Maurizio Mennini1, Lamia Dahdah2, Oscar Mazzina2, Alessandro Fiocchi2. 1. Division of Allergy, University Department of Pediatrics, Pediatric Hospital Bambino Gesù, Vatican City, Italy. Maurizio.mennini@opbg.net. 2. Division of Allergy, University Department of Pediatrics, Pediatric Hospital Bambino Gesù, Vatican City, Italy.
Abstract
PURPOSE OF REVIEW: The presence of IgE cross-reactivity between peanut allergens and allergens from other legumes and tree nuts has been demonstrated, but the identification of the involved individual allergens is still limited. The aim of this review is to describe new allergenic findings, of potential relevance for cross-reactivity among peanut and lupin. RECENT FINDINGS: Seventeen allergens of peanut have been included in the official allergen nomenclature database to date. Lupin sensitization has been observed in 15-20% of individuals with known peanut allergy, The majority of lupin seed proteins are comprised of α-conglutins (legumin-like) and β-conglutins (vicilin-like), and to a lesser extent γ-conglutins (vicilin-like) and δ-conglutins (2S albumins). Several molecules may fuel peanut-lupin cross-reactivity. Awareness among physicians and general public could avoid unexpected allergic reactions. However, these do not appear frequent and no data suggest a precautionary labelling of lupin in foods.
PURPOSE OF REVIEW: The presence of IgE cross-reactivity between peanut allergens and allergens from other legumes and tree nuts has been demonstrated, but the identification of the involved individual allergens is still limited. The aim of this review is to describe new allergenic findings, of potential relevance for cross-reactivity among peanut and lupin. RECENT FINDINGS: Seventeen allergens of peanut have been included in the official allergen nomenclature database to date. Lupin sensitization has been observed in 15-20% of individuals with known peanutallergy, The majority of lupin seed proteins are comprised of α-conglutins (legumin-like) and β-conglutins (vicilin-like), and to a lesser extent γ-conglutins (vicilin-like) and δ-conglutins (2S albumins). Several molecules may fuel peanut-lupin cross-reactivity. Awareness among physicians and general public could avoid unexpected allergic reactions. However, these do not appear frequent and no data suggest a precautionary labelling of lupin in foods.
Authors: Ya P Lee; Trevor A Mori; Sofia Sipsas; Anne Barden; Ian B Puddey; Valerie Burke; Ramon S Hall; Jonathan M Hodgson Journal: Am J Clin Nutr Date: 2006-11 Impact factor: 7.045
Authors: A Fiocchi; P Sarratud; L Terracciano; E Vacca; R Bernardini; D Fuggetta; C Ballabio; M Duranti; C Magni; P Restani Journal: Clin Exp Allergy Date: 2009-02-19 Impact factor: 5.018