Targeting the main fish allergenic protein parvalbumin to develop a low allergenic farmed fish
In this seminar, we’ll be addressing the possibility of raising a farmed fish with a reduced allergenic content. Fish is one of the top 8 allergenic foods affecting circa 5% of the world population with a higher incidence on infants. A fish muscle protein - parvalbumin - is responsible for the majority of the allergic reactions and therefore a modulation of the expression or conformational change of this protein can result in a reduced allergenic response. Project Allyfish objective relies on complementing fish diets with specific molecules and/or changing farming procedures in order to achieve a low allergenic fish.
About our speaker:
Denise Schrama has a degree in Biochemistry and a master in Molecular and Microbiology both at the University of Algarve. She is a member of the aquaculture research group from CCMAR. She recently started her PhD at CCMAR/UALG with the collaboration of the Luxembourg
Institute of Health. Denise has gathered expertise in proteomics applied to fish allergens that she is now using in order to modulate fish allergenicity with the main goal of producing a low allergenic farmed fish.
This seminar was kindly sponsored by: