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Chakrapani, N.* ; Fischer, J.* ; Swiontek, K.* ; Codreanu-Morel, F.* ; Hannachi, F.* ; Morisset, M.* ; Mugemana, C.* ; Bulaev, D.* ; Blank, S. ; Bindslev-Jensen, C.* ; Biedermann, T.* ; Ollert, M.* ; Hilger, C.*

α-Gal present on both glycolipids and glycoproteins contributes to immune response in meat-allergic patients.

J. Allergy Clin. Immunol. 150, 396-405.e11 (2022)
Verlagsversion DOI PMC
Open Access Hybrid
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BACKGROUND: The α-Gal syndrome is associated with the presence of IgE directed to the carbohydrate galactose-α-1,3-galactose (α-Gal) and is characterized by a delayed allergic reaction occurring 2 to 6 hours after ingestion of mammalian meat. On the basis of their slow digestion and processing kinetics, α-Gal-carrying glycolipids have been proposed as the main trigger of the delayed reaction. OBJECTIVE: We analyzed and compared the in vitro allergenicity of α-Gal-carrying glycoproteins and glycolipids from natural food sources. METHODS: Proteins and lipids were extracted from pork kidney (PK), beef, and chicken. Glycolipids were purified from rabbit erythrocytes. The presence of α-Gal and IgE binding of α-Gal-allergic patient sera (n = 39) was assessed by thin-layer chromatography as well as by direct and inhibition enzyme-linked immunosorbent assay. The in vitro allergenicity of glycoproteins and glycolipids from different meat extracts was determined by basophil activation test. Glycoprotein stability was evaluated by simulated gastric and intestinal digestion assays. RESULTS: α-Gal was detected on glycolipids of PK and beef. Patient IgE antibodies recognized α-Gal bound to glycoproteins and glycolipids, although binding to glycoproteins was more potent. Rabbit glycolipids were able to strongly activate patient basophils, whereas lipid extracts from PK and beef were also found to trigger basophil activation, but at a lower capacity compared to the respective protein extracts. Simulated gastric digestion assays of PK showed a high stability of α-Gal-carrying proteins in PK. CONCLUSION: Both α-Gal-carrying glycoproteins and glycolipids are able to strongly activate patient basophils. In PK and beef, α-Gal epitopes seem to be less abundant on glycolipids than on glycoproteins, suggesting a major role of glycoproteins in delayed anaphylaxis upon consumption of these food sources.
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Publikationstyp Artikel: Journalartikel
Dokumenttyp Wissenschaftlicher Artikel
Schlagwörter Glycolipids ; Anaphylaxis ; Basophil Activation ; Galactose-α-1,3-galactose ; In vitro Digestion ; Micelle Formation ; Pork Kidney ; Red Meat Allergy ; α-gal Syndrome; Mammalian Meat; Ige
Sprache englisch
Veröffentlichungsjahr 2022
HGF-Berichtsjahr 2022
ISSN (print) / ISBN 0091-6749
e-ISSN 1097-6825
Zeitschrift The journal of allergy and clinical immunology
Quellenangaben Band: 150, Heft: 2, Seiten: 396-405.e11 Artikelnummer: , Supplement: ,
Verlag Elsevier
Verlagsort Amsterdam [u.a.]
Begutachtungsstatus Peer reviewed
Institut(e) Institute for Allergy Research (IAF)
POF Topic(s) 30202 - Environmental Health
Forschungsfeld(er) Allergy
PSP-Element(e) G-505400-001
Förderungen Deutsche Forschungsgemeinschaft (DFG)
Luxembourg National Research Fund (FNR)
DOI 10.1016/j.jaci.2022.02.030
WOS ID 000962762200002
WOS ID WOS:000874791700002
Scopus ID 85135536664
PubMed ID 35459547
Erfassungsdatum 2022-05-09
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