Molecular Allergy Research Laboratory, Discipline of Molecular and Cell Biology, College of Public Health, Medical and Veterinary Sciences, James Cook University, Townsville, Queensland, Australia.
Department of Veterinary Biosciences, Melbourne Veterinary School, Faculty of Science, The University of Melbourne, Parkville, Victoria, Australia.
Allergy. 2023 Dec;78(12):3221-3234. doi: 10.1111/all.15864. Epub 2023 Aug 31.
Major fish allergens, including parvalbumin (PV), are heat stable and can withstand extensive cooking processes. Thus, the management of fish allergy generally relies on complete avoidance. Fish-allergic patients may be advised to consume canned fish, as some fish-allergic individuals have reported tolerance to canned fish. However, the safety of consuming canned fish has not been evaluated with comprehensive immunological and molecular analysis of canned fish products.
We characterized the in vitro immunoreactivity of serum obtained from fish-allergic subjects to canned fish. Seventeen canned fish products (salmon n = 8; tuna n = 7; sardine n = 2) were assessed for the content and integrity of PV using allergen-specific antibodies. Subsequently, the sIgE binding of five selected products was evaluated for individual fish-allergic patients (n = 53). Finally, sIgE-binding proteins were identified by mass spectrometry.
The canned fish showed a markedly reduced PV content and binding to PV-specific antibodies compared with conventionally cooked fish. However, PV and other heat-stable fish allergens, including tropomyosin and collagen, still maintained their sIgE-binding capacity. Of 53 patients, 66% showed sIgE binding to canned fish proteins. The canned sardine contained proteins bound to sIgE from 51% of patients, followed by canned salmon (43%-45%) and tuna (8%-17%). PV was the major allergen in canned salmon and sardine. Tropomyosin and/or collagen also showed sIgE binding.
We showed that canned fish products may not be safe for all fish-allergic patients. Canned fish products should only be considered into the diet of individuals with fish allergy, after detailed evaluation which may include in vitro diagnostics to various heat-stable fish allergens and food challenge conducted in suitable environments.
主要的鱼类过敏原，包括副肌球蛋白（PV），具有热稳定性，能够经受住广泛的烹饪过程。因此，鱼类过敏的管理通常依赖于完全避免食用鱼类。鱼类过敏患者可能被建议食用罐装鱼类，因为一些鱼类过敏个体报告对罐装鱼类耐受。然而，食用罐装鱼类的安全性尚未通过对罐装鱼类产品进行全面的免疫学和分子分析来评估。
我们对鱼类过敏患者的血清进行了体外免疫反应性分析，以研究其对罐装鱼类的反应。使用过敏原特异性抗体评估了 17 种罐装鱼类产品（三文鱼 n=8；金枪鱼 n=7；沙丁鱼 n=2）中 PV 的含量和完整性。随后，对 5 种选定产品的 53 位个体鱼类过敏患者的 sIgE 结合情况进行了评估。最后，通过质谱法鉴定 sIgE 结合蛋白。
与传统烹饪的鱼类相比，罐装鱼类的 PV 含量和与 PV 特异性抗体的结合明显降低。然而，PV 和其他热稳定的鱼类过敏原，包括肌球蛋白和胶原蛋白，仍然保持着 sIgE 结合能力。在 53 位患者中，有 66%的患者对罐装鱼类蛋白表现出 sIgE 结合。罐装沙丁鱼含有 51%患者 sIgE 结合的蛋白，其次是罐装三文鱼（43%-45%）和金枪鱼（8%-17%）。PV 是罐装三文鱼和沙丁鱼的主要过敏原。肌球蛋白和/或胶原蛋白也显示出 sIgE 结合。
我们表明，罐装鱼类产品可能并不适合所有鱼类过敏患者。只有在详细评估后，包括对各种热稳定鱼类过敏原的体外诊断以及在合适环境下进行食物挑战，才能将罐装鱼类产品纳入鱼类过敏患者的饮食中。
