Crustacean allergens

Shibahara, Y., Oka, M., Tominaga, K., li, T., Umeda, M., Uneo, N., Abe, A., Ohashi, E., Ushio, H., and Shiomi, K. (2007). Determination of crustacean allergen in food products by sandwich ELISA. Nippon Shokuhin Kagaku Kogaku Kaishi 54, 280-286. 

CHANGES IN ALLERGENICITY OF CRUSTACEAN ALLERGENS DURING FOOD PROCESSING... 

CROSS-REACTIVITY OF CRUSTACEAN ALLERGENS 9.5.1 Within Crustaceans... 

The allergenicity of crustacean allergens seems not reliably reduced by food processing. Future research on the molecular structure of tropomyosins with focus on the immunological and clinical reactivity will improve management of this life-threatening allergy, and is essential for future immunotherapy. 

Cross-reactivity between molluscan and crustacean shellfish species also occurs rafher frequently. Since tropomyosin is the major allergen in both molluscan and crustacean shellfish, fhe frequency of cross-reactions is not surprising. Allergy to crustacean shellfish is more frequenfly diagnosed than molluscan shellfish allergy (Hefle et ah, 2007). Many of fhese individuals may be at risk of reactions fo molluscan shellfish also. Appropriately, most individuals with either molluscan or crustacean shellfish allergy are advised to avoid all shellfish. 

Other natural ingredients identified as allergens in moisturizers are placenta,70 chitin (a celluloselike biopolymer and important structural element of the integuments of arthropods, particularly crustaceans, mollusks, unicellular micro-organisms, seaweed, and fungi), and chitosan (deacetylated chitin).78-79... 

Immunoassays are extremely important in determination of the content of particular allergens in food, for example, Ara h 1 and Ara h 2 allergens in peanuts (Hefle, 2006), tree nuts and seeds in food (Koppelman, 2006), dairy and egg allergens as residues in food (Demeulemester and Giovannacci, 2006), soy, fish, and crustaceans in food (Koppelman, 2006), wheat gluten in food (Janssen, 2006). 

Koppelman, S J. 2006. Detecting soy, fish and crustaceans in food. In Detecting Allergens in Food, S J. Koppelman and S.L. Hefle, Eds., pp. 273-290, Woodhead Publishing Limited, Cambridge, England. 

Class 1 food allergens are mostly found in milk, egg, peanut, tree nuts, soybean, wheat, fish, and crustaceans, and one of their characteristics is resistance to heating and enzymatic degradation. T cell epitope mapping with synthetic peptides revealed... 

Characteristics of the Most Important Allergens from Crustaceans ... 

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