Severe IgE‐mediated anaphylaxis following consumption of fried frog legs: definition of α‐parvalbumin as the allergen in cause

Abstract

This work defines at the protein and DNA levels alpha-parvalbumin as the allergen implicated in a case of IgE-mediated anaphylaxis to frog muscle. It also shows that a protein belonging to the parvalbumin family is implicated in type I allergies outside the fish species.