Two classes of allergens, parvalbumins and higher molecular weight substances, in Japanese eel [Anguilla japonica] and bigeye tuna [Thunnus obesus]

• Published in: Fisheries science Vol. 65; no. 6; pp. 943 - 948
• Main Authors: Shiomi, K. (Tokyo Univ. of Fisheries (Japan)), Hamada, Y, Sekiguchi, K, Shimakura, K, Nagashima, Y
• Format: Journal Article
• Language: English
• Published: 1999
• Subjects: ALERGENOS; ALLERGENE; ALLERGENS; ANGUILLA (GENERO); ANGUILLA (GENRE); ANGUILLA (GENUS); Anguilla japonica; CALCIUM BINDING PROTEINS; ELISA; FISH; PESCADO; POISSON (ALIMENT); PROTEINAS QUE LIGAN CALCIO; PROTEINE DE LIAISON CALCIUM; TEST ELISA; THUNNUS; Thunnus obesus
• ISSN: 0919-9268; 1444-2906; 1444-2906
• DOI: 10.2331/fishsci.65.943

When assessed by ELISA using sera from five fish-sensitive subjects (1-5), the allergenicity of nine species of fish was found to vary not only among fish species but also among individual patients. In gel filtration on Sephadex G-75 of the crude extracts from Japanese eel, Anguilla japonica, and bigeye tuna, Thunnus obesus, allergens were recognized in two fractions, i.e., Fr. I, near the void volume and Fr. II, in the later fractions. Subject 3 and 4 sera reacted to Fr. I, subject 1 and 2 sera reacted to Fr. II, and subject 5 serum reacted both Frs. I and II. The four allergens (Ang j 1.01 and 1.02 from Japanese eel and Thu o 1.01 and 1.02 from bigeye tuna) for subjects 1 and 2 were isolated from Fr. II by reverse-phase HPLC on TSKgel ODS-120T. They were all identified as parvalbumins, based on their molecular weights, amino acid compositions, and positive reactions with a monoclonal anti-carp parvalbumin antibody. In conclusion, the major allergens in Japanese eel and bigeye tuna are parvalbumins and/or higher molecular weight substances, depending on patients.