Results
Three common allergens between salmon and grass carp, namely enolase,
glycerldehyde-3-phosphate dehydrogenase (GAPDH) and parvalbumin, and two
salmon-specific allergens collagen and aldolase were identified.
Parvalbumin was the major allergen for both fishes showing an overall
sensitization rate of 74.7%, followed by collagen (38.9%), aldolase
(38.5%) and enolase (17.8%). Japanese subjects showed more diverse
allergen sensitization pattern and more frequent IgE-binding to
heat-labile salmon allergens. Compared with steaming and boiling,
cooking by baking and frying retained more fish proteins inclusive of
heat-labile allergens.