ArticleScientific reports2017
Peptidomics of an in vitro digested α-Gal carrying protein revealed IgE-reactive peptides.
Article in Scientific reports, 2017. The graph could read no effect estimate from its abstract, so it casts no vote on the map. Cited by 10 papers.
What it found
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Who cites it
10 citing papers in PubMed, 29 citations in OpenAlex.
- Alpha-gal sensitization and allergic blood transfusion reactions: a scoping review.Journal of translational medicine · 2026Article
- Pre-clinical strategies and emerging technologies driving advances in the alpha-gal syndrome.Allergology international : official journal of the Japanese Society of Allergology · 2025Review
- An Evaluation of the Mechanisms of Galacto-Oligosaccharide (GOS)-Induced IgE Cross-Linking on Basophils in GOS Allergy.Frontiers in allergy · 2022Article
- Review
- Molecular diagnosis in cat allergy.World journal of methodology · 2021Review
- Alpha-Gal Syndrome in Children: Peculiarities of a "Tick-Borne" Allergic Disease.Frontiers in pediatrics · 2021Review
- The α-Gal Syndrome and Potential Mechanisms.Frontiers in allergy · 2021Review
- Alpha-Gal on the Protein Surface Hampers Transcytosis through the Caco-2 Monolayer.International journal of molecular sciences · 2020Article
- Article
- Meat allergy and allergens.Molecular immunology · 2018Review
Corrections and comments
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Authors and funding
7 authors at 4 institutions in 4 countries.
Funding
No grant is acknowledged in the PubMed record.
Abstract
The mammalian carbohydrate galactose-α1,3-galactose (α-Gal) causes a novel form of food allergy, red meat allergy, where patients experience severe allergic reactions several hours after red meat consumption. Here we explored gastric digestion of α-Gal glycoproteins using an in vitro model. Bovine thyroglobulin (BTG), a typical α-Gal carrying glycoprotein, was digested with pepsin. The resulting peptides were characterised by SDS PAGE, immunoblot and ImmunoCAP using sera from 20 red meat allergic patients. During pepsinolysis of BTG, a wide range of peptide bands was observed of which 14 to 17 kDa peptides remained stable throughout the gastric phase. The presence of the α-Gal epitope on the obtained peptides was demonstrated by an anti-α-Gal antibody and IgE from red meat allergic patients. The α-Gal digests were able to inhibit up to 86% of IgE reactivity to BTG. Importantly, basophil activation test demonstrated that the allergenic activity of BTG was retained after digestion in all four tested patients. Mass spectrometry-based peptidomics revealed that these peptides represent mostly internal and C-terminal parts of the protein, where the most potent IgE-binding α-Gal residues were identified at Asn
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