Identification of bovine IgG as a major cross-reactive vertebrate meat allergen

Rosalia Ayuso, S. B. Lehrer, M. Lopez, G. Reese, M. D. Ibañez, M. Martin Esteban, Dennis Randall Ownby, H. Schwartz

Research output: Contribution to journalArticle

53 Citations (Scopus)

Abstract

Background: Although beef is a main source of protein in Western diets, very little has been published on allergic reactions to beef or the main allergens implicated in these reactions. The aim was to evaluate the IgE antibody response to beef in suspected meat-allergic subjects and assess cross-reactivity of beef with other vertebrate meats. Methods: Fifty-seven sera from suspected meat-allergic subjects were tested by grid blot for specific IgE antibodies to vertebrate meats (beef, lamb, pork, venison, and chicken), and the patterns of recognition of meat proteins were assessed by immunoblot studies. Results: A 160-kDa band, identified as bovine IgG, was detected in raw beef in 83% (10/12) of beef-allergic subjects but in only 24% of the beef-tolerant subjects. IgE reactivity to a band of similar mol. mass was detected also in lamb and venison, but rarely in pork or chicken. Complete inhibition of the IgE reactivity to the bovine IgG was obtained with lamb, venison, and milk. IgE reactivity to this band also completely disappeared when beef or lamb extracts were separated under reducing conditions, indicating conformational epitopes. Conclusions: Bovine IgG appears to be a major cross-reacting meat allergen that could predict beef allergy. Further studies with oral IgG challenges should be performed to document the conclusion that in vitro reactivity correlates with clinical hypersensitivity. The role of bovine IgG in other bovine products such as milk, dander, or hair must also be studied, and the hypothesis that it is a cross-reacting allergen with other mammalian products validated.

Original languageEnglish (US)
Pages (from-to)348-354
Number of pages7
JournalAllergy: European Journal of Allergy and Clinical Immunology
Volume55
Issue number4
DOIs
StatePublished - Apr 13 2000
Externally publishedYes

Fingerprint

Allergens
Meat
Vertebrates
Immunoglobulin G
Immunoglobulin E
Hypersensitivity
Red Meat
Chickens
Milk
Dander
Antibody Formation
Epitopes
Proteins
Antibodies

Keywords

  • Allergens
  • Beef
  • Cross-reactivity
  • IgG
  • Meat allergy

ASJC Scopus subject areas

  • Immunology and Allergy
  • Immunology

Cite this

Ayuso, R., Lehrer, S. B., Lopez, M., Reese, G., Ibañez, M. D., Martin Esteban, M., ... Schwartz, H. (2000). Identification of bovine IgG as a major cross-reactive vertebrate meat allergen. Allergy: European Journal of Allergy and Clinical Immunology, 55(4), 348-354. https://doi.org/10.1034/j.1398-9995.2000.00285.x

Identification of bovine IgG as a major cross-reactive vertebrate meat allergen. / Ayuso, Rosalia; Lehrer, S. B.; Lopez, M.; Reese, G.; Ibañez, M. D.; Martin Esteban, M.; Ownby, Dennis Randall; Schwartz, H.

In: Allergy: European Journal of Allergy and Clinical Immunology, Vol. 55, No. 4, 13.04.2000, p. 348-354.

Research output: Contribution to journalArticle

Ayuso, Rosalia ; Lehrer, S. B. ; Lopez, M. ; Reese, G. ; Ibañez, M. D. ; Martin Esteban, M. ; Ownby, Dennis Randall ; Schwartz, H. / Identification of bovine IgG as a major cross-reactive vertebrate meat allergen. In: Allergy: European Journal of Allergy and Clinical Immunology. 2000 ; Vol. 55, No. 4. pp. 348-354.
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