Identification of a novel protein allergen in Mediterranean silverside fish species

摘要

Fish is one of the most common causes of food allergies. The main risk factors for fish allergy are atopy and exposure to fish. As new fish species are introduced into diets, allergic reactions begin to emerge. Parvalbumins are the major fish allergens, with molecular masses of 15 to 20 kDa. However, other allergens that could be responsible for allergic responses to a single fish species have been identified. We describe 2 patients with symptoms after consuming sil-verside (Atherina boyeri). Patient 1 was a 49-year-old woman who, immediately after eating some frozen fried silversides, presented with epigastric pain, urticaria, vomiting, and dyspnea with wheezing. She has not eaten silverside since then and had previously tolerated other fresh fish. She did not present with any other allergic symptoms. Patient 2 was a 22-year-old man who, within minutes of eating some frozen fried silversides, presented with pruritus with pharyngeal foreign-body sensation and subsequent onset of widespread hives. Since then he has not eaten any fish. Some years ago he experienced hives and eyelid and lip angioedema 30 minutes after eating rice with shrimp. Since then he has eaten shrimp regularly without any symptoms.