Fish muscle processing into seafood products reduces β-parvalbumin allergenicity
Raquel Pérez-Tavárez, Helena M. Moreno, Javier Borderías, David Loli‐Ausejo, María Pedrosa, J.L. Hurtado, Rosa Rodríguez‐Pérez, Marı́a Gasset
Abstract
Fish is one of the eight major foods causing type-I food allergy, and the prevalence of its allergy is increasing in part due to changes in consumption habits. One of the main drivers for these changes has been the processing developments transforming the fish muscle into seafood products. Most fish allergic patients react to the Ca2+-binding protein β-parvalbumin (β-PV) abundant in muscle. Here we have analyzed the effect of processing in the content and allergenic properties of the β-PV. We found that the transformation process decreases the β-PV content (4.7 ± 0.3 mg/g muscle, 0.24 ± 0.03 mg/g surimi, ≤0.003 ± 0.001 mg/g in seafood products), reduces the specific-IgE binding and prevents allergy relevant properties such the protease resistance and amyloid aggregation. These results suggest seafood products as potentially tolerable foods for fish allergic patients, but milk and egg allergic patients should be aware of the presence relevant additives.