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Apostolovic D, Rodrigues R, Thomas P, Starkhammar M, Hamsten C, van Hage M. Immunoprofile of α-Gal- and B-antigen-specific responses differentiates red meat-allergic patients from healthy individuals. Allergy 2018; 73:1525-1531. [PMID: 29319188 DOI: 10.1111/all.13400] [Citation(s) in RCA: 30] [Impact Index Per Article: 5.0] [Reference Citation Analysis] [What about the content of this article? (0)] [Affiliation(s)] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Accepted: 12/22/2017] [Indexed: 11/30/2022]
Abstract
BACKGROUND The galactose-α-1,3-galactose (α-Gal) epitope is involved in red meat allergy. As α-Gal is structurally similar to the blood group B-antigen, we explored the relationship between the immune responses to α-Gal- and the B-antigen in red meat-allergic patients compared to healthy A/O or B blood donors. METHODS Sera from 51 red meat-allergic patients IgE-positive to α-Gal and 102 healthy blood donors (51 blood group A/O; 51 blood group B) were included. α-Gal- and B-antigen-specific IgE (ImmunoCAP) and IgG/IgG1-4 (ELISA) responses were determined. Basophil activation tests were performed. RESULTS Fifteen healthy donors were IgE positive to α-Gal, of which 3 had blood group B. The allergic patients had significantly higher α-Gal IgE levels compared to the healthy donors. The majority of the allergic patients, but none of the healthy donors, had IgE against the B-antigen. Inhibition studies revealed cross-reactivity between α-Gal and the B-antigen. The biological activity of the B-antigen was confirmed by basophil activation tests. Anti-α-Gal IgG1 and IgG4 levels were significantly higher in the patients compared to the healthy donors. Moreover, the IgG response to the B-antigen was comparable between the allergic patients and healthy A/O donors. CONCLUSION Red meat-allergic patients showed significantly higher α-Gal IgE, IgG1 , and IgG4 levels, reflecting a Th2 response, compared to healthy blood donors. Blood group B donors had significantly reduced antibody responses to α-Gal, due to similarities with the B-antigen, resulting in a lower risk of sensitization to α-Gal and development of red meat allergy.
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Affiliation(s)
- D. Apostolovic
- Department of Medicine Solna; Immunology and Allergy Unit; Karolinska Institutet and University Hospital; Stockholm Sweden
| | - R. Rodrigues
- Department of Clinical Immunology and Transfusion Medicine; Karolinska University Hospital; Stockholm Sweden
| | - P. Thomas
- Department of Medicine Solna; Immunology and Allergy Unit; Karolinska Institutet and University Hospital; Stockholm Sweden
| | - M. Starkhammar
- Department of Internal Medicine; Södersjukhuset; Stockholm Sweden
| | - C. Hamsten
- Department of Medicine Solna; Immunology and Allergy Unit; Karolinska Institutet and University Hospital; Stockholm Sweden
| | - M. van Hage
- Department of Medicine Solna; Immunology and Allergy Unit; Karolinska Institutet and University Hospital; Stockholm Sweden
- Department of Clinical Immunology and Transfusion Medicine; Karolinska University Hospital; Stockholm Sweden
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Prodic I, Stanic-Vucinic D, Apostolovic D, Mihailovic J, Radibratovic M, Radosavljevic J, Burazer L, Milcic M, Smiljanic K, van Hage M, Cirkovic Velickovic T. Influence of peanut matrix on stability of allergens in gastric-simulated digesta: 2S albumins are main contributors to the IgE reactivity of short digestion-resistant peptides. Clin Exp Allergy 2018; 48:731-740. [PMID: 29412488 DOI: 10.1111/cea.13113] [Citation(s) in RCA: 31] [Impact Index Per Article: 5.2] [Reference Citation Analysis] [What about the content of this article? (0)] [Affiliation(s)] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 10/29/2017] [Revised: 12/22/2017] [Accepted: 01/09/2018] [Indexed: 01/20/2023]
Abstract
BACKGROUND Most food allergens sensitizing via the gastrointestinal tract are stable proteins that are resistant to pepsin digestion, in particular major peanut allergens, Ara h 2 and Ara h 6. Survival of their large fragments is essential for sensitizing capacity. However, the immunoreactive proteins/peptides to which the immune system of the gastrointestinal tract is exposed during digestion of peanut proteins are unknown. Particularly, the IgE reactivity of short digestion-resistant peptides (SDRPs; <10 kDa) released by gastric digestion under standardized and physiologically relevant in vitro conditions has not been investigated. OBJECTIVE The aim of this study was to investigate and identify digestion products of major peanut allergens and in particular to examine IgE reactivity of SDRPs released by pepsin digestion of whole peanut grains. METHODS Two-dimensional gel-based proteomics and shotgun peptidomics, immunoblotting with allergen-specific antibodies from peanut-sensitized patients, enzyme-linked immunosorbent inhibition assay and ImmunoCAP tests, including far ultraviolet-circular dichroism spectroscopy were used to identify and characterize peanut digesta. RESULTS Ara h 2 and Ara h 6 remained mostly intact, and SDRPs from Ara h 2 were more potent in inhibiting IgE binding than Ara h 1 and Ara 3. Ara h 1 and Ara h 3 exhibited sequential digestion into a series of digestion-resistant peptides with preserved allergenic capacity. A high number of identified SDRPs from Ara h 1, Ara h 2 and Ara h 3 were part of short continuous epitope sequences and possessed substantial allergenic potential. CONCLUSION AND CLINICAL RELEVANCE Peanut grain digestion by oral and gastric phase enzymes generates mixture of products, where the major peanut allergens remain intact and their digested peptides have preserved allergenic capacity highlighting their important roles in allergic reactions to peanut.
