Lobster (f80)0680
Lobster (H. gammarus/H. americanus) is a decapod crustacean widely known worldwide for its meat consumption. The lobster allergen is found in the muscle area of the abdomen and tail. Shellfish allergy is more common in Asian countries due to their high consumption. In adults, this allergy is more prevalent than in children, and women are more prone to it than men. Consuming lobsters can cause oral allergy symptoms, skin reactions, respiratory symptoms, and anaphylactic reactions. Occupational contact with lobsters can cause contact dermatitis, rhinitis, asthma, and conjunctivitis. The main allergenic component is tropomyosin, which is responsible for cross-reactivity between various seafood and arthropods.
FEIA (Fluorescence Enzyme Immunoassay, ImmunoCAP (Solid-phase Immunofluorescence)) – quantitative determination.
- Diagnosis of allergic reactions.
- Assessment of sensitization level and risk of allergy development.
- Monitoring therapy effectiveness.
- Evaluation of sensitization level after allergen avoidance.
- Assessment of immune system status.
- Blood should be drawn in the morning on an empty stomach or 4 hours after eating.
- Drinking plain still water is allowed.
- Do not smoke for 30 minutes before the test.
- For children under 1 year – no food 30-40 minutes before the test; for children 1-5 years – 2-3 hours fasting.
Main allergenic molecules:
- Tropomyosin (Hom a1) – the primary allergenic protein of shellfish, sensitizing over 60% of allergic patients. Its high thermal stability and ability to bind IgE make it key in cross-reactivity.
- Myosin light chain – found in smooth muscles, involved in muscle contraction.
- Troponin C – its thermal stability and IgE binding are not yet determined, but it regulates interaction with actin during muscle contraction.