TY - JOUR
T1 - Fish Allergenicity Modulation Using Tailored Enriched Diets—Where Are We?
AU - Schrama, Denise
AU - Czolk, Rebecca
AU - Raposo de Magalhães, Cláudia
AU - Kuehn, Annette
AU - Rodrigues, Pedro M.
N1 - Funding Information:
This work received Portuguese national funds from FCT - Foundation for Science and Technology through projects UIDB/04326/2020 and LA/P/0101/2020. RC is Supported by the Luxembourg National Research Fund on PRIDE program grant PRIDE17/11823097/MICROH. DS and CR acknowledge FCT PhD scholarships, Ref. SFRH/BD/136319/2018 and Ref. SFRH/BD/138884/2018, respectively.
Funding Information:
This work received Portuguese national funds from FCT - Foundation for Science and Technology through projects UIDB/04326/2020 and LA/P/0101/2020. RC is Supported by the Luxembourg National Research Fund on PRIDE program grant PRIDE17/11823097/MICROH. DS and CR acknowledge FCT PhD scholarships, Ref. SFRH/BD/136319/2018 and Ref. SFRH/BD/138884/2018, respectively.
Publisher Copyright:
Copyright © 2022 Schrama, Czolk, Raposo de Magalhães, Kuehn and Rodrigues.
PY - 2022/5/25
Y1 - 2022/5/25
N2 - Food allergy is an abnormal immune response to specific proteins in a certain food. The chronicity, prevalence, and the potential fatality of food allergy, make it a serious socio-economic problem. Fish is considered the third most allergenic food in the world, affecting part of the world population with a higher incidence in children and adolescents. The main allergen in fish, responsible for the large majority of fish-allergic reactions in sensitized patients, is a small and stable calcium-binding muscle protein named beta-parvalbumin. Targeting the expression or/and the 3D conformation of this protein by adding specific molecules to fish diets has been the innovative strategy of some researchers in the fields of fish allergies and nutrition. This has shown promising results, namely when the apo-form of β-parvalbumin is induced, leading in the case of gilthead seabream to a 50% reduction of IgE-reactivity in fish allergic patients.
AB - Food allergy is an abnormal immune response to specific proteins in a certain food. The chronicity, prevalence, and the potential fatality of food allergy, make it a serious socio-economic problem. Fish is considered the third most allergenic food in the world, affecting part of the world population with a higher incidence in children and adolescents. The main allergen in fish, responsible for the large majority of fish-allergic reactions in sensitized patients, is a small and stable calcium-binding muscle protein named beta-parvalbumin. Targeting the expression or/and the 3D conformation of this protein by adding specific molecules to fish diets has been the innovative strategy of some researchers in the fields of fish allergies and nutrition. This has shown promising results, namely when the apo-form of β-parvalbumin is induced, leading in the case of gilthead seabream to a 50% reduction of IgE-reactivity in fish allergic patients.
KW - creatine
KW - EDTA
KW - fish allergies
KW - fish nutrition
KW - parvalbumin
UR - http://www.scopus.com/inward/record.url?scp=85131864651&partnerID=8YFLogxK
UR - https://pubmed.ncbi.nlm.nih.gov/35694394
U2 - 10.3389/fphys.2022.897168
DO - 10.3389/fphys.2022.897168
M3 - Review article
C2 - 35694394
SN - 1664-042X
VL - 13
JO - Frontiers in Physiology
JF - Frontiers in Physiology
M1 - 897168
ER -