Food Business Week
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Immunoglobulins
Research from University of Virginia Broadens Understanding of Immunoglobulins
August 11th, 2011
"In 2009, we reported a novel form of delayed anaphylaxis to red meat that is related to serum IgE antibodies to the oligosaccharide galactose-alpha-1,3-galactose (alpha-gal). Most of these patients had tolerated meat for many years previously," scientists in Charlottesville, Virginia report. "The implication is that some exposure in adult life had stimulated the production of these IgE antibodies. We sought to investigate possible causes of this IgE antibody response, focusing on evidence related to tick bites, which are common in the region where these reactions occur. Serum assays were carried out with biotinylated proteins and extracts bound to a streptavidin...
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Source: Food Business Week (2011-08-11)
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