Fish Allergy: Recent Advances in Diagnostics and Innovative Processing Technologies for Allergen Management
Article Sidebar
Published:
Jun 21, 2025
Keywords:
Allergen management,
Fish allergens,
Fish allergy,
Innovative Processing,
Parvalbumin
Main Article Content
Riya Liuhartana Nasyiruddin
Husnain Raza
Willard Burton Navicha
Abdellatief A. Sulieman
Elok Ilunanwati
Abstract
Background: Fish allergy is a major immunological concern that affects sensitive individuals worldwide, primarily due to stable fish proteins such as parvalbumin. The allergenic potential differs across species and is influenced by environmental exposure and food processing.
Aims and Scope: This review explores current diagnostic approaches, allergenic protein characterization, and recent innovations in fish processing technologies aimed at reducing allergenic risks.
Methods: A critical evaluation of recent studies was conducted to assess immunological properties of fish allergens, diagnostic tools (e.g., IgE-based assays, species-specific PCR), and the impact of physical, enzymatic, and non-thermal processing on allergenicity.
Results: Major allergens like Gad c 1 exhibit high heat stability, while those in tuna or salmon show reduced allergenicity after cooking. Diagnostic tools, including molecular assays, provide accurate identification of allergens and fish species, essential for risk management. Processing methods such as high pressure treatment, thermal glycation, enzymatic hydrolysis, and washing can modify proteistructures and reduce IgE-binding capacity. Additionally, poor-quality raw fish and impropefermentation may elevate histamine and biogenic amine levels, increasing allergic risk.
Conclusion: Fish allergy management requires a combined understanding of allergen structure, reliable diagnostics, and processing interventions. Emerging technologies hold promises for developing hypoallergenic fish products and ensuring consumer safety through improved allergen detection and control strategies.
Article Details
How to Cite
Nasyiruddin, R. L., Raza, H., Navicha, W. B., Sulieman, A. A., & Ilunanwati, E. (2025). Fish Allergy: Recent Advances in Diagnostics and Innovative Processing Technologies for Allergen Management . International Journal of Food Sciences and Nutrition Innovations, 1(1), 18–37. Retrieved from https://e-journal.gomit.id/ijfsni/article/view/10
Section
Research Articles
References
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Al Bulushi, I., Poole, S., Deeth, H. C., & Dykes, G. A. (2009). Biogenic amines in fish: Roles in intoxication, spoilage, and nitrosamine formation-A review. Critical Reviews in Food Science and Nutrition, 49(4), 369–377. https://doi.org/10.1080/10408390802067514
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Barman, M., Jonsson, K., Sandin, A., Wold, A. E., & Sandberg, A. S. (2014). Serum fatty acid profile does not reflect seafood intake in adolescents with atopic eczema. Acta Paediatrica, International Journal of Paediatrics, 103(9), 968–976. https://doi.org/10.1111/apa.12690
Beale, J. E., Jeebhay, M. F., & Lopata, A. L. (2009). Characterisation of purified parvalbumin from five fish species and nucleotide sequencing of this major allergen from Pacific pilchard, Sardinops sagax. Molecular Immunology, 46(15), 2985–2993. https://doi.org/10.1016/j.molimm.2009.06.018
Bugajska-Schretter, A., Elfman, L., Fuchs, T., Kapiotis, S., Rumpold, H., Valenta, R., & Spitzauer, S. (1998). Parvalbumin, a cross-reactive fish allergen, contains IgE-binding epitopes sensitive to periodate treatment and Ca2+ depletion. Journal of Allergy and Clinical Immunology, 101(1), 67–74. https://doi.org/10.1016/S0091-6749(98)70195-2
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Carrera, M., Cañas, B., & Gallardo, J. M. (2012). Rapid direct detection of the major fish allergen, parvalbumin, by selected MS/MS ion monitoring mass spectrometry. Journal of Proteomics, 75(11), 3211–3220. https://doi.org/10.1016/j.jprot.2012.03.030
Carrera, M., Cañas, B., & Gallardo, J. M. (2013). Proteomics for the assessment of quality and safety of fishery products. Food Research International, 54(1), 972–979. https://doi.org/10.1016/j.foodres.2012.10.027
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Article Sidebar
Fish allergens,
Fish allergy,
Innovative Processing,
Parvalbumin
Main Article Content
Riya Liuhartana Nasyiruddin
Husnain Raza
Willard Burton Navicha
Abdellatief A. Sulieman
Elok Ilunanwati
Abstract
Background: Fish allergy is a major immunological concern that affects sensitive individuals worldwide, primarily due to stable fish proteins such as parvalbumin. The allergenic potential differs across species and is influenced by environmental exposure and food processing.
