Elucidating the molecular action of tick saliva in the induction of a-galactose in red meat allergy

A rapidly increasing body of literature suggests bites from the Lone Star tick (Amblyomma americanum) are capable of causing an unusual delayed allergic reaction to a carbohydrate found in red meat products. Sensitization to the oligosaccharide galactose-α-1,3-galactose (α-Gal) has been shown to be the mechanism of anaphylactic reactions in response to red meat following tick bites. The species A. americanum is suspected to be uniquely associated with these symptoms of red meat hypersensitivity.  In addition, the geographic range of A. americanum, from the eastern United States to mid-Texas, includes highly rural populations, containing large numbers of at risk individuals such as military servicemen, farmers, and outdoorsmen.  We hypothesized that the secreted salivary proteins of A. americanum are galactosylated with α-Galactose which acts as an adjuvant for the carbohydrate, thereby creating a future immune response within the host. To identify α-Gal in A. americanum salivary glands, the sera of red meat allergy patients was used in an immuno-proteome approach. Immunoblotting and co-Immunoprecipitation (Co-IP) followed by LC-MS/MS, revealed the identity of the tick salivary proteins that may play a role in inducing the red meat allergy. Our results work to pave the way for further research in creating an early recognition technique and treatments for allergic reactions that may lead to anaphylaxis, preventing serious health problems, or even death in unsuspecting red meat allergy sufferers.