2019 Volume 52 Issue 3 Pages 147-158
Parvalbumin (PA) is a major allergen of fish allergy, and its content varies between different species of fish. In this study, we evaluated the antigenicity of PA in 127 commercially available fish species by enzyme-linked immunosorbent assay (ELISA). First, we evaluated the antigenicity and allergenicity of 12 species of fish belonging to the Salmonidae family by ELISA with monoclonal anti-frog PA IgG antibody and serum IgE from an allergic patient. Among the 12 salmonid fish, shiro-zake (chum salmon) showed the least antigenicity, and landlocked fish generally showed more antigenicity than sea-run fish. Trout and landlocked species that are not among the specified food ingredients for labeling in Japan were higher in antigenicity and allergenicity than the salmon that has traditionally been eaten so far, indicating that salmon-reactive patients should be careful with these fish. The screening of 124 species of fish with the monoclonal anti-frog PA IgG antibody revealed that anago (common Japanese conger) had high antigenicity. Among the Osteichthyes, the antigenicity was low in shiro-saba-fugu (green rough-backed puffer) and shira-uo (ice fish). Among the Chondrichthyes, the antigenicity of ma-kasube (mottled skate), yoshikiri-zame (blue shark), and kawa-yatsume (Japanese lamprey) was also low. The PA content of four fish species, as quantified by ELISA using purified PA as a standard, was 17.6 mg/g in shiro-guchi (white croaker), 6.1 mg/g in shiro-zake (chum salmon), 4.9 mg/g in toki-shirazu (chum salmon) and 5.9 mg/g in shishamo (shishamo smelt).
