Background: Case reports of allergy to lupin, due to primary sensitization or cross-reactions with other legumes, are increasing as a consequence of the augmented use of lupin flour in bakery, pasta formulations and other food items. The main allergens that have been associated with the sensitization to lupin are α- and β-conglutins and, to a lesser extent, γ- and δ-conglutin, but no conclusive data are available so far. The aim of this study was to characterize the sensitization pattern to lupin in a group of 12 Italian children allergic to peanut and identify the specific lupin proteins involved in the cross-reactivity with peanut. Methods: The immunochemical cross-reactivity among peanut and lupin was evaluated by both in vitro immunoblotting and in vivo fresh food skin prick test (FFSPT). Results: The results showed that β-conglutin was recognized by cutaneous IgEs from 7/12 peanut-allergic children in FFSPT and serum IgEs from 5/12 in immunoblotting, while 4/12 and 8/12 patients tested positive to γ-conglutin in FFSPT and immunoblotting, respectively. No significant immunoreactive responses were observed to α- and δ-conglutins under non-reducing conditions, but they were bound in FFSPT by the sera of 5/12 and 3/12 patients, respectively. Conclusion: In this group of allergic children, β-conglutin has been identified as the major lupin allergen involved both in vitro and in vivo cross-reactivity with peanut proteins. The role of γ-conglutin in the cross-reactivity between lupin and peanut proteins was also relevant and clear, despite the observed unspecificity of the immunoblotting responses.
Characterization of the sensitization profile to lupin in peanut-allergic children and assessment of cross-reactivity risk / C. Ballabio, E. Peñas, F. Uberti, A. Fiocchi, M. Duranti, C. Magni, P. Restani. - In: PEDIATRIC ALLERGY AND IMMUNOLOGY. - ISSN 0905-6157. - 24:3(2013 May), pp. 270-275.
|Titolo:||Characterization of the sensitization profile to lupin in peanut-allergic children and assessment of cross-reactivity risk|
BALLABIO, CINZIA (Primo)
RESTANI, PATRIZIA (Ultimo)
|Parole Chiave:||cross-reactivity; Lupin allergy; Peanut allergy; sensitization pattern|
|Settore Scientifico Disciplinare:||Settore CHIM/10 - Chimica degli Alimenti|
|Data di pubblicazione:||mag-2013|
|Digital Object Identifier (DOI):||http://dx.doi.org/10.1111/pai.12054|
|Appare nelle tipologie:||01 - Articolo su periodico|