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Villa C, Costa J, Mafra I. Lupine allergens: Clinical relevance, molecular characterization, cross-reactivity, and detection strategies. Compr Rev Food Sci Food Saf 2020; 19:3886-3915. [PMID: 33337069 DOI: 10.1111/1541-4337.12646] [Citation(s) in RCA: 15] [Impact Index Per Article: 3.8] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 05/22/2020] [Revised: 08/13/2020] [Accepted: 09/15/2020] [Indexed: 12/25/2022]
Abstract
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 (α-, β-, δ-, and γ-) 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.
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Affiliation(s)
- Caterina Villa
- REQUIMTE-LAQV, Faculdade de Farmácia, Universidade do Porto, Porto, Portugal
| | - Joana Costa
- REQUIMTE-LAQV, Faculdade de Farmácia, Universidade do Porto, Porto, Portugal
| | - Isabel Mafra
- REQUIMTE-LAQV, Faculdade de Farmácia, Universidade do Porto, Porto, Portugal
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Villa C, Moura MBMV, Costa J, Mafra I. Immunoreactivity of Lupine and Soybean Allergens in Foods as Affected by Thermal Processing. Foods 2020; 9:E254. [PMID: 32120788 PMCID: PMC7142587 DOI: 10.3390/foods9030254] [Citation(s) in RCA: 6] [Impact Index Per Article: 1.5] [Reference Citation Analysis] [Abstract] [Key Words] [Grants] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 01/31/2020] [Revised: 02/18/2020] [Accepted: 02/23/2020] [Indexed: 12/18/2022] Open
Abstract
Lupine and soybean are important technological aids for the food industry. However, they are also capable of inducing severe allergic reactions in food-sensitized/allergic individuals. In this context, this work intended to study the combined effects of thermal processing and food matrix on the immunoreactivity of lupine and soybean proteins used as ingredients in bakery and meat products, respectively. For this purpose, the effects of baking, mild oven cooking, and autoclaving on the protein profiles were evaluated, using model mixtures simulating the production of lupine-containing breads and soybean-containing cooked hams/sausages, by native- and sodium dodecyl sulfate-polyacrylamide gel electrophoresis (SDS-PAGE), and immunoblotting using specific antibodies. The results showed that lupine gamma-conglutin immunoreactivity was slightly decreased in wheat flour mixtures compared to rice, but it was more pronounced in baked products. In meat mixtures, substantial protein fragmentation was noted after autoclaving, with decreased immunoreactivity of soybean trypsin inhibitor. The analysis of 22 commercial products enabled the identification of lupine gamma-conglutin in four bakery samples and soybean trypsin-inhibitor in five sausages, and further differentiated autoclaved from other milder thermally treated products. Generally, the immunoreactivity of target proteins was reduced by all the tested thermal treatments, though at a higher extent after autoclaving, being slightly altered by the food matrix.
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Affiliation(s)
| | | | - Joana Costa
- REQUIMTE-LAQV, Faculdade de Farmácia, Universidade do Porto, Rua de Jorge Viterbo Ferreira, 228, 4050-313 Porto, Portugal; (C.V.); (M.B.M.V.M.)
| | - Isabel Mafra
- REQUIMTE-LAQV, Faculdade de Farmácia, Universidade do Porto, Rua de Jorge Viterbo Ferreira, 228, 4050-313 Porto, Portugal; (C.V.); (M.B.M.V.M.)
