School of Pharmacy and Molecular Science, Centre for Biodiscovery and Molecular Development of Therapeutics, Faculty of Medicine, Health & Molecular Sciences, James Cook University, Townsville, Australia.
Curr Allergy Asthma Rep. 2013 Jun;13(3):288-97. doi: 10.1007/s11882-013-0347-y.
Occupational allergy and asthma is a serious adverse health outcome affecting seafood-processing workers. Allergic reactions are directed to two major seafood groups: fish and shellfish, with the latter group comprising crustaceans and molluscs. Several allergenic proteins have been identified in these different groups, but few have been characterised on a molecular level. Parvalbumin appears to be the major fish allergen, while tropomyosin the major crustacean allergen. Other IgE-binding proteins have also been identified in molluscs and other seafood-associated agents (e.g. Anisakis sp), although their molecular nature has not been characterised. Aerosolised allergens can be identified and quantified using immunological and chemical approaches, detecting levels as low as 10 ng/m(3). This contemporary review discusses interesting and recent findings in the area of occupational seafood allergy including high-risk occupations, environmental risk factors for airborne exposures, major and minor allergens implicated and innovative approaches in diagnosing and managing occupational allergy and asthma associated with seafood processing.
职业性过敏和哮喘是一种严重的健康不良后果，影响着海鲜加工工人。过敏反应针对两类主要的海鲜群体：鱼类和贝类，后者包括甲壳类动物和软体动物。这些不同群体中已经鉴定出了几种过敏原蛋白，但只有少数在分子水平上进行了描述。副肌球蛋白似乎是主要的鱼类过敏原，而原肌球蛋白是主要的甲壳类过敏原。其他 IgE 结合蛋白也已经在软体动物和其他与海鲜相关的物质（例如：Anisakis sp）中被鉴定出来，尽管它们的分子性质尚未得到描述。使用免疫学和化学方法可以识别和定量气溶胶过敏原，检测水平低至 10 ng/m³。这篇综述讨论了职业性海鲜过敏领域的一些有趣和最新发现，包括高风险职业、空气传播暴露的环境风险因素、涉及的主要和次要过敏原，以及诊断和管理与海鲜加工相关的职业性过敏和哮喘的创新方法。
