Aldolase Proteins
This is a simplified description of aldolase proteins – there are more resources available at the bottom of the page for further reading for those who are interested in knowing more.
The aldolase proteins are often referred to as Aldolase A, B or Aldolase C. Aldolase A exists in most tissues but is predominately found in muscle. Aldolase C is present in the brain. Aldolase proteins are considered to be minor panallergens. They are less commonly associated with allergy than Lipid Transfer Proteins and seed storage proteins, but have become more studied in recent years due to the possibility of cross reactivity between different species of fish and occasionally other meat sources.
These proteins vary from species to species in how the allergenicity is changed due to heat, but most studies show many are heat resistant and will still elicit an allergic reaction after cooking or processing.
Various species of fish contain aldolase proteins. The WHO allergen database specifically mentions cod, catfish, salmon and tuna, but they have been found in multiple species of fish.
Aldolases have also been found in chicken and snake meat.
Various moulds and fungi also contain aldolase, which can act as an airway allergen. This includes common mould, Aspergillus and Penicillin.
This is why food diaries continue to be an important tool in diagnosis of your allergies – noting the times reactions took place and what medications were taken are a necessary starting point for a proper diagnosis.
There is more information on food diaries HERE.
What are aldolase proteins?
Many animal tissues contain aldolase proteins. They are proteins which are involved in the breakdown of carbohydrates in the body.The aldolase proteins are often referred to as Aldolase A, B or Aldolase C. Aldolase A exists in most tissues but is predominately found in muscle. Aldolase C is present in the brain. Aldolase proteins are considered to be minor panallergens. They are less commonly associated with allergy than Lipid Transfer Proteins and seed storage proteins, but have become more studied in recent years due to the possibility of cross reactivity between different species of fish and occasionally other meat sources.
These proteins vary from species to species in how the allergenicity is changed due to heat, but most studies show many are heat resistant and will still elicit an allergic reaction after cooking or processing.
Which foods contain aldolase proteins?
The World Health Organization (WHO) recognises 9 aldolase allergens which have been identified as causing allergic reactions after consumption of food.Various species of fish contain aldolase proteins. The WHO allergen database specifically mentions cod, catfish, salmon and tuna, but they have been found in multiple species of fish.
Aldolases have also been found in chicken and snake meat.
Various moulds and fungi also contain aldolase, which can act as an airway allergen. This includes common mould, Aspergillus and Penicillin.
What symptoms do they cause?
Allergy to foods containing aldolase proteins have a wide range of symptoms and severity including urticaria (hives or welts), angioedema (swelling under the skin), nausea, abdominal pain, vomiting or breathlessness and anaphylactic shock.What is the importance of knowing whether a reaction is to aldolase or other allergens?
Multiple allergies are becoming more common and this often leads people to impose a strict restrictive diet on themselves. This can lead to a poor diet lacking in essential nutrients and frustration over a lack of eating options. Knowing which foods are the most likely to be causing your reactions can bring more options back into your diet.This is why food diaries continue to be an important tool in diagnosis of your allergies – noting the times reactions took place and what medications were taken are a necessary starting point for a proper diagnosis.
There is more information on food diaries HERE.
Websites
Articles and Journals
Diving deep into fish allergen immunotherapy: Current knowledge and future directions, 2024
Identification of fructose-bisphosphate aldolase as new pollen allergens, 2024
Seafood allergy: Allergen, epitope mapping and immunotherapy strategy, 2023
Differential patterns of fish sensitization in Asian populations: Implication for precision diagnosis, 2023
in silico Identification and Characterization of Potential Red Seaweed Allergens, 2023
Comparative proteomics and in silico allergenicity of fresh and powdered skipjack tuna and Nile tilapia, 2022
A new paradigm to search for allergenic proteins in novel foods by integrating proteomics analysis and in silico sequence homology prediction: Focus on spirulina and chlorella microalgae, 2022
Fish Allergy: Fishing for Novel Diagnostic and Therapeutic Options, 2022
Edible insects and food safety: allergy, 2021
Identification of allergens for food-dependent exercise-induced anaphylaxis to shrimp, 2021
A case of food-dependent exercise-induced anaphylaxis by shrimp: Fructose 1, 6- Biphosphate Aldolase is supposed as casusative component despite negative allergen-specific IgE test, 2019
Aldolase: A new Crustacea allergen, 2018
Shellfish allergens: tropomyosin and beyond, 2017
How relevant is panallergen sensitization in the development of allergies? 2016
Cross-reactivity to fish and chicken meat – a new clinical syndrome, 2016
Correlation of clinical monosensitivity to cod with specific IgE to enolase and aldolase, 2014
Fish Allergens at a Glance: Variable Allergenicity of Parvalbumins, the Major Fish Allergens, 2014
Identification of enolases and aldolases as important fish allergens in cod, salmon and tuna: component resolved diagnosis using parvalbumin and the new allergens, 2013
Panallergens and their impact on the allergic patient, 2010
Identification of fructose-bisphosphate aldolase as new pollen allergens, 2024
Seafood allergy: Allergen, epitope mapping and immunotherapy strategy, 2023
Differential patterns of fish sensitization in Asian populations: Implication for precision diagnosis, 2023
in silico Identification and Characterization of Potential Red Seaweed Allergens, 2023
Comparative proteomics and in silico allergenicity of fresh and powdered skipjack tuna and Nile tilapia, 2022
A new paradigm to search for allergenic proteins in novel foods by integrating proteomics analysis and in silico sequence homology prediction: Focus on spirulina and chlorella microalgae, 2022
Fish Allergy: Fishing for Novel Diagnostic and Therapeutic Options, 2022
Edible insects and food safety: allergy, 2021
Identification of allergens for food-dependent exercise-induced anaphylaxis to shrimp, 2021
A case of food-dependent exercise-induced anaphylaxis by shrimp: Fructose 1, 6- Biphosphate Aldolase is supposed as casusative component despite negative allergen-specific IgE test, 2019
Aldolase: A new Crustacea allergen, 2018
Shellfish allergens: tropomyosin and beyond, 2017
How relevant is panallergen sensitization in the development of allergies? 2016
Cross-reactivity to fish and chicken meat – a new clinical syndrome, 2016
Correlation of clinical monosensitivity to cod with specific IgE to enolase and aldolase, 2014
Fish Allergens at a Glance: Variable Allergenicity of Parvalbumins, the Major Fish Allergens, 2014
Identification of enolases and aldolases as important fish allergens in cod, salmon and tuna: component resolved diagnosis using parvalbumin and the new allergens, 2013
Panallergens and their impact on the allergic patient, 2010
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