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3
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A Comprehensive Review on Mustard-Induced Allergy and Implications for Human Health. Clin Rev Allergy Immunol 2019; 57:39-54. [PMID: 29159565 DOI: 10.1007/s12016-017-8651-2] [Citation(s) in RCA: 10] [Impact Index Per Article: 2.0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 10/18/2022]
Abstract
Mustard is widely used in a variety of foods/food products to enhance the flavor and nutritional value that subsequently raise the risk of hypersensitivity reactions. Mustard allergy has been reported for many years and is increasing gradually especially in the areas where its consumption is comparatively higher, and it may be considered among the most important food allergies. A number of relevant clinical studies focused on mustard-induced allergic manifestations are summarized in the current review. In addition, the knowledge regarding the immunological as well as biochemical characteristics of mustard allergens that have been known till date and their cross-reactivity with other food allergens have also been discussed here. Notably, mustard may also be present as a hidden allergen in foods; therefore, it is important to recognize food products that may contain mustard as it may pose potential risk for the allergic individuals. Additionally, the better understanding of the underlying mechanism in mustard allergy is a prerequisite for the development of specific therapeutic procedures. Conclusively, mustard sensitivity should be routinely tested in patients with idiopathic anaphylaxis for the safety of the allergic patients.
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Czubinski J, Montowska M, Pospiech E, Lampart-Szczapa E. Proteomic analysis of Lupinus angustifolius (var. Zeus and Bojar) and Lupinus luteus (var. Lord and Parys) seed proteins and their hydrolysates. JOURNAL OF THE SCIENCE OF FOOD AND AGRICULTURE 2017; 97:5423-5430. [PMID: 28516510 DOI: 10.1002/jsfa.8436] [Citation(s) in RCA: 6] [Impact Index Per Article: 0.9] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Subscribe] [Scholar Register] [Received: 01/24/2017] [Revised: 04/12/2017] [Accepted: 05/13/2017] [Indexed: 06/07/2023]
Abstract
BACKGROUND Proteins enzymatic digestion is a very complex process, during which some components are degraded, whereas others remain in an unchanged form. Moreover, enzymatic hydrolysis is one of the most popular methods used to reduce the allergenicity of food proteins. In the present study, the efficiency of enzymatic hydrolysis of lupin seed proteins was assessed by proteomic analysis as performed by two-dimensional gel electrophoresis (2-DE) coupled with mass spectrometry identification. Two digestion systems were used: oriented digestion carried out by trypsin and model in vitro digestion mimicking the conditions present in the gastrointestinal tract. RESULTS The comparisons of 2-DE maps of proteins isolated form different lupin seed species revealed that the differences in proteins expression were observed mainly in the central parts of gels (i.e. in the molecular weight range from 20 to 70 kDa, and the pH range 5-7). In total, 27 differentially expressed proteins spots were successfully identified by mass spectrometry analysis. An important reduction in the number of proteins spots on 2-DE maps was observed when trypsin and the in vitro digestion model were applied. The protein spot insensitive to digestion in both hydrolysis systems was identified as β-conglutin. CONCLUSIONS The results of the present study provide insight into the nature of the digestion process that may take place after lupin seed protein intake and highlight the important fact that some of the proteins are insensitive to digestive enzyme activity. Moreover, evaluation of digestion activity of trypsin towards lupin seed proteins may be used for the development of specific processes with respect to hypoallergenic food production. © 2017 Society of Chemical Industry.
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Affiliation(s)
- Jaroslaw Czubinski
- Department of Biochemistry and Food Analysis, Poznan University of Life Sciences, Poznan, Poland
| | - Magdalena Montowska
- Institute of Meat Technology, Poznan University of Life Sciences, Poznan, Poland
| | - Edward Pospiech
- Institute of Meat Technology, Poznan University of Life Sciences, Poznan, Poland
| | - Eleonora Lampart-Szczapa
- Department of Biochemistry and Food Analysis, Poznan University of Life Sciences, Poznan, Poland
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6
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Muranyi IS, Volke D, Hoffmann R, Eisner P, Herfellner T, Brunnbauer M, Koehler P, Schweiggert-Weisz U. Protein distribution in lupin protein isolates from Lupinus angustifolius L. prepared by various isolation techniques. Food Chem 2016; 207:6-15. [PMID: 27080873 DOI: 10.1016/j.foodchem.2016.03.073] [Citation(s) in RCA: 21] [Impact Index Per Article: 2.6] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 09/14/2015] [Revised: 03/04/2016] [Accepted: 03/21/2016] [Indexed: 10/22/2022]
Abstract
Differences in the protein distribution of various protein isolates from Lupinus angustifolius L. Vitabor were identified as affected by the isolation procedure (alkaline and/or salt-induced extraction followed by isoelectric and/or dilutive precipitation). Protein isolates extracted in alkaline solution showed higher protein yields (26.4-31.7%) compared to salt-induced extraction (19.8-30.0%) or combined alkaline and salt-induced extraction (23.3-25.6%). Chemical variations among the protein isolates especially occurred within the albumins. Protein isolates precipitated isoelectrically showed the highest contents, whereas protein isolates precipitated by dilutive showed the lowest contents of conglutin δ. Furthermore, the alkaline subunits of conglutin α and conglutin γ decreased during alkaline extraction compared to salt-induced extraction. A decrease in protein-bound polar and basic amino acids was shown after protein isolation. In contrast, the amounts of nonpolar, aliphatic, aromatic, hydroxylated and sulfur-rich amino acids were higher in the lupin protein isolates compared to the lupin flakes. However, the functional side chains could not be related to the specific molecular arrangements of the protein isolates, as a similar amino acid composition was found among the protein isolates.
