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
Nutrition
Toxicology and Applied Pharmacology
allergens
amino acid sequencing
cross-reactivity
double-blind
eliciting dose
IgE immunoblotting
legumes
Lupine allergy
peanut
placebo-controlled food challenge
skin prick tests
food allergen
immunoglobulin E
adult
allergenicity
amino acid sequence
article
binding affinity
clinical article
clinical trial
controlled clinical trial
controlled study
cross reaction
double blind procedure
female
food allergy
food intake
human
immunoblotting
lupine allergy
male
peanut
peanut allergy
prick test
priority journal
protein binding
provocation test
sequence analysis
skin test
soybean
Adult
Arachis hypogaea
Cross Reactions
Female
Food Hypersensitivity
Humans
Immunoblotting
Lupinus
Male
Middle Aged
Plant Extracts
Skin Tests
Soybeans
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