RT Journal Article
T1 2S albumins and nsLTP are involved in anaphylaxis to pizza sauce: IgE recognition before and after allergen processing
A1 Martín-Pedraza, Laura
A1 Wangorsch, Andrea
A1 Bueno-Diaza, Cristina
A1 De las Heras, Manuel
A1 Scheurerb, Stephan
A1 Cuesta-Herranz, Javier
A1 Villalba Díaz, María Teresa
AB Although pizza is one of the most popular foods in the world, allergic responses after ingesting pizza are relatively uncommon. However, precisely identifying the allergens responsible for these allergic reactions is challenging because of the high and diverse number of ingredients used in pizza preparation. In this report, we aim to identify the allergens responsible for systemic allergic reactions following ingestion of pizza in two patients. Using a skin prick by prick test (SPPT) and in vitro techniques, with natural and recombinant purified allergens from tomato and mustard seeds, we identified 2S albumin and non-specific lipid transfer proteins (nsLTP) as the proteins involved. However, IgE responses to the four nsLTPs differed before and after denaturation and reduction, thus suggesting additional complexity around nsLTP in food processing
PB Elsevier
SN 0308-8146
YR 2020
FD 2020
LK https://hdl.handle.net/20.500.14352/93543
UL https://hdl.handle.net/20.500.14352/93543
LA eng
NO Martín-Pedraza, Laura, et al. «2S Albumins and nsLTP Are Involved in Anaphylaxis to Pizza Sauce: IgE Recognition before and after Allergen Processing». Food Chemistry, vol. 321, agosto de 2020, p. 126679. https://doi.org/10.1016/j.foodchem.2020.126679.
NO Ministerio de Economía y ́Competitividad (España)
NO Instituto de Salud Carlos III 
NO European Commission
DS Docta Complutense
RD 7 abr 2025