Shrimp as an allergen source

Abstract

Allergy to shellfish is one of the most prevalent food allergies in several countries, especially the one induced by consuming or having contact with shrimp. Several shrimp species are known to induce allergy diseases. However, the whole spectrum of allergens they contain is unknown and few of them have been completely characterized.

This study was done in order to know the recent advances in the characterization of shrimp allergens and its relationship with allergens from other arthropods of importance in allergic diseases. We emphasize the species Litopenaeus vannamei, the most consumed shrimp in Colombia. Well characterized shrimp allergens are named following an official classification; nevertheless, they are better known according to the biological function associated with them.

Tropomiosin, the main and most studied allergen in different shrimp species, is involved in cross reactivityamong shrimp and other arthropods like domestic mites. The other characterized allergens seem to have a minor participation in this cross-reactivity. The allergenic potential of L. vannamei is not well known and few of its allergens have been characterized, whilst others that were recently identified such as the hemocyanin and the fatty acid binding proteins are beginning to be studied. Preliminary results suggest that these allergens are involved in the cross-reactivity between shrimp and domestic mites, which deserves further evaluation. The molecular and immunological characterization of all allergens present in shrimp would help understanding its allergenic role.

doi: http://dx.doi.org/10.7705/biomedica.v33i2.795