When it comes to allergies to eating insects, we talk about allergies to protomyosin.


Promyosin is a family of molecules that exist in the muscles of all living organisms: vertebrates, mollusks, insects, etc. Basically, each species has its own protomyosin. Many people try one of the dust mites after contacting or after vacuuming.


Promyosin is a molecule consisting of a series of amino acids that are repeated and formed in double helix filaments to recall DNA cells. Amino acid sequences vary from species to species. However, some sequences are so similar that cross-allergies are not uncommon. Cross-allergy refers to, for example, allergic phenomena to dust mite myosin, as well as sensitivities to crustaceans and shellfish.


Allergy to protomyosin


But what is the mechanism of anaphylaxis?



Allergic reactions occur when certain molecules (called allergens) that do not belong to our organisms come into contact with molecules produced by our immune system and are called immunoglobulins. Specifically, the immunoglobulin responsible for the allergic reaction is called Ige.


Ige is Y-shaped and produced by specific types of lymphocytes. The end of the short segment of the Y is different. This diversity is the basis of the specificity of each Ige. In fact, specific Ige binds to specific allergens.


The long segment of Ige binds to the surface of mast cells instead. These are basically balloons that produce and contain histamine. Once Ige binds to allergens, it triggers a disintegration of mast cell membranes, which releases histamine into surrounding tissues, thus activating allergies.






As we have seen, if we are exposed to protomyosins from vertebrates, mollusks, insects or nematodes, they can cause allergic reactions. These allergies are usually specific and can be determined by specific tests.


Some species, including mollusks, crustaceans and some insects, are very similar in protomyosin, so known sensitivity to one of these species almost certainly means sensitivity to other species.


For example, in the case of dust mites, protomyosin can also trigger allergic reactions, and it will not be denatured during cooking.