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.

中文翻译：

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2S白蛋白和nsLTP参与比萨饼酱的过敏反应：过敏原处理之前和之后的IgE识别。

尽管比萨饼是世界上最受欢迎的食品之一，但摄取比萨饼后的过敏反应相对不常见。然而，由于比萨制备中使用的成分数量众多，因此准确地识别导致这些过敏反应的过敏原具有挑战性。在本报告中，我们旨在确定两名患者摄入比萨饼后引起全身过敏反应的过敏原。使用皮肤点刺试验（SPPT）和体外技术，结合来自番茄和芥菜种子的天然和重组纯化过敏原，我们确定了2S白蛋白和非特异性脂质转移蛋白（nsLTP）作为涉及的蛋白。但是，在变性和还原前后，IgE对这四个nsLTP的反应有所不同，因此表明在食品加工中nsLTP周围的额外复杂性。