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 citas
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- Diseño
- Estudio de casos y controles (clasificado por nuestro filtro de IA)
- Estudiado en
- Personas
- Resultado principal
- Marcadores de salud y funcionamiento
- Consumo medido con
- No se indica
Quién lo pagó
- Financiación
- Financiación independiente
- Gobierno
- Austrian Science Fund
- Organización sin fines de lucro
- Christian Doppler Forschungsgesellschaft
- Gobierno
- Austrian Science Fund FWF
- Subvenciones
- Austrian Science Fund (SFB‐F4610); Austrian Science Fund (project SFB F4610)
Según 3 financiadores declarados y la declaración de financiación del texto completo.
Publicación
- Publicado
- 2016-06-04 · Allergy · vol. 72 · número 2 · págs. 266–273
- Editorial
- Wiley
- Citado
- 50 citas · más que el 92% de estudios similares · 3.5× el promedio de su campo
- Impacto
- Entre el 10 % más citado de su campo
- Referencias
- 36 trabajos
- Acceso
- Acceso abierto (revista híbrida) · CC-BY
- Áreas de investigación
- Food Allergy and Anaphylaxis Research · Xenotransplantation and immune response · Allergic Rhinitis and Sensitization
- Palabras clave
- 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 autores
- Dagmar Kollmann🇦🇹Medical University of Vienna
- Birgit Nagl🇦🇹Medical University of Vienna
- Christof Ebner
- Waltraud Emminger
- Stefan Wöhrl🇦🇹Allergiezentrum Wien West
- Claudia Kitzmüller🇦🇹Medical University of Vienna
- Susanne Vrtala🇦🇹Medical University of Vienna
- Andreas Mangold🇦🇹Medical University of Vienna
- Hendrik Jan Ankersmit🇦🇹Medical University of Vienna
- Barbara Bohle🇦🇹 · autor de correspondenciaMedical University of Vienna
Resumen
El texto original del estudio, en el idioma en que se publicó.
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.
Resumen vía Europe PMC. Los derechos de autor siguen siendo de los autores o la editorial (CC BY).
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