Crustaceans and mollusks

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  • Matsui Teruaki
    Department of Allergy, Aichi Children's Health and Medical Center

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  • 甲殻類・貝類

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<p>IgE-mediated allergic reactions to crustaceans are relatively common and have been confirmed to occur in patients worldwide including Japan, although the prevalence varies regionally. Among crustaceans, shrimps and prawns are the most predominant cause of allergy and are thus studied most frequently. Tropomyosin is the major allergen in crustaceans. However, the tropomyosin-sensitized rate in allergic patients varies regionally, and low sensitization rates are observed in Japan. Tropomyosin in crustaceans has a highly conserved amino acid sequence, which is responsible for the cross-reactivity among the species. The cross-reactivity has been confirmed not only among crustaceans but also between crustaceans and mollusks and between crustaceans and mites. Region-based differences in the consumption of the crustaceans and the sensitization rates to the tropomyosin of the mites might contribute to the regional differences in the prevalence of the crustacean allergy and the tropomyosin sensitization rates in crustacean allergy, respectively. In addition to tropomyosin, arginine kinase, myosin light chain, sarcoplasmic calcium-binding protein, triosephosphate isomerase, hemocyanin, and troponin have also been identified as allergens. This review summarizes the allergens present in crustaceans and mollusks.</p>

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