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IgE-antibody specificities of the patients allergic to meat products



IgE-antibody specificities of the patients allergic to meat products



Animal Science Journal 71(5): 494-500



Model sausages made of various meat with or without milk, egg and soy as binder proteins and such meat component proteins as bovine serum albumin (BSA), chicken serum albumin (CSA) and bovine gelatin were examined for their reactivity to the IgE antibodies from food allergic patients by chemiluminescence ELISA and inhibition ELISA. 26 sera were obtained from patients who had been clinically diagnosed with food allergy, 14 sera from milk-allergic patients and /or egg and 12 from meat-allergic patients. Three sera from healthy volunteers were used as negative control. The quite low reactivity of the aqueous extracts from the meat products without milk or egg proteins suggest that the products free from these proteins would be acceptable to the milk or egg-allergic patients. With IgE antibodies from meat-allergic patients, the reactivity of the extracts from rabbit and turkey sausages were significantly low. This would enable us to develop hypoallergenic meat products made of these raw meat. BSA, CSA and gelatin were suggested to be meat allergens, since the specificity of IgE antibodies from meat-allergic patient to these proteins was confirmed.

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