Cross-reactivity among shrimp, crab and scallops in a patient with a seafood allergy

The Journal of Dermatology
Yan ZhangEishin Morita

Abstract

Shrimp is known to be the most common causative agent in seafood allergy. Patients with shrimp allergy often exhibit allergic symptoms to a variety of seafoods such as crabs and clams. We experienced a 14-year-old girl with shrimp allergy who developed oral swelling and pain accompanied with an uncomfortable feeling after ingestion of scallops followed by intensive exercise. Laboratory investigation showed that she had serum immunoglobulin (Ig)E molecules reacting with several kinds of crustaceans and mollusks, including shrimp, crab and scallops. Immunoblotting revealed that her serum IgE reacted with the 38 kDa bands for shrimp, crab and scallops, suggesting that tropomyosin was the major allergen. Dot-blot inhibition analysis showed a cross-reactivity among shrimp, crab and scallops. We conclude that the cross-reactivity of IgE in this patient resulted from the high homology of tropomyosins.

References

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Citations

Nov 3, 2011·Clinical Reviews in Allergy & Immunology·Parvaneh Hajeb, Jinap Selamat
Nov 9, 2010·Annual Review of Physiology·Chun Geun LeeJack A Elias
Oct 22, 2008·Current Opinion in Immunology·Chun Geun LeeJack A Elias
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Jun 23, 2009·Pediatric Allergy and Immunology : Official Publication of the European Society of Pediatric Allergy and Immunology·Yoshiyuki KanagawaTomoaki Imamura
Mar 1, 2012·The Journal of Dermatology·Yan ZhangEishin Morita
Apr 24, 2010·Clinical and Experimental Allergy : Journal of the British Society for Allergy and Clinical Immunology·A L LopataS B Lehrer
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Aug 8, 2015·Journal of the American College of Nutrition·Ljerka Prester
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Aug 25, 2021·Molecular Biology Reports·Nur Farah Hani AzemiHaidr Msahir Ateshan

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