Clinical Sensitivities to Gelatin and Other Meat Products

Mendez, Rufa; Hughes, W. Howard

doi:10.1111/j.1398-9995.1952.tb03455.x

Cited by 4 publications

(4 citation statements)

References 18 publications

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“…There were 72 males and six females (69 medical students, three technicians and six anaesthetists). The weight range was 54-94 kg and the age range was 19-36 yr. None of the volunteers had a history of allergy (asthma, hay fever, or intolerance of medicaments or foodstuffs (Mendez and Hughes, 1952)), pneumonia, salmonellosis (Gropper, Raisz and Amspacher, 1952;Kabat et al, 1957), collagen disease or gout (Maurer, 1954a(Maurer, , 1960. None had received dextran or gelatin previously (Kabat and Bezer, 1958;Schwick and Heide, 1969).…”

Section: Methodsmentioning

confidence: 99%

Histamine Release in Human Subjects by Modified Gelatin (Haemaccel) and Dextran: An Explanation for Anaphylactoid Reactions Observed Under Clinical Conditions?

Lorenz

Doenicke²,

Meßmer³

et al. 1976

British Journal of Anaesthesia

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Histamine release by modified gelatin (Haemaccel) and dextran (Macrodex) has been demonstrated in volunteers by direct and indirect methods. In a pilot study of Haemaccel, histamine release was observed in six of seven volunteers. The highest plasma histamine concentration was 4.8 ng/ml, the lowest 1.7 ng/ml: two of the subjects showed slight allergic reactions. Using Haemaccel batch 2551, 10 out of 12 subjects reacted to the rapid infusion of Haemaccel with increased plasma histamine concentrations, whereas none reacted to Ringer's solution. None of the 10 subjects had an allergic reaction, but an increase in gastric secretion was observed in eight. Changes in the venous basophil granulocyte count were found in both those who reacted and those who did not react to Haemaccel. After the rapid infusion of dextran the highest plasma histamine concentration was 5.0 ng/ml, the lowest 1.3 ng/ml. The withdrawal of blood had no influence on plasma histamine concentration. The incidences of histamine release produced by Haemaccel varied with different batches. Thus, it seems unlikely that immunological mechanisms are principally responsible. Nine instances of allergic and anaphylactoid reactions to plasma substitutes have been reported, seven after Haemaccel infusion, and two after dextran administration. One of the patients who received dextran died. Histamine release was always associated with Haemaccel infusion and corresponded in extent to the clinical symptoms observed, but there was no significant histamine release associated with the reactions to dextran.

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Section: Methodsmentioning

confidence: 99%

Histamine Release in Human Subjects by Modified Gelatin (Haemaccel) and Dextran: An Explanation for Anaphylactoid Reactions Observed Under Clinical Conditions?

Lorenz

Doenicke²,

Meßmer³

et al. 1976

British Journal of Anaesthesia

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“…In addition, a 55 kDa protein (Figure 1A, protein 2) was recognized by IgE antibodies of eight patients (6, 13, 15, 18, 19, 21, 25, and 30). All the other IgE reactive proteins were either only recognized by one or two patients (e.g., proteins of 12,15,17,25,130,170 kDa) or they displayed very low IgE reactivity (e.g., proteins of 30 and 35 kDa). In case of the 35 kDa protein (Figure 1A, protein 3), this was also weakly recognized in a control immunoblot performed with the serum from a nonmeat allergic individual (NA), suggesting that it does not represent a molecule specifically recognized by IgE antibodies of meat allergic sensitized patients.…”

Section: Patients' Ige Reactivity To Raw and Cooked Beefmentioning

confidence: 99%

“…[16] So far, only a few proteins of mammalian origin have been identified as the cause of food allergy reactions. [17][18][19][20][21] Of the 11 allergens of bovine origin listed by the WHO/IUIS the majority is solely present in cow´s milk. Beside the oligosaccharide 𝛼-Gal that causes a very unusual, delayed form of red meat allergy, [22] only two of the WHO/IUIS listed allergens are present in beef: serum albumin (Bos d 6) [23] and bovine immunoglobulin G (Bos d 7).…”

Section: Introductionmentioning

confidence: 99%

Bos d 13, A Novel Heat‐Stable Beef Allergen

Román‐Carrasco,

Klug,

Hemmer

et al. 2023

Molecular Nutrition Food Res

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ScopeRed meat, a staple food of Western diets, can also induce IgE‐mediated allergic reactions. Yet, apart from the heat‐labile protein serum albumin and the carbohydrate α‐Gal, the molecules causing allergic reactions to red meat remain unknown.Methods and resultsIgE reactivity profiles of beef‐sensitized individuals are analyzed by IgE‐immunoblotting with protein extracts from raw and cooked beef. Two IgE‐reactive proteins are identified by peptide mass fingerprinting as myosinlight chain 1 (MYL1) and myosin light chain 3 (MYL3) in cooked beef extract and are designated Bos d 13 isoallergens. MYL1 and MYL3 are produced recombinantly in Escherichia coli. ELISAs proved their IgE reactivity and circular dichroism analysis showed that they represent folded molecules with remarkable thermal stability. In vitro gastrointestinal digestion experiments showed the higher stability of rMYL1 as compared to rMYL3. Exposure of a monolayer of Caco–2 cells to rMYL1 indicated that the molecule is able to cross intestinal epithelial cells without disturbing the integrity of the tight junctions, suggesting the sensitizing capacity of MYL1.ConclusionMYLs are identified as novel heat‐stable bovine meat allergens.

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“…Whether they are due to alimentary sensitization or not is a matter of dispute [133,140,169,170]. Since gelatin antibodies are especially prevalent in patients suffering from rheumatic disease, breakdown of endogenous proteins has also been held responsible [180].…”

Section: Antigenicitymentioning

confidence: 99%

Treatment of Shock with Dextrans and Gelatins

1969

Vox Sanguinis

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Clinical Sensitivities to Gelatin and Other Meat Products

Cited by 4 publications

References 18 publications

Histamine Release in Human Subjects by Modified Gelatin (Haemaccel) and Dextran: An Explanation for Anaphylactoid Reactions Observed Under Clinical Conditions?

Histamine Release in Human Subjects by Modified Gelatin (Haemaccel) and Dextran: An Explanation for Anaphylactoid Reactions Observed Under Clinical Conditions?

Bos d 13, A Novel Heat‐Stable Beef Allergen

Treatment of Shock with Dextrans and Gelatins

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