Parvalbumin: as a fish-allergen
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1
Jazan University, Department of Biology, Saudi Arabia
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2
Aligarh Muslim University, Department of Zoology, India
Parvalbumin is a small, acidic, Ca2+-binding protein found abundantly in the muscle sarcoplasm of fish, frog and other vertebrates. IgE-binding studies have shown that purified parvalbumins from several fish species were recognized by a large number of individuals allergic to fish. Therefore, fish allergy has been considered as one of the most common food allergies in the countries where, fish is a staple in the diet. However, in the present study boiled parvalbumin samples from several commonly consumed Indian fish species (Channa sps. and Clarias sps.) were run on native 10% polyacrylamide gels. The electrophoretic studies revealed that the parvalbumins continued pretty stable at boiling temperature for about one hour. Thus, the fact that parvalbumins have remarkable thermo-stability and remain allergic to the susceptible people suggests that the immunologic-domains of the protein also stay active even after cooking. Therefore, molecule-based research would be of immense help in better understanding of the parvalbumin-allergy and diagnosis.
Keywords:
Fishes,
parvalbumin,
food allergy,
thermo-stability,
Electrophoresis, Polyacrylamide Gel
Conference:
15th International Congress of Immunology (ICI), Milan, Italy, 22 Aug - 27 Aug, 2013.
Presentation Type:
Abstract
Topic:
Innate immunity
Citation:
Arif
SH
(2013). Parvalbumin: as a fish-allergen.
Front. Immunol.
Conference Abstract:
15th International Congress of Immunology (ICI).
doi: 10.3389/conf.fimmu.2013.02.00526
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Received:
19 Apr 2013;
Published Online:
22 Aug 2013.
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Correspondence:
Dr. Syed H Arif, Jazan University, Department of Biology, Jazan, Saudi Arabia, shasanarif@gmail.com