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Case Reports
. 2013 Feb;28(2):322-5.
doi: 10.1007/s11606-012-2144-z. Epub 2012 Jul 20.

A peculiar cause of anaphylaxis: no more steak? The journey to discovery of a newly recognized allergy to galactose-alpha-1,3-galactose found in mammalian meat

Susan E Wolver  1 , Diane R Sun, Scott P Commins, Lawrence B Schwartz
Affiliations
Case Reports

A peculiar cause of anaphylaxis: no more steak? The journey to discovery of a newly recognized allergy to galactose-alpha-1,3-galactose found in mammalian meat

Susan E Wolver et al. J Gen Intern Med. 2013 Feb.

Abstract

In recent years, a newly recognized allergic disease has been uncovered, and seemingly idiopathic causes of anaphylaxis now have an explanation. Individuals bitten by the lone star tick may develop IgE antibodies to the carbohydrate galactose-α-1,3-galactose (alpha-gal). Upon exposure of sensitized subjects to mammalian meat containing alpha-gal on glycoproteins or glycolipids, delayed anaphylaxis may ensue, often three to six hours after ingestion.1 Many of these individuals have negative allergy skin prick tests to meat, further obscuring the diagnosis. With the recent development of IgE alpha-gal tests, the clinical diagnosis can be confirmed in the laboratory.

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Figures

Figure 1.
Figure 1.
Development of anaphylaxis to alpha-gal. Sensitization occurs after exposure to alpha-gal during tick bites. IgE to alpha-gal produced during sensitization binds to high affinity IgE receptors on mast cells and basophils, without causing symptoms. Re-exposure to alpha-gal in mammalian meat causes cross-linking of IgE:IgE receptor complexes on mast cells and basophils to induce secretion of various mediators that lead to anaphylaxis. (The oligosaccharide structures of the alpha-gal are shown in the symbolic depiction suggested by the Consortium of Functional Glycomics).
None
See this image and copyright information in PMC

References

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