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Affiliation(s)
- Isabel S Muranyi
- Fraunhofer Institute for Process Engineering and Packaging (IVV), Giggenhauser Strasse 35, D-85354 Freising, Germany.
| | - Daniela Volke
- Center for Biotechnology and Biomedicine, Faculty of Chemistry and Mineralogy, University Leipzig, Deutscher Platz 5, D-04103 Leipzig, Germany
| | - Ralf Hoffmann
- Center for Biotechnology and Biomedicine, Faculty of Chemistry and Mineralogy, University Leipzig, Deutscher Platz 5, D-04103 Leipzig, Germany
| | - Peter Eisner
- Fraunhofer Institute for Process Engineering and Packaging (IVV), Giggenhauser Strasse 35, D-85354 Freising, Germany
| | - Thomas Herfellner
- Fraunhofer Institute for Process Engineering and Packaging (IVV), Giggenhauser Strasse 35, D-85354 Freising, Germany
| | - Markus Brunnbauer
- German Research Centre for Food Chemistry, Lise-Meitner-Strasse 34, D-85354 Freising, Germany
| | - Peter Koehler
- German Research Centre for Food Chemistry, Lise-Meitner-Strasse 34, D-85354 Freising, Germany
| | - Ute Schweiggert-Weisz
- Fraunhofer Institute for Process Engineering and Packaging (IVV), Giggenhauser Strasse 35, D-85354 Freising, Germany
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Shamoon M, Sajid MW, Safdar W, Haider J, Omar M, Ammar A, Sharif HR, Khalid S, Randhawa MA. An update on hypoallergenicity of peanut and soybean: where are we now? RSC Adv 2016. [DOI: 10.1039/c6ra12515h] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/21/2022] Open
Abstract
Legumes are one of the major sources of proteins and positively correlate with the development of modern society. At the same time, unfortunately, they significantly contribute to the rising prevalence of food allergy.
