Identification of Parvalbumin as an Allergen in Horse Mackerel Muscle

Author:

Shiomi Kazuo1,Hayashi Shuichiro1,Ishikawa Masaru1,Shimakura Kuniyoshi1,Nagashima Yuji1

Affiliation:

1. Department of Food Science and Technology, Tokyo University of Fisheries

Publisher

Japanese Society of Fisheries Science

Subject

Aquatic Science

Reference19 articles.

1. 1) T. Langeland: A clinical and immunological study of allergy to hen's egg white. V. Purification and identification of a major allergen (antigen 22) in hen's egg whites. Allergy, 38, 131-139 (1983).

2. 2) B. Kletter, I. Gery, S. Freier, Z. Noah, and M. A. Davis: Immunoglobulin E antibodies to milk proteins. Clin, Allergy, 1, 249-255 (1971).

3. 3) M. Shibasaki, S. Suzuki, S. Tajima, H. Nemoto, and T. Kuroume: Allergenicity of major component proteins of soybean. Int. Arch. Allergy Appl. Immunol., 61, 441-448 (1980).

4. 4) S. Nagpal, L. Rajappa, D. D. Metcalfe, and P. V. Subba Rao: Isolation and characterization of heat-stable allergens from shrimp (Penaeus indicus). J. Allergy Clin. Immunol., 83, 26-36 (1989).

5. 5) K. N. Shanti, B. M. Martin, S. Nagpal, D. D. Metcalfe, and P. V. Subba Rao: Identification of tropomyosin as the major shrimp allergen and characterization of its IgE-binding epitopes. J. Immunol., 151, 5354-5363 (1993).

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