Cross-reactivity among shrimp, crab and scallops in a patient with a seafood allergy

Authors: ZHANG, Yan; MATSUO, Hiroaki; MORITA, Eishin

Source: Journal of Dermatology, Volume 33, Number 3, March 2006 , pp. 174-177(4)

Publisher: Blackwell Publishing

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Abstract:

Shrimp is known to be the most common causative agent in seafood allergy. Patients with shrimp allergy often exhibit allergic symptoms to a variety of seafoods such as crabs and clams. We experienced a 14-year-old girl with shrimp allergy who developed oral swelling and pain accompanied with an uncomfortable feeling after ingestion of scallops followed by intensive exercise. Laboratory investigation showed that she had serum immunoglobulin (Ig)E molecules reacting with several kinds of crustaceans and mollusks, including shrimp, crab and scallops. Immunoblotting revealed that her serum IgE reacted with the 38 kDa bands for shrimp, crab and scallops, suggesting that tropomyosin was the major allergen. Dot-blot inhibition analysis showed a cross-reactivity among shrimp, crab and scallops. We conclude that the cross-reactivity of IgE in this patient resulted from the high homology of tropomyosins.

Keywords: crab; cross-reactivity; scallop; shrimp; tropomyosin

Document Type: Research article

DOI: 10.1111/j.1346-8138.2006.00040.x

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