Clinical reactivity to beef in children allergic to cow's milk

Werfel, Sabine; Cooke, Sara K.; Sampson, Hugh A.

doi:10.1016/s0091-6749(97)70045-9

Cited by 167 publications

(130 citation statements)

References 26 publications

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“…As for other food allergies, IgE responses to meat proteins have been detected in children experiencing hypersensitivity reactions upon consumption of beef 1, 2. Most allergic reactions have been reported to be directed against bovine serum albumin (BSA) 3; however, bovine gamma globulin (BGG) and myoglobin have also been identified as allergens 1, 2, 4, 5.…”

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confidence: 99%

“…Most allergic reactions have been reported to be directed against bovine serum albumin (BSA) 3; however, bovine gamma globulin (BGG) and myoglobin have also been identified as allergens 1, 2, 4, 5. In 2009, a different form of meat allergy was first reported that is mediated by IgE antibodies (Ab) specific for the carbohydrate gal‐α‐1,3‐gal‐β‐1,4‐GlcNAc (α‐gal) and characterized by symptoms ranging from generalized urticaria to anaphylaxis, typically starting 3–7 h after eating beef, pork or lamb 6, 7.…”

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confidence: 99%

“…Immunoblots with meat extract revealed BGG as most prominent protein recognized by these patients. As BGG has been shown to be recognized by IgE Ab from children with meat allergy 1, we investigated whether BGG recognition by IgE from patients with delayed meat allergy involved amino acid residues or targeted the glycan structure only.…”

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confidence: 99%

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The quantity and quality of α-gal-specific antibodies differ in individuals with and without delayed red meat allergy

Kollmann

Nagl

Ebner³

et al. 2016

Allergy

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BackgroundIgG to galactose‐α‐1,3‐galactose (α‐gal) are highly abundant natural antibodies (Ab) in humans. α‐Gal‐specific IgE Ab cause a special form of meat allergy characterized by severe systemic reactions 3–7 h after consumption of red meat. We investigated 20 patients who experienced such reactions and characterized their α‐gal‐specific IgE and IgG responses in more detail.Methodsα‐Gal‐specific IgE was determined by ImmunoCAP. IgE reactivity to meat extract and bovine gamma globulin (BGG) was assessed by immunoblotting and ELISA, respectively. In some experiments, sera were pre‐incubated with α‐gal or protein G to deplete IgG Ab. α‐Gal‐specific IgG1–4 Ab in individuals with and without meat allergy were assessed by ELISA.ResultsIn immunoblots, BGG was the most frequently recognized meat protein. Binding of IgE and IgG to BGG was confirmed by ELISA and completely abolished after pre‐incubation with α‐gal. Neither the depletion of autologous α‐gal‐specific IgG Ab nor the addition of α‐gal‐specific IgG Ab from nonallergic individuals changed the IgE recognition of BGG of meat‐allergic patients. Meat‐allergic patients showed significantly higher α‐gal‐specific IgG1 and IgG3 Ab than nonallergic individuals, whereas the latter showed significantly higher levels of α‐gal‐specific IgG4 Ab.ConclusionPatients with delayed meat allergy display IgE and IgG Ab that selectively recognize the α‐gal epitope on BGG. Their enhanced α‐gal‐specific IgE levels are accompanied by high levels of α‐gal‐specific IgG1 devoid of IgE‐blocking activity. This subclass distribution is atypical for food allergies and distinct from natural α‐gal IgG responses in nonallergic individuals.

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The quantity and quality of α-gal-specific antibodies differ in individuals with and without delayed red meat allergy

Kollmann

Nagl

Ebner³

et al. 2016

Allergy

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“…A previous study has identified bovine serum albumin (BSA) and bovine gamma globulin (BGG) to be the major beef allergens. 13) Werfel et al 14) have reported that the allergenicity of BSA and BGG could be reduced by sufficient heating. On the other hand, Fiocchi et al 15) have reported that, in some cases, heated BSA caused an allergic reaction.…”

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confidence: 99%

Effects of a High-Pressure Treatment on Bovine Gamma Globulin and Its Reduction in Allergenicity

Yamamoto

Mikami

Matsuno

et al. 2010

Bioscience, Biotechnology, and Biochemistry

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“…BSA allergies account for 0-88% of sensitization events, whereas clinical symptoms occur in up to 20% of patients. BSA is one of the proteins most frequently involved in binding with circulating IgE [85][86]. Bovine immunoglobulins (Bos d 7) may be also responsible for clinical symptoms in CMA.…”

Section: Minor Allergensmentioning

confidence: 99%