TY  - DATA
AU  - Apostolović, Danijela
AU  - Tran, Thi Anh Thu
AU  - Sanchez-Vidaurre, Sara
AU  - Ćirković-Veličković, Tanja
AU  - Starkhammar, Maria
AU  - Hamsten, Carl
AU  - van Hage, Marianne
PY  - 2015
UR  - https://cherry.chem.bg.ac.rs/handle/123456789/3407
PB  - Wiley, Hoboken
T2  - Allergy
T1  - Supplementary data for article: Apostolovic, D.; Tran, T. A. T.; Sánchez-Vidaurre, S.; Cirkovic Velickovic, T.; Starkhammar, M.; Hamsten, C.; Van Hage, M. Red Meat Allergic Patients Have a Selective IgE Response to the α-Gal Glycan. Allergy: European Journal of Allergy and Clinical Immunology 2015, 70 (11), 1497–1500. https://doi.org/10.1111/all.12695
UR  - https://hdl.handle.net/21.15107/rcub_cherry_3407
ER  - 

@misc{
author = "Apostolović, Danijela and Tran, Thi Anh Thu and Sanchez-Vidaurre, Sara and Ćirković-Veličković, Tanja and Starkhammar, Maria and Hamsten, Carl and van Hage, Marianne",
year = "2015",
publisher = "Wiley, Hoboken",
journal = "Allergy",
title = "Supplementary data for article: Apostolovic, D.; Tran, T. A. T.; Sánchez-Vidaurre, S.; Cirkovic Velickovic, T.; Starkhammar, M.; Hamsten, C.; Van Hage, M. Red Meat Allergic Patients Have a Selective IgE Response to the α-Gal Glycan. Allergy: European Journal of Allergy and Clinical Immunology 2015, 70 (11), 1497–1500. https://doi.org/10.1111/all.12695",
url = "https://hdl.handle.net/21.15107/rcub_cherry_3407"
}

Apostolović, D., Tran, T. A. T., Sanchez-Vidaurre, S., Ćirković-Veličković, T., Starkhammar, M., Hamsten, C.,& van Hage, M.. (2015). Supplementary data for article: Apostolovic, D.; Tran, T. A. T.; Sánchez-Vidaurre, S.; Cirkovic Velickovic, T.; Starkhammar, M.; Hamsten, C.; Van Hage, M. Red Meat Allergic Patients Have a Selective IgE Response to the α-Gal Glycan. Allergy: European Journal of Allergy and Clinical Immunology 2015, 70 (11), 1497–1500. https://doi.org/10.1111/all.12695. in Allergy
Wiley, Hoboken..
https://hdl.handle.net/21.15107/rcub_cherry_3407

Apostolović D, Tran TAT, Sanchez-Vidaurre S, Ćirković-Veličković T, Starkhammar M, Hamsten C, van Hage M. Supplementary data for article: Apostolovic, D.; Tran, T. A. T.; Sánchez-Vidaurre, S.; Cirkovic Velickovic, T.; Starkhammar, M.; Hamsten, C.; Van Hage, M. Red Meat Allergic Patients Have a Selective IgE Response to the α-Gal Glycan. Allergy: European Journal of Allergy and Clinical Immunology 2015, 70 (11), 1497–1500. https://doi.org/10.1111/all.12695. in Allergy. 2015;.
https://hdl.handle.net/21.15107/rcub_cherry_3407 .

Apostolović, Danijela, Tran, Thi Anh Thu, Sanchez-Vidaurre, Sara, Ćirković-Veličković, Tanja, Starkhammar, Maria, Hamsten, Carl, van Hage, Marianne, "Supplementary data for article: Apostolovic, D.; Tran, T. A. T.; Sánchez-Vidaurre, S.; Cirkovic Velickovic, T.; Starkhammar, M.; Hamsten, C.; Van Hage, M. Red Meat Allergic Patients Have a Selective IgE Response to the α-Gal Glycan. Allergy: European Journal of Allergy and Clinical Immunology 2015, 70 (11), 1497–1500. https://doi.org/10.1111/all.12695" in Allergy (2015),
https://hdl.handle.net/21.15107/rcub_cherry_3407 .

TY  - JOUR
AU  - Apostolović, Danijela
AU  - Tran, Thi Anh Thu
AU  - Sanchez-Vidaurre, Sara
AU  - Ćirković-Veličković, Tanja
AU  - Starkhammar, Maria
AU  - Hamsten, Carl
AU  - van Hage, Marianne
PY  - 2015
UR  - https://cherry.chem.bg.ac.rs/handle/123456789/1982
AB  - Galactose--1,3-galactose (-Gal) is a mammalian carbohydrate with significance in a novel type of food allergy. Patients with IgE against -Gal report severe allergic symptoms 3-6h after consumption of red meat. We investigated whether IgE from red meat allergic patients recognizes other mammalian glycans than -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 (nCup a 1, nArt v 1, and MUXF3). Deglycosylation of an -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 -Gal glycan found in red meat. Other common glycans reactive in allergic disease are not targets of red meat allergic patients' IgE.
PB  - Wiley, Hoboken
T2  - Allergy
T1  - Red meat allergic patients have a selective IgE response to the alpha-Gal glycan
VL  - 70
IS  - 11
SP  - 1497
EP  - 1500
DO  - 10.1111/all.12695
ER  - 

