IgE antibody to fish gelatin (type I collagen) in patients with fish allergy

doi:10.1067/mai.2000.108499

Journal of Allergy and Clinical Immunology

Volume 106, Issue 3, September 2000, Pages 579-584

https://doi.org/10.1067/mai.2000.108499 Get rights and content

Abstract

Background: Most children with anaphylaxis to measles, mumps, and rubella vaccines had shown sensitivity to bovine gelatin that was included in the vaccines. Recently, it was found that bovine type I collagen, which is the main content in the gelatin, is a major allergen in bovine gelatin allergy. Fish meat and skin also contain type I collagen. Objective: The present study was designed to investigate IgE antibody to fish gelatin in children with fish allergy. Methods: Serum samples were taken from patients in 3 groups: (1) 10 patients with fish allergy and specific IgE to fish meat; (2) two patients with allergies to both fish meat and bovine gelatin and specific IgE to fish meat and bovine gelatin; and (3) 15 patients with atopic dermatitis and specific IgE to fish meat. Various fish gelatins (type I collagen) were prepared from fish skin. IgE antibody to fish gelatin was analyzed by using ELISA and immunoblotting. Results: Of 10 patients with fish allergy, 3 had specific IgE to fish gelatin. Of two patients with fish allergy and bovine gelatin allergy, all had specific IgE to fish gelatin. Of 15 patients with atopic dermatitis and specific IgE to fish meat, 5 had specific IgE to fish gelatin. Furthermore, IgE from pooled serum of the patients reacted with both the α1 and α2 chains of fish type I collagen in immunoblots. There is cross-reactivity among gelatins from various fishes, but there is little cross-reactivity between fish and bovine gelatins. Conclusion: Some fish-sensitive patients possessed IgE antibody to fish gelatin. Fish gelatin (type I collagen) might be an allergen in subjects with fish allergy. (J Allergy Clin Immunol 2000;106:579-84.)

Section snippets

Patients

In this study patients were classified into 3 different groups: (1) 10 patients with fish allergy and specific IgE to fish meat (Table I); (2) two patients with allergies to both fish meat and bovine gelatin and specific IgE to fish meat and bovine gelatin (Table II); and (3) 15 patients with atopic dermatitis and specific IgE to fish meat (Table III). We measured specific IgE to cod and tuna meat in 65 patients with atopic dermatitis and selected 15 patients who had specific IgE to cod or

Purification of type I collagen from bovine and fish skin

Each type I collagen was heat denatured at 100°C for 10 minutes and electrophoresed in 5% gel SDS-PAGE (Fig 1). Bovine type I collagen is a heterotrimer composed of two α1 chains and one α2 chain. The α chains from fish type I collagen showed two bands; the higher band was the α1 chain, and the lower band was the α2 chain. The β chains showed two bands; the higher band consisted of two α1 chains, and the lower band consisted of α1 and α2 chains. In spite of heat treatment and reduction, a small

Discussion

Kelso et al⁷ and Wahl and Kleinhans²³ reported that gelatin causes food allergy. Also, we reported that 26 children had anaphylaxis to vaccine and anti-bovine gelatin IgE, and 7 had food allergy to bovine gelatin.¹⁰ In our previous study we investigated IgE reactivity to gelatins from various animals in the bovine gelatin–sensitive children.¹⁷ We found that one child showed IgE reactivity to fish gelatin. It is possible that fish gelatin might be one of the allergens in fish allergy.

In this

Acknowledgements

We thank the physicians for their help in the serum sampling.

References (29)

TK Hansen et al.
Codfish allergy in adults: IgE cross-reactivity among fish species
Ann Allergy Asthma Immunol
(1997)
A Bugajska-Schretter et al.
Parvalbumin, a cross-reactive fish allergen, contains IgE-binding epitopes sensitive to periodate treatment and Ca 2+ depletion
J Allergy Clin Immunol
(1998)
JM Kelso et al.
Anaphylaxis to measles, mumps, and rubella vaccine mediated by IgE to gelatin
J Allergy Clin Immunol
(1993)
M Sakaguchi et al.
IgE antibody to gelatin in children with immediate-type reactions to measles and mumps vaccines
J Allergy Clin Immunol
(1995)
M Sakaguchi et al.
Food allergy to gelatin in children with systemic immediate-type reactions including anaphylaxis to vaccines
J Allergy Clin Immunol
(1996)
M Sakaguchi et al.
Development of IgE antibody to gelatin in children with anaphylactic reactions to vaccines
J Allergy Clin Immunol
(1997)
K Taniguchi et al.
Gelatin-induced T-cell activation in children with nonanaphylactic-type reactions to vaccines containing gelatin
J Allergy Clin Immunol
(1998)
T Nakayama et al.
A clinical analysis of gelatin and determination of its causal relationship to the previous administration of gelatin-containing acellular pertussis vaccine combined with diphtheria and tetanus toxoids
J Allergy Clin Immunol
(1999)
M Sakaguchi et al.
A case of anaphylaxis to gelatin included in erythropoietin products
J Allergy Clin Immunol
(1999)
EJ Miller et al.
Preparation and characterization of the different types of collagen

