As the largest producer and consumer of freshwater fish in the world,many people suffer from allergy for consuming freshwater fish in China.However,the allergen profiles of freshwater fish are rarely known.Parvalbumin(PV)and collagen represent the major allergens involved in IgE-mediated food hypersensitivity to fish and fish products.A variety of clinical symptoms,such as urticaria,angioedema,respiratory symptoms(asthma and rhinoconjunctivitis),gastrointestinal symptoms(diarrhea and vomiting)and,in severe cases,fatal anaphylaxis can be caused after ingestion of fish.In this paper,collagen was isolated from Japanese eel(Anguilla japonica)via alkali dissolving,acid dissolution,salt precipitation,freeze-drying; and two subtypes of parvalbumin(PV-Ⅰ,PV-Ⅱ)were purified from Japanese eel with the methods of boiling,fractionation with ammonium sulphate,and DEAE-Sepharose anion-exchange chromatography.Then collagen and parvalbumin were identified by Western-blot with rabbit anti-collagen polyclonal antibody and by Dot-blot with mouse anti-parvalbumin monoclonal antibody respectively.After that,collagen and PV-Ⅰ,PV-Ⅱ were detected the cross immunoreaction of IgE binding to the fish-allergenic sera with enzyme linked immunosorbent assay(ELISA)and Dot-blot,and there is no cross immunoreaction to the fish-allergenic sera among collagen and PV-Ⅰ,PV-Ⅱ.Finally,the digestibility of collagen and parvalbumin was analyzed in simulated gastric fluid(SGF)digestion system.And the results showed that collagen and parvalbumin have high digestive stability.In conclusion,our present results indicated that collagen and parvalbumin from Japanese eel have high digestive stability and immunogenicity,and they can induce the IgE-mediated food hypersensitivity of different patients.