The quantity and quality of α‐gal‐specific antibodies differs in individuals with and without delayed red meat allergy

ConclusionPatients with delayed meat‐allergy display IgE and IgG Ab that selectively recognize the α‐gal‐epitope on BGG. Their enhanced α‐gal‐specific IgE levels are accompanied by high levels of α‐gal‐specific IgG1 devoid of IgE‐blocking activity. This subclass distribution is atypical for food allergies and distinct from natural α‐gal‐IgG responses in non allergic individuals.This article is protected by copyright. All rights reserved.

Source: Allergy - May 31, 2016 Category: Allergy & Immunology Authors: Dagmar Kollmann, Birgit Nagl, Christof Ebner, Waltraud Emminger, Stefan Wöhrl, Claudia Kitzmüller, Susanne Vrtala, Andreas Mangold, Hendrik‐Jan Ankersmit, Barbara Bohle Tags: Original Article: Experimental Allergy and Immunology Source Type: research