A5045252925- Food Allergy and Anaphylaxis Research
- Allergic Rhinitis and Sensitization
- Contact Dermatitis and Allergies
- Identification and Quantification in Food
- Occupational exposure and asthma
- Protein Hydrolysis and Bioactive Peptides
- Asthma and respiratory diseases
- Proteins in Food Systems
- Insect Utilization and Effects
- Meat and Animal Product Quality
- Insect and Arachnid Ecology and Behavior
- Biochemical Analysis and Sensing Techniques
- Food composition and properties
- Probiotics and Fermented Foods
- Mercury impact and mitigation studies
- Monoclonal and Polyclonal Antibodies Research
- Invertebrate Immune Response Mechanisms
- Odor and Emission Control Technologies
- Computational Drug Discovery Methods
- RNA Interference and Gene Delivery
- Advanced Drug Delivery Systems
- Animal Genetics and Reproduction
- Polysaccharides Composition and Applications
- Animal and Plant Science Education
- Aquaculture Nutrition and Growth
James Cook University
2016-2025
Australian Institute of Tropical Health and Medicine
2016-2024
Royal Children's Hospital
2020-2024
Murdoch Children's Research Institute
2016-2024
James Cook University Singapore
2022-2024
ENT and Allergy
2023
Australian Food Allergy Foundation
2016
Abstract Background Diagnostic tests for fish allergy are hampered by the large number of under‐investigated species. Four salmon allergens well‐characterized and registered with WHO/IUIS while no catfish have been described so far. In 2008, freshwater‐cultured production surpassed that salmon, globally most‐cultured marine We aimed to identify, quantify, compare all IgE‐binding proteins in catfish. Methods Seventy‐seven pediatric patients clinically confirmed underwent skin prick The...
Abstract Background Commercial allergen extracts for allergy skin prick testing ( SPT ) are widely used diagnosing fish allergy. However, there is currently no regulatory requirement standardization of protein and content, potentially impacting the diagnostic reliability s. We therefore sought to analyse commercial presence concentration proteins in vitro IgE reactivity using serum from fish‐allergic patients. Methods Twenty‐six five different manufacturers were examined. The concentrations...
Understanding and predicting an individual's clinical cross-reactivity to related allergens is a key better management, treatment progression of novel therapeutics for food allergy. In allergy, observed in patients reacting unexpected allergen sources containing the same allergenic protein or antibody binding patches (epitopes), often resulting severe allergic reactions. Shellfish allergy affects up 2% world population persists life most patients. The diagnosis shellfish however challenging...
Clinical reactions to bony fish species are common in patients with allergy and caused by parvalbumins of the β-lineage. Cartilaginous such as rays sharks contain mainly α-parvalbumins their allergenicity is not well understood.To investigate cartilaginous individuals allergic fish.Sensitization cod, salmon, ray among or both (n = 18) was explored prick-to-prick testing. reactivity assessed 11 food challenges clinical workup. IgE-binding β-parvalbumins (cod, carp, barramundi, tilapia) (ray,...
Abstract Background There is a paucity of data on the prevalence food allergy (FA) in Vietnam. A cross‐sectional, population‐based study was conducted to evaluate current FA among 2‐ 6‐year‐old children two different regions Method structured, anonymous questionnaire, modified from published epidemiologic studies and based EAACI guidelines, distributed parents/guardians participating Hue City (urban area) Tien Giang Province (rural area). Data collected survey were statistically analyzed...
Fish collagen is widely used in medicine, cosmetics, and the food industry. However, its clinical relevance as an allergen not fully appreciated. This likely due to insolubility neutral aqueous solutions, leading low abundance commercially available vitro skin prick tests for fish allergy.To investigate of a large patient population (n = 101).Acid-soluble type I was extracted from muscle Atlantic salmon, barramundi, yellowfin tuna. IgE binding analyzed by ELISA 101 fish-allergic patients....
Despite recent technological advances, novel allergenic protein discovery is limited by their low abundance, often due to specific physical characteristics restricting recovery during the extraction process from various allergen sources. In this study, eight different buffers were compared for ability recover proteins Pacific oyster (Crassostrea gigas). The composition was investigated using high resolution mass spectrometry. antibody IgE-reactivity of each extract determined a pool serum...
