Reaction of food‐specific antibodies with different tissue antigens

Wheat, milk, peanuts, soy, egg and corn are among the most major sources of immunoreactive proteins. The first goal of this study was to examine the reactivity of food-specific antibodies with human tissue antigens. Affinity-purified rabbit anti-food antibodies were applied to sixty-five tissue antigens. Anti-peanut antibody had the most reactions with twenty-four out of the sixty-five antigens, followed by anti-alpha-gliadin with twenty, anti-egg with seventeen, anti-wheat with fifteen, anti-milk with fourteen, and both anti-corn and anti-soy with ten each tissue antigens. Serial dilutions and inhibition study confirmed that these reactions were specific. The second goal was to determine the percentage of blood donors with elevations in IgG, IgA, IgM and IgE antibodies against these food antigens. A significant percentage of the tested blood samples showed elevations in antibodies against different food antigens. This reaction of food-specific antibodies with different tissue antigens indicates that cross-reactivity between food and human tissue antigens exists, and these antibodies, if detected in blood, may contribute to different autoimmune diseases.

• Publication year

  2020

• Venue

  International Journal of Food Science & Technology

• Publication date

  2020-04-01

• Fields of study

  Agricultural and Food Sciences, Biology

• Identifiers
  DOI 10.1111/ijfs.14467
• External record

  Open on Semantic Scholar

• Source metadata

  Semantic Scholar

• No claims are published for this paper.

• No concepts are published for this paper.

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