Immunoproteomics of processed beef proteins reveal novel galactose-alpha-1,3-galactose-containing allergens
Samo za registrovane korisnike
2014
Autori
Apostolović, DanijelaTran, Thi Anh Thu
Hamsten, Carl
Starkhammar, Maria
Ćirković-Veličković, Tanja
van Hage, Marianne
Članak u časopisu (Objavljena verzija)
Metapodaci
Prikaz svih podataka o dokumentuApstrakt
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 b...y 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.
Ključne reči:
beef processing / carbohydrate / immunoproteomics / red meat allergy / -Gal epitopeIzvor:
Allergy, 2014, 69, 10, 1308-1315Izdavač:
- Wiley, Hoboken
Finansiranje / projekti:
- Molekularne osobine i modifikacije nekih respiratornih i nutritivnih alergena (RS-MESTD-Basic Research (BR or ON)-172024)
- Reinforcement of the Faculty of Chemistry, University of Belgrade, towards becoming a Center of Excellence in the region of WB for Molecular Biotechnology and Food research (EU-FP7-256716)
- Swedish Heart-Lung Foundation
- EAACI Fellowship Award
- Swedish Research Council
- Konsul Th C Bergh Foundation
- Center for Inflammatory Diseases
- Swedish Cancer and Allergy Foundation
- Magnus Bergvall Foundation
- Hesselman Foundation
- Stockholm County Council
- Swedish Asthma and Allergy Associations Research Foundation
- King Gustaf V 80th Birthday Foundation
- Karolinska Institutet
DOI: 10.1111/all.12462
ISSN: 0105-4538
PubMed: 24942937
WoS: 000342759700007
Scopus: 2-s2.0-84907954582
Kolekcije
Institucija/grupa
Hemijski fakultet / Faculty of ChemistryTY - 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 . .