M Sakaguchi et al.

Cases of systemic immediate-type urticaria associated with diphtheria-tetanus-pertussis vaccines

Vaccine

(1998)

M Sakaguchi et al.

IgE reactivity to α1 and α2 chains of bovine type I collagen in children with bovine gelatin allergy

J Allergy Clin Immunol

(1999)

S Kimura et al.

Fish skin type I collagen:Wide distribution of an α3 subunit in teleosts

Comp Biochem Physiol

(1987)

K Asa

Studies of hypersensitivity to fish: a clinical study

Int Arch Allergy Appl Immunol

(1989)

Cited by (121)

Collagen for neural tissue engineering: Materials, strategies, and challenges
2023, Materials Today Bio
Neural tissue engineering (NTE) has made remarkable strides in recent years and holds great promise for treating several devastating neurological disorders. Selecting optimal scaffolding material is crucial for NET design strategies that enable neural and non-neural cell differentiation and axonal growth. Collagen is extensively employed in NTE applications due to the inherent resistance of the nervous system against regeneration, functionalized with neurotrophic factors, antagonists of neural growth inhibitors, and other neural growth-promoting agents. Recent advancements in integrating collagen with manufacturing strategies, such as scaffolding, electrospinning, and 3D bioprinting, provide localized trophic support, guide cell alignment, and protect neural cells from immune activity. This review categorises and analyses collagen-based processing techniques investigated for neural-specific applications, highlighting their strengths and weaknesses in repair, regeneration, and recovery. We also evaluate the potential prospects and challenges of using collagen-based biomaterials in NTE. Overall, this review offers a comprehensive and systematic framework for the rational evaluation and applications of collagen in NTE.
Alteration of collagen thermal denaturation, structural and the abrogation of allergenicity in eel skin induced by ohmic heating
2022, Food Chemistry
This study aimed to evaluate the effect of ohmic heating (OH) on the thermal denaturation, structure, and allergenicity of collagen in fresh eel skin. The allergenicity of collagen decreased by approximately 70% at 50 °C as measured by simulated gastric fluid (SGF), simulated intestinal fluid (SIF) and ELISA in vitro. SDS-PAGE analysis showed that the molecular weight of collagen did not decrease, but the band strength decreased with an increase in the processing temperature. FTIR and SEM analyses showed that the secondary structure and microstructure of collagen also changed. The water retention, dielectric properties and amino acid content of collagen also decreased with increasing temperature. Compared to water bath heating (WH), OH required significantly less time and energy and reduced the allergenicity of fish skin collagen through protein unfolding and secondary structure changes, thus potentially reducing the allergenicity of eel.
Halal and Kosher gelatin: Applications as well as detection approaches with challenges and prospects
2021, Food Bioscience
Citation Excerpt :
In Europe, beef consumption has significantly reduced due to the spread of bovine spongiform encephalopathy (BSE), toxic dioxin contamination or polychlorinated biphenyl (PCB) (Goffaux et al., 2005). Bovine and porcine gelatins have been reported to develop allergic reactions to most patients with gelatin allergy, but they are safe with fish gelatin (Sakaguchi et al., 2000). Additionally, religious taboos are important factors to select and avoid gelatin products.
Gelatin, a water-soluble protein is obtained from partial hydrolysis of collagen of bones, skins and connective tissues of animals. Given certain unique functional properties, gelatin has multifarious applications in several industries especially food, pharmaceuticals and cosmetics industries. However, it is considered one of the most controversial ingredients in modern Halal and Kosher food industry. Animal origin of gelatin determines the acceptability of gelatin contained products. The major portion of gelatin produced from pigs (46%) creates increasing concerns among certain groups of people such as Muslims and Jewish who are not allowed to consume pigs and their derivatives. Moreover, cow and its derivatives are forbidden for Hindus. The similar physical appearance of beef and pork gelatin makes both indistinguishable. Additionally, once gelatin is mixed in any food and pharmaceutical items and sold as processed products, it becomes difficult to know the source animal the gelatin comes from and thus there is a possibility of financially motivated adulteration/mislabelling. Since the authenticity of Halal and Kosher food and non-food products created increased concerns among consumers, detection and quantification of species origin of gelatin are important to ensure their integrity with respect to Halal and Kosher issues. The present review intends to provide an updated and short overview critically on Halal and Kosher gelatin with special emphasis on the present situation and progress of authentication of gelatin products. Available Popular analytical techniques along with their limits are illustrated. Promising future technologies are predicted, and probable challenges are summarized.
