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
SCOPE: Red meat is a staple food of Western diets, but it can also induce IgE-mediated allergic reactions. Yet, apart from the heat-labile protein serum albumin and the carbohydrate α-Gal, the molecules involved in allergic reactions to red meat remain unknown. METHODS AND RESULTS: IgE reactivity profiles of beef-sensitized individuals were analyzed by IgE-immunoblotting with protein extracts from raw and cooked beef. IgE-reactive proteins were identified by peptide mass fingerprinting...
May 12, 2023: Molecular Nutrition & Food Research