头鱼，因为一些对鱼类过敏的人报告了对罐装鱼的耐受性。然而,食用罐头鱼的安全性尚未通过对罐头鱼产品的全面免疫和分子分析进行评估。
方法:我们表征了从鱼过敏受试者获得的血清对罐装鱼的体外免疫反应性。使用过敏原特异性抗体评估了17种罐装鱼产品（鲑鱼n=8；金枪鱼n=7；沙丁鱼n=2）的PV含量和完整性。随后，对个体鱼类过敏患者(n=53)评估了5种筛选产物的sIgE结合.最后,通过质谱鉴定sIgE结合蛋白。
结果：与常规煮熟的鱼相比，罐装鱼的PV含量和与PV特异性抗体的结合显着降低。然而,PV和其他热稳定的鱼类过敏原，包括原肌球蛋白和胶原蛋白,仍然保持其sIgE结合能力。53名患者中,66%显示sIgE与鱼罐头蛋白结合。罐装沙丁鱼含有与51%患者的sIgE结合的蛋白质，其次是鲑鱼罐头(43%-45%)和金枪鱼(8%-17%)。PV是鲑鱼和沙丁鱼罐头中的主要过敏原。原肌球蛋白和/或胶原也显示sIgE结合。
结论：我们表明，罐装鱼产品对所有鱼类过敏患者可能并不安全。鱼罐头产品应仅考虑到鱼类过敏个体的饮食中，在详细评估后，可能包括对各种热稳定鱼类过敏原的体外诊断和在合适环境中进行的食物挑战。
方法:我们表征了从鱼过敏受试者获得的血清对罐装鱼的体外免疫反应性。使用过敏原特异性抗体评估了17种罐装鱼产品（鲑鱼n=8；金枪鱼n=7；沙丁鱼n=2）的PV含量和完整性。随后，对个体鱼类过敏患者(n=53)评估了5种筛选产物的sIgE结合.最后,通过质谱鉴定sIgE结合蛋白。
结果：与常规煮熟的鱼相比，罐装鱼的PV含量和与PV特异性抗体的结合显着降低。然而,PV和其他热稳定的鱼类过敏原，包括原肌球蛋白和胶原蛋白,仍然保持其sIgE结合能力。53名患者中,66%显示sIgE与鱼罐头蛋白结合。罐装沙丁鱼含有与51%患者的sIgE结合的蛋白质，其次是鲑鱼罐头(43%-45%)和金枪鱼(8%-17%)。PV是鲑鱼和沙丁鱼罐头中的主要过敏原。原肌球蛋白和/或胶原也显示sIgE结合。
结论：我们表明，罐装鱼产品对所有鱼类过敏患者可能并不安全。鱼罐头产品应仅考虑到鱼类过敏个体的饮食中，在详细评估后，可能包括对各种热稳定鱼类过敏原的体外诊断和在合适环境中进行的食物挑战。