Marine collagen and its derivatives: Versatile and sustainable bio-resources for healthcare
2020, Materials Science and Engineering C
In the last two decades, marine collagen has attracted great scientific and industrial interest as a ‘blue resource’, with potential for use in various health-related sectors, such as food, medicine, pharmaceutics and cosmetics. In particular, the large availability of polluting by-products from the fish processing industry has been the key factor driving the research towards the conversion of these low cost by-products (e.g. fish skin and scales) into collagen-based products with high added value and low environmental impact. After addressing the extraction of collagen from aquatic sources and its physicochemical properties, this review focuses on the use of marine collagen and its derivatives (e.g. gelatin and peptides) in different healthcare sectors. Particular attention is given to the bioactive properties of marine collagen that are being explored in preclinical and clinical studies, and pave the way to an increased demand for this biomaterial in the next future. In this context, in addition to the use of native collagen for the development of tissue engineering or wound healing devices, particularly relevant is the use of gelatin and peptides for the development of dietary supplements and nutraceuticals, specifically directed to weight management and glycemic control. The marine collagen market is also briefly discussed to highlight the opportunities and the most profitable areas of interest.
A case of anaphylaxis due to fish collagen in a gummy candy
2020, Allergology International
Seafood allergy: Occurrence, mechanisms and measures
2019, Trends in Food Science and Technology
Seafood is increasingly important as a global primary protein source. However, seafood allergy is a worldwide health problem that affects the quality of life and may even threaten lives. Seafood includes fish and shellfish, for the former parvalbumin is the predominant allergen and for the latter tropomyosin. Seafood allergy is a tightly regulated process involving various cell types, cytokines and other immune constituents. To avoid allergens is still the best option for most people because immunotherapy is hardly available.
We first describe the occurrence of seafood allergy, including the conditions and costs of seafood allergy consequence, the type, structure, epitopes and cross-reactivity of major seafood allergens and then the mechanism of seafood allergic responses. Then, we discuss current and immerging measures to avoid allergens, to detect allergenic ingredients, to eliminate allergens, and to label seafood allergens.
Seafood allergy is a tightly regulated undesired process. To assess seafood allergen, novel detection measures with higher sensitivity and efficiency are necessary. To eliminate seafood allergen, physical food processing methods are powerful, especially, combined methods may offer better solutions. To better inform consumers about seafood allergen, labelling regulations should be harmonized worldwide.

View all citing articles on Scopus

^☆: Reprint request: Masahiro Sakaguchi, PhD, Department of Immunology, National Institute of Infectious Diseases, Toyama 1-23-1, Shinjuku-ku, Tokyo 162, Japan.

View full text

Food and drug reactions and anaphylaxisIgE antibody to fish gelatin (type I collagen) in patients with fish allergy☆

Abstract

Section snippets

Patients

Purification of type I collagen from bovine and fish skin

Discussion

Acknowledgements

Ann Allergy Asthma Immunol

J Allergy Clin Immunol

J Allergy Clin Immunol

J Allergy Clin Immunol

J Allergy Clin Immunol

J Allergy Clin Immunol

J Allergy Clin Immunol

J Allergy Clin Immunol

J Allergy Clin Immunol

Vaccine

J Allergy Clin Immunol

Comp Biochem Physiol

Studies of hypersensitivity to fish: a clinical study

Int Arch Allergy Appl Immunol

Food and drug reactions and anaphylaxis
IgE antibody to fish gelatin (type I collagen) in patients with fish allergy☆