Seafood refers to several distinct groups of edible aquatic animals including fish,
crustacean, and mollusc. The two invertebrate groups of crustacean and mollusc are, for …

Among food allergens, crustaceans, such as shrimp, crab, crawfish and lobster, are a
frequent cause of adverse food reactions in allergic individuals. The major allergen has …

Background: Shrimp may cross-react with other crustaceans and mollusks and nonedible
arthropods such as insects (cockroach and chironomids), arachnids (house dust mites) and …

Background: Crustaceans and mollusks are a frequent cause of allergic reactions. The only
major allergen identified in shrimp is the muscle protein tropomyosin; at least 80% of shrimp …

Seafoods are composed of diverse sea organisms and humans are allergic to many of them.
Tropomyosin is a major allergen in many shellfish, especially crustacea and mollusks …

This is the first of a projected series of canonic reviews covering all invertebrate muscle
literature prior to 2005 and covers muscle genes and proteins except those involved in …

Background: Crab sensitivity is one of the most common seafood allergies. However, to
date, there has been no report on the molecular characterization of crab allergens and no …

Shellfish allergy is of increasing concern, as its prevalence has risen in recent years. Many
advances have been made in allergen characterization. B cell epitopes in the major allergen …

Seafood is an important component in human diet and nutrition worldwide. However,
seafood also constitutes one of the most important groups of foods in the induction of …

Shellfish, including various species of mollusks (eg, mussels, clams, and oysters) and
crustaceans (eg, shrimp, prawn, lobster, and crab), have been a keystone of healthy dietary …