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首页> 外文期刊>Allergy >Immunoproteomics of processed beef proteins reveal novel galactose-α-1,3-galactose-containing allergens
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Immunoproteomics of processed beef proteins reveal novel galactose-α-1,3-galactose-containing allergens

机译：加工牛肉蛋白的免疫组学显示新的含半乳糖-α-1,3-半乳糖的过敏原

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Background: Red meat allergy presents a novel form of food allergy with severe delayed allergic reactions where IgE antibodies are directed against the carbohydrate a-Gal epitope. Food preparation and processing can influence the allergenicity of proteins. The aim of this study was to characterize the proteomic profile of different beef preparations and to investigate their α-Gal reactivity and potential allergenicity.Methods: Extracts from raw, boiled, fried, and medium rare prepared beef were assessed by 2D PAGE for the comparison of protein profiles. IgE-binding proteins were identified using immunoblot-coupled proteomic analysis using sera from red meat-allergic patients. Presence of the α-Gal epitope was verified using anti-α-Gal antibody and IgE inhibition immunoblot with α-Gal.Results: Multiple IgE-binding proteins were detected in the different beef preparations, many of which were also recognized by the anti-α-Gal antibody. Protein spots reacting with IgE in patient sera were analyzed by MS/MS, resulting in identification of 18 proteins with high identification scores. Seven of the 18 beef allergens identified using meat-allergic patient sera were also recognized by the anti-α-Gal monoclonal antibody, and four of them were stabile to thermal treatment. Furthermore, a dose-dependent inhibition of red meat-allergic patients' IgE to beef by α-Gal was demonstrated.Conclusions: We show that the a-Gal epitope is commonly present in IgE-reactive beef proteins recognized by meat-allergic patients. Seven novel α-Gal-containing IgE-binding proteins were identified, of which four were stable to heat treatment. Thus, the allergenicity of red meat proteins is preserved even upon different thermal cooking.
机译：背景：红肉过敏是一种食物过敏的新型形式，具有严重的延迟性过敏反应，其中IgE抗体针对碳水化合物a-Gal表位。食品的制备和加工会影响蛋白质的致敏性。这项研究的目的是表征不同牛肉制品的蛋白质组学特征并研究其α-Gal反应性和潜在的致敏性。方法：通过2D PAGE评估来自生，煮，炸和中稀制牛肉的提取物以进行比较蛋白质概况。使用来自红肉过敏患者的血清，通过免疫印迹偶联蛋白质组学分析鉴定了IgE结合蛋白。使用抗α-Gal抗体和含α-Gal的IgE抑制免疫印迹验证了α-Gal表位的存在。结果：在不同的牛肉制品中检测到多种IgE结合蛋白，其中许多也被抗α-Gal抗体。通过MS / MS分析了患者血清中与IgE反应的蛋白质斑点，从而鉴定出18个具有较高鉴定得分的蛋白质。用肉类过敏患者血清鉴定出的18种牛肉过敏原中的7种也被抗α-Gal单克隆抗体识别，其中4种对热处理稳定。此外，证实了α-Gal对牛肉对牛肉的IgE的剂量依赖性抑制。结论：我们表明，a-Gal表位普遍存在于肉过敏患者识别的IgE反应性牛肉蛋白中。鉴定出七个新颖的含α-Gal的IgE结合蛋白，其中四个对热处理稳定。因此，即使在不同的热烹饪条件下，红肉蛋白质的过敏性也得以保留。

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