Parvalbumin: a major fish allergen and a forensically relevant marker

Result code in IS VaVaI
<a href="https://www.isvavai.cz/riv?ss=detail&h=RIV%2F00027022%3A_____%2F23%3AN0000004" target="_blank" >RIV/00027022:_____/23:N0000004 - isvavai.cz</a>
Alternative codes found
RIV/00216208:11310/23:10457875 RIV/60461373:22330/23:43925197
Result on the web
<a href="https://pubmed.ncbi.nlm.nih.gov/36672964/" target="_blank" >https://pubmed.ncbi.nlm.nih.gov/36672964/</a>
DOI - Digital Object Identifier
<a href="http://dx.doi.org/10.3390/genes14010223" target="_blank" >10.3390/genes14010223</a>

Result language
angličtina
Original language name
Parvalbumin: a major fish allergen and a forensically relevant marker
Original language description
Parvalbumins (PVALBs) are low molecular weight calcium-binding proteins. In addition to their role in many biological processes, PVALBs play an important role in regulating Ca2+ switching in muscles with fast-twitch fibres in addition to their role in many biological processes. The PVALB gene family is divided into two gene types, alpha (α) and beta (β), with the β gene further divided into two gene types, beta1 (β1) and beta2 (β2), carrying traces of whole genome duplication. A large variety of commonly consumed fish species contain PVALB proteins which are known to cause fish allergies. More than 95% of all fish-induced food allergies are caused by PVALB proteins. The authentication of fish species has become increasingly important as the seafood industry continues to grow and the growth brings with it many cases of food fraud. Since the PVALB gene plays an important role in the initiation of allergic reactions, it has been used for decades to develop alternate assays for fish identification. A brief review of the significance of the fish PVALB genes is presented in this article, which covers evolutionary diversity, allergic properties, and potential use as a forensic marker.
Czech name
—
Czech description
—

Type
J<sub>imp</sub> - Article in a specialist periodical, which is included in the Web of Science database
CEP classification
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OECD FORD branch
10603 - Genetics and heredity (medical genetics to be 3)

Project
<a href="/en/project/QK1910231" target="_blank" >QK1910231: New approaches for the proof of fish meat adulteration using genomic DNA</a><br>
Continuities
P - Projekt vyzkumu a vyvoje financovany z verejnych zdroju (s odkazem do CEP)<br>I - Institucionalni podpora na dlouhodoby koncepcni rozvoj vyzkumne organizace

Publication year
2023
Confidentiality
S - Úplné a pravdivé údaje o projektu nepodléhají ochraně podle zvláštních právních předpisů

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