The quantity and quality of α-gal-specific antibodies differ in individuals with and without delayed red meat allergy
Kollmann D, Nagl B, Ebner C, Emminger W, Wöhrl S, Kitzmüller C, Vrtala S, Mangold A, Ankersmit HJ, Bohle B
Allergy · 42 citations
Review labels
Neutral facts our review recorded about how this study was done. They describe method, never whether we like the result.
How it was studied
- Design
- Case-control study (classified by our AI screen)
- Studied in
- People
- Main outcome
- Health markers and function
- Intake measured by
- Not stated
Who paid for it
- Funding
- Independent funding
- Government
- Austrian Science Fund
- Nonprofit
- Christian Doppler Forschungsgesellschaft
- Government
- Austrian Science Fund FWF
- Grants
- Austrian Science Fund (SFB‐F4610); Austrian Science Fund (project SFB F4610)
Based on 3 listed funder(s) and full-text disclosure statement.
Publication
- Published
- 2016-06-04 · Allergy · vol. 72 · issue 2 · pp. 266–273
- Publisher
- Wiley
- Cited
- 50 citations · more than 92% of similar papers · 3.5× the field average
- Impact
- Top 10% most cited in its field
- References
- 36 works
- Access
- Open access (hybrid journal) · CC-BY
- Research areas
- Food Allergy and Anaphylaxis Research · Xenotransplantation and immune response · Allergic Rhinitis and Sensitization
- Keywords
- Red meat, Allergy, Medicine, Antibody, Immunology, Quality (philosophy), Food science, Biology
- MeSH
- humans, hypersensitivity, delayed, food hypersensitivity, galactose, immunoglobulin e, immunoglobulin g, antibodies, allergens, antibody specificity, adult, aged, aged, 80 and over, middle aged, female, male, red meat
10 authors
From AT
- Dagmar KollmannMedical University of Vienna
- Birgit NaglMedical University of Vienna
- Christof Ebner
- Waltraud Emminger
- Stefan WöhrlAllergiezentrum Wien West
- Claudia KitzmüllerMedical University of Vienna
Abstract
Background
IgG 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.
Methods
α-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.
Results
In 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.
Conclusion
Patients 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.
Abstract via Europe PMC. Copyright remains with the authors or publisher (CC BY).
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