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Laminin γ-1 and collagen α-1 (VI) chain are galactose-α-1,3-galactose-bound allergens in beef.
Allergy. 2014 Feb; 69(2):199-207.A

Abstract

BACKGROUND

Sensitization to the carbohydrate galactose-α-1,3-galactose (α-Gal) has been reported in patients with beef allergy. However, the proteins responsible for this allergy have not yet been identified. This study aimed to identify beef proteins that predominantly react with serum IgE in Japanese patients with beef allergy.

METHODS

Sera were collected from 29 patients with beef allergy who had allergic reaction(s) such as urticaria, abdominal pain, vomiting, and anaphylactic shock after ingestion of beef and pork; the sera tested positive for IgE against beef and pork. IgE-binding proteins were detected by immunoblotting sera from the patients and identified using a combination of two-dimensional gel electrophoresis and peptide mass fingerprinting techniques. The involvement of carbohydrate in the binding of IgE to allergens was examined by periodate treatment and an inhibition assay with cetuximab by immunoblotting. Specific IgE binding to cetuximab was measured using the CAP-fluorescent enzyme immunoassay.

RESULTS

Two IgE-binding proteins (240 kDa and 140 kDa) were detected in beef extract and identified as laminin γ-1 and the collagen α-1 (VI) chain from Bos taurus, respectively. Periodate treatment or the inhibition assay resulted in the loss of IgE binding to these proteins. Immunoblotting with anti-α-Gal antibody revealed the presence of α-Gal on the 240- and 140-kDa beef proteins. The amount of IgE bound to cetuximab was significantly correlated with that to beef in the patients with beef allergy.

CONCLUSION

The carbohydrate moiety (α-Gal) on laminin γ-1 and collagen α-1 (VI) chain are possibly common IgE-reactive proteins in the Japanese patients with beef allergy.

Authors+Show Affiliations

Department of Dermatology, Shimane University Faculty of Medicine, Shimane, Japan.No affiliation info availableNo affiliation info availableNo affiliation info available

Pub Type(s)

Journal Article
Research Support, Non-U.S. Gov't

Language

eng

PubMed ID

24180678

Citation

Takahashi, H, et al. "Laminin Γ-1 and Collagen Α-1 (VI) Chain Are Galactose-α-1,3-galactose-bound Allergens in Beef." Allergy, vol. 69, no. 2, 2014, pp. 199-207.
Takahashi H, Chinuki Y, Tanaka A, et al. Laminin γ-1 and collagen α-1 (VI) chain are galactose-α-1,3-galactose-bound allergens in beef. Allergy. 2014;69(2):199-207.
Takahashi, H., Chinuki, Y., Tanaka, A., & Morita, E. (2014). Laminin γ-1 and collagen α-1 (VI) chain are galactose-α-1,3-galactose-bound allergens in beef. Allergy, 69(2), 199-207. https://doi.org/10.1111/all.12302
Takahashi H, et al. Laminin Γ-1 and Collagen Α-1 (VI) Chain Are Galactose-α-1,3-galactose-bound Allergens in Beef. Allergy. 2014;69(2):199-207. PubMed PMID: 24180678.
* Article titles in AMA citation format should be in sentence-case
TY - JOUR T1 - Laminin γ-1 and collagen α-1 (VI) chain are galactose-α-1,3-galactose-bound allergens in beef. AU - Takahashi,H, AU - Chinuki,Y, AU - Tanaka,A, AU - Morita,E, Y1 - 2013/11/04/ PY - 2013/09/14/accepted PY - 2013/11/5/entrez PY - 2013/11/5/pubmed PY - 2014/9/11/medline KW - allergens KW - carbohydrate KW - food allergy KW - mammalian meat KW - α-Gal SP - 199 EP - 207 JF - Allergy JO - Allergy VL - 69 IS - 2 N2 - BACKGROUND: Sensitization to the carbohydrate galactose-α-1,3-galactose (α-Gal) has been reported in patients with beef allergy. However, the proteins responsible for this allergy have not yet been identified. This study aimed to identify beef proteins that predominantly react with serum IgE in Japanese patients with beef allergy. METHODS: Sera were collected from 29 patients with beef allergy who had allergic reaction(s) such as urticaria, abdominal pain, vomiting, and anaphylactic shock after ingestion of beef and pork; the sera tested positive for IgE against beef and pork. IgE-binding proteins were detected by immunoblotting sera from the patients and identified using a combination of two-dimensional gel electrophoresis and peptide mass fingerprinting techniques. The involvement of carbohydrate in the binding of IgE to allergens was examined by periodate treatment and an inhibition assay with cetuximab by immunoblotting. Specific IgE binding to cetuximab was measured using the CAP-fluorescent enzyme immunoassay. RESULTS: Two IgE-binding proteins (240 kDa and 140 kDa) were detected in beef extract and identified as laminin γ-1 and the collagen α-1 (VI) chain from Bos taurus, respectively. Periodate treatment or the inhibition assay resulted in the loss of IgE binding to these proteins. Immunoblotting with anti-α-Gal antibody revealed the presence of α-Gal on the 240- and 140-kDa beef proteins. The amount of IgE bound to cetuximab was significantly correlated with that to beef in the patients with beef allergy. CONCLUSION: The carbohydrate moiety (α-Gal) on laminin γ-1 and collagen α-1 (VI) chain are possibly common IgE-reactive proteins in the Japanese patients with beef allergy. SN - 1398-9995 UR - https://www.unboundmedicine.com/medline/citation/24180678/Laminin_γ_1_and_collagen_α_1__VI__chain_are_galactose_α_13_galactose_bound_allergens_in_beef_ L2 - https://doi.org/10.1111/all.12302 DB - PRIME DP - Unbound Medicine ER -