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Affiliation(s)
- I Prodic
- Faculty of Chemistry, Innovation Centre Ltd., Belgrade, Serbia
| | - D Stanic-Vucinic
- University of Belgrade - Faculty of Chemistry, Center of Excellence for Molecular Food Sciences, Belgrade, Serbia.,University of Belgrade - Faculty of Chemistry, Department of Biochemistry, Belgrade, Serbia
| | - D Apostolovic
- Department of Medicine Solna, Immunology and Allergy Unit, Karolinska Institute and University Hospital, Stockholm, Sweden
| | - J Mihailovic
- University of Belgrade - Faculty of Chemistry, Center of Excellence for Molecular Food Sciences, Belgrade, Serbia
| | - M Radibratovic
- Center for Chemistry, Institute of Chemistry, Technology and Metallurgy, University of Belgrade, Belgrade, Serbia
| | - J Radosavljevic
- University of Belgrade - Faculty of Chemistry, Center of Excellence for Molecular Food Sciences, Belgrade, Serbia.,University of Belgrade - Faculty of Chemistry, Department of Biochemistry, Belgrade, Serbia
| | - L Burazer
- Department of Allergy, Institute of Immunology, Virology and Sera Production, Torlak, Belgrade, Serbia
| | - M Milcic
- University of Belgrade - Faculty of Chemistry, Department of Inorganic Chemistry, Belgrade, Serbia.,Ghent University Global Campus, Incheon, Korea
| | - K Smiljanic
- University of Belgrade - Faculty of Chemistry, Center of Excellence for Molecular Food Sciences, Belgrade, Serbia
| | - M van Hage
- Department of Medicine Solna, Immunology and Allergy Unit, Karolinska Institute and University Hospital, Stockholm, Sweden
| | - T Cirkovic Velickovic
- University of Belgrade - Faculty of Chemistry, Center of Excellence for Molecular Food Sciences, Belgrade, Serbia.,University of Belgrade - Faculty of Chemistry, Department of Biochemistry, Belgrade, Serbia.,Ghent University Global Campus, Incheon, Korea.,Faculty of Bioscience Engineering, Ghent University, Ghent, Belgium
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Smiljanic K, Apostolovic D, Trifunovic S, Ognjenovic J, Perusko M, Mihajlovic L, Burazer L, van Hage M, Cirkovic Velickovic T. Subpollen particles are rich carriers of major short ragweed allergens and NADH dehydrogenases: quantitative proteomic and allergomic study. Clin Exp Allergy 2017; 47:815-828. [DOI: 10.1111/cea.12874] [Citation(s) in RCA: 18] [Impact Index Per Article: 2.6] [Reference Citation Analysis] [What about the content of this article? (0)] [Affiliation(s)] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 07/20/2016] [Revised: 11/23/2016] [Accepted: 11/27/2016] [Indexed: 01/01/2023]
Affiliation(s)
- K. Smiljanic
- Faculty of Chemistry; Centre of Excellence for Molecular Food Sciences; University of Belgrade; Belgrade Serbia
| | - D. Apostolovic
- Immunology and Allergy Unit; Department of Medicine Solna; Karolinska Institute and University Hospital; Stockholm Sweden
| | - S. Trifunovic
- Faculty of Chemistry; Centre of Excellence for Molecular Food Sciences; University of Belgrade; Belgrade Serbia
| | - J. Ognjenovic
- Faculty of Chemistry; Centre of Excellence for Molecular Food Sciences; University of Belgrade; Belgrade Serbia
- Department of Biochemistry and Molecular Genetics; University of Illinois at Chicago; Chicago IL USA
| | - M. Perusko
- Faculty of Chemistry; Centre of Excellence for Molecular Food Sciences; University of Belgrade; Belgrade Serbia
| | - L. Mihajlovic
- Faculty of Chemistry; Centre of Excellence for Molecular Food Sciences; University of Belgrade; Belgrade Serbia
| | - L. Burazer
- Institute of Immunology, Virology and Sera Production; Torlak Belgrade Serbia
| | - M. van Hage
- Immunology and Allergy Unit; Department of Medicine Solna; Karolinska Institute and University Hospital; Stockholm Sweden
| | - T. Cirkovic Velickovic
- Faculty of Chemistry; Centre of Excellence for Molecular Food Sciences; University of Belgrade; Belgrade Serbia
- Ghent University Global Campus; Incheon South Korea
- Faculty of Bioscience Engineering; Ghent University; Ghent Belgium
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Apostolovic D, Sánchez-Vidaurre S, Waden K, Curin M, Grundström J, Gafvelin G, Cirkovic Velickovic T, Grönlund H, Thomas WR, Valenta R, Hamsten C, van Hage M. The cat lipocalin Fel d 7 and its cross-reactivity with the dog lipocalin Can f 1. Allergy 2016; 71:1490-5. [PMID: 27289080 DOI: 10.1111/all.12955] [Citation(s) in RCA: 28] [Impact Index Per Article: 3.5] [Reference Citation Analysis] [What about the content of this article? (0)] [Affiliation(s)] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Accepted: 06/09/2016] [Indexed: 11/30/2022]
