Meat allergy

III-proteins involved and cross-reactivity between different animal species

Patrizia Restani, Alessandro Fiocchi, Barbara Beretta, Teresa Velonà, Marcello Giovannini, Corrado L. Galli

Research output: Contribution to journalArticle

42 Citations (Scopus)

Abstract

Background: Although relatively infrequent, meat allergy represents a serious problem for children both because it is generally associated with intolerance to other protein sources and because of the suggested role of meat in stimulating the gastrointestinal development during weaning. Objective: With there considerations, the aim of our work was to improve biological-biochemical knowledge of meat allergy. Methods: This study was performed using in vivo skin prick test (SPT) and in vitro (electrophoresis associated with the immunoblotting technique) tests Results: Bovine serum albumin (BSA) and actin were the proteins most frequently involved in binding with the circulating IgE. BSA involvement was confirmed by SPT; the high number of positive responses observed with actin in immunoblotting was not confirmed by SPT data. Cross-reactivity between serum albumins from different animal species was demonstrated. Our studies show that in this group of children, the correspondence between the percentage of sequence identity (phylogenetic similarity) and the number of positive responses was surprisingly high. Conclusions: Although further studies are necessary, the data reported here provide new biochemical data on meat allergy.

Original languageEnglish
Pages (from-to)383-389
Number of pages7
JournalJournal of the American College of Nutrition
Volume16
Issue number4
Publication statusPublished - Aug 1997

Fingerprint

cross reaction
hypersensitivity
Meat
skin tests
Hypersensitivity
Skin Tests
meat
bovine serum albumin
Bovine Serum Albumin
immunoblotting
Immunoblotting
actin
Actins
animals
Proteins
proteins
serum albumin
Weaning
Serum Albumin
Immunoglobulin E

Keywords

  • Cross-reactivity
  • Food allergy
  • Immunoblotting
  • Meat allergy
  • Meat proteins
  • Serum albumins

ASJC Scopus subject areas

  • Food Science
  • Medicine (miscellaneous)

Cite this

Restani, P., Fiocchi, A., Beretta, B., Velonà, T., Giovannini, M., & Galli, C. L. (1997). Meat allergy: III-proteins involved and cross-reactivity between different animal species. Journal of the American College of Nutrition, 16(4), 383-389.

Meat allergy : III-proteins involved and cross-reactivity between different animal species. / Restani, Patrizia; Fiocchi, Alessandro; Beretta, Barbara; Velonà, Teresa; Giovannini, Marcello; Galli, Corrado L.

In: Journal of the American College of Nutrition, Vol. 16, No. 4, 08.1997, p. 383-389.

Research output: Contribution to journalArticle

Restani, P, Fiocchi, A, Beretta, B, Velonà, T, Giovannini, M & Galli, CL 1997, 'Meat allergy: III-proteins involved and cross-reactivity between different animal species', Journal of the American College of Nutrition, vol. 16, no. 4, pp. 383-389.
Restani, Patrizia ; Fiocchi, Alessandro ; Beretta, Barbara ; Velonà, Teresa ; Giovannini, Marcello ; Galli, Corrado L. / Meat allergy : III-proteins involved and cross-reactivity between different animal species. In: Journal of the American College of Nutrition. 1997 ; Vol. 16, No. 4. pp. 383-389.
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