1. Characterization of the sensitization profile to lupin in peanut-allergic children and assessment of cross-reactivity risk.
- Author
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Ballabio, Cinzia, Peñas, Elena, Uberti, Francesca, Fiocchi, Alessandro, Duranti, Marcello, Magni, Chiara, and Restani, Patrizia
- Subjects
LUPINES ,PEANUT allergy ,BAKERIES ,CHILDREN ,IMMUNOBLOTTING ,SERUM ,CONGLUTININ - Abstract
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 Ig Es from 7/12 peanut-allergic children in FFSPT and serum Ig Es 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. [ABSTRACT FROM AUTHOR]
- Published
- 2013
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