Abstract
We investigated the prevalence of sensitization to the cat lipocalin Fel d 7 among 140 cat-sensitized Swedish patients and elucidated its allergenic activity and cross-reactivity with the dog lipocalin Can f 1. Sixty-five of 140 patients had IgE to rFel d 7 whereof 60 also had IgE to rCan f 1. A moderate correlation between IgE levels to rFel d 7 and rCan f 1 was found. rFel d 7 activated basophils in vitro and inhibited IgE binding to rCan f 1 in 4 of 13 patients, whereas rCan f 1 inhibited IgE binding to rFel d 7 in 7 of 13 patients. Fel d 7 and Can f 1 showed high similarities in protein structure and epitopes in common were found using cross-reactive antisera. Fel d 7 is a common allergen in a Swedish cat-sensitized population that cross-reacts with Can f 1, and may contribute to symptoms in cat- but also in dog-allergic patients.
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Affiliation(s)
- D. Apostolovic
- Department of Medicine Solna, Immunology and Allergy Unit; Karolinska Institutet; and Karolinska University Hospital; Stockholm Sweden
| | - S. Sánchez-Vidaurre
- Department of Medicine Solna, Immunology and Allergy Unit; Karolinska Institutet; and Karolinska University Hospital; Stockholm Sweden
| | - K. Waden
- Department of Medicine Solna, Immunology and Allergy Unit; Karolinska Institutet; and Karolinska University Hospital; Stockholm Sweden
| | - M. Curin
- Division of Immunopathology; Department of Pathophysiology and Allergy Research; Center for Pathophysiology, Infectiology and Immunology; Medical University of Vienna; Vienna Austria
| | - J. Grundström
- Department of Medicine Solna, Immunology and Allergy Unit; Karolinska Institutet; and Karolinska University Hospital; Stockholm Sweden
| | - G. Gafvelin
- Department of Clinical Neuroscience; Therapeutic Immune Design Unit; Center for Molecular Medicine (CMM); Karolinska Institutet; Stockholm Sweden
| | - T. Cirkovic Velickovic
- Center of Excellence for Molecular Food Sciences; Faculty of Chemistry; University of Belgrade; Belgrade Serbia
| | - H. Grönlund
- Department of Clinical Neuroscience; Therapeutic Immune Design Unit; Center for Molecular Medicine (CMM); Karolinska Institutet; Stockholm Sweden
| | - W. R. Thomas
- Center for Child Health Research; Telethon Institute of Child Health Research; University of Western Australia; Perth WA Australia
| | - R. Valenta
- Division of Immunopathology; Department of Pathophysiology and Allergy Research; Center for Pathophysiology, Infectiology and Immunology; Medical University of Vienna; Vienna Austria
| | - C. Hamsten
- Department of Medicine Solna, Immunology and Allergy Unit; Karolinska Institutet; and Karolinska University Hospital; Stockholm Sweden
- Center for Inflammatory Diseases; Karolinska Institutet; Stockholm Sweden
| | - M. van Hage
- Department of Medicine Solna, Immunology and Allergy Unit; Karolinska Institutet; and Karolinska University Hospital; Stockholm Sweden
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Apostolovic D, Tran TAT, Sánchez-Vidaurre S, Cirkovic Velickovic T, Starkhammar M, Hamsten C, van Hage M. Red meat allergic patients have a selective IgE response to the α-Gal glycan. Allergy 2015; 70:1497-500. [PMID: 26190542 DOI: 10.1111/all.12695] [Citation(s) in RCA: 22] [Impact Index Per Article: 2.4] [Reference Citation Analysis] [What about the content of this article? (0)] [Affiliation(s)] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Accepted: 07/12/2015] [Indexed: 11/24/2022]
Abstract
Galactose-α-1,3-galactose (α-Gal) is a mammalian carbohydrate with significance in a novel type of food allergy. Patients with IgE against α-Gal report severe allergic symptoms 3-6 h after consumption of red meat. We investigated whether IgE from red meat allergic patients recognizes other mammalian glycans than α-Gal or glycans from the plant kingdom and insects of importance in allergy. We found that none of the 24 red meat allergic patients investigated had an IgE antibody response against the other abundant mammalian glycan N-glycolylneuraminic acid or against cross-reactive carbohydrate determinants from plant or venom sources (nCup a 1, nArt v 1, and MUXF3). Deglycosylation of an α-Gal-containing protein, bovine thyroglobulin, significantly reduced the IgE response. In conclusion, we show that red meat allergic patients have a selective IgE response to the α-Gal glycan found in red meat. Other common glycans reactive in allergic disease are not targets of red meat allergic patients' IgE.
