Parvalbumin

Tanja Kalic*

*Corresponding author for this work

Research output: Contribution to book/report/conference proceedingChapter in book/report

Abstract

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.

Original languageEnglish
Title of host publicationEncyclopedia of Food Allergy
PublisherElsevier
PagesV1:441-V1:452
ISBN (Electronic)9780323960199
ISBN (Print)9780323960182
DOIs
Publication statusPublished - 01 Jan 2024

Keywords

  • Allergy diagnosis
  • Alpha parvalbumin
  • Beta parvalbumin
  • Bony fish
  • Calcium-binding protein
  • Cartilaginous fish
  • Cross-reactivity
  • Fast-twitch muscle
  • Fish allergy
  • Food processing
  • IgE
  • IgE epitope
  • Oncomodulin
  • Stability
  • Structure

ASJC Scopus subject areas

  • General Medicine
  • General Immunology and Microbiology

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