Lupine allergens: Clinical relevance, molecular characterization, cross-reactivity, and detection strategies

• Type: Another Publication in an International Scientific Journal
• Date: 2020

Authors

Villa, C (Author) Other; Joana Costa (Author) FFUP; Mafra, I (Author) Other

Journal

Title: Comprehensive Reviews in Food Science and Food Safety

Vol. 19

Pages: 3886-3915

ISSN: 1541-4337

Publisher: Wiley-Blackwell

Indexing

ISI Web of Knowledge - 0 Citations

Scopus - 2 Citations

Other information

Authenticus ID: P-00S-VVZ

DOI: 10.1111/1541-4337.12646

Abstract (EN): Lupine is commonly utilized as a technological food and ingredient in a great variety of processed products (snacks, bakery, meat, and dairy products) principally owing to its nutritional value and technological properties. However, its ingestion, even at trace amounts (in the range of mg protein per kg of food), can lead to severe adverse reactions in allergic individuals. Lupine belongs to the Leguminosae family, having the conglutins (alpha-, beta-, delta-, and gamma-) as allergens, among other proteins. Cross-sensitization of lupine-sensitized individuals with other legume species, mainly peanut, can occur, but the associated clinical reactivity is still unclear. The protection of the sensitized individuals should depend on an avoidance diet, which should rely on the compliance of food labeling and, as such, on their verification by analytical methods. Food processing, such as heat treatments, has an important influence on the structural properties of lupine proteins, altering their detectability and allergenicity. In this review, different aspects related with lupine allergy are described, namely, the overall prevalence, clinical relevance, diagnosis, and treatment. The characterization of lupine allergens and their potential cross-reactivity with other legumes are critically discussed. The effects of food matrix, processing, and digestibility on lupine proteins, as well as the available analytical tools for detecting lupine at trace levels in foods, are also herein emphasized.

Language: English

Type (Professor's evaluation): Scientific

No. of pages: 30