Aims and Scope: This review explores current diagnostic approaches, allergenic protein characterization, and recent innovations in fish processing technologies aimed at reducing allergenic risks.
Methods: A critical evaluation of recent studies was conducted to assess immunological properties of fish allergens, diagnostic tools (e.g., IgE-based assays, species-specific PCR), and the impact of physical, enzymatic, and non-thermal processing on allergenicity.
Results: Major allergens like Gad c 1 exhibit high heat stability, while those in tuna or salmon show reduced allergenicity after cooking. Diagnostic tools, including molecular assays, provide accurate identification of allergens and fish species, essential for risk management. Processing methods such as high pressure treatment, thermal glycation, enzymatic hydrolysis, and washing can modify proteistructures and reduce IgE-binding capacity. Additionally, poor-quality raw fish and impropefermentation may elevate histamine and biogenic amine levels, increasing allergic risk.
Conclusion: Fish allergy management requires a combined understanding of allergen structure, reliable diagnostics, and processing interventions. Emerging technologies hold promises for developing hypoallergenic fish products and ensuring consumer safety through improved allergen detection and control strategies.
Article Details
References
Akbari-Adergani, B., Hosseini, H., Shekarchi, M., & Pirali-Hamedani, M. (2012). A competitive histamine evaluation of canned tuna fish samples by electrochemical and immunochemical methods for post market surveillance. International Journal of Food Properties, 15(6), 1336–1344. https://doi.org/10.1080/10942912.2010.521964
Al Bulushi, I., Poole, S., Deeth, H. C., & Dykes, G. A. (2009). Biogenic amines in fish: Roles in intoxication, spoilage, and nitrosamine formation-A review. Critical Reviews in Food Science and Nutrition, 49(4), 369–377. https://doi.org/10.1080/10408390802067514
Arakawa, M., Shirai, K., & Kato, M. (2000). IgE antibody to fish gelatin (type I collagen) in patients with fish allergy Masahiro. Geophysical Research Letters, 27(3), 305–308. https://doi.org/10.1067/mai.2000.108499
Barman, M., Jonsson, K., Sandin, A., Wold, A. E., & Sandberg, A. S. (2014). Serum fatty acid profile does not reflect seafood intake in adolescents with atopic eczema. Acta Paediatrica, International Journal of Paediatrics, 103(9), 968–976. https://doi.org/10.1111/apa.12690
Beale, J. E., Jeebhay, M. F., & Lopata, A. L. (2009). Characterisation of purified parvalbumin from five fish species and nucleotide sequencing of this major allergen from Pacific pilchard, Sardinops sagax. Molecular Immunology, 46(15), 2985–2993. https://doi.org/10.1016/j.molimm.2009.06.018
Bugajska-Schretter, A., Elfman, L., Fuchs, T., Kapiotis, S., Rumpold, H., Valenta, R., & Spitzauer, S. (1998). Parvalbumin, a cross-reactive fish allergen, contains IgE-binding epitopes sensitive to periodate treatment and Ca2+ depletion. Journal of Allergy and Clinical Immunology, 101(1), 67–74. https://doi.org/10.1016/S0091-6749(98)70195-2
Cai, Q. F., Liu, G. M., Li, T., Hara, K., Wang, X. C., Su, W. J., & Cao, M. J. (2010). Purification and characterization of parvalbumins, the major allergens in red stingray (Dasyatis akajei). Journal of Agricultural and Food Chemistry, 58(24), 12964–12969. https://doi.org/10.1021/jf103316h
Caiaffa, M. F., De Serio, A., Lotti, A., Kourtis, G., & Macchia, L. (2008). Indirect food contact in severe fish allergy. Revue Francaise d’Allergologie et d’Immunologie Clinique, 48(2), 111–112. https://doi.org/10.1016/j.allerg.2007.12.005
Carrera, M., Cañas, B., & Gallardo, J. M. (2012). Rapid direct detection of the major fish allergen, parvalbumin, by selected MS/MS ion monitoring mass spectrometry. Journal of Proteomics, 75(11), 3211–3220. https://doi.org/10.1016/j.jprot.2012.03.030
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