Fish allergy in patients with parvalbumin-specific immunoglobulin E depends on parvalbumin content rather than molecular differences in the protein among fish species

Allergenic characteristics of purified parvalbumins from different fish species have not been thoroughly investigated. We revealed that purified parvalbumins from nine different fish species have identical IgE-reactivities and high cross-reactivities. We also showed that fish allergenicity is associated with the parvalbumin content of the fish species, rather than species-specific differences in the molecular characteristics of the individual parvalbumin proteins.

不同鱼类来源的纯化小清蛋白（parvalbumin）的致敏特性尚未得到充分研究。本研究发现，9种不同鱼类来源的纯化小清蛋白具有一致的IgE反应性与高度的交叉反应性。本研究同时证实，鱼类的致敏性与该鱼类的小清蛋白含量相关，而非与单个小清蛋白分子特征的物种特异性差异有关。