Bos d 13, a novel heat-stable beef allergen

Patricia Román-Carrasco; Christoph Klug; Wolfgang Hemmer; Margarete Focke-Tejkl; Marianne Raith; Isabella Grosinger; Peter Stoll; Santiago Quirce; Marta Sanchez-Jareño; Mónica Martínez-Blanco; Elena Molina; Veronika Somoza; Barbara Lieder; Zana Marin; Katharina Nöbauer; Karin Hummel; Ebrahim Razzazi-Fazeli; Ines Swoboda

doi:10.1002/mnfr.202200601

Open in new window

Title (eng)

Bos d 13, a novel heat-stable beef allergen

Author

Patricia Román-Carrasco

Christoph Klug

Wolfgang Hemmer

Margarete Focke-Tejkl

Marianne Raith

Isabella Grosinger

Peter Stoll

Santiago Quirce

Marta Sanchez-Jareño

Mónica Martínez-Blanco

Elena Molina

Veronika Somoza

Barbara Lieder

Zana Marin

Katharina Nöbauer

University of Veterinary Medicine Vienna

Karin Hummel

University of Veterinary Medicine Vienna

Ebrahim Razzazi-Fazeli

University of Veterinary Medicine Vienna

Ines Swoboda

Abstract (eng)

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

Keywords (eng)

HumansCattleAnimalsAllergensFood HypersensitivityFood EtiologyHot TemperatureCaco-2 CellsImmunoglobulin EMeatanalysisCross Reactions

Type (eng)

journal article

Language

[eng]

Persistent identifier

https://phaidra.vetmeduni.ac.at/o:4218

DOI

10.1002/mnfr.202200601

Is in series

Title (eng)