Lupin allergy in a child

Immunoreactivity changes during lupin seed storage proteins digestion

“…The main lupin proteins able to bind IgE antibodies of allergic individuals are characterised by molecular weights in the range of 43-45 kDa [6,9,10]. However, similar effects may also be caused by other lupin proteins characterised by different molecular weight, i.e., 13 kDa [6], 29 kDa [11], 34 kDa [12], 38 kDa [8], and 66 kDa [13].…”

Opinion of the Scientific Panel on Dietetic products, nutrition and allergies [NDA] related to the evaluation of lupin for labelling purposes

“…Recently, three cases of allergic reactions after ingesting lupin as a bread ingredient or in the form of snack food were reported in subjects with no prior allergy to peanut and negative skin prick test (SPT) for this food (Smith et al, 2004). Sensitization to lupin via inhalation has also been reported in a child with no immunologic reactivity to other legumes (Novembre et al, 1999) and for three occupationally exposed adults with no allergy to peanut (Crespo et al, 2001;Parisot et al, 2001).…”

“…c) Sensitisation and triggering via inhalation (Novembre et al, 1999;Moreno-Ancillo et al, 2005) and occupational exposures among individuals with no known allergy to peanuts (Crespo et al, 2001;Parisot et al, 2001). …”

“…Individuals with inhalant allergies suffer from asthma, rhino-conjunctivitis and dermatitis and their symptoms include throat tingling, cough, wheeze dyspnoea, cyanosis and reduction of FEV 1 (Moneret-Vautrin et al, 1999 and2001;Novembre et al, 1999;Crespo et al, 2001;Parisot et al, 2001). Individuals reacting after ingestion show symptoms of mucosal erythema, facial oedema, angioedema, rhinoconjunctivitis, throat tingling, cough, asthma, urticaria, atopic dermatitis and abdominal symptoms (Hefle et al, 1994;Gutiérrez et al, 1997;Moneret-Vautrin et al, 1999;Smith et al, 2004).…”

Digestion susceptibility of seed globulins isolated from different lupin species

“…Faeste [12], based on literature data, estimated that this dose may be in the range of 265-1000 mg of lupin seed proteins. The main protein binding IgE of allergic characterised by molecular weights in the range of: 45-42 kDa [10,13,14]. Other potential allergens may be a protein with the molecular weight of 13 kDa [10], 29 kDa [15], 34 kDa [16], 38 kDa [12] and 66 kDa [17].…”