Shellfish allergens: tropomyosin and beyond

Faber, M.A.; Pascal, M.; El Kharbouchi, O.; Sabato, V.; Hagendorens, M.M.; Decuyper, I.I.; Bridts, C.H.; Ebo, D.G.

doi:/10.1111/all.13115

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Shellfish allergens: tropomyosin and beyond Faber, M.A.; Pascal, M.; El Kharbouchi, O.; Sabato, V.; Hagendorens, M.M.; Decuyper, I.I.; Bridts, C.H.; Ebo, D.G. (2017). Shellfish allergens: tropomyosin and beyond. Allergy 72(6): 842-848. https://dx.doi.org/10.1111/all.13115 In: Allergy. Wiley-Blackwell: Hoboken. ISSN 0105-4538; e-ISSN 1398-9995, more

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Keywords

Crustacea [WoRMS]; Mollusca [WoRMS]

Author keywords

Allergens; cross-reactivity; crustaceans; mollusks; shrimp

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Faber, M.A., more Pascal, M. El Kharbouchi, O. Sabato, V., more	Hagendorens, M.M., more Decuyper, I.I., more Bridts, C.H., more Ebo, D.G., more

Abstract

IgE-mediated shellfish allergy constitutes an important cause of food-related adverse reactions. Shellfish are classified into mollusks and crustaceans, the latter belonging to the class of arthropoda. Among crustaceans, shrimps are the most predominant cause of allergic reactions and thus more extensively studied. Several major and minor allergens have been identified and cloned. Among them, invertebrate tropomyosin, arginine kinase, myosin light chain, sarcoplasmic calcium-binding protein, and hemocyanin are the most relevant. This review summarizes our current knowledge about these allergens.

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