Bueno Díaz, CristinaMartín-Pedraza, LauraLeón, LauraHaroun-Díaz, ElisaPastor Vargas, CarlosMuñoz-García, EstherDe las Heras, ManuelBatanero Cremades, EvaCuesta-Herranz, JavierVillalba Díaz, María Teresa2024-01-162024-01-162021Bueno‐Díaz, Cristina, et al. «2S Albumins and 11S Globulins, Two Storage Proteins Involved in Pumpkin Seeds Allergy». Allergy, vol. 76, n.o 1, enero de 2021, pp. 383-86. https://doi.org/10.1111/all.14518.0105-453810.1111/all.14518https://hdl.handle.net/20.500.14352/93353Members from Cucurbitaceae family have been reported to induce food allergy.1, 7 Pumpkin (Cucurbita maxima) pulp has been mostly the allergenic source but few studies are focused on the allergenic potential of its seeds.2 Pumpkin seed may be consumed as snacks or as components in other food products, becoming hidden allergens, eliciting infrequent but severe cases of allergy with life-threatening reactions.3 The nature of those allergens has not been investigated in detail so far. This study aimed to identify two allergens, from pumpkin seeds a 2S albumin and an 11S globulin, involved in severe allergic reactions of four patients allergic to these seeds and evaluate the cross-reactivity with other seeds and nuts containing homologous proteins. General characteristics of selected individuals, extracted from their clinical histories, are shown in Table S1. All patients described immediate allergic reactions with severe and systemic symptoms as anaphylaxis, showing a positive specific IgE (ImmunoCAP, Thermo Fisher) and Skin prick testing (SPT) to pumpkin seeds extractengjournal articlehttps://doi.org/10.1111/all.14518restricted access577.1AlbuminsCucurbitaGlobulinsHumansHypersensitivityPlant ProteinsSeedsBioquímica (Química)23 Química