Quantification of LTP in processed food

Lipid Transfer Proteins (LTP) syndrome is the most frequent primary food allergy in Mediterranean countries. The presence of these proteins in food is responsible for the appearance of different gastrointestinal symptoms and in some cases, outbreak of systemic symptoms such as urticaria, angioedema or anaphylaxis. It is thus especially important that the food consumed by these patients has a very low content of this type of proteins.

In that regard and also of utility for further research in our laboratory we carry out the quantification of LTP in different manufactured food products. This is achieved mainly by extraction of proteins from the matrix followed by quantification through ELISA methods.