Parvalbumin

Parvalbumin is a small, acidic, predominantly cytosolic protein belonging to the EF-hand family of calcium-binding proteins. This chapter describes the evolutionary diversity of parvalbumins in vertebrates and their biological roles in muscles, as well as nervous, endocrine and immune system. In the food allergy context, parvalbumin is widely recognized as a major fish allergen. Its biochemical and structural characteristics are discussed in relation to biological roles and allergenicity. Cross-reactivity between different fish species, as well as IgE reactivities to chicken, frog and crocodile meat among fish allergic patients are explained. Finally, implications of the parvalbumin in fish allergy diagnosis and immunotherapy are discussed.