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Affiliation(s)
- D. Apostolovic
- Clinical Immunology and Allergy Unit; Department of Medicine Solna; Karolinska Institutet and University Hospital; Stockholm Sweden
- Center of Excellence for Molecular Food Sciences; Faculty of Chemistry; University of Belgrade; Belgrade Serbia
| | - T. A. T. Tran
- Clinical Immunology and Allergy Unit; Department of Medicine Solna; Karolinska Institutet and University Hospital; Stockholm Sweden
| | - S. Sánchez-Vidaurre
- Clinical Immunology and Allergy Unit; Department of Medicine Solna; Karolinska Institutet and University Hospital; Stockholm Sweden
| | - T. Cirkovic Velickovic
- Center of Excellence for Molecular Food Sciences; Faculty of Chemistry; University of Belgrade; Belgrade Serbia
| | - M. Starkhammar
- Department of Internal Medicine; Södersjukhuset; Stockholm Sweden
| | - C. Hamsten
- Clinical Immunology and Allergy Unit; Department of Medicine Solna; Karolinska Institutet and University Hospital; Stockholm Sweden
- Center for Inflammatory Diseases; Karolinska Institutet; Stockholm Sweden
| | - M. van Hage
- Clinical Immunology and Allergy Unit; Department of Medicine Solna; Karolinska Institutet and University Hospital; Stockholm Sweden
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Apostolovic D, Tran TAT, Hamsten C, Starkhammar M, Cirkovic Velickovic T, van Hage M. Immunoproteomics of processed beef proteins reveal novel galactose-α-1,3-galactose-containing allergens. Allergy 2014; 69:1308-15. [PMID: 24942937 DOI: 10.1111/all.12462] [Citation(s) in RCA: 49] [Impact Index Per Article: 4.9] [Reference Citation Analysis] [What about the content of this article? (0)] [Affiliation(s)] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Accepted: 06/12/2014] [Indexed: 11/28/2022]
Abstract
BACKGROUND Red meat allergy presents a novel form of food allergy with severe delayed allergic reactions where IgE antibodies are directed against the carbohydrate α-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 α-Gal reactivity and potential allergenicity. METHODS Extracts 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 α-Gal epitope was verified using anti-α-Gal antibody and IgE inhibition immunoblot with α-Gal. RESULTS Multiple IgE-binding proteins were detected in the different beef preparations, many of which were also recognized by the anti-α-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-α-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 α-Gal was demonstrated. CONCLUSIONS We show that the α-Gal epitope is commonly present in IgE-reactive beef proteins recognized by meat-allergic patients. Seven novel α-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.
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Affiliation(s)
- D. Apostolovic
- Department of Medicine Solna Clinical Immunology and Allergy Unit; Karolinska Institutet and University Hospital; Stockholm Sweden
- Center of Excellence in Molecular Food Sciences; Faculty of Chemistry; University of Belgrade; Belgrade Serbia
| | - T. A. T. Tran
- Department of Medicine Solna Clinical Immunology and Allergy Unit; Karolinska Institutet and University Hospital; Stockholm Sweden
| | - C. Hamsten
- Department of Medicine Solna Clinical Immunology and Allergy Unit; Karolinska Institutet and University Hospital; Stockholm Sweden
- Center for Inflammatory Diseases; Karolinska Institutet; Stockholm Sweden
| | - M. Starkhammar
- Department of Internal Medicine; Södersjukhuset; Stockholm Sweden
| | - T. Cirkovic Velickovic
- Center of Excellence in Molecular Food Sciences; Faculty of Chemistry; University of Belgrade; Belgrade Serbia
| | - M. van Hage
- Department of Medicine Solna Clinical Immunology and Allergy Unit; Karolinska Institutet and University Hospital; Stockholm Sweden
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