Cod rGad c 1 IgE, f426

Cod (family Gadidae) is common in the northwestern Atlantic Ocean and occurs in the waters of Canada, Greenland and North Carolina. In cod, the main allergen is the muscle protein parvalbumin (rGad c 1), which is a calcium binding protein.
Allergy component diagnostics is based on the detection of sensitization to allergens at the molecular level using natural highly purified and recombinant allergen molecules, i.e. their allergy components.

There are 3 main advantages of doing this analysis:
1. Allergocomponent diagnostics, makes it possible to differentiate true sensitization from sensitization due to cross-reactivity. This data will help determine the sources of allergies: one single allergy, several closely related ones, or many different ones.
2. Molecular allergy diagnostics will eliminate the need for provocative tests and allow you to give clearer recommendations regarding the elimination of contact with allergens.
3. Molecular allergodiagnostics is necessary in the selection of ASIT, in persons with polyvalent (multiple) sensitization, the most accurate way to determine the most important allergen for which therapy will be performed.

The allergenic substance contains not one but several protein components that can act as allergens:
Major allergen components are the main allergenic molecules, antibodies to which are found in more than half – 50% of patients in the population responding to this source. They are resistant to heat and more immunogenic. They are large and are contained in this allergen in larger quantities.
Minor are secondary smaller in size and less immunogenic allergenic molecules that are usually contained in smaller amounts in the allergen but are present in many different allergens, sometimes not closely related, providing cross-allergy. That is, allergens with a prevalence of more than 50% are called major allergens and less than 10% are called minor allergens.

The prevalence of fish allergy is 0.7% among the world's population. A higher prevalence was observed in children's groups and in countries with a long coastline, where fish is a staple food and in the fish processing industry.

Parvalbumin, also known as "Gad c 1", is the first calcium-binding allergen of cod that does not break down when heated or cooked. Therefore, if a person or a sensitized person is exposed to the cod allergen orally, nasally, or professionally, the allergen causes an allergic reaction. Cod allergy detection is based on medical history, specific IgE and immunoblotting.
The cross-reactivity of cod was closely related to mackerel (Perciformes), herring (Clupeiformes) and flounder (Pleuronectiformes). In addition, cod parvalbumins (Gad c 1) cross-react with salmon parvalbumins (Sal s 1) and pollock (The c 1).