Fig. 2

IgE reactivity to parvalbumin and collagen in atopic dogs with significantly elevated cod-specific IgE levels. a IgE reactivity to cod parvalbumin and collagen in 36 dogs with IgE reactivity to crude cod extract was determined using diluted sera (1:10). The dotted line indicates the cutoff value, which was calculated using sera from 20 N.C. Based on the levels of specific IgE to parvalbumin and collagen in the N.C. (mean ± SD, 84 ± 67 and 74 ± 25 FU, respectively), the cutoff values (mean + 3SD) for specific IgE against parvalbumin and collagen were 286 and 149 FU, respectively. The levels of specific IgE to parvalbumin and collagen in atopic dogs were 299–1121 and 151–3774 FU, respectively. The blue circle represents IgE reactivity in dog no. 34. The red circle represents IgE reactivity in dog no. 128. The levels of b Parvalbumin-specific IgE and c collagen-specific IgE was measured in the sera of six dogs with specific IgE to parvalbumin and eight dogs with specific IgE to collagen and in those of nine healthy dogs (N.C.). The cutoff values (mean + 3SD) of specific IgE were 379, 374, 351, and 372 FU for parvalbumin from cod, salmon, mackerel, and sardine, respectively, which are indicated by the dotted lines. The cutoff values (mean + 3SD) of specific IgE were 393, 310, 231, and 372 for collagen from cod, salmon, mackerel, and sardine, respectively. N.C., negative control