IgE reactivity to fish allergens from Pacific cod ( Gadus macrocephalus ) in atopic dogs
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RESEARCH ARTICLE
Open Access
IgE reactivity to fish allergens from Pacific cod (Gadus macrocephalus) in atopic dogs Ichiro Imanishi1,2, Jumpei Uchiyama1, Keijiro Mizukami1, Junichi Kamiie3, Keigo Kurata4, Keita Iyori5, Masato Fujimura6, Kuniyoshi Shimakura7, Koji Nishifuji8 and Masahiro Sakaguchi1*
Abstract Background: IgE reactivity to fish allergens in atopic dogs, which are used as models for food allergy, has not been elucidated to date. We investigated IgE reactivity to crude extracts and purified allergens derived from the Pacific cod (Gadus macrocephalus) in atopic dogs to identify the allergenic proteins of cod. Results: The levels of specific IgE to crude cod extracts were measured in the sera of 179 atopic dogs, including 27 dogs with cod allergy, using enzyme-linked immunosorbent assay (ELISA). Specific IgE to crude cod extracts were present in 36 (20%) of the 179 atopic dogs and in 12 (44%) of the 27 dogs with cod allergy. The allergens in crude cod extracts were analyzed by ELISA, immunoblotting, and liquid chromatography-tandem mass spectrometry. In allergen component analysis, IgE reactivity to tropomyosin and enolase was observed in the sera of dogs with cod allergy. IgE reactivity to parvalbumin, collagen, and tropomyosin was evaluated using the sera of atopic dogs that tested positive for specific IgE to crude cod extracts. Among the 36 dogs with IgE reactivity to crude cod extracts, 9 (25%), 14 (39%), and 18 (50%) dogs tested positive for specific IgE to parvalbumin, collagen, and tropomyosin, respectively. Conclusions: The IgE reactivity to cod allergens observed in dogs was similar to that in humans, and this finding further supports the use of atopic dogs with fish allergy as a model for fish allergy in humans. Keywords: Fish allergy, Atopic dermatitis, Animal model, Immunoglobulin E, Allergen component
Background The prevalence of fish allergy, which affects approximately 0.2% of the 7.8 billion global population [1], is over ten times higher in geographic regions where fish is an essential dietary component, such as Japan [2, 3]. Fish allergy is typically known to persist as a life-long condition in contrast to other food allergies [3]. Since clinical cross-reactivity to different fish species is a widely observed characteristic in fish allergy, affected individuals have to compulsorily avoid the consumption of any fish species for extended periods or inadvertent exposure to * Correspondence: [email protected] 1 Laboratory of Veterinary Microbiology I, School of Veterinary Medicine, Azabu University, 1-17-71 Fuchinobe, Chuo-ku, Sagamihara, Kanagawa 252-5201, Japan Full list of author information is available at the end of the article
fish, and the severe or fatal reactions resulting from accidental exposure pose a grave risk for individuals with fish allergy [3]. The components inducing allergic reactions are mostly immunoglobulin (Ig) E-binding proteins, which are referred to as allergens. Among the fish allergens, parvalbumin is the best characterized major allergen that has been
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