Dataset Information

Bos d 13, A Novel Heat-Stable Beef Allergen.

ABSTRACT:

Scope

Red meat, a staple food of Western diets, can also induce IgE-mediated allergic reactions. Yet, apart from the heat-labile protein serum albumin and the carbohydrate α-Gal, the molecules causing allergic reactions to red meat remain unknown.

Methods and results

IgE reactivity profiles of beef-sensitized individuals are analyzed by IgE-immunoblotting with protein extracts from raw and cooked beef. Two IgE-reactive proteins are identified by peptide mass fingerprinting as myosinlight chain 1 (MYL1) and myosin light chain 3 (MYL3) in cooked beef extract and are designated Bos d 13 isoallergens. MYL1 and MYL3 are produced recombinantly in Escherichia coli. ELISAs proved their IgE reactivity and circular dichroism analysis showed that they represent folded molecules with remarkable thermal stability. In vitro gastrointestinal digestion experiments showed the higher stability of rMYL1 as compared to rMYL3. Exposure of a monolayer of Caco-2 cells to rMYL1 indicated that the molecule is able to cross intestinal epithelial cells without disturbing the integrity of the tight junctions, suggesting the sensitizing capacity of MYL1.

Conclusion

MYLs are identified as novel heat-stable bovine meat allergens.

SUBMITTER: Roman-Carrasco P

PROVIDER: S-EPMC10909433 | biostudies-literature | 2023 Aug

REPOSITORIES: biostudies-literature

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Publications

Bos d 13, A Novel Heat-Stable Beef Allergen.

Román-Carrasco Patricia P Klug Christoph C Hemmer Wolfgang W Focke-Tejkl Margarete M Raith Marianne M Grosinger Isabella I Stoll Peter P Quirce Santiago S Sanchez-Jareño Marta M Martínez-Blanco Mónica M Molina Elena E Somoza Veronika V Lieder Barbara B Marin Zana Z Nöbauer Katharina K Hummel Karin K Razzazi-Fazeli Ebrahim E Swoboda Ines I

Molecular nutrition & food research 20230630 16

<h4>Scope</h4>Red meat, a staple food of Western diets, can also induce IgE-mediated allergic reactions. Yet, apart from the heat-labile protein serum albumin and the carbohydrate α-Gal, the molecules causing allergic reactions to red meat remain unknown.<h4>Methods and results</h4>IgE reactivity profiles of beef-sensitized individuals are analyzed by IgE-immunoblotting with protein extracts from raw and cooked beef. Two IgE-reactive proteins are identified by peptide mass fingerprinting as myos ...[more]

PMID: 37173826

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Dataset Information

Bos d 13, A Novel Heat-Stable Beef Allergen.

Scope

Methods and results

Conclusion

Publications

Bos d 13, A Novel Heat-Stable Beef Allergen.

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