Daily food processing has the potential to alter the allergenicity of foods due to modification
of the physico-chemical properties of proteins. The degree of such modifications depends on …

Allergy to bony fish is common and probably increasing world‐wide. The major heat‐stable
pan‐fish allergen, parvalbumin (PV), has been identified and characterized for numerous …

Background Tilapia is among the most common fresh water fish species raised by fish farms
and can cause allergic reactions upon ingestion. Objective To investigate important …

BACKGROUND Parvalbumin (PV) can be subdivided into two phylogenetic lineages, αPV
and βPV. The bony fish βPV is considered a major fish allergen. However, there is no …

Crayfish sarcoplasmic calcium-binding protein (SCP) was purified. The physicochemical
and polymorphic characterisations were also analysed. SCP was purified by column …

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 …

This study investigates the effects of thermal (wet-heat) treatment on the immunoreactivity
and detectability of parvalbumin allergens (PAV) present in diverse southern hemisphere …

Fish allergy is a common food allergy, with prevalence rates in the general population
ranging between 0.2% and 2.3%. In both adults and children fish ranks in the top eight foods …

The aim of this study was to develop an effective method for decreasing the content of
histamine and the immunoreactivity of parvalbumin in Decapterus maruadsi. As …

Parvalbumin (PV) is a major allergen in fish. A monoclonal antibody (B2-E1) against silver
carp parvalbumin was prepared in the present study. Western blot analysis indicated that the …