Food fraud poses safety and economic risks, with seafood particularly vulnerable due to species diversity complex supply chains. Accurate fish identification is vital for sustainable fisheries, food safety, protecting consumers species-specific allergies. Current methods, such as DNA-based PCR, are costly, time-consuming, less effective processed samples. Glycan markers, resistant processing, offer a promising alternative. This study introduces N-glycan profiling using liquid chromatography...
Abstract Background Major fish allergens, including parvalbumin (PV), are heat stable and can withstand extensive cooking processes. Thus, the management of allergy generally relies on complete avoidance. Fish‐allergic patients may be advised to consume canned fish, as some fish‐allergic individuals have reported tolerance fish. However, safety consuming has not been evaluated with comprehensive immunological molecular analysis products. Methods We characterized in vitro immunoreactivity...
Summary Background Fish is a well‐recognized cause of food allergy and anaphylaxis. The evolutionary taxonomic diversity the various consumed fish species pose challenge in identification characterization major allergens critical for reliable diagnostics. Globally, rising complicated by large under‐investigated variety as well increasing global tourism trade. This first comprehensive study on allergen profiles heat‐processed from Vietnam. Objective aim this was to identify heat‐stable...
Abstract Background Clinical cross‐reactivity between bony fish, cartilaginous frog, and chicken muscle has previously been demonstrated in fish‐allergic patients. In indicative studies, two reports of anaphylaxis following the consumption crocodile meat IgE‐cross‐binding were linked to major fish allergen parvalbumin (PV). This study investigates IgE‐binding proteins with a focus on PV their clinical relevance. Methods Proteins extracted from tissue crocodile, three fish. A cohort pediatric...
Edible insect proteins are increasingly introduced as an alternative sustainable food source to address the world's need feed growing population. Tropomyosin is main allergen; however, additional potential allergens not well characterized and impact of extraction procedures on immunological reactivity unknown.
Shellfish allergy affects 2% of the world's population and persists for life in most patients. The diagnosis shellfish allergy, particular shrimp, is challenging due to similarity allergenic proteins from other invertebrates. Despite clinical importance immunological cross-reactivity among species between invertebrates such as dust mites, underlying molecular basis not well understood. Here we mine complete transcriptome five frequently consumed shrimp identify compare allergens with all...
Fish is a major food and allergen source, requiring safety declarations on packages. Enzyme-linked immunosorbent assays (ELISAs) are often used to ensure that the product meets required standards with regard presence of allergens. Over 1000 different fish species traded consumed worldwide, they increasingly provided by aquaculture. Up 3% general population at risk sometimes fatal allergic reactions fish, strict avoidance this commodity. The aim study evaluate capacity three commercially...
The Pacific oyster is a commercially important mollusc and, in contrast to most other shellfish species, frequently consumed without prior heat treatment. Oysters are rich many nutrients but can also cause food allergy. Knowledge of their allergens and cross-reactivity remains very limited. These limitations make an optimal diagnosis allergy difficult, particular the (Crassostrea gigas), cultivated species worldwide. This study aimed characterise IgE sensitisation profiles 21...
The Australia New Zealand Food Standards Code (the Code) requires a declaration of the presence 11 different allergens made through label on food product. Most recalls in are now due to undeclared . This survey determined extent imported products Asian retail market Australia. A total 50 packaged foods were selectively purchased from local grocery stores Melbourne and gluten, milk, peanut egg determined. Analysis was performed using commercial enzyme-linked immunosorbent assay (ELISA)...
The prevalence of fish allergy among fish-processing workers is higher than in the general population, possibly due to sensitization via inhalation and exposure. However, response bronchial epithelium allergens has never been explored. Parvalbumins (PVs) from bony are major sensitizers allergy, while cartilaginous their PVs considered less allergenic. Increasing evidence demonstrates that components other proteins allergen source, such as low molecular weight smaller 3 kDa (LMC) pollen, may...