PubMed_ArguminSci  

PubMed:25451973 JSONTXT 8 Projects

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Id Subject Object Predicate Lexical cue
T1 111-170 DRI_Background denotes Fish are the largest and most diverse group of vertebrates.
T2 171-272 DRI_Approach denotes Fish are also a part of the eight food groups that cause the majority of IgE mediated food reactions.
T3 273-450 DRI_Background denotes Detection tools for fish allergens are however limited due to the great diversity of fish species, despite fish allergy and its major allergen parvalbumin being well documented.
T4 451-534 DRI_Background denotes The most commonly studied fish are frequently consumed in North America and Europe.
T5 535-659 DRI_Background denotes However, much less is known about fish allergens in the Australasian region although fish is widely consumed in this region.
T6 660-873 DRI_Background denotes A comprehensive phylogenetic analysis was performed of known parvalbumin amino acid sequences to determine possible candidate antigens for new cross-reactive antibodies to be used to detect most fish parvalbumins.
T7 874-1029 DRI_Background denotes Polyclonal rabbit antibodies were raised against parvalbumins from frequently consumed barramundi (Lates calcarifer), basa (Pangasius bocourti), pilchard (
T8 1044-1080 DRI_Background denotes ) and Atlantic salmon (Salmo salar).
T9 1081-1189 DRI_Approach denotes These were evaluated for cross-reactivity against a panel of 45 fish extracts (raw, heated and canned fish).
T10 1190-1205 REPLACED denotes Anti-barramundi
T11 1218-1358 DRI_Background denotes proved to be the most cross-reactive antibody, detecting 87.5% of the 40 species analyzed, followed by anti-pilchard and anti-basa antibody.
T12 1359-1466 DRI_Outcome denotes In contrast the anti-salmon antibody was very specific and only reacted to salmonidae and a few other fish.
T13 1467-1601 DRI_Outcome denotes All analyzed fish species, except mahi mahi, swordfish, yellowfin tuna and all 5 canned fish had parvalbumin detected in raw extracts.
T14 1602-1822 DRI_Background denotes However antibody reactivity to many fish was heat liable or susceptible to denaturation, demonstrating that some parvalbumins have most likely conformational epitopes, which lose antibody reactivity after heat treatment.
T15 1823-1868 DRI_Outcome denotes We have demonstrated the generation of highly
T16 1901-2010 DRI_Outcome denotes antibodies that could be used for the detection of allergenic fish parvalbumin in contaminated food products.
T17 2011-2183 DRI_Background denotes This cross-reactivity study thus shows processing of fish, especially canning, can have on impact on antibody recognition by ELISA, possibly similar to IgE-binding in vivo.