| Summary: | Background: <i>Anisakis simplex</i> (<i>A. simplex)</i> infection, in humans, causes a series of clinical manifestations affecting the gastro-intestinal tract known as Anisakiasis/Anisakidosis. Patients may also present allergic manifestations such as hives and/or angioedema and even anaphylactic shock. The aim of this study was to investigate whether aquacultured fish could be considered <i>A.</i><i>simplex</i>-free food and constitute a safe, alternative, wild-capture fish food for Gastro-Allergic Anisakiasis (GAA)-sensitized subjects. Methods: Protein extracts from <i>A. simplex</i> larvae in the third stage (L3) and from edible part of heavily infected horse mackerel (<i>Trachurus trachurus</i>) and aquacultured sea bream, have been tested for <i>A. simplex</i> allergens presence by immunological analysis. Western blot analysis using, as source of specific <i>Anisakis</i> allergens antibodies, serum samples from subjects referring allergic symptoms after raw fish ingestion, was performed. These subjects showed high levels of specific IgE anti <i>A.</i><i>simplex</i> allergens determined by clinical laboratory tests (ISAC test). Results: Our data demonstrate the presence of Ani s4 allergen in both infected and aquacultured fish extracts, providing a possible interpretation for the allergic manifestations reported by subjects, already sensitized to <i>A. simplex</i>, who ate frozen or well-cooked or, even, aquacultured fish. Conclusions: The present data stimulate more accurate prophylaxis suggestions for <i>Anisakis</i> allergy and more specific controls of fishmeal used in aquaculture.
|
|---|