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Affiliation(s)
- Muhammad Shamoon
- State Key Laboratory of Food Science and Technology
- School of Food Science and Technology
- The Synergetic Innovation Center of Food Safety and Nutrition
- Jiangnan University
- Wuxi 214122
| | - Muhammad Wasim Sajid
- Department of Biosciences
- COMSATS Institute of Information Technology
- Sahiwal 57000
- Pakistan
| | - Waseem Safdar
- State Key Laboratory of Food Science and Technology
- School of Food Science and Technology
- The Synergetic Innovation Center of Food Safety and Nutrition
- Jiangnan University
- Wuxi 214122
| | - Junaid Haider
- Key Laboratory of Food Colloids and Biotechnology
- Ministry of Education
- School of Food Science and Technology
- Jiangnan University
- Wuxi 214122
| | - Mukama Omar
- Key Laboratory of Carbohydrate Chemistry and Biotechnology
- School of Biotechnology
- Jiangnan University
- Wuxi 214122
- P. R. China
| | - Alfarga Ammar
- State Key Laboratory of Food Science and Technology
- School of Food Science and Technology
- The Synergetic Innovation Center of Food Safety and Nutrition
- Jiangnan University
- Wuxi 214122
| | - Hafiz Rizwan Sharif
- Key Laboratory of Food Colloids and Biotechnology
- Ministry of Education
- School of Food Science and Technology
- Jiangnan University
- Wuxi 214122
| | - Saud Khalid
- Center for Polymer from Renewable Resources
- School of Food Science and Engineering
- South China University of Technology
- Guangzhou 510640
- P. R China
| | - Muhammad Atif Randhawa
- Faculty of Food
- Nutrition and Home Sciences
- National Institute of Food Science & Technology
- University of Agriculture
- Faisalabad 38040
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Jauset Rubio M, Svobodová M, Mairal T, Schubert T, Künne S, Mayer G, O'Sullivan CK. β-Conglutin dual aptamers binding distinct aptatopes. Anal Bioanal Chem 2015; 408:875-84. [PMID: 26586159 DOI: 10.1007/s00216-015-9179-z] [Citation(s) in RCA: 21] [Impact Index Per Article: 2.3] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Journal Information] [Subscribe] [Scholar Register] [Received: 09/14/2015] [Revised: 10/25/2015] [Accepted: 11/06/2015] [Indexed: 01/12/2023]
Abstract
An aptamer was previously selected against the anaphylactic allergen β-conglutin (β-CBA I), which was subsequently truncated to an 11-mer and the affinity improved by two orders of magnitude. The work reported here details the selection and characterisation of a second aptamer (β-CBA II) selected against a second aptatope on the β-conglutin target. The affinity of this second aptamer was similar to that of the 11-mer, and its affinity was confirmed by three different techniques at three independent laboratories. This β-CBA II aptamer in combination with the previously selected β-CBA I was then exploited to a dual-aptamer approach. The specific and simultaneous binding of the dual aptamer (β-CBA I and β-CBA II) to different sites of β-conglutin was confirmed using both microscale thermophoresis and surface plasmon resonance where β-CBA II serves as the primary capturing aptamer and β-CBA I or the truncated β-CBA I (11-mer) as the secondary signalling aptamer, which can be further exploited in enzyme-linked aptamer assays and aptasensors.
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Affiliation(s)
- Miriam Jauset Rubio
- Nanobiotechnology and Bioanalysis Group, Department of Chemical Engineering, Universitat Rovira I Virgili, 43007, Tarragona, Spain
| | - Markéta Svobodová
- Nanobiotechnology and Bioanalysis Group, Department of Chemical Engineering, Universitat Rovira I Virgili, 43007, Tarragona, Spain
| | - Teresa Mairal
- Nanobiotechnology and Bioanalysis Group, Department of Chemical Engineering, Universitat Rovira I Virgili, 43007, Tarragona, Spain
| | - Thomas Schubert
- 2bind GmbH, Josef Engert Strasse 13, 93053, Regensburg, Germany
| | - Stefan Künne
- Life and Medical Sciences Institute, University of Bonn, Gerhard-Domagk-Str. 1, 53121, Bonn, Germany
| | - Günter Mayer
- Life and Medical Sciences Institute, University of Bonn, Gerhard-Domagk-Str. 1, 53121, Bonn, Germany
| | - Ciara K O'Sullivan
- Nanobiotechnology and Bioanalysis Group, Department of Chemical Engineering, Universitat Rovira I Virgili, 43007, Tarragona, Spain.
- Institució Catalana de Recerca I Estudis Avancats, Passeig Lluís Companys 23, 08010, Barcelona, Spain.
