fish, fish roe

Abstract

The major allergen in fish is parvalbumin which is a muscle protein. It is resistant to heat and easily soluble in water. Due to cross-reactivity among different fish species, the patients with fish allergy may have allergic symptoms in multiple fish species. As a second allergen, collagen also has cross-reactivity. There are reports of multiple allergens such as aldolase and enolase as minor allergens. Allergens of fish roe have been analyzed in salmon roe, roe of Gadus chalcogrammus, and caviar. The β'-component of egg yolk protein is the major allergen in salmon roe. Detailed analysis of the β'-component has not been performed to date.