Predictive values of alpha‐gal IgE levels and alpha‐gal IgE: Total IgE ratio and oral food challenge‐proven meat allergy in a population with a high prevalence of reported red meat allergy

Mabelane, Tshegofatso; Basera, Wisdom; Botha, Maresa; Thomas, H.; Ramjith, Jordache; Levin, Michael

doi:10.1111/pai.12969

Cited by 81 publications

(96 citation statements)

References 31 publications

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“…In humans, anti-α-Gal IgE antibody levels (≥0.35 kU/L) have been identified like a risk factor for the development of the AGS (Commins et al, 2009;Van Nunen et al, 2009;Platts-Mills et al, 2015;Steinke et al, 2015;Galili, 2018;Cabezas-Cruz et al, 2019;de la Fuente et al, 2019;Hilger et al, 2019). Recently and albeit that cofactors are influential in the expression of mammalian meat allergy (Platts-Mills et al, 2020), Mabelane et al (2018) reported that anti-α-Gal IgE antibody levels higher than 5.5 kU/L are an indicator of AGS with 95% confidence. Herein we showed that zebrafish as humans do not synthesize α-Gal and produce natural anti-α-Gal IgM antibodies in response to gut bacterial microbiota.…”

Section: Discussionmentioning

confidence: 99%

Allergic Reactions and Immunity in Response to Tick Salivary Biogenic Substances and Red Meat Consumption in the Zebrafish Model

Contreras

Pacheco

Alberdi

et al. 2020

Front. Cell. Infect. Microbiol.

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Ticks are arthropod ectoparasite vectors of pathogens and the cause of allergic reactions affecting human health worldwide. In humans, tick bites can induce high levels of immunoglobulin E antibodies against the carbohydrate Galα1-3Galβ1-(3)4GlcNAc-R (α-Gal) present in glycoproteins and glycolipids from tick saliva that mediate anaphylactic reactions known as the alpha-Gal syndrome (AGS) or red meat allergy. In this study, a new animal model was developed using zebrafish for the study of allergic reactions and the immune mechanisms in response to tick salivary biogenic substances and red meat consumption. The results showed allergic hemorrhagic anaphylactic-type reactions and abnormal behavior patterns likely in response to tick salivary toxic and anticoagulant biogenic compounds different from α-Gal. However, the results showed that only zebrafish previously exposed to tick saliva developed allergic reactions to red meat consumption with rapid desensitization and tolerance. These allergic reactions were associated with tissue-specific Toll-like receptor-mediated responses in types 1 and 2 T helper cells (T H 1 and T H 2) with a possible role for basophils in response to tick saliva. These results support previously proposed immune mechanisms triggering the AGS and provided evidence for new mechanisms also potentially involved in the AGS. These results support the use of the zebrafish animal model for the study of the AGS and other tick-borne allergies.

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Section: Discussionmentioning

confidence: 99%

Allergic Reactions and Immunity in Response to Tick Salivary Biogenic Substances and Red Meat Consumption in the Zebrafish Model

Contreras

Pacheco

Alberdi

et al. 2020

Front. Cell. Infect. Microbiol.

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“…Galactose-alpha-1,3-galactose (alpha-gal) is a newly identified food allergen. Reactions to this allergen occur in 2 forms; delayed reactions after ingestion of beef, pork or lamb products, and immediate reactions after cetuximab exposure [78].…”

Section: Alpha-gal Allergymentioning

confidence: 99%

IgE-mediated food allergy throughout life

Çelebioğlu¹,

Akarsu²,

Şahiner³

2021

Turk J Med Sci

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Food allergy (FA) is an increasing problem throughout the world. In the last two decades, the frequency of FA has increased in both children and adults. The prevalence differs according to the research methodology, age and geographic regions, ranging between 2.0 to 10.0%. The most common form of FA is IgE mediated FA. In this form, patients may present with life-threatening condition as anaphylaxis or milder conditions like urticaria, angioedema, sneezing and nausea alone. The gold standard in the diagnosis of FA is oral provocation tests. Epidermal skin prick tests and specific IgE measurements as well as component resolved diagnostic techniques are helpful in the diagnosis and follow-up of patients. In this review, the epidemiology, diagnosis, follow-up and prognosis of Ig-E mediated FA in children and adults are discussed and some specific forms of FA such as pollen food allergy syndrome, alpha-gal allergy and food dependent exercise induced anaphylaxis are explained.

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“…Based on these studies, along with case reports of IgE-mediated anaphylactic reactions to meat cropping up in areas outside the south, it is projected that mammalian meat allergy associated with lone star ticks will increase in future years. Multiple case reports have been further published describing the association between α-gal IgE and meat allergy in Central America ( 1 , 3 , 4 ), Europe ( 5 – 7 ), Australia ( 2 , 20 ), Asia ( 8 , 9 ), and South Africa ( 21 ). Ticks are endemic in all of these regions yet vary in species.…”

Section: Introductionmentioning

confidence: 99%

B Cell Responses in the Development of Mammalian Meat Allergy

2020

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Studies of meat allergic patients have shown that eating meat poses a serious acute health risk that can induce severe cutaneous, gastrointestinal, and respiratory reactions. Allergic reactions in affected individuals following meat consumption are mediated predominantly by IgE antibodies specific for galactose-α-1,3-galactose (α-gal), a blood group antigen of non-primate mammals and therefore present in dietary meat. α-gal is also found within certain tick species and tick bites are strongly linked to meat allergy. Thus, it is thought that exposure to tick bites promotes cutaneous sensitization to tick antigens such as α-gal, leading to the development of IgE-mediated meat allergy. The underlying immune mechanisms by which skin exposure to ticks leads to the production of α-gal-specific IgE are poorly understood and are key to identifying novel treatments for this disease. In this review, we summarize the evidence of cutaneous exposure to tick bites and the development of mammalian meat allergy. We then provide recent insights into the role of B cells in IgE production in human patients with mammalian meat allergy and in a novel mouse model of meat allergy. Finally, we discuss existing data more generally focused on tick-mediated immunomodulation, and highlight possible mechanisms for how cutaneous exposure to tick bites might affect B cell responses in the skin and gut that contribute to loss of oral tolerance.

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Predictive values of alpha‐gal IgE levels and alpha‐gal IgE: Total IgE ratio and oral food challenge‐proven meat allergy in a population with a high prevalence of reported red meat allergy

Cited by 81 publications

References 31 publications

Allergic Reactions and Immunity in Response to Tick Salivary Biogenic Substances and Red Meat Consumption in the Zebrafish Model

Allergic Reactions and Immunity in Response to Tick Salivary Biogenic Substances and Red Meat Consumption in the Zebrafish Model

IgE-mediated food allergy throughout life

B Cell Responses in the Development of Mammalian Meat Allergy

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