1. IgE reactivity to milk components in dogs with cutaneous adverse food reactions
- Author
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Hidekatsu Shimakura, Keijiro Mizukami, Sumire Oota, Jumpei Uchiyama, Ryosuke Sugimoto, Tadahiro Nasukawa, Ichiro Imanishi, Masahiro Sakaguchi, and Masato Fujimura
- Subjects
animal structures ,cutaneous adverse food reaction ,cow’s milk allergen ,Cattle Diseases ,Lactoglobulins ,Immunoglobulin E ,Ige reactivity ,Casein hydrolysate ,Dogs ,Antigen ,Casein ,vaccine ,Internal Medicine ,Animals ,Dog Diseases ,Bovine serum albumin ,General Veterinary ,biology ,Chemistry ,Allergens ,Note ,Milk ,Immunology ,dog ,biology.protein ,Cattle ,IgE ,Milk Hypersensitivity - Abstract
We investigated the IgE reactivity to crude and purified milk antigens in the sera of 112 dogs with cutaneous adverse food reactions (CAFRs). Of the 112 dogs, 33 (29%) had specific IgE for crude milk antigens. In the dogs with milk-specific IgE, IgE reactivity to casein, bovine serum albumin (BSA), α-lactalbumin, β-lactoglobulin, and bovine IgG were 81%, 85%, 39%, 27%, and 35%, respectively. Casein and BSA may be important allergens in dogs with CAFRs. Some canine vaccines contain casein hydrolysate as a stabilizer and the pooled serum with anti-casein IgE showed IgE reactivity to the vaccines containing it. Information about IgE reactivity to casein in dogs with CAFRs could be useful for predicting adverse reactions to the vaccines including casein hydrolysate.
- Published
- 2021