Allergic reactions to food containing fish or cephalopods can be triggered by Anisakis, a parasite found in all seawater fish and cephalopod species. Since edible parts where no parasite larvae are present can also trigger these reactions, current freezing and cooking treatments to avoid anisakiasis may be insufficient to prevent these allergic reactions.
CSIC and the Hospital Carlos III have developed a new procedure consisting on the detection of Anisakis antigens by means of immunochemical technique using polyclonal antibodies directed to a specific allergen (Ani s 4).
This allergen is detectable in processed and cooked fish, due to its low molecular weight, heat stability, and resistance to high pressures and pepsin.
The method is very efficient because the Anisakis allergen can be detected at concentrations lower than 1ppm in the product. Besides, it involves a simple extraction procedure allowing a recovery rate higher than 65%.
Propietary rights on the antibody-producing hybridoma
We are looking for companies to validate and commercialize a diagnostic kit based on our method, through an exclusive or non-exclusive licence for exploitation of the biological material (the antibody).
Dr Jose Pablo Zamorano
Life Sciences Licensing Coordinator
Spanish public research organisation with 126 centres covering all knowledge areas and highly active in collaborating with the industry.View profile
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