Fig. 2. Interaction between proteins in heated flatfish, mackerel, salmon, and salmon collagen with serum from patient and controls. Lanes M, 1–4, SDS gel stained with Simply Blue; Lanes 5–16, Immunoblot; M, marker; FF, flatfish; MK, mackerel; SM, salmon; SC, salmon collagen; SDS-PAGE, sodium dodecyl sulfate-polyacrylamide gel electrophoresis. The IgE antibodies in the patient's serum reacted with an approximately 120-kDa protein in all samples.
