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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.

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.


Science Direct - Aldolase Aldolase Proteins

Articles and Journals

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

Let me know if you found any of these interesting or useful. If you spot an article or research that you think is interesting you can message me or tag me on Facebook or Twitter - links at the bottom of the page.

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