@article{
author = "Apostolović, Danijela and Tran, Thi Anh Thu and Sanchez-Vidaurre, Sara and Ćirković-Veličković, Tanja and Starkhammar, Maria and Hamsten, Carl and van Hage, Marianne",
year = "2015",
abstract = "Galactose--1,3-galactose (-Gal) is a mammalian carbohydrate with significance in a novel type of food allergy. Patients with IgE against -Gal report severe allergic symptoms 3-6h after consumption of red meat. We investigated whether IgE from red meat allergic patients recognizes other mammalian glycans than -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 (nCup a 1, nArt v 1, and MUXF3). Deglycosylation of an -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 -Gal glycan found in red meat. Other common glycans reactive in allergic disease are not targets of red meat allergic patients' IgE.",
publisher = "Wiley, Hoboken",
journal = "Allergy",
title = "Red meat allergic patients have a selective IgE response to the alpha-Gal glycan",
volume = "70",
number = "11",
pages = "1497-1500",
doi = "10.1111/all.12695"
}

Apostolović, D., Tran, T. A. T., Sanchez-Vidaurre, S., Ćirković-Veličković, T., Starkhammar, M., Hamsten, C.,& van Hage, M.. (2015). Red meat allergic patients have a selective IgE response to the alpha-Gal glycan. in Allergy
Wiley, Hoboken., 70(11), 1497-1500.
https://doi.org/10.1111/all.12695

Apostolović D, Tran TAT, Sanchez-Vidaurre S, Ćirković-Veličković T, Starkhammar M, Hamsten C, van Hage M. Red meat allergic patients have a selective IgE response to the alpha-Gal glycan. in Allergy. 2015;70(11):1497-1500.
doi:10.1111/all.12695 .

Apostolović, Danijela, Tran, Thi Anh Thu, Sanchez-Vidaurre, Sara, Ćirković-Veličković, Tanja, Starkhammar, Maria, Hamsten, Carl, van Hage, Marianne, "Red meat allergic patients have a selective IgE response to the alpha-Gal glycan" in Allergy, 70, no. 11 (2015):1497-1500,
https://doi.org/10.1111/all.12695 . .

TY  - JOUR
AU  - Apostolović, Danijela
AU  - Tran, Thi Anh Thu
AU  - Hamsten, Carl
AU  - Starkhammar, Maria
AU  - Ćirković-Veličković, Tanja
AU  - van Hage, Marianne
PY  - 2014
UR  - https://cherry.chem.bg.ac.rs/handle/123456789/1858
AB  - BackgroundRed meat allergy presents a novel form of food allergy with severe delayed allergic reactions where IgE antibodies are directed against the carbohydrate -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 -Gal reactivity and potential allergenicity. MethodsExtracts 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 -Gal epitope was verified using anti--Gal antibody and IgE inhibition immunoblot with -Gal. ResultsMultiple IgE-binding proteins were detected in the different beef preparations, many of which were also recognized by the anti--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--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 -Gal was demonstrated. ConclusionsWe show that the -Gal epitope is commonly present in IgE-reactive beef proteins recognized by meat-allergic patients. Seven novel -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.
PB  - Wiley, Hoboken
T2  - Allergy
T1  - Immunoproteomics of processed beef proteins reveal novel galactose-alpha-1,3-galactose-containing allergens
VL  - 69
IS  - 10
SP  - 1308
EP  - 1315
DO  - 10.1111/all.12462
ER  - 

@article{
author = "Apostolović, Danijela and Tran, Thi Anh Thu and Hamsten, Carl and Starkhammar, Maria and Ćirković-Veličković, Tanja and van Hage, Marianne",
year = "2014",
abstract = "BackgroundRed meat allergy presents a novel form of food allergy with severe delayed allergic reactions where IgE antibodies are directed against the carbohydrate -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 -Gal reactivity and potential allergenicity. MethodsExtracts 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 -Gal epitope was verified using anti--Gal antibody and IgE inhibition immunoblot with -Gal. ResultsMultiple IgE-binding proteins were detected in the different beef preparations, many of which were also recognized by the anti--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--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 -Gal was demonstrated. ConclusionsWe show that the -Gal epitope is commonly present in IgE-reactive beef proteins recognized by meat-allergic patients. Seven novel -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.",
publisher = "Wiley, Hoboken",
journal = "Allergy",
title = "Immunoproteomics of processed beef proteins reveal novel galactose-alpha-1,3-galactose-containing allergens",
volume = "69",
number = "10",
pages = "1308-1315",
doi = "10.1111/all.12462"
}

Apostolović, D., Tran, T. A. T., Hamsten, C., Starkhammar, M., Ćirković-Veličković, T.,& van Hage, M.. (2014). Immunoproteomics of processed beef proteins reveal novel galactose-alpha-1,3-galactose-containing allergens. in Allergy
Wiley, Hoboken., 69(10), 1308-1315.
https://doi.org/10.1111/all.12462

Apostolović D, Tran TAT, Hamsten C, Starkhammar M, Ćirković-Veličković T, van Hage M. Immunoproteomics of processed beef proteins reveal novel galactose-alpha-1,3-galactose-containing allergens. in Allergy. 2014;69(10):1308-1315.
doi:10.1111/all.12462 .

Apostolović, Danijela, Tran, Thi Anh Thu, Hamsten, Carl, Starkhammar, Maria, Ćirković-Veličković, Tanja, van Hage, Marianne, "Immunoproteomics of processed beef proteins reveal novel galactose-alpha-1,3-galactose-containing allergens" in Allergy, 69, no. 10 (2014):1308-1315,
https://doi.org/10.1111/all.12462 . .