Gal d 7-a major allergen in primary chicken meat allergy.,Journal of Allergy and Clinical Immunology

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Gal d 7-a major allergen in primary chicken meat allergy.
Journal of Allergy and Clinical Immunology ( IF 11.4 ) Pub Date : 2020-03-16 , DOI: 10.1016/j.jaci.2020.02.033
Christoph Klug ₁ , Wolfgang Hemmer ₂ , Patricia Román-Carrasco ₁ , Margarete Focke-Tejkl ₃ , Santiago Quirce ₄ , Teresa Boyano-Martínez ₄ , Erwin Gaubitzer ₅ , Herbert Wank ₁ , Ines Swoboda ₁

Affiliation

Background

Poultry meat can induce severe allergic reactions. So far, the molecules causing poultry meat allergy are largely unknown.

Objective

Our aim was to identify and characterize poultry meat allergens.

Methods

Profiles of patients’ IgE reactivity to chicken muscle were analyzed in immunoblots, and proteins recognized by the majority of patients were subjected to peptide mass fingerprinting. A 23-kDa IgE-reactive protein was identified as myosin light chain 1, designated Gallus domesticus 7 (Gal d 7). Recombinant Gal d 7 was produced in Escherichia coli. The protein’s IgE reactivity was analyzed in ELISA experiments, and cross-reactivity with allergens of other poultry species was assessed in inhibition immunoblots. Fold and thermal stability were evaluated by circular dichroism analysis, and enzymatic stability was investigated using in vitro gastrointestinal digestion assays.

Results

Recombinant Gal d 7 represents a properly folded, predominantly α-helical protein and displays IgE-binding activity comparable to that of its natural counterpart. IgE reactivity analysis in 28 patients allergic to chicken meat revealed that Gal d 7 is a major allergen for patients primarily sensitized to chicken meat. Furthermore, Gal d 7–cross-reactive allergens were also detected in other poultry species, suggesting that recombinant Gal d 7 can be used as a diagnostic marker allergen for poultry meat allergy. The high thermal stability, refolding capacity, and resistance to gastrointestinal enzymes might explain why Gal d 7 can act as a potent sensitizing agent.

Conclusion

Gal d 7 represents a novel major chicken meat allergen. Recombinant Gal d 7 could be used for diagnosis of genuine poultry meat sensitization.

中文翻译：

Gal d 7-主要的鸡肉过敏原。

背景

家禽肉会引起严重的过敏反应。到目前为止，引起家禽肉过敏的分子在很大程度上尚不清楚。

目的

我们的目的是鉴定和表征禽肉过敏原。

方法

在免疫印迹中分析了患者对鸡肌肉的IgE反应谱，并对大多数患者识别的蛋白质进行了肽质谱指纹图谱分析。鉴定出一种23kDa IgE反应蛋白为肌球蛋白轻链1，称为家蝇7（Gal d 7）。重组Gal d 7在大肠杆菌中产生。在ELISA实验中分析了该蛋白的IgE反应性，并在抑制免疫印迹中评估了与其他家禽变应原的交叉反应性。通过圆二色性分析评价折叠和热稳定性，并使用体外胃肠消化测定法研究酶的稳定性。

结果

重组Gal d 7代表适当折叠的，主要是α-螺旋蛋白，并显示出与其天然对应物相当的IgE结合活性。对28位对鸡肉过敏的患者的IgE反应性分析表明，对于主要对鸡肉敏感的患者，Gal d 7是主要的过敏原。此外，在其他家禽中也检测到了Gal d 7交叉反应性过敏原，这表明重组Gal d 7可用作家禽肉过敏的诊断标志物过敏原。高的热稳定性，复性能力和对胃肠道酶的抵抗力可以解释为什么Gal d 7可以用作有效的敏化剂。