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Seafood Allergens in China and Anti-allergenic Property of Seaweeds

  • Zhen-Xing Li
  • Hong Lin
Part of the Advanced Topics in Science and Technology in China book series (ATSTC)

Abstract

Seafood is composed of diverse organisms and humans are allergic to many types of seafood. Although many proteins have been identified as allergens, tropomyosin is recognized as the major allergen of Crustacean and Mollusc, while parvalbumin is a major allergen of fish. These allergens are resistant to food processing such as heating and enzyme hydrolysis. Currently, there are no effective methods to produce hypoallergenic foods. In China, brown seaweed has been reported to have some anti-allergic components, identified as polyphenols. These findings will provide safer medicines for more effective treatment of patients allergic to seafood.

Keywords

Chinese Mitten Crab Pacific Pilchard Food Aller Seafood Allergen 
These keywords were added by machine and not by the authors. This process is experimental and the keywords may be updated as the learning algorithm improves.

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Copyright information

© Zhejiang University Press, Hangzhou and Springer-Verlag Berlin Heidelberg 2012

Authors and Affiliations

  • Zhen-Xing Li
    • 1
  • Hong Lin
    • 1
  1. 1.College of Food Science and EngineeringOcean University of ChinaQingdaoChina

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