Print Email Facebook Twitter Lupine allergy: Not simply cross-reactivity with peanut or soy Title Lupine allergy: Not simply cross-reactivity with peanut or soy Author Peeters, K.A.B.M. Nordlee, J.A. Penninks, A.H. Chen, L. Goodman, R.E. Bruijnzeel-Koomen, C.A.F.M. Hefle, S.L. Taylor, S.L. Knulst, A.C. TNO Kwaliteit van Leven Publication year 2007 Abstract Background: Reports of lupine allergy are increasing as its use in food products increases. Lupine allergy might be the consequence of cross-reactivity after sensitization to peanut or other legumes or de novo sensitization. Lupine allergens have not been completely characterized. Objectives: We sought to identify allergens associated with lupine allergy, evaluate potential cross-reactivity with peanut, and determine eliciting doses (EDs) for lupine allergy by using double-blind, placebo-controlled food challenges. Methods: Six patients with a history of allergic reactions to lupine flour were evaluated by using skin prick tests, CAP tests, and double-blind, placebo-controlled food challenges. Three of these patients were also allergic to peanut. Lupine allergens were characterized by means of IgE immunoblotting and peptide sequencing. Results: In all 6 patients the ED for lupine flour was 3 mg or less for subjective symptoms and 300 mg or more for objective symptoms. The low ED and moderate-to-severe historical symptoms indicate significant allergenicity of lupine flour. Two patients allergic to lupine but not to peanut displayed IgE binding predominantly to approximately 66-kd proteins and weak binding to 14- and 24-kd proteins, whereas patients with peanut allergy and lupine allergy showed weak binding to lupine proteins of about 14 to 21 or 66 kd. Inhibition of binding was primarily species specific. Conclusion: Lupine allergy can occur either separately or together with peanut allergy, as demonstrated by 3 patients who are cosensitized to peanut and lupine. Clinical implications: Lupine flour is allergenic and potentially cross-reactive with peanut allergen, thus posing some risk if used as a replacement for soy flour. © 2007 American Academy of Allergy, Asthma & Immunology. Subject NutritionToxicology and Applied Pharmacologyallergensamino acid sequencingcross-reactivitydouble-blindeliciting doseIgE immunoblottinglegumesLupine allergypeanutplacebo-controlled food challengeskin prick testsfood allergenimmunoglobulin Eadultallergenicityamino acid sequencearticlebinding affinityclinical articleclinical trialcontrolled clinical trialcontrolled studycross reactiondouble blind procedurefemalefood allergyfood intakehumanimmunoblottinglupine allergymalepeanutpeanut allergyprick testpriority journalprotein bindingprovocation testsequence analysisskin testsoybeanAdultArachis hypogaeaCross ReactionsFemaleFood HypersensitivityHumansImmunoblottingLupinusMaleMiddle AgedPlant ExtractsSkin TestsSoybeans To reference this document use: http://resolver.tudelft.nl/uuid:dc1b8a4b-593c-420f-b710-cc15a2763da8 DOI https://doi.org/10.1016/j.jaci.2007.05.032 TNO identifier 240169 ISSN 0091-6749 Source Journal of Allergy and Clinical Immunology, 120 (3), 647-653 Document type article Files To receive the publication files, please send an e-mail request to TNO Library.