Parvalbumin Gene: A Valuable Marker for Pike Authentication and Allergen Risk Assessment.

Fish from the pike () genus are valued in gastronomy for their superior meat quality. However, they can cause allergic reactions in sensitive consumers. This work aimed to fill the gap in the detection of pike allergens using molecular-biological techniques.

Parvalbumin: A Major Fish Allergen and a Forensically Relevant Marker.

Parvalbumins (PVALBs) are low molecular weight calcium-binding proteins. In addition to their role in many biological processes, PVALBs play an important role in regulating Ca2+ switching in muscles with fast-twitch fibres in addition to their role in many biological processes. The PVALB gene family is divided into two gene types, alpha (α) and beta (β), with the β gene further divided into two gene types, beta1 (β1) and beta2 (β2), carrying traces of whole genome duplication.

Identification of Fish Species and Targeted Genetic Modifications Based on DNA Analysis: State of the Art.

Food adulteration is one of the most serious problems regarding food safety and quality worldwide. Besides misleading consumers, it poses a considerable health risk associated with the potential non-labeled allergen content. Fish and fish products are one of the most expensive and widely traded commodities, which predisposes them to being adulterated.

Magmatic thickening of crust in non-plate tectonic settings initiated the subaerial rise of Earth's first continents 3.3 to 3.2 billion years ago.

When and how Earth's earliest continents-the cratons-first emerged above the oceans (i.e., emersion) remain uncertain.