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10
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Capraro J, Sessa F, Magni C, Scarafoni A, Maffioli E, Tedeschi G, Croy RRD, Duranti M. Proteolytic cleavage at twin arginine residues affects structural and functional transitions of lupin seed 11S storage globulin. PLoS One 2015; 10:e0117406. [PMID: 25658355 PMCID: PMC4319833 DOI: 10.1371/journal.pone.0117406] [Citation(s) in RCA: 2] [Impact Index Per Article: 0.2] [Reference Citation Analysis] [Abstract] [MESH Headings] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 09/29/2014] [Accepted: 12/21/2014] [Indexed: 02/03/2023] Open
Abstract
The 11S storage globulin of white lupin seeds binds to a metal affinity chromatography matrix. Two unusual stretches of contiguous histidine residues, reminiscent of the multiple histidines forming metal binding motifs, at the C-terminal end of 11S globulin acidic chains were hypothesized as candidate elements responsible for the binding capacity. To prove this, the protein was incubated with a lupin seed endopeptidase previously shown to cleave at twin arginine motifs, recurrent in the sequence region of interest. Upon incubation with this enzyme, the loss of metal binding capacity paralleled that of the anti-his-tag reactive polypeptides. The recovered small proteolytic fragment was analyzed by mass spectrometry and N-terminal sequencing and found to correspond to the 24-mer region cleaved off at twin arginine residues and containing the natural his-tag-like region. Similarly, when lupin seeds were germinated for a few days, the his-tag containing 11S globulin chain was converted to a form devoid of such region, suggesting that this mechanism is a part of the natural degradatory process of the protein. The hypothesis that the ordered and controlled dismantling of storage proteins may generate peptide fragments with potential functional roles in plant ontogenesis is presented and discussed.
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Affiliation(s)
- Jessica Capraro
- Department of Food, Environmental and Nutritional Sciences, Università degli Studi di Milano, Milan, Italy
| | - Fabio Sessa
- Department of Food, Environmental and Nutritional Sciences, Università degli Studi di Milano, Milan, Italy
| | - Chiara Magni
- Department of Food, Environmental and Nutritional Sciences, Università degli Studi di Milano, Milan, Italy
| | - Alessio Scarafoni
- Department of Food, Environmental and Nutritional Sciences, Università degli Studi di Milano, Milan, Italy
- * E-mail:
| | - Elisa Maffioli
- Department of Veterinary Science and Public Health, Università degli Studi di Milano, Milan, Italy
| | - Gabriella Tedeschi
- Department of Veterinary Science and Public Health, Università degli Studi di Milano, Milan, Italy
| | - Ron R. D. Croy
- School of Biological and Biomedical Sciences, Durham University, Durham, United Kingdom
| | - Marcello Duranti
- Department of Food, Environmental and Nutritional Sciences, Università degli Studi di Milano, Milan, Italy
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Ambrose A, Cho BK. A Review of Technologies for Detection and Measurement of Adulterants in Cereals and Cereal Products. ACTA ACUST UNITED AC 2014. [DOI: 10.5307/jbe.2014.39.4.357] [Citation(s) in RCA: 8] [Impact Index Per Article: 0.8] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/07/2022]
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12
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Scientific Opinion on the evaluation of allergenic foods and food ingredients for labelling purposes. EFSA J 2014. [DOI: 10.2903/j.efsa.2014.3894] [Citation(s) in RCA: 72] [Impact Index Per Article: 7.2] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 02/07/2023] Open
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13
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Svobodova M, Mairal T, Nadal P, Bermudo MC, O'Sullivan CK. Ultrasensitive aptamer based detection of β-conglutin food allergen. Food Chem 2014; 165:419-23. [PMID: 25038695 DOI: 10.1016/j.foodchem.2014.05.128] [Citation(s) in RCA: 26] [Impact Index Per Article: 2.6] [Reference Citation Analysis] [Abstract] [Key Words] [Journal Information] [Subscribe] [Scholar Register] [Received: 11/21/2013] [Revised: 05/19/2014] [Accepted: 05/24/2014] [Indexed: 12/30/2022]
Abstract
Lupine has been increasingly used in food applications due to its high nutritional value and excellent functional properties. However, there has been a response to the increasing number of severe cases of lupine allergies reported during the last decade, and as a result lupine was recently added to the list of substances requiring mandatory advisory labelling on foodstuffs sold in the European Union. In this paper we report the robust and ultrasensitive detection of the anaphylactic β-conglutin allergen using Apta-PCR achieving a detection limit of 85 pM (25 ng mL(-1)). No cross-reactivity with other conglutins or plant species potentially used in lupine containing foodstuffs was observed. This robust method provides an effective analytical tool for the detection and quantification of the toxic β-conglutin subunit present in lupine flour.
