High prevalence of lupin allergy among patients with peanut allergy

Aguilera-Insunza, Raquel; Iturriaga, Carolina; Mariñanco, Angélica; Venegas, Luis Fernando; Aravena, Gabriela; Pérez-Mateluna, Guillermo; Dias, Nathalia Baptista; Borzutzky, Arturo; Wandersleben, Traudy

doi:10.1016/j.anai.2022.09.036

Cited by 6 publications

(4 citation statements)

References 30 publications

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“…5 There is a need to better understand the relevance of cross-reactivity between lupin and legumes, the potential clinical impact of different lupin species at a molecular level as well as the diversity of the allergen composition using proteomics. 6,7 Our data supports that there are specificities of lupin-induced anaphylaxis cases compared to other food allergens. in adulthood, in females, with less severity and a higher ingested amount of food allergen.…”

Section: Lupin a Potential "Hidden" Food Anaphylaxis Allergen: An Ale...supporting

confidence: 71%

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Lupin, a potential “hidden” food anaphylaxis allergen: An alert from the Allergy‐Vigilance Network®

Pouessel,

Sabouraud‐Leclerc,

Beaumont

et al. 2024

Allergy

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Section: Lupin a Potential "Hidden" Food Anaphylaxis Allergen: An Ale...supporting

confidence: 71%

“…Pascale Beaumont 4,5 Amandine Divaret-Chauveau 4,6 Eléna Bradatan 4,7 Pascale Dumond 4,6 Yasemin Karaca 1…”

Section: Data Ava I L a B I L I T Y S Tat E M E N Tunclassified

Lupin, a potential “hidden” food anaphylaxis allergen: An alert from the Allergy‐Vigilance Network®

Pouessel,

Sabouraud‐Leclerc,

Beaumont

et al. 2024

Allergy

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“…However, immunological studies did not fully support the allergenicity of all conglutin isoforms, most probably due to interindividual differences in IgE binding of lupin proteins, differences in exposure, and impacts caused by food processing. However, recent findings showed evidence that all conglutin subunits are potential allergens [ 18 ], which was confirmed in respect to γ-conglutin by the novel research of Aguilera-Insunza et al, 2023 [ 20 ]. Data supporting the allergenicity of minor proteins in lupin seeds are still scarce [ 18 ].…”

Section: Introductionmentioning

confidence: 95%

Influence of Roasting Temperature on the Detectability of Potentially Allergenic Lupin by SDS-PAGE, ELISAs, LC-MS/MS, and Real-Time PCR

Beyer,

Obrist,

Czarda

et al. 2024

Foods

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Seeds of “sweet lupins” have been playing an increasing role in the food industry. Lupin proteins may be used for producing a variety of foods, including pasta, bread, cookies, dairy products, and coffee substitutes. In a small percentage of the population, lupin consumption may elicit allergic reactions, either due to primary sensitization to lupin or due to cross-allergy with other legumes. Thus, lupin has to be declared on commercial food products according to EU food regulations. In this study, we investigated the influence of roasting seeds of the L. angustifolius cultivar “Boregine” on the detectability of lupin by sodium dodecyl sulfate-polyacrylamide gel electrophoresis (SDS-PAGE), ELISAs, LC-MS/MS, and real-time PCR. Seeds were roasted by fluidized bed roasting, and samples were drawn at seed surface temperatures ranging from 98 °C to 242 °C. With increasing roasting temperature, the extractability of proteins and DNA decreased. In addition, roasting resulted in lower detectability of lupin proteins by ELISAs and LC-MS/MS and lower detectability of DNA by real-time PCR. Our results suggest reduced allergenicity of roasted lupin seeds used for the production of “lupin coffee”; however, this has to be confirmed in in vivo studies.

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“…Lupin is suspected to be significantly under-recognized and under-reported, because it often acts as a hidden allergen. Nonetheless, an increase in its occurrence might be anticipated as its use as an ingredient in food continues to grow (Aguilera-Insunza et al, 2023). For this reason, taking into account the potential severity of allergic reactions to lupin, in 2006, the European Food Labeling Directive included lupin among the allergens that must be declared on food labels.…”

Section: Introductionmentioning

confidence: 99%

Effect of heat treatment on lupin reactivity against rabbit polyclonal antibodies after in vitro gastrointestinal digestion

Hashemi,

Bavaro,

Corredig

2023

Sustainable Food Proteins

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Despite the growing interest in lupin as a source of protein, due to its potential to decrease the environmental footprint of food supply, its allergenic properties have not been fully explored. This study focused on lupin's potential to induce allergic reactions in food‐sensitized individuals. The antigenic properties of lupin proteins were investigated after exposing lupin protein isolate as well as lupin flours to an in vitro digestion. The effect of thermal treatment, on the digestibility and immunoreactivity of the proteins was also investigated. Protein breakdown was analyzed by SDS‐PAGE, but also by evaluating the distribution of peptide sizes and the extent of hydrolysis via quantifying the free N‐terminal amino acid content. Immunogenicity was assessed by Western blot analysis using a commercial antibody. The individual or combined effects of the food matrix and processing were noted after gastric digestion of the lupin flours, as some of the protein fractions showed resistance toward pepsin activity and caused responses to the commercial antibodies, particularly the fractions likely associated with α‐conglutin (20 kDa) and γ‐conglutin (17 kDa). Gastric digestion of lupin flours also revealed the possibility of formation of neo‐allergens, which warrants future identification. However, after the intestinal phase, lupin proteins underwent complete hydrolysis, with no observed responses toward the specific antibody used. Nevertheless, these findings underscore the need for further research employing sera from allergic patients to lupin in order to avoid potential false‐negative results.

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High prevalence of lupin allergy among patients with peanut allergy

Cited by 6 publications

References 30 publications

Lupin, a potential “hidden” food anaphylaxis allergen: An alert from the Allergy‐Vigilance Network®

Lupin, a potential “hidden” food anaphylaxis allergen: An alert from the Allergy‐Vigilance Network®

Influence of Roasting Temperature on the Detectability of Potentially Allergenic Lupin by SDS-PAGE, ELISAs, LC-MS/MS, and Real-Time PCR

Effect of heat treatment on lupin reactivity against rabbit polyclonal antibodies after in vitro gastrointestinal digestion

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