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Salivary Prostaglandin E2: Role in Tick-Induced Allergy to Red Meat
Alejandro Cabezas-Cruz1, Lourdes Mateos-Hernández2, Jindrǐch Chmelař3
1Institute of Parasitology, Biology Center of the Academy of Sciences of the Czech Republic, 37005 České Budějovice, Czech Republic; Faculty of Science, University of South Bohemia, 37005 České Budějovice, Czech Republic.
Trends in Parasitology
|April 3, 2017
Abstract:
Tick-induced allergy to red meat is associated with anti-α-Gal IgE antibody levels. We propose that tick salivary prostaglandin E2 triggers antibody class switching in mature B cells, increasing the levels of anti-α-Gal IgE antibodies. Immune tolerance to α-Gal in blood type B individuals might reduce the risk to this allergy.