Variability of allergens in commercial fish extracts for skin prick testing

Abstract

Background

Commercial allergen extracts for allergy skin prick testing (SPT) are widely used for diagnosing fish allergy. However, there is currently no regulatory requirement for standardisation of protein and allergen content, potentially impacting the diagnostic reliability of SPTs. We therefore sought to analyse commercial fish extracts for the presence and concentration of fish proteins and in vitro IgE reactivity using serum from fish‐allergic patients.

Methods

Twenty‐six commercial fish extracts from 5 different manufacturers were examined. The protein concentrations were determined, protein compositions analysed by mass spectrometry, followed by SDS‐PAGE and subsequent immunoblotting with antibodies detecting 4 fish allergens (parvalbumin, tropomyosin, aldolase, collagen). IgE‐reactive proteins were identified using serum from 16 children with confirmed IgE‐mediated fish‐allergy, with focus on cod, tuna, and salmon extracts.

Results

The total protein, allergen concentration and IgE reactivity of the commercial extracts varied over 10‐fold between different manufacturers and fish species. The major fish allergen parvalbumin was not detected by immunoblotting in 6/26 extracts. In 7/12 extracts 5 known fish allergens were detected by mass spectrometry. For cod and tuna almost 70% of patients demonstrated the strongest IgE reactivity to collagen, tropomyosin, aldolase A, or β‐enolase but not parvalbumin.

Conclusions

Commercial fish extracts often contain insufficient amounts of important allergens including parvalbumin and collagen, resulting in low IgE reactivity. A comprehensive proteomic approach for the evaluation of SPT extracts for their utility in allergy diagnostics is presented. There is an urgent need for standardised allergen extracts, which will improve the diagnosis and management of fish allergy.

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