Cross-reactive fish allergen with special steadiness: Parvalbumin

Abstract

Parvalbumins (PVs) form a major part of the fish skeletal muscle sarcoplasm, and were identified as the
major cross-reactive allergens in a variety of fish species. Therefore, the intake of fish or fish-linked
products may cause serious clinical problems. It is known that the biochemical and structural
characteristics of a protein play a central role in determining its potential functions. This study is
sought to evaluate the stability of PV’s structure which would be the foremost reasons in keeping them
responsive yet after cooking. Here, PVs obtained from a commonly consumed fish Channa marulius
were used as the test protein. The protein, PV turned out to be fairly resistant to high temperatures
(90°C) and set on in a typical single band of 10 kD in SDS-PAGE. This suggests that following heating
only partial an