not-yet-known not-yet-known not-yet-known unknown Figure 3 Comparison of parvalbumin reactivity and levels. (A) SDS-PAGE (13.5%) of purified recombinant fish parvalbumins. L, ladder with molecular weight (kDA) of reference proteins shown. (B) Reactivity of purified recombinant fish parvalbumins (PV) tested against 37 serum samples of fish-sensitized subjects by ELISA. No statistically significant differences were detected in terms of parvalbumin IgE reactivity, except the remarkably higher reactivity of grass carp PV and lower reactivity of salmon PV1. **p<.01; ***p<.001; ***p<.0001.(C) SDS-PAGE (13.5% resolving gel) comparing the protein profiles of fish. Parvalbumins appeared as a 9-12kDa protein. (D) Densitometry analysis comparing the relative quality of parvalbumins using salmon as the reference band (relative intensity = 1) ns, not significant, *p<.05, **p<.01. (E) Heat map showing the relative expression of different fish allergens based on de novo transcriptome assembly.