Allergenic cross-reactivity among food allergens complicates the diagnosis and
management of food allergy. This can result in many patients being sensitized (having …

Parvalbumins (PVALBs) are low molecular weight calcium-binding proteins. In addition to
their role in many biological processes, PVALBs play an important role in regulating Ca2+ …

Seafoods are fashionable delicacies with high nutritional values and culinary properties,
while seafood belongs to worldwide common food allergens. In recent years, many seafood …

Fish is one of eight foods that can cause severe allergic reactions. The growing consumption
of fish and fish derivatives contributes to an increase in the incidence of fish allergies …

Background: Fish is one of the common causes of food allergy and there is limited literature
about fish allergy in Singapore. Objective: We aimed to describe the demographics, clinical …

Spotted seabass (Lateolabrax maculatus) is the second largest maricultural fish species in
China and is the main trigger of food-related allergic reactions. Nevertheless, studies on the …

Mung bean is an increasingly cultivated legume. This study compared mung bean varieties
'KPS2'from Thailand (Th) and 'Imara'from Tanzania (T) with a focus on protein composition …

The goal of the present study was to establish a rapid, simple method for simultaneous
allergy testing of sera from multiple fish-allergic patients. Sera from fish-allergic patients …

Simple Summary Mobile zoos are events in which non-domesticated (exotic) and
domesticated species are transported to different venues for the purposes of education …

Simple Summary If people are allergic to fish meat, this usually is because of an immune
reaction against parvalbumin proteins in fish muscle. Fish have multiple parvalbumins with …