Cross-reactivity between mammalian proteins.

Background: Cross-reactivity between food allergens occurs when they share part of their amino acid sequence, or when their three-dimensional molecular structure causes them to have a similar capacity to bind specific antibodies.

Objectives: To review data from our laboratory on cross-reactivity between mammalian proteins (milk and meat allergens).

Methods: Studies used immunoelectrophoresis (sodium dodecyl sulfate-polyacrylamide gel electrophoresis/polyacrylamide gel electrophoresis and immunoblotting), and animal monoclonal antibodies.