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Red meat allergic patients have a selective IgE response to the α‐Gal glycan
Author(s) -
Apostolovic D.,
Tran T. A. T.,
SánchezVidaurre S.,
Cirkovic Velickovic T.,
Starkhammar M.,
Hamsten C.,
Hage M.
Publication year - 2015
Publication title -
allergy
Language(s) - English
Resource type - Journals
SCImago Journal Rank - 3.363
H-Index - 173
eISSN - 1398-9995
pISSN - 0105-4538
DOI - 10.1111/all.12695
Subject(s) - immunoglobulin e , glycan , red meat , immunology , allergy , food allergy , thyroglobulin , anaphylaxis , antibody , chemistry , medicine , biochemistry , food science , glycoprotein
Galactose‐α‐1,3‐galactose (α‐Gal) is a mammalian carbohydrate with significance in a novel type of food allergy. Patients with IgE against α‐Gal report severe allergic symptoms 3–6 h after consumption of red meat. We investigated whether IgE from red meat allergic patients recognizes other mammalian glycans than α‐Gal or glycans from the plant kingdom and insects of importance in allergy. We found that none of the 24 red meat allergic patients investigated had an IgE antibody response against the other abundant mammalian glycan N ‐glycolylneuraminic acid or against cross‐reactive carbohydrate determinants from plant or venom sources ( nC up a 1, nA rt v 1, and MUXF 3). Deglycosylation of an α‐Gal‐containing protein, bovine thyroglobulin, significantly reduced the IgE response. In conclusion, we show that red meat allergic patients have a selective IgE response to the α‐Gal glycan found in red meat. Other common glycans reactive in allergic disease are not targets of red meat allergic patients’ IgE.