Fish Processing and Digestion Affect Parvalbumins Detectability in Gilthead Seabream and European Seabass.

ABSTRACT: Consumption of aquatic food, including fish, accounts for 17% of animal protein intake. However, fish consumption might also result in several side-effects such as sneezing, swelling and anaphylaxis in sensitized consumers. Fish allergy is an immune reaction to allergenic proteins in the fish muscle, for instance parvalbumin (PV), considered the major fish allergen. In this study, we characterize PV in two economically important fish species for southern European aquaculture, namely gilthead seabream and European seabass, to understand its stability during in vitro digestion and fish processing. This information is crucial for future studies on the allergenicity of processed fish products. PVs were extracted from fish muscles, identified by mass spectrometry (MS), and detected by sandwich

SUBMITTER: Schrama D 

PROVIDER: S-EPMC9654892 | biostudies-literature | 2022 Nov

REPOSITORIES: biostudies-literature