Lupin

Abstract

Three species of lupins, Lupinus angustifolius , L. luteus , and L. mutabilis have had methods for stable transformation developed. Agrobacterium tumefaciens was used as vector, and bar ( L. angustifolius , L. luteus ) or nptII ( L. mutabilis ) was used as selectable marker gene. Transformation methods for L. angustifolius , L. luteus , and L. mutabilis use the shoot apex of a germinating seed as the explant with regeneration either from axillary buds or from regenerating bud at the periphery of the apical meristem. Slices of the embryonic axis of immature seeds can also be used as explants for transformation of L. angustifolius with regeneration of shoots via organogenesis. The main targets for transgenic breeding for lupin have been improved seed quality, disease resistance, and seed set. Problems with use of third party intellectual property and regulatory issues in Australia have slowed the commercial release of transgenic lines.

Sensitization to lupine flour: is it clinically relevant?

“…The question arises as to whether sensitization to lupine flour is based on cross‐reactivity to peanuts. The high number of patients sensitized to both peanuts and lupine in our study and studies from others [3, 8] suggests this. Apparently, in our group of patients, which represents the current population visiting our outpatient clinic, co‐sensitization between lupine flour and peanut is high.…”

“…Since the introduction of lupine flour as an ingredient in wheat flour in Europe in the 1990s, lupine consumption has become more widespread and the amount consumed per person per year has increased considerably. Ever since its introduction, allergic reactions and even in some cases anaphylactic reactions [1–15] to lupine have been reported. Sensitization to lupine has been reported not only to occur by consumption but also by inhalation [15–19] of lupine flour by bakers.…”

Lupin allergy: a hidden killer in the home

“…As the consumption of lupin has increased, so has the number of clinical cases reported in the literature (Table 1). In this context, two possible lupin sensitization pathways exist: a primary pathway involving ingestion [14–19, 23–30] or the inhalation of lupin flour [31–34], which is more common among allergic patients living in Mediterranean countries, where the diet typically compromises a great variety of legumes, and among these, lupin [33, 35], and in Australia [33], and a secondary pathway resulting from cross‐reactivity with the rest of the leguminous species, and particularly peanut [11, 16, 20, 36–41], soya [16] and peas [42] – this presentation being more frequent in North America [20] and in northern Europe [16, 36–39, 41]. Based on this secondary pathway, the percentages of clinical reactivity to lupin in patients with peanut allergy have varied depending on the methodology used and the patients studied, with figures ranging from 4% [41, 43] to 17.1% [6] or 37% [7].…”

“…Regardless of the sensitization pathway involved, the most clinical common conditions reported in the literature are anaphylaxis, and generally appear following the ingestion of some commercial product in which the presence of lupin flour has gone unnoticed [15, 16, 18, 19, 23–28, 30, 36, 38, 39]. In addition, there have been several reports of asthma induced as a result of ingestion [25, 38] and/or inhalation [31, 33, 34, 40].…”

“…Lupin may be present in many foods, often in small amounts as hidden allergens that can give rise to allergic reactions. The possible sources include the presence of lupin flour added to pasta [20, 24, 38], breadcrumb coatings, hotdog buns [37], biscuits [14], packed buns [15], fresh buns [25], pancakes, muffins, croissants [28], Brownie‐type cakes [19], industrial waffles [27], sauces, etc., as well as dietary products sold as milk or soya substitutes [8], and in products for celiac patients [30]. Because of its emulsifying properties, lupin flour is also used in chicken broth cubes, dehydrated chicken soup [14] or in commercial fried tomato sauce brick packs [18].…”