Batanero Cremades, Eva

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First Name
Last Name
Batanero Cremades
Universidad Complutense de Madrid
Faculty / Institute
Ciencias Químicas
Bioquímica y Biología Molecular
Bioquímica y Biología Molecular
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Now showing 1 - 5 of 5
  • Publication
    ¿Qué es lo que sabemos… sobre Biología?
    (2021-05) Batanero Cremades, Eva; Rodríguez Crespo, José Ignacio; Castillo Lluva, Sonia; García Álvarez, Begoña; Bueno Díaz, Cristina
    Dada la importancia del inglés y de las tecnologías móviles hoy día, los estudiantes utilizarán dichas tecnologías para reforzar el aprendizaje de Biología, y motivarlos a estudiar, mediante dos actividades: crear test Kahoot! en inglés y concursar.
  • Publication
    “¿Qué es lo que sabemos… sobre Biología”
    (2020-05-18) Batanero Cremades, Eva; Rodríguez Crespo, José Ignacio; San Segundo Acosta, Pablo; Bueno Díaz, Cristina; Parrón Ballesteros, Jorge
    Dada la importancia del inglés y de las tecnologías móviles hoy día, los estudiantes utilizarán dichas tecnologías para reforzar el aprendizaje de Biología, y motivarlos a estudiar, mediante dos actividades: crear test Kahoot en inglés y concursar.
  • Publication
    2S albumins and 11S globulins, two storage proteins involved in pumpkin seeds allergy
    (Wiley-VCH, 2021-01) Bueno Díaz, Cristina; Martín-Pedraza, Laura; León, Laura; Haroun-Díaz, Elisa; Pastor Vargas, Carlos; Muñoz-García, Esther; De las Heras, Manuel; Batanero Cremades, Eva; Cuesta-Herranz, Javier; Villalba Díaz, María Teresa
  • Publication
    Characterization of Relevant Biomarkers for the Diagnosis of Food Allergies: An Overview of the 2S Albumin Family
    (MDPI, 2021-05-29) Bueno Díaz, Cristina; Martín-Pedraza, Laura; Parrón Ballesteros, Jorge; Cuesta-Herranz, Javier; Cabanillas, Beatriz; Pastor Vargas, Carlos; Batanero Cremades, Eva; Villalba Díaz, María Teresa
    2S albumins are relevant and often major allergens from several tree nuts and seeds, affecting mainly children and young people. The present study aims to assess how the structural features of 2S albumins could affect their immunogenic capacity, which is essential to comprehend the role of these proteins in food allergy. For this purpose, twelve 2S albumins were isolated from their respective extracts by chromatographic methods and identified by MALDI-TOF massspectrometry. Their molecular and structural characterization was conducted by electrophoretic, spectroscopic and in silico methods, showing that these are small proteins that comprise a wide range of isoelectric points, displaying a general high structure stability to thermal treatment. Despite low amino acid sequence identity, these proteins share structural features, pointing conformational epitopes to explain cross-reactivity between them. Immunoblotting with allergic patients’ sera revealed those possible correlations between evolutionarily distant 2S albumins from different sources. The availability of a well-characterized panel of 2S albumins from plant-derived sources allowed establishing correlations between their structural features and their allergenic potential, including their role in cross-reactivity processes
  • Publication
    Association Between the Seed Storage Proteins 2S Albumin and 11S Globulin and Severe Allergic Reaction After Flaxseed Intake
    (Esmon Publicidad, 2022) Bueno Díaz, Cristina; Biserni, C; Martín-Pedraza, L; de las Heras M; Blanco C; Vázquez-Cortés S; Fernández-Rivas M; Batanero Cremades, Eva; Cuesta-Herranz J; Villalba Díaz, María Teresa
    Background: Given the increased popularity of flaxseed in meals, several cases of allergy to these seeds have been reported. Little is known about the allergens implicated in hypersensitivity reactions to flaxseed. The present study aimed to identify the allergens involved in IgE-mediated reactions in 5 patients with a clinical history of severe systemic symptoms after flaxseed consumption. Methods: Proteins that were potential allergens with IgE-binding capacity were purified from flaxseed extract using chromatography and identified via MALDI-TOF mass spectrometry. Immunoassays were performed using the 5 allergic patients’ sera tested individually and as a pool. Results: Immunoblotting of the flaxseed extract revealed a low-molecular-mass protein (around 13 kDa) in 4 of the 5 patients, while a protein of approximately 55 kDa was detected in 2 patients. The proteins were identified by mass spectrometry as flaxseed 2S albumin, which is included in the WHO/IUIS allergen nomenclature as Lin u 1, and 11S globulin. Inhibition assays revealed in vitro IgE-mediated cross-reactivity between Lin u 1 and peanut and cashew nut proteins, while IgE-mediated recognition of 11S globulin by patients’ sera was partially inhibited by several plant-derived sources. Conclusions: Seed storage proteins from flaxseed were involved in the development of severe symptoms in the 5 patients studied and exhibited cross-reactivity with other allergenic sources. Besides the severity of flaxseed allergy in patients sensitized to 2S albumin, this is the first time that 11S globulin has been identified as a potential allergen. Taking these data into account should ensure a more accurate diagnosis