Effect of EDTA enriched diets on farmed fish allergenicity and muscle quality; a proteomics approach

Cláudia Raposo De Magalhães, Denise Schrama, Flávio Fonseca, Annette Kuehn, Martine Morisset, Sara R. Ferreira, Amparo Gonçalves, Pedro M. Rodrigues*

*Corresponding author for this work

Research output: Contribution to journalArticleResearchpeer-review

18 Citations (Scopus)


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.

Original languageEnglish
Article number125508
JournalFood Chemistry
Publication statusPublished - 1 Feb 2020


  • Ethylenediaminetetraacetic acid (PubChem CID: 6049)
  • Fish allergens
  • Fish nutrition
  • Gilthead seabream
  • IgE-reactivity
  • Parvalbumin


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