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Affiliation(s)
- Marketa Svobodova
- Nanobiotechnology and Bioanalysis Group, Department of Chemical Engineering, Universitat Rovira i Virgili, 43007 Tarragona, Spain.
| | - Teresa Mairal
- Nanobiotechnology and Bioanalysis Group, Department of Chemical Engineering, Universitat Rovira i Virgili, 43007 Tarragona, Spain
| | - Pedro Nadal
- Nanobiotechnology and Bioanalysis Group, Department of Chemical Engineering, Universitat Rovira i Virgili, 43007 Tarragona, Spain
| | - M Carmen Bermudo
- Nanobiotechnology and Bioanalysis Group, Department of Chemical Engineering, Universitat Rovira i Virgili, 43007 Tarragona, Spain
| | - Ciara K O'Sullivan
- Nanobiotechnology and Bioanalysis Group, Department of Chemical Engineering, Universitat Rovira i Virgili, 43007 Tarragona, Spain; Institució Catalana de Recerca I Estudis Avancats, Passeig Lluís Companys 23, 08010 Barcelona, Spain.
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Marzban G, Herndl A, Maghuly F, Katinger H, Laimer M. Mapping of fruit allergens by 2D electrophoresis and immunodetection. Expert Rev Proteomics 2014; 5:61-75. [DOI: 10.1586/14789450.5.1.61] [Citation(s) in RCA: 29] [Impact Index Per Article: 2.9] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/08/2022]
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15
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Abstract
Immunoblot-coupled proteomics based on two-dimensional polyacrylamide gel electrophoresis (2D-PAGE), namely, immunoproteomics, has been used for comprehensive identification of food allergens, because it is a simple and inexpensive tool for rapid identification of several IgE-binding proteins. In this section, we describe our protocols for identification of food allergens using immunoproteomics and discuss a few technical points in detail.
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Affiliation(s)
- Rika Nakamura
- National Institute of Health Sciences (NIHS), Setagaya-ku, Tokyo, Japan
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Ballabio C, Peñas E, Uberti F, Fiocchi A, Duranti M, Magni C, Restani P. Characterization of the sensitization profile to lupin in peanut-allergic children and assessment of cross-reactivity risk. Pediatr Allergy Immunol 2013; 24:270-5. [PMID: 23551124 DOI: 10.1111/pai.12054] [Citation(s) in RCA: 22] [Impact Index Per Article: 2.0] [Reference Citation Analysis] [Abstract] [Track Full Text] [Journal Information] [Submit a Manuscript] [Subscribe] [Scholar Register] [Accepted: 01/21/2013] [Indexed: 11/27/2022]
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 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.
