Figure 3
From: Peptidomics of an in vitro digested α-Gal carrying protein revealed IgE-reactive peptides
Allergenic properties of bovine thyroglobulin pepsinolysis products. (a) Individual patients’ IgE-binding properties on immunoblot with bovine thyroglobulin peptides obtained after 60 min of gastric digestion with 0.2 U per µg of pepsin. (b) Left side of the panel: IgE binding of three individual patients on deglycosylated peptides; right side of the panel: anti-α-Gal binding on α-Gal peptides-P, and deglycosylated peptides -D; M-Molecular weight markers. (c) 2D immunoblot of α-Gal peptides developed with the serum pool from 20 red meat-allergic patients. M-Molecular weight markers; (d) Inhibition of IgE binding to bovine thyroglobulin using preincubation with bovine thyroglobulin or thyroglobulin peptides obtained after 60 min of gastric digestion.
