Premium
Isolation and characterization of a heat‐resistant beef allergen: myoglobin
Author(s) -
Fuentes Mª. M.,
Palacios R.,
Garcés Mª. M.,
Caballero M. L.,
Moneo I.
Publication year - 2004
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/j.1398-9995.2004.00266.x
Subject(s) - allergen , myoglobin , immunoglobulin e , allergy , antibody , immunology , aeroallergen , chemistry , medicine , biochemistry
Background: Meat allergy is rarely reported. Most of the described cases are sensitizations to bovine serum albumin. Objective: The aim of the study was to describe a case of allergy to a new meat allergen and, after its characterization. Methods: A 35‐year‐old nonatopic female with allergic episodes after ingestion of several types of meat was studied. Skin tests (prick and prick‐to‐prick); total and specific immunoglobulin E (IgE) determination; sodium dodecyl sulphate‐polyacrylamide gel electrophoresis and specific IgE determination by immunoblotting under different conditions were performed. A 17‐kDa allergen was semipurified by ethanol fractionation and its amino‐terminal sequence was determined. The existence of specific IgE directed to this protein was studied by immunoblot in 80 atopic patients. Results: The patient showed specific IgE antibodies to a 17‐kDa protein. During the isolation of this allergen it was found that a 70–90% (vol/vol) ethanol concentration was able to purify the protein. The characterization revealed that it was a heat‐resistant protein without disulfide bonds. N‐terminal amino acid sequence (16 residues) showed identity with myoglobin. The study of specific IgE to this allergen among atopic patients showed that it was recognized by about 1% of the subjects. Conclusions: We describe a case of meat allergy caused by myoglobin. This is the first described case of monosensitization to this protein.