Parvalbumin Gene: A Valuable Marker for Pike Authentication and Allergen Risk Assessment.

Fish from the pike (Esox) genus are valued in gastronomy for their superior meat quality. However, they can cause allergic reactions in sensitive consumers. This work aimed to fill the gap in the detection of pike allergens using molecular-biological techniques. New, fast, and accurate loop-mediated isothermal amplification (LAMP) and real-time PCR (qPCR) assays were designed to detect pike DNA using the parvalbumin gene as a marker. LAMP was assessed by electrophoresis, SYBR green optical detection, and real-time fluorescence detection. The latter was the most sensitive, detecting as little as 0.78 ng of pike DNA; the qPCR detection limit was 0.1 ng. The LAMP analysis took 20-70 min, which is significantly faster than qPCR. The study provides reliable detection and quantification of the parvalbumin gene in both fresh and processed samples and further highlights the versatility of the use of the parvalbumin gene for the authentication of food products and consumer protection via refined allergen risk assessment that is independent of the type of tissue or food processing method used.

Identification of Fish Species and Targeted Genetic Modifications Based on DNA Analysis: State of the Art.

Food adulteration is one of the most serious problems regarding food safety and quality worldwide. Besides misleading consumers, it poses a considerable health risk associated with the potential non-labeled allergen content. Fish and fish products are one of the most expensive and widely traded commodities, which predisposes them to being adulterated. Among all fraud types, replacing high-quality or rare fish with a less valuable species predominates. Because fish differ in their allergen content, specifically the main one, parvalbumin, their replacement can endanger consumers. This underlines the need for reliable, robust control systems for fish species identification. Various methods may be used for the aforementioned purpose. DNA-based methods are favored due to the characteristics of the target molecule, DNA, which is heat resistant, and the fact that through its sequencing, several other traits, including the recognition of genetic modifications, can be determined. Thus, they are considered to be powerful tools for identifying cases of food fraud. In this review, the major DNA-based methods applicable for fish meat and product authentication and their commercial applications are discussed, the possibilities of detecting genetic modifications in fish are evaluated, and future trends are highlighted, emphasizing the need for comprehensive and regularly updated online database resources.

Parvalbumin: A Major Fish Allergen and a Forensically Relevant Marker.

Parvalbumins (PVALBs) are low molecular weight calcium-binding proteins. In addition to their role in many biological processes, PVALBs play an important role in regulating Ca2+ switching in muscles with fast-twitch fibres in addition to their role in many biological processes. The PVALB gene family is divided into two gene types, alpha (α) and beta (ß), with the ß gene further divided into two gene types, beta1 (ß1) and beta2 (ß2), carrying traces of whole genome duplication. A large variety of commonly consumed fish species contain PVALB proteins which are known to cause fish allergies. More than 95% of all fish-induced food allergies are caused by PVALB proteins. The authentication of fish species has become increasingly important as the seafood industry continues to grow and the growth brings with it many cases of food fraud. Since the PVALB gene plays an important role in the initiation of allergic reactions, it has been used for decades to develop alternate assays for fish identification. A brief review of the significance of the fish PVALB genes is presented in this article, which covers evolutionary diversity, allergic properties, and potential use as a forensic marker.

Magmatic thickening of crust in non-plate tectonic settings initiated the subaerial rise of Earth's first continents 3.3 to 3.2 billion years ago.

When and how Earth's earliest continents-the cratons-first emerged above the oceans (i.e., emersion) remain uncertain. Here, we analyze a craton-wide record of Paleo-to-Mesoarchean granitoid magmatism and terrestrial to shallow-marine sedimentation preserved in the Singhbhum Craton (India) and combine the results with isostatic modeling to examine the timing and mechanism of one of the earliest episodes of large-scale continental emersion on Earth. Detrital zircon U-Pb(-Hf) data constrain the timing of terrestrial to shallow-marine sedimentation on the Singhbhum Craton, which resolves the timing of craton-wide emersion. Time-integrated petrogenetic modeling of the granitoids quantifies the progressive changes in the cratonic crustal thickness and composition and the pressure-temperature conditions of granitoid magmatism, which elucidates the underlying mechanism and tectonic setting of emersion. The results show that the entire Singhbhum Craton became subaerial ∼3.3 to 3.2 billion years ago (Ga) due to progressive crustal maturation and thickening driven by voluminous granitoid magmatism within a plateau-like setting. A similar sedimentary-magmatic evolution also accompanied the early (>3 Ga) emersion of other cratons (e.g., Kaapvaal Craton). Therefore, we propose that the emersion of Earth's earliest continents began during the late Paleoarchean to early Mesoarchean and was driven by the isostatic rise of their magmatically thickened (∼50 km thick), buoyant, silica-rich crust. The inferred plateau-like tectonic settings suggest that subduction collision-driven compressional orogenesis was not essential in driving continental emersion, at least before the Neoarchean. We further surmise that this early emersion of cratons could be responsible for the transient and localized episodes of atmospheric-oceanic oxygenation (O2-whiffs) and glaciation on Archean Earth.