Bos d 13, a novel heat-stable beef allergen

[Scope]: Red 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.

Bibliographic Details
Authors: Román‐Carrasco, Patricia, Klug, Christoph, Hemmer, Wolfgang, Focke-Tejkl, Margarete, Raith, Marianne, Grosinger, Isabella, Stoll, Peter, Quirce, Santiago, Sanchez-Jareño, Marta, Martínez-Blanco, Mónica, Molina, Elena, Somoza, Veronika, Lieder, Barbara, Marin, Zana, Nöbauer, Katharina, Hummel, Karin, Razzazi-Fazeli, Ebrahim, Swoboda, Ines
Format: article
Status:Published version
Publication Date:2023
Country:España
Institution:Consejo Superior de Investigaciones Científicas (CSIC)
Repository:DIGITAL.CSIC. Repositorio Institucional del CSIC
OAI Identifier:oai:digital.csic.es:10261/341710
Online Access:http://hdl.handle.net/10261/341710
Access Level:Open access
Keyword:Allergens
Heat stability
Meat allergy
Myosin light chain
Recombinant allergens
Red meat
Description
Summary:[Scope]: Red 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.

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