Allergens and Molecular Diagnostics of Shellfish Allergy
In recent years, there has been a steady growth in the production and consumption of shellfish due to its important role in human nutrition and health. This increased consumption has led to an increase in adverse health problems among consumers including
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A.L. Lopata, J. Kleine-Tebbe, and S.D. Kamath
21.1 Background In recent years, there has been a steady growth in the production and consumption of seafood and partial shellfish. This increased consumption has led to an increase in adverse health problems among consumers including allergic reactions. The pattern of allergic symptoms after ingestion of crustaceans appears similar to the symptoms experienced due to other foods. Reactions are immediate and reported mostly within 2 hours; however, late-phase reactions have been reported up to 8 hours after ingestion, particularly to snow crab, cuttlefish, limpet, and abalone (Lopata et al. 1997; Villacis et al. 2006). Patients may have a single symptom but often there is a multi-organ involvement. Importantly, respiratory reactions are often
This contribution is based on a publication by the authors that appeared in the Allergo Journal Int in 2016 (Lopata AL, Kleine-Tebbe J, Kamath SD. Allergens and molecular diagnostics of shellfish allergy. Allergo J Int. 2016;25:210–8. DOI: 10.1007/s40629-016-0124-2) and which has been updated and expanded as a chapter for this book. A.L. Lopata, PhD, Prof. (*) • S.D. Kamath, PhD Molecular Allergy Research Laboratory, Centre for Biodiscovery and Molecular Development of Therapeutics, Australian Institute of Tropical Health and Medicine, James Cook University, Townsville, QLD, Australia e-mail: [email protected]; [email protected] J. Kleine-Tebbe, MD, Prof. Allergy and Asthma Center Westend, Outpatient Clinic Hanf, Ackermann and Kleine-Tebbe, Berlin, Germany e-mail: [email protected]
© Springer International Publishing Switzerland 2017 J. Kleine-Tebbe, T. Jakob (eds.), Molecular Allergy Diagnostics, DOI 10.1007/978-3-319-42499-6_21
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seen after ingestion of allergenic seafood and frequently anaphylactic reactions (Matricardi et al. 2016). Particularly, the oral allergy syndrome (OAS) seems to be very often experienced by crustacean allergic subjects. Shrimp has also been implicated in food-dependent exercise-induced anaphylaxis (Zhang et al. 2006). Currently, 2 % of the general world population is affected by shellfish allergy, with much higher rates in countries with high seafood consumption. Unlike many other food allergies, most shellfish allergy persists for life in the affected individual.
21.2 Classification of Shellfish Groups Patients with allergy to shellfish may fail to identify the offending seafood species, often as a result of confusion regarding the different common names used to describe diverse seafood. The two invertebrate phyla of arthropods and mollusks are generally referred to as “shellfish” (see ⦿ Fig. 21.1). Crustaceans are, perhaps surprisingly, classified as arthropods together with spiders and insects. This might provide an explanation for the observed molecular and clinical cross-reactivity discussed in detail below. Over 30,000 living crustacean
Prawn PRAWN
Crustaceans (Arthropods)
Invertebrates
Black tiger prawn (Penaeus monodon)
Br
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