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Affiliation(s)
- Cinzia Ballabio
- Dipartimento di Scienze Farmacologiche e Biomolecolari, Università degli Studi di Milano, Milan, Italy
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Scarafoni A, Ronchi A, Prinsi B, Espen L, Assante G, Venturini G, Duranti M. The proteome of exudates from germinatingLupinus albusseeds is secreted through a selective dual-step process and contains proteins involved in plant defence. FEBS J 2013; 280:1443-59. [DOI: 10.1111/febs.12140] [Citation(s) in RCA: 26] [Impact Index Per Article: 2.4] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 11/09/2012] [Revised: 12/22/2012] [Accepted: 01/15/2013] [Indexed: 11/28/2022]
Affiliation(s)
- Alessio Scarafoni
- Department of Food, Environmental and Nutritional Sciences; Università degli Studi di Milano; Italy
| | - Alessandro Ronchi
- Department of Food, Environmental and Nutritional Sciences; Università degli Studi di Milano; Italy
| | - Bhakti Prinsi
- Department of Agricultural and Environmental Sciences - Production, Landscape, Agroenergy; Università degli Studi di Milano; Italy
| | - Luca Espen
- Department of Agricultural and Environmental Sciences - Production, Landscape, Agroenergy; Università degli Studi di Milano; Italy
| | - Gemma Assante
- Department of Agricultural and Environmental Sciences - Production, Landscape, Agroenergy; Università degli Studi di Milano; Italy
| | - Giovanni Venturini
- Department of Agricultural and Environmental Sciences - Production, Landscape, Agroenergy; Università degli Studi di Milano; Italy
| | - Marcello Duranti
- Department of Food, Environmental and Nutritional Sciences; Università degli Studi di Milano; Italy
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18
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Verma AK, Kumar S, Das M, Dwivedi PD. A Comprehensive Review of Legume Allergy. Clin Rev Allergy Immunol 2012; 45:30-46. [DOI: 10.1007/s12016-012-8310-6] [Citation(s) in RCA: 80] [Impact Index Per Article: 6.7] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 12/26/2022]
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19
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Ecker C, Cichna-Markl M. Development and validation of a sandwich ELISA for the determination of potentially allergenic lupine in food. Food Chem 2012. [DOI: 10.1016/j.foodchem.2011.07.100] [Citation(s) in RCA: 17] [Impact Index Per Article: 1.4] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 10/17/2022]
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20
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Sirtori E, Resta D, Arnoldi A, Savelkoul HF, Wichers HJ. Cross-reactivity between peanut and lupin proteins. Food Chem 2011. [DOI: 10.1016/j.foodchem.2010.11.073] [Citation(s) in RCA: 16] [Impact Index Per Article: 1.2] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/26/2022]
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21
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Foley RC, Gao LL, Spriggs A, Soo LYC, Goggin DE, Smith PMC, Atkins CA, Singh KB. Identification and characterisation of seed storage protein transcripts from Lupinus angustifolius. BMC PLANT BIOLOGY 2011; 11:59. [PMID: 21457583 PMCID: PMC3078879 DOI: 10.1186/1471-2229-11-59] [Citation(s) in RCA: 38] [Impact Index Per Article: 2.9] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Subscribe] [Scholar Register] [Received: 12/07/2010] [Accepted: 04/04/2011] [Indexed: 05/20/2023]
Abstract
BACKGROUND In legumes, seed storage proteins are important for the developing seedling and are an important source of protein for humans and animals. Lupinus angustifolius (L.), also known as narrow-leaf lupin (NLL) is a grain legume crop that is gaining recognition as a potential human health food as the grain is high in protein and dietary fibre, gluten-free and low in fat and starch. RESULTS Genes encoding the seed storage proteins of NLL were characterised by sequencing cDNA clones derived from developing seeds. Four families of seed storage proteins were identified and comprised three unique α, seven β, two γ and four δ conglutins. This study added eleven new expressed storage protein genes for the species. A comparison of the deduced amino acid sequences of NLL conglutins with those available for the storage proteins of Lupinus albus (L.), Pisum sativum (L.), Medicago truncatula (L.), Arachis hypogaea (L.) and Glycine max (L.) permitted the analysis of a phylogenetic relationships between proteins and demonstrated, in general, that the strongest conservation occurred within species. In the case of 7S globulin (β conglutins) and 2S sulphur-rich albumin (δ conglutins), the analysis suggests that gene duplication occurred after legume speciation. This contrasted with 11S globulin (α conglutin) and basic 7S (γ conglutin) sequences where some of these sequences appear to have diverged prior to speciation. The most abundant NLL conglutin family was β (56%), followed by α (24%), δ (15%) and γ (6%) and the transcript levels of these genes increased 103 to 106 fold during seed development. We used the 16 NLL conglutin sequences identified here to determine that for individuals specifically allergic to lupin, all seven members of the β conglutin family were potential allergens. CONCLUSION This study has characterised 16 seed storage protein genes in NLL including 11 newly-identified members. It has helped lay the foundation for efforts to use molecular breeding approaches to improve lupins, for example by reducing allergens or increasing the expression of specific seed storage protein(s) with desirable nutritional properties.
