Defining specific allergens for improved component-resolved diagnosis of shrimp allergy in adults

Elecia B. Johnston, Sandip D. Kamath, Swati P. Iyer, Kunal Pratap, Shaymaviswanathan Karnaneedi, Aya C. Taki, Roni Nugraha, Patrick M. Schaeffer, Jennifer M. Rolland, Robyn E. O'Hehir, Andreas L. Lopata

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7 Citations (Scopus)


Shrimp is one of the predominant causes of food allergy among adults, often presenting with severe reactions. Current in vitro diagnostics are based on quantification of patient specific-IgE (sIgE) to shrimp extract. Tropomyosin is the known major shrimp allergen, but IgE sensitisation to other allergens is poorly characterised. In this study, the binding of IgE to various shrimp allergens, additional to tropomyosin, was investigated using sera from 21 subjects who had clinical reactions to one or more shellfish species. Total shrimp-sIgE was quantified using ImmunoCAP, while allergen-sIgEs were quantified using immunoblotting and mass spectrometry, and immuno-PCR to recombinant shrimp tropomyosin. Sixty-two percent of subjects (13/21) were positive to shrimp by ImmunoCAP. IgE from 43% of subjects (9/21) bound tropomyosin, while an additional 29% of subjects (6/21) demonstrated IgE-binding solely to other shrimp allergens, including sarcoplasmic calcium-binding protein, arginine kinase and hemocyanin. Furthermore, IgE sensitisation to other shrimp allergens was demonstrated in 50% of subjects (4/8) who were ImmunoCAP negative. The lack of standardised shrimp allergens and inadequacy of current extracts for shrimp allergy diagnosis is highlighted by this study. Comprehensive knowledge of less studied allergens and their inclusion in component-resolved diagnostics will improve diagnostic accuracy, benefitting the wider population suffering from shellfish allergy.

Original languageEnglish
Pages (from-to)330-337
Number of pages8
JournalMolecular Immunology
Publication statusPublished - 1 Aug 2019


  • Component-resolved diagnosis
  • IgE antibody
  • Immuno-PCR
  • Shrimp allergens
  • Tropomyosin

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