Unknown

Dataset Information

0

Peptidomics of an in vitro digested ?-Gal carrying protein revealed IgE-reactive peptides.


ABSTRACT: The mammalian carbohydrate galactose-?1,3-galactose (?-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 ?-Gal glycoproteins using an in vitro model. Bovine thyroglobulin (BTG), a typical ?-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 ?-Gal epitope on the obtained peptides was demonstrated by an anti-?-Gal antibody and IgE from red meat allergic patients. The ?-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 ?-Gal residues were identified at Asn1756, Asn1850 and Asn2231. Thus allergenic ?-Gal epitopes are stable to pepsinolysis, reinforcing their role as clinically relevant food allergens.

SUBMITTER: Apostolovic D 

PROVIDER: S-EPMC5507865 | biostudies-literature | 2017 Jul

REPOSITORIES: biostudies-literature

altmetric image

Publications

Peptidomics of an in vitro digested α-Gal carrying protein revealed IgE-reactive peptides.

Apostolovic D D   Krstic M M   Mihailovic J J   Starkhammar M M   Cirkovic Velickovic T T   Hamsten C C   van Hage M M  

Scientific reports 20170712 1


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 allergi  ...[more]

Similar Datasets

| S-EPMC8672165 | biostudies-literature
| S-EPMC8929122 | biostudies-literature
| S-EPMC3563531 | biostudies-literature
| S-EPMC4112456 | biostudies-literature
| S-EPMC7719080 | biostudies-literature
| S-EPMC8342229 | biostudies-literature
| S-EPMC5617217 | biostudies-other
| S-EPMC8793803 | biostudies-literature
| S-EPMC7806982 | biostudies-literature