ArticlePloS one2013
IgE Reactivity of Blue Swimmer Crab (Portunus pelagicus) Tropomyosin, Por p 1, and Other Allergens; Cross-Reactivity with Black Tiger Prawn and Effects of Heating.
Article in PloS one, 2013. The graph could read no effect estimate from its abstract, so it casts no vote on the map. Cited by 11 papers.
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Who cites it
11 citing papers in PubMed, 85 citations in OpenAlex.
- Article
- Molecular and allergenic characterization of recombinant tropomyosin from mud crab Scylla olivacea.Molecular biology reports · 2021Article
- Allergens from Edible Insects: Cross-reactivity and Effects of Processing.Current allergy and asthma reports · 2021Review
- Occupational Allergic Sensitization Among Workers Processing King Crab (Frontiers in allergy · 2021Article
- Conservation Analysis of B-Cell Allergen Epitopes to Predict Clinical Cross-Reactivity Between Shellfish and Inhalant Invertebrate Allergens.Frontiers in immunology · 2019Article
- Basophil Activation Test: Old and New Applications in Allergy.Current allergy and asthma reports · 2018Review
- Detecting Allergens From Black Tiger Shrimp Penaeus monodon That Can Bind and Cross-link IgE by ELISA, Western Blot, and a Humanized Rat Basophilic Leukemia Reporter Cell Line RS-ATL8.Allergy, asthma & immunology research · 2018Article
- Effect of thermal processing on T cell reactivity of shellfish allergens - Discordance with IgE reactivity.PloS one · 2017Article
- Allergens and molecular diagnostics of shellfish allergy: Part 22 of the Series Molecular Allergology.Allergo journal international · 2016Review
- Tropomyosin and Actin Identified as Major Allergens of the Carpet Clam (Paphia textile) and the Effect of Cooking on Their Allergenicity.BioMed research international · 2015Article
- Tropomyosin, the major tropical oyster Crassostrea belcheri allergen and effect of cooking on its allergenicity.Allergy, asthma, and clinical immunology : official journal of the Canadian Society of Allergy and Clinical Immunology · 2015Article
Corrections and comments
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Authors and funding
7 authors at 3 institutions in 1 country.
Funding
No grant is acknowledged in the PubMed record.
Abstract
Shellfish allergy is a major cause of food-induced anaphylaxis, but the allergens are not well characterized. This study examined the effects of heating on blue swimmer crab (Portunus pelagicus) allergens in comparison with those of black tiger prawn (Penaeus monodon) by testing reactivity with shellfish-allergic subjects' serum IgE. Cooked extracts of both species showed markedly increased IgE reactivity by ELISA and immunoblotting, and clinical relevance of IgE reactivity was confirmed by basophil activation tests. Inhibition IgE ELISA and immunoblotting demonstrated cross-reactivity between the crab and prawn extracts, predominantly due to tropomyosin, but crab-specific IgE-reactivity was also observed. The major blue swimmer crab allergen tropomyosin, Por p 1, was cloned and sequenced, showing strong homology with tropomyosin of other crustacean species but also sequence variation within known and predicted linear IgE epitopes. These findings will advance more reliable diagnosis and management of potentially severe food allergy due to crustaceans.
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