Biologically, “Sea bass” in this context represents the food-derived proteins found in sea bass muscle tissue. The most prominent biochemical category is calcium‑binding muscle proteins (parvalbumins), which are highly stable and commonly found across many bony fish. Sea bass as a species name covers several related fish (for example European sea bass and striped bass), and the proteins tested aim to capture those shared antigenic features. Historically, parvalbumin and related muscle peptides were identified as major fish antigens because they persist through cooking and digestion and can elicit measurable antibody responses. Peptide‑level testing can map specific epitopes within these proteins, supporting analysis of cross-reactivity between fish species and clarifying whether immune recognition targets whole proteins or specific peptide fragments.

Elevated IgA or IgG reactivity to sea bass proteins suggests immune recognition of those food antigens; IgA elevation points toward mucosal (gut‑associated) immune activity, while IgG elevation reflects systemic antibody responses. Such elevations may reflect recent or repeated exposure, heightened immune surveillance, or cross‑reactivity with similar fish proteins. Low or absent antibody signals typically indicate limited immune recognition or lack of recent exposure to sea bass proteins, and may reflect tolerance or minimal systemic/mucosal response. Any single result should be interpreted alongside other Food Zoomer markers, clinical history, and symptom patterns to understand its significance within broader immune and dietary contexts.

Sea bass proteins are included to detect immune responses to a commonly consumed fish and to assess potential cross‑reactivity across fish species. The marker evaluates IgA and IgG binding to sea bass proteins and peptides, contributing to pattern recognition within the Food Zoomer report and supporting personalized dietary planning based on mucosal versus systemic immune signals.