© JCU
The study looked at how proteins can vary within a single fish species, the Malabar red snapper (Lutjanus malabaricus). It is a popular and commercially important fish species, which Singapore has been actively breeding as part of efforts to boost food resilience.
The research team identified allergens – proteins in fish that are bound by human immunoglobulin E (IgE) antibodies, triggering allergic reactions. The team analysed 39 Malabar red snappers using protein separation, antibody assays and quantitative mass spectrometry to map allergen profiles across fish sizes, body regions and production origins.
”Smaller fish contained more of a major allergenic protein called parvalbumin and creatine kinase, while bigger fish had higher levels of some heat-sensitive allergens,” explained lead researcher Dr Thimo Ruethers from Singapore’s Tropical Futures Institute (TFI), in a press release. “Different parts of the body also contained different amounts, with the head having the most parvalbumin, followed by the belly, dorsal, and tail. Strikingly, it doesn’t seem to matter if the fish is farmed or wild-caught.”
Individuals allergic to fish can experience symptoms ranging from mild – such as hives and stomach upset – to severe, life-threatening anaphylaxis. Reactions can be triggered by ingestion, skin contact or the inhalation of cooking vapours.
“Our findings show that allergen levels can vary widely within the same species, and understanding this can support more accurate food allergy diagnostics and food safety strategies,” said Professor Andreas Lopata, head of health sciences at TFI and JCU Australia’s Molecular Allergy Research Laboratory. “This in turn will help improve food safety and allergy management for individuals who are allergic to fish.”
Professor Lopata added that future risk assessments and mitigation strategies for allergic consumers should consider fish size and body region alongside species.
“Altogether, we are supporting accurate diagnosis for affected fish-allergic consumers and help the food industry to lower allergy risks while promoting liberal, safe and healthy diets,” Dr Ruethers summarised.
These findings build on the team’s previous research on sustainable fish feed, allergy test drawbacks, safe alternatives for fish-allergic individuals, canned fish and allergy risks from crocodile meat.
