1. IgE antibody to fish gelatin (type I collagen) in patients with fish allergy 
Masahiro Sakaguchi, PhDa, Masako Toda, PhDa, Testuya Ebihara, MSb, Shinkichi Irie, PhDb, Hisae Hori, PhDc, Atsushi Imai, DVMd, Makoto Yanagida, PhDd, Hiroshi Miyazawa, PhDe, Hiroyuki Ohsuna, MDf, Zenro Ikezawa, MDf, Sakae Inouye, MDg 
Journal of Allergy and Clinical Immunology 
Volume 106, Issue 3, Pages (September 2000)
DOI: /mai
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2. Fig. 1
SDS-PAGE of denatured (100°C for 10 minutes) bovine and fish type I collagen. Lane 1, Bovine; lane 2, tuna; lane 3, salmon; lane 4, saurel; lane 5, mackerel. Type I collagens of salmon and mackerel are unique in having α3 as the third subunit and exist as a heterotrimer composed of α1, α2, and α3 chains.29 Under electrophoretic conditions, in this study α1 and α3 chains show the same molecular weight.
Journal of Allergy and Clinical Immunology  , DOI: ( /mai )
Copyright © 2000 Mosby, Inc. Terms and Conditions

3. Fig. 2
SDS-PAGE of denatured type I collagen from tuna. Coomassie blue staining (lane 1) and immunoblot analysis (lane 2) .
Journal of Allergy and Clinical Immunology  , DOI: ( /mai )
Copyright © 2000 Mosby, Inc. Terms and Conditions

4. Fig. 3
Antigenic cross-reactivity among fish gelatins as determined by using ELISA inhibition. A, Immobilized antigen: tuna gelatin; B, immobilized antigen: codfish gelatin.
Journal of Allergy and Clinical Immunology  , DOI: ( /mai )
Copyright © 2000 Mosby, Inc. Terms and Conditions

5. Fig. 4
Antigenic cross-reactivity among fish and bovine gelatins as determined by using ELISA inhibition. A, Immobilized antigen: cod gelatin; B, immobilized antigen: bovine gelatin.
Journal of Allergy and Clinical Immunology  , DOI: ( /mai )
Copyright © 2000 Mosby, Inc. Terms and Conditions