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| http://dx.doi.org/10.1111/pai.13679 | DOI Listing |
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Shrimp Extract Exacerbates Allergic Immune Responses in Mice: Implications on Clinical Diagnosis of Shellfish Allergy.
Clin Rev Allergy Immunol
April 2024
Department of Paediatrics, Faculty of Medicine, The Chinese University of Hong Kong, HKSAR, China.
Tropomyosin has been identified as the major cross-reactive shellfish allergen, but recent studies showed the presence of other clinically relevant allergens. This study aims at determining the allergic immune responses of mice sensitized with raw and boiled shrimp extracts in comparison to recombinant tropomyosin (rTM). Female Balb/c mice were intragastrically sensitized and challenged with raw, boiled shrimp or rTM.
View Article and Find Full Text PDFBypassing the build-up phase for oral immunotherapy in shrimp-allergic children.
World Allergy Organ J
February 2024
Division of Allergy, Department of Pediatrics, University of British Columbia, BC Children's Hospital, Vancouver, BC, Canada.
Background: Oral immunotherapy is an effective treatment for food allergies; however, its use in clinical practice is limited by resources and lack of standardized protocols for foods other than peanut. Previous studies have suggested that shrimp has a higher threshold for reaction than other allergenic foods, suggesting it may be safe to directly administer maintenance doses of immunotherapy.
Methods: Children aged 3-17 years who had 1) skin prick test ≥3 mm and/or specific IgE level ≥0.
Allergen Diversity and Abundance in Different Tissues of the Redclaw Crayfish ().
Foods
January 2024
Molecular Allergy Research Laboratory, College of Public Health, Medical and Veterinary Sciences, James Cook University, Townsville, QLD 4811, Australia.
Shellfish allergy affects ~2.5% of the global population and is a type I immune response resulting from exposure to crustacean and/or molluscan proteins. The Australian Redclaw crayfish () is a freshwater species endemic to and farmed in northern Australia and is becoming an aquaculture species of interest globally.
View Article and Find Full Text PDFMollusk allergy in shrimp-allergic patients: Still a complex diagnosis. An Italian real-life cross-sectional multicenter study.
World Allergy Organ J
September 2022
Ambulatorio di allergologia, Clinica San Carlo, Paderno Dugnano (MI), Italy.
Introduction: Shellfish allergy is an important cause of food allergies worldwide. Both and diagnostics failure nowadays is caused by the poor quality of the extracts associated with the scarce availability of allergenic molecules in the market. It is known that not all patients with shellfish allergies experience adverse reactions to mollusks.
View Article and Find Full Text PDFVariation in shrimp tropomyosin allergenicity during the production of Terasi, an Indonesian fermented shrimp paste.
Food Chem
January 2023
Faculty of Fisheries Sciences, Hokkaido University, Minato 3, Hakodate, Hokkaido 041-8611, Japan. Electronic address:
Terasi is a fermented shrimp paste in Indonesia. We examined the effect of the Terasi manufacturing process on the abundance of the allergen tropomyosin (TM) and its IgG/IgE-binding ability. Terasi was produced from three shrimps, Akiami (Acetes japonicus), Okiami (Euphausia pacifica), and Isazaami (Neomysis awatchensis).
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