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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, meer
Peer reviewed article  
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Author keywords
    Allergens; cross-reactivity; crustaceans; mollusks; shrimp
Auteurs  Top 
  • Faber, M.A., meer
  • Pascal, M.
  • El Kharbouchi, O.
  • Sabato, V., meer
  • Hagendorens, M.M., meer
  • Decuyper, I.I., meer
  • Bridts, C.H., meer
  • Ebo, D.G., meer
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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