New shrimp IgE-binding proteins involved in mite-seafood cross-reactivity.

  title={New shrimp IgE-binding proteins involved in mite-seafood cross-reactivity.},
  author={Cristina G{\'a}mez and Ma Paz Zafra and Manuel Boquete and Ver{\'o}nica Sanz and Carla Mazzeo and Ma Dolores Ib{\'a}{\~n}ez and Silvia S{\'a}nchez-Garc{\'i}a and Joaqu{\'i}n Sastre and Victoria Del Pozo},
  journal={Molecular nutrition & food research},
  volume={58 9},
SCOPE Shrimp is a seafood consumed worldwide and the main cause of severe allergenic reactions to crustaceans. Seafood allergy has been related to mite sensitization, mainly mediated by tropomyosin, but other proteins could be involved. The aim of the study was to identify new shrimp allergens implicated in mite-seafood cross-reactivity (CR) in two different climate populations: dry and humid climates. METHODS AND RESULTS Shrimp and mite IgE-binding profiles of patients from continental dry… CONTINUE READING
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