Co‐sensitization and cross‐reactivity between related and unrelated food allergens in dogs – a serological study

Bexley, Jennifer; Nuttall, Tim; Hammerberg, Bruce; Halliwell, R.E.W.

doi:10.1111/vde.12335

Cited by 23 publications

(27 citation statements)

References 24 publications

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“…Indeed, IgE sensitization patterns to these three allergens were usually either nonreactive or reactive to more than one of these allergens. The correlations between IgE score pairs were highly significant, thereby confirming the previously known association of IgE sensitization existing between these allergens in dogs and humans …”

Section: Discussionsupporting

confidence: 83%

“…Chicken and fish are frequently and widely consumed by dogs, and are known allergic ingredients, but little is known of the specific proteins that are involved in IgE‐sensitization to these foods. A significant positive association with specific IgE between white fish and chicken has been reported previously, suggesting that, as in humans, cross‐reactivity between fish and chicken also could exist in dogs. The nature of this association was not, however, further investigated.…”

Section: Introductionsupporting

confidence: 62%

“…We first began verifying that, among a large number of sera collected from dogs suspected of allergy, there was a common co‐reactivity to C, WF and S, an association that had been reported previously . Indeed, IgE sensitization patterns to these three allergens were usually either nonreactive or reactive to more than one of these allergens.…”

Section: Discussionmentioning

confidence: 80%

“…We first wanted to verify if there was an association in the IgE sensitization patterns to C, WF and S allergens, as previous odds ratios of IgE scores had established a significant co‐reactivity between these allergens …”

Section: Resultsmentioning

confidence: 99%

“…The taxonomic relationship between food sources could be an important consideration when selecting diets for a restriction trial. IgE serological cross‐reactivity between related mammalian foods has been reported in dogs sensitized to beef, lamb and cow's milk . In a previous report, IgG and muscle phosphoglucomutase were identified as major cross‐reactive allergens in dogs with food allergy that had detectable serum allergen‐specific IgE to beef, lamb and cow's milk .…”

Section: Introductionmentioning

confidence: 97%

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Serum IgE cross‐reactivity between fish and chicken meats in dogs

Bexley

Kingswell

Olivry

2018

Veterinary Dermatology

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Background In humans, a cross‐reactive clinical allergy has been reported between three chicken and fish meat proteins: beta‐enolase, aldolase A and parvalbumin. Objective To evaluate if IgE cross‐reactivity between chicken and fish also existed in the dog. Animals Sera from dogs with suspected allergic skin disease and with IgE against chicken and fish. Methods and materials Sera were analysed by ELISA and immunoblotting with chicken, white fish (haddock and cod) and salmon extracts. Reciprocal inhibition ELISAs and inhibition immunoblots were then performed. Protein sequencing of bands identified on multiple extracts was determined by mass spectrometry. Results Out of 53 archived canine sera tested by ELISA against chicken, white fish or salmon, 15 (28%), 12 (23%) and 26 (49%), respectively, had elevated IgE against one, two or all three of these extracts. Seven of the triple‐reactive sera were subjected to reciprocal inhibition ELISAs. A >50% inhibition was found between chicken–fish, chicken–salmon and fish–salmon in seven, four and five of seven dogs, respectively. Immunoblotting identified multiple IgE‐binding proteins of identical molecular weights in the three extracts; these were partially to fully cross‐reactive by inhibition immunoblotting. Mass spectrometry identified nine cross‐reactive proteins as: pyruvate kinase, creatine kinase, alpha‐actin, glyceraldehyde‐3‐phosphate dehydrogenase, beta‐enolase, aldolase, malate dehydrogenase, lactate dehydrogenase and triose‐phosphate isomerase 1. All of these have been reported previously as fish, shellfish and/or chicken allergens for humans. Conclusions and clinical importance Whether any of these newly identified IgE cross‐reactive chicken–fish allergens is the cause of clinical allergy needs to be determined in dogs reacting to at least two of these common food sources.

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