{"status":"ok","message-type":"work","message-version":"1.0.0","message":{"indexed":{"date-parts":[[2026,10,2]],"date-time":"2026-10-02T06:39:45Z","timestamp":1790923185336,"version":"4.1.0"},"reference-count":29,"publisher":"Wiley","issue":"4","license":[{"start":{"date-parts":[[2008,10,9]],"date-time":"2008-10-09T00:00:00Z","timestamp":1223510400000},"content-version":"vor","delay-in-days":3113,"URL":"http:\/\/onlinelibrary.wiley.com\/termsAndConditions#vor"}],"content-domain":{"domain":[],"crossmark-restriction":false},"short-container-title":["Allergy"],"published-print":{"date-parts":[[2000,4]]},"abstract":"<jats:p> <jats:bold>Background:<\/jats:bold> Although beef is a main source of protein in Western diets, very little has been published on allergic reactions to beef or the main allergens implicated in these reactions. The aim was to evaluate the IgE antibody response to beef in suspected meat\u2010allergic subjects and assess cross\u2010reactivity of beef with other vertebrate meats.<\/jats:p><jats:p> <jats:bold>Methods:<\/jats:bold> Fifty\u2010seven sera from suspected meat\u2010allergic subjects were tested by grid blot for specific IgE antibodies to vertebrate meats (beef, lamb, pork, venison, and chicken), and the patterns of recognition of meat proteins were assessed by immunoblot studies.<\/jats:p><jats:p> <jats:bold>Results:<\/jats:bold> A 160\u2010kDa band, identified as bovine IgG, was detected in raw beef in 83% (10\/12) of beef\u2010allergic subjects but in only 24% of the beef\u2010tolerant subjects. IgE reactivity to a band of similar mol. mass was detected also in lamb and venison, but rarely in pork or chicken. Complete inhibition of the IgE reactivity to the bovine IgG was obtained with lamb, venison, and milk. IgE reactivity to this band also completely disappeared when beef or lamb extracts were separated under reducing conditions, indicating conformational epitopes.<\/jats:p><jats:p> <jats:bold>Conclusions:<\/jats:bold> Bovine IgG appears to be a major cross\u2010reacting meat allergen that could predict beef allergy. Further studies with oral IgG challenges should be performed to document the conclusion that <jats:italic>in vitro <\/jats:italic>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\u2010reacting allergen with other mammalian products validated.<\/jats:p>","DOI":"10.1034\/j.1398-9995.2000.00285.x","type":"journal-article","created":{"date-parts":[[2003,3,11]],"date-time":"2003-03-11T01:43:18Z","timestamp":1047346998000},"page":"348-354","source":"Crossref","is-referenced-by-count":53,"title":["Identification of bovine IgG as a major cross\u2010reactive vertebrate meat allergen"],"prefix":"10.1111","volume":"55","author":[{"given":"R.","family":"Ayuso","sequence":"first","affiliation":[],"role":[{"vocabulary":"crossref","role":"author"}]},{"given":"S. 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