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The alpha-gal allergy is an unusual form of meat allergy with sometimes severe symptoms that only appear a few hours after eating meat. Patients do not react to meat proteins, but to the sugar molecule alpha-galactose present in red meat. The trigger is a tick bite, which causes the sensitization. Ines Swoboda and her team are currently investigating what exactly happens during this process.
The research group wants to find out how the human immune system reacts to tick contact, which alpha-gal-carrying molecules in tick saliva are responsible for sensitization and where they come from. It is still unclear whether the sugar molecules are produced by the ticks themselves. They could also be absorbed through the previous bite on a mammal and passed on to humans. Or they might originate from microorganisms that typically live in ticks.
In the cell culture laboratory, the researchers first investigate whether and how immune cells react to tick saliva. If they are activated, this means that there must be alpha-gal-carrying molecules in the saliva that trigger sensitization. The next step is to use mass spectrometry analyses in collaboration with the University of Veterinary Medicine to determine which molecules these are. Ines Swoboda also wants to find out more about what happens mechanistically during sensitization to alpha-gal. By gaining a better understanding of the molecular mechanisms, she hopes to be able to prevent sensitization to other food allergens in the future.
Ines Swoboda's research work is making an important contribution to improving the diagnosis and treatment of meat and related allergies. Years ago, the passionate scientist was able to prove that alpha-gal in red meat can be bound not only to proteins, but also to lipids (fats). These are metabolized more slowly, which is why reactions in the case of an alpha-gal allergy only occur hours after eating meat. She recently identified new meat allergens that are already available in modified form for diagnosing patients. The team is currently analyzing cross-reactivities between meat allergens and allergens from other animal foods such as fish, seafood or edible insects. They are investigating whether an antibody recognizes allergens from different foods and thus whether there is a cross-reaction or whether several antibodies are involved. Findings on this are crucial for the successful treatment of patients.
“A better understanding of the molecular mechanisms will help prevent sensitization to other food allergens in the future.”
Ines Swoboda, Head of the Research Center Molecular Biotechnology
Meat allergies are usually protein allergies. One exception is the alpha-gal allergy, in which the immune system reacts to a sugar molecule (alpha-galactose) in red meat. It is triggered by a tick bite. Ines Swoboda is currently researching the causes of the alpha-gal allergy. The project "Immune responses to meat allergens" is being carried out in cooperation with the University of Veterinary Medicine, Vienna and is funded by the Austrian Science Fund FWF.
Article Immune responses to meat allergens
Research Center Molecular Biotechnology