Parvalbumins (PVs) form a major part of the fish skeletal muscle sarcoplasm, and were
identified as the major cross-reactive allergens in a variety of fish species. Therefore, the …

The major allergens in fish‐food are parvalbumins (PVs). Muscle PVs of four fish species of
genus Channa: Channa gachua, Channa punctatus, Channa striatus and Channa marulius …

Parvalbumin, a major fish allergen, has been reported to be highly thermostable. However,
little is known as to whether parvalbumin is stable at more than 100° C. Thermostability of …

Fish play important roles in human nutrition and health, but also trigger allergic reactions in
some population. Parvalbumin (PV) represents the major allergen of fish. While IgE cross …

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 …

The EF-hand calcium binding protein, parvalbumin, is a major fish allergen. Detection of this
allergen is often difficult due to its structural diversity among various fish species. The aim of …

Background: Although 95% of fish-allergic patients are sensitized to the major fish allergen
parvalbumin, clinical reactions to different fish species vary considerably in symptoms …

Fish has received increasing attention because it induces IgE-meidated food allergy.
Parvalbumin (PV) represents the major allergen of fish, and IgE cross-reactivity to PV in …

The major fish allergen, parvalbumin, is a low-molecular-weight (10 to 13 kDa), heat-stable
protein. Monoclonal antibody (MAb) 3E1, developed against heat-treated catfish …

Allergic reaction following fish consumption can trigger life‐threatening reactions in
predisposed individuals. Parvalbumins from different species have been identified as the …