Parvalbumin

Parvalbumins are small, well-conserved calcium-binding proteins (EF-hand proteins) found in the skeletal muscle of most fish species, including bluefish[2][3]. They are challenging allergens because they display high cross-reactivity between species. Allergic reactions occur due to IgE recognition of either species-conserved or species-specific epitopes in parvalbumin. The protein’s structure and its metal (calcium) binding influence allergenicity and immune recognition[2][4]. Parvalbumins trigger IgE-mediated hypersensitivity responses and are the main reason for fish allergy and anaphylactic reactions to fish consumption. No pharmacological interventions directly target parvalbumin; diagnosis and management rely on allergy testing and dietary avoidance. Parvalbumin is not a therapeutic target in the formal sense, and "bluefish allergens" as a descriptor is non-specific—parvalbumin should be specified for clarity and structured data purposes[3].

Other names

Fish parvalbuminFish muscle parvalbuminPVALBBeta-parvalbuminMajor fish allergen