In the last two decades, marine collagen has attracted great scientific and industrial interest
as a 'blue resource', with potential for use in various health-related sectors, such as food …

Biological materials found in living organisms, many of which are proteins, feature a
complex hierarchical organization. Type I collagen, a fibrous structural protein ubiquitous in …

Tropomyosin (TM) is a major allergen in crustaceans, which often causes allergy and is fatal
to some consumers. Currently, the most effective treatment is to avoid ingesting TM …

Tropomyosin (TM) is a major allergen in crustaceans, and its allergenicity mainly depends
on epitopes. In this study, the locations of IgE-binding sites between plasma active particles …

Food allergy is increasing in prevalence, posing aheavier social and financial burden. At
present, there is still no widely accepted treatment for it. Methods to reduce or eliminate the …

Food allergies are one of the major health concerns worldwide and have been increasing at
an alarming rate in recent times. The elimination of food allergenicity has been an important …

The World Allergy Organization 1 and the Institute of Medicine 2 state that the prevalence of
food allergies is increasing dramatically. This increase is especially problematic in children …

Oyster is a common food that causes allergy. However, little information is available about its
allergens and cross-reactivity. In this study, arginine kinase (AK) was identified as a novel …

Purpose of review Fish is a common elicitor of IgE-mediated food allergy. Fish includes a
large variety of foods, in terms of species and food processing, with marked distinction in …

Background Fish collagen is widely used in medicine, cosmetics, and the food industry.
However, its clinical relevance as an allergen is not fully appreciated. This is likely due to …