Effect of Processing on Fish Protein Antigenicity and Allergenicity.

Xingyi Jiang,Qinchun Rao

doi:10.3390/foods10050969

Abstract

Fish allergy is a life-long food allergy whose prevalence is affected by many demographic factors. Currently, there is no cure for fish allergy, which can only be managed by strict avoidance of fish in the diet. According to the WHO/IUIS Allergen Nomenclature Sub-Committee, 12 fish proteins are recognized as allergens. Different processing (thermal and non-thermal) techniques are applied to fish and fishery products to reduce microorganisms, extend shelf life, and alter organoleptic/nutritional properties. In this concise review, the development of a consistent terminology for studying food protein immunogenicity, antigenicity, and allergenicity is proposed. It also summarizes that food processing may lead to a decrease, no change, or even increase in fish antigenicity and allergenicity due to the change of protein solubility, protein denaturation, and the modification of linear or conformational epitopes. Recent studies investigated the effect of processing on fish antigenicity/allergenicity and were mainly conducted on commonly consumed fish species and major fish allergens using in vitro methods. Future research areas such as novel fish species/allergens and ex vivo/in vivo evaluation methods would convey a comprehensive view of the relationship between processing and fish allergy.

Highlights

Nanju Alice Lee andFood allergy is an adverse immune response to food, which can be classified into immunoglobulin (Ig) E-mediated and non-IgE mediated [1]
Due to the fact that the production and consumption of fish have been increasing in recent years, the prevalence of fish allergy among different regions is increasing
It is found that processing could alter a fish protein’s solubility and conformation and lead to an enhanced, impaired, or unchanged antigenicity and allergenicity

Summary

Introduction

Food allergy is an adverse immune response to food, which can be classified into immunoglobulin (Ig) E-mediated and non-IgE mediated [1]. According to the European Food Safety Authority (EFSA), allergenicity is “the ability of an antigen to induce an abnormal immune response, which is an overreaction and different from a normal immune response in that it does not result in a protective/prophylaxis effect but instead causes physiological function disorder or tissue damage” [34]. Allergenicity could be considered as “ bind IgE using sera from individuals with clear allergies to the source of the gene/protein and further that the protein causes basophil activation or histamine release, skin test reactivity or challenge test reactivity using subjects allergic to the source” [44] or “the ability of an antigen to induce an abnormal immune response, which is an overreaction and different from a normal immune response in that it does not result in a protective/prophylaxis effect but instead causes physiological function disorder or tissue damage” [45]. To avoid confusion and improve multidisciplinary communication, accurate and consistent terminology and the recommended methods for studying food protein immunogenicity, antigenicity, and allergenicity should be developed

Fish Allergy Prevalence

Fish Allergens

Effect of Processing on Fish Allergens

Major Results

Conclusions