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Allergens derived from shrimp

机译：过敏原来自虾的过敏原

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Allergy caused by food is usually type 1 allergy of four types of allergic reactions. One of the most widespread allergic is those that are caused by crustacean shellfish. Crustaceans are classified among arthropods which include crab, crayfish, lobster, prawn and shrimp. Shrimp which are broadly consumed as nutritional food is one of the most important food that contribute to allergy. Thus, reducing the allergenicity of shrimp allergen will be helpful to individuals who are sensitive to shrimp and for this reason the characteristics of each allergen need to be studied. Those sensitized individuals can develop urticaria, angiodema, laryngospasm, asthma and life threatening anaphylaxis. To date, four main allergens contribute to allergic reactions. They are tropomyosin (TM), a highly conserved and heat stable myofibrillar protein of 35-38 kDa followed by arginine kinase (AK) which is also known as Pen m 2 or Lit v 2 with 40 kDa. Two other contributing allergens are sarcoplasmic calcium-binding protein (SCP) also known as Lit v 4 with 22 kDa and myosin light chain (MLC) which is also termed as Lit v 3 with 20 kDa. This mini-review will provide a better understanding of each allergen derived from shrimp which subsequently will help to reduce the allergenicity. Allergy caused by food is usually type 1 allergy of four types of allergic reactions. One of the most widespread allergic is those that are caused by crustacean shellfish. Crustaceans are classified among arthropods which include crab, crayfish, lobster, prawn and shrimp. Shrimp which are broadly consumed as nutritional food is one of the most important food that contribute to allergy. Thus, reducing the allergenicity of shrimp allergen will be helpful to individuals who are sensitive to shrimp and for this reason the characteristics of each allergen need to be studied. Those sensitized individuals can develop urticaria, angiodema, laryngospasm, asthma and life threatening anaphylaxis. To date, four main allergens contribute to allergic reactions. They are tropomyosin (TM), a highly conserved and heat stable myofibrillar protein of 35-38 kDa followed by arginine kinase (AK) which is also known as Pen m 2 or Lit v 2 with 40 kDa. Two other contributing allergens are sarcoplasmic calcium-binding protein (SCP) also known as Lit v 4 with 22 kDa and myosin light chain (MLC) which is also termed as Lit v 3 with 20 kDa. This mini-review will provide a better understanding of each allergen derived from shrimp which subsequently will help to reduce the allergenicity.
机译：食物引起的过敏通常是1型过敏四种过敏反应的过敏。最普遍的过敏之一是那些由甲壳类贝类引起的过敏性。甲壳类动物分类为节肢动物，包括蟹，小龙虾，龙虾，虾和虾。广泛消耗作为营养食品的虾是最重要的食物之一，有助于过敏。因此，降低虾过敏原的过敏性将有助于对虾敏感的个体，因此需要研究每个过敏原的特征。那些敏感的个体可以发展荨麻疹，血管病，喉痉挛，哮喘和危及过敏性的哮喘。迄今为止，四个主要过敏原有助于过敏反应。它们是Troomomyosin（TM），高度保守和热稳定的肌原纤维蛋白，35-38kDa，然后是精氨酸激酶（AK），其也称为笔M 2或Lit V 2，具有40kDa。另外两种贡献过敏原是Sarcoplasmic钙结合蛋白（SCP），也称为Lit V 4，其中22kDa和肌球蛋白轻链（MLC）也称为Lit V 3，20kDa。这种迷你审查将更好地了解源自虾的过敏原，随后会有助于降低过敏性。食物引起的过敏通常是1型过敏四种过敏反应的过敏。最普遍的过敏之一是那些由甲壳类贝类引起的过敏性。甲壳类动物分类为节肢动物，包括蟹，小龙虾，龙虾，虾和虾。广泛消耗作为营养食品的虾是最重要的食物之一，有助于过敏。因此，降低虾过敏原的过敏性将有助于对虾敏感的个体，因此需要研究每个过敏原的特征。那些敏感的个体可以发展荨麻疹，血管病，喉痉挛，哮喘和危及过敏性的哮喘。迄今为止，四个主要过敏原有助于过敏反应。它们是Troomomyosin（TM），高度保守和热稳定的肌原纤维蛋白，35-38kDa，然后是精氨酸激酶（AK），其也称为笔M 2或Lit V 2，具有40kDa。另外两种贡献过敏原是Sarcoplasmic钙结合蛋白（SCP），也称为Lit V 4，其中22kDa和肌球蛋白轻链（MLC）也称为Lit V 3，20kDa。这种迷你审查将更好地了解源自虾的过敏原，随后会有助于降低过敏性。

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