2S albumins and nsLTP are involved in anaphylaxis to pizza sauce: IgE recognition before and after allergen processing
Food Chemistry(2020)
摘要
•Allergy to multi-ingredient dishes requires the identification of hidden allergens.•2S albumin and nsLTP allergens in pizza-allergic patients present limited cross-reactivity.•Identify allergens underrepresented in extracts is essential to an accurate diagnosis.•Reducing agents can mimic the allergenic epitope changes in industrial food processing.
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关键词
2S albumin,nsLTP,Pizza sauce,IgE epitopes,SPPT
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