@article{322bf915743646b888e9d87600844a70,
title = "Effect of EDTA enriched diets on farmed fish allergenicity and muscle quality; a proteomics approach",
abstract = "Fish is one of the most common elicitors of food-allergic reactions worldwide. These reactions are triggered by the calcium-binding muscle protein β-parvalbumin, which was shown to have reduced immunoglobulin E (IgE)-binding capacity upon calcium depletion. This work aimed to reduce gilthead seabream allergenicity using diets supplemented with a calcium chelator. Three experimental feeds were tested, differing in ethylenediaminetetraacetic acid (EDTA) supplementation, and its effects on muscle and parvalbumin's IgE-reactivity were analyzed. Chromatographic determination of EDTA showed no accumulation in the muscle and sensory results demonstrated that the lowest concentration did not affect fish quality as edible fish. Proteomics revealed one protein related to muscle contraction with significantly different relative abundance. Immunoblot assays performed with fish-allergic patients sera indicated a 50% reduction in IgE-reactivity upon EDTA presence. These preliminary results provide the basis for the further development of a non-GMO approach to modulate fish allergenicity and improve safety of aquaculture fish.",
keywords = "Ethylenediaminetetraacetic acid (PubChem CID: 6049), Fish allergens, Fish nutrition, Gilthead seabream, IgE-reactivity, Parvalbumin",
author = "{De Magalh{\~a}es}, {Cl{\'a}udia Raposo} and Denise Schrama and Fl{\'a}vio Fonseca and Annette Kuehn and Martine Morisset and Ferreira, {Sara R.} and Amparo Gon{\c c}alves and Rodrigues, {Pedro M.}",
note = "Funding Information: Tanja Scheuermann, Thorsten Graf and Dominique Revets, from Luxembourg Institute of Health, for the technical support and scientific guidance. This work has been financially supported by project ALLYFISH (Ref. 16-02-01-FMP-0014-ALLYFISH : Desenvolvimento de um peixe de aquacultura com reduzido teor alerg{\'e}nico – Mar 2020) and received Portuguese national funds from FCT - Foundation for Science and Technology through project UID/Multi/04326/2019 . Cl{\'a}udia Raposo acknowledge financial support through a research grant within the project ALLYFISH (Ref. 16-02-01-FMP-0014-ALLYFISH: Desenvolvimento de um peixe de aquacultura com reduzido teor alerg{\'e}nico – Mar 2020). Denise Schrama acknowledge financial support through a research grant within the project ALLYFISH (Ref. 16-02-01-FMP-0014-ALLYFISH: Desenvolvimento de um peixe de aquacultura com reduzido teor alerg{\'e}nico – Mar 2020). Funding Information: Tanja Scheuermann, Thorsten Graf and Dominique Revets, from Luxembourg Institute of Health, for the technical support and scientific guidance. This work has been financially supported by project ALLYFISH (Ref. 16-02-01-FMP-0014-ALLYFISH: Desenvolvimento de um peixe de aquacultura com reduzido teor alerg?nico ? Mar 2020) and received Portuguese national funds from FCT - Foundation for Science and Technology through project UID/Multi/04326/2019. Cl?udia Raposo acknowledge financial support through a research grant within the project ALLYFISH (Ref. 16-02-01-FMP-0014-ALLYFISH: Desenvolvimento de um peixe de aquacultura com reduzido teor alerg?nico ? Mar 2020). Denise Schrama acknowledge financial support through a research grant within the project ALLYFISH (Ref. 16-02-01-FMP-0014-ALLYFISH: Desenvolvimento de um peixe de aquacultura com reduzido teor alerg?nico ? Mar 2020). Publisher Copyright: {\textcopyright} 2019 Elsevier Ltd",
year = "2020",
month = feb,
day = "1",
doi = "10.1016/j.foodchem.2019.125508",
language = "English",
volume = "305",
journal = "Food Chemistry",
issn = "0308-8146",
publisher = "Elsevier Ltd.",
}