Shellfish Tropomyosin IgE Cross ‐reactivity Differs among Edible Insect Species

ConclusionsInsects display a diversity of TM ‐associated IgE reactivity. It is likely that minor sequence features and/or structural effects are primarily responsible. Additionally, we demonstrate that some insect species may present significantly less IgE cross‐reactivity to shrimp than do others.This article is protected by copyright. All rights reserved

Source: Molecular Nutrition and Food Research - February 20, 2020 Category: Food Science Authors: Lee K. Palmer, Justin T. Marsh, Mei Lu, Richard E. Goodman, Michael G. Zeece, Philip E. Johnson Tags: Research Article Source Type: research