Identification of bovine IgG as a major cross‐reactive vertebrate meat allergen

Abstract

Bovine IgG appears to be a major cross-reacting meat allergen that could predict beef allergy. Further studies with oral IgG challenges should be performed to document the conclusion that in vitro reactivity correlates with clinical hypersensitivity. The role of bovine IgG in other bovine products such as milk, dander, or hair must also be studied, and the hypothesis that it is a cross-reacting allergen with other mammalian products validated.

Factors associated with adverse reactions induced by caprylic acid-fractionated whole IgG preparations: comparison between horse, sheep and camel IgGs

“…It has been speculated that this antibody response may be secondary to sensitization to animal IgG either by ingestion through the food or by exposure to animal hair and dander (Hunter and Budd, 1980;Bernhisel-Broadbent et al, 1991;Ayuso et al, 2000). Since there is a conspicuous cross-reactivity between IgGs of different animal sources (Esteves and Binaghi, 1972), exposure or ingestion of IgG from an animal species may sensitize people to IgG of a different animal source.…”

Effects of a High-Pressure Treatment on Bovine Gamma Globulin and Its Reduction in Allergenicity

“…There have also been reports that beef allergy showed high cross-reactivity with other meat allergies. 16,17) Beef allergy patients also show allergic symptoms against bovine milk, 18) as BSA and BGG are present in both beef and milk as allergens. Lebenthal et al 19) have reported that 18% of bovine milk allergy patients reacted against BSA and 27% of bovine milk allergy patients reacted against BGG.…”

Dietary Management of Skin Disease: Elimination Diets and Dietary Approach to Canine Allergic Disease

“…Bovine IgG has been identified as a major cross-reactive vertebrate meat allergen in beef, lamb, venison and milk. 3 A study based on 10 dogs with identified food allergy has shown that bovine IgG is a major allergen in cow's milk and that it can be a source of crossreactivity with beef and probably with lamb because of the high homology with ovine immunoglobulins (similarly as for meat allergy in humans). Also it was shown that phosphoglucomutase is an important allergen involved in allergic reaction to lamb and beef.…”