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Affiliation(s)
- Rhonda C Foley
- The WAIMR Centre for Food and Genomic Medicine, Perth, Western Australia, Australia
- CSIRO, Plant Industry, Private Bag 5, Wembley, Western Australia, Australia
| | - Ling-Ling Gao
- The WAIMR Centre for Food and Genomic Medicine, Perth, Western Australia, Australia
- CSIRO, Plant Industry, Private Bag 5, Wembley, Western Australia, Australia
| | - Andrew Spriggs
- CSIRO, Plant Industry, Black Mountain, Canberra, Australia
| | - Lena YC Soo
- School of Biological Science, University of Sydney, Sydney, Australia
| | - Danica E Goggin
- School of Plant Biology, University of Western Australia, Crawley, Western Australia, Australia
| | - Penelope MC Smith
- School of Biological Science, University of Sydney, Sydney, Australia
| | - Craig A Atkins
- The WAIMR Centre for Food and Genomic Medicine, Perth, Western Australia, Australia
- School of Plant Biology, University of Western Australia, Crawley, Western Australia, Australia
| | - Karam B Singh
- The WAIMR Centre for Food and Genomic Medicine, Perth, Western Australia, Australia
- CSIRO, Plant Industry, Private Bag 5, Wembley, Western Australia, Australia
- The UWA Institute of Agriculture, University of Western Australia, Crawley, Western Australia, Australia
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22
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Nadal P, Canela N, Katakis I, O'Sullivan CK. Extraction, isolation, and characterization of globulin proteins from Lupinus albus. JOURNAL OF AGRICULTURAL AND FOOD CHEMISTRY 2011; 59:2752-2758. [PMID: 21332201 DOI: 10.1021/jf104062d] [Citation(s) in RCA: 26] [Impact Index Per Article: 2.0] [Reference Citation Analysis] [Abstract] [MESH Headings] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 05/27/2023]
Abstract
Lupin has recently been added to the list of allergens requiring mandatory advisory labeling on foodstuffs sold in the European Union, and since December 2008, all products containing even trace amounts of lupin must be labeled correctly. Lupin globulins consist of two major globulins called α-conglutin (11S and "legumin-like") and β-conglutin (7S and "vicilin-like") and another additional two globulins, γ-conglutin and δ-conglutin, which are present in lower amounts. We report on a methodology to facilitate the extraction of each of these proteins using centrifugation and isolation by anion-exchange chromatography followed by size-exclusion chromatography. The isolated subunits were characterized using reducing and non-reducing polyacrylamide gel electrophoresis, western blotting, and peptide mass fingerprinting, all of which revealed that the individual protein subunits are highly pure and can be used as immunogens for the production of antibodies specific for each of the conglutin fractions, as well as standards, and the extraction protocol can be used for the selective extraction of each of the subunits from foodstuffs, thus facilitating a highly accurate determination of the lupin concentration. Furthermore, the subunits can be used to elucidate information regarding the toxicity of each of the subunits, by looking at their interaction with the IgE antibodies found in the serum of individuals allergic to lupin, providing critical information for the definition of the requirements of analytical assays for the detection of lupin in foodstuffs.
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Affiliation(s)
- Pedro Nadal
- Nanobiotechology and Bioanalysis Group, Departament d'Enginyeria Quimica, Universitat Rovira i Virgili, Avinguda Països Catalans 26, 43007 Tarragona, Spain
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23
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Magni C, Ballabio C, Restani P, Fuggetta D, Alessandri C, Mari A, Bernardini R, Iacono ID, Arlorio M, Duranti M. Molecular insight into IgE-mediated reactions to sesame (Sesamum indicum L.) seed proteins. Ann Allergy Asthma Immunol 2011; 105:458-64. [PMID: 21130384 DOI: 10.1016/j.anai.2010.10.001] [Citation(s) in RCA: 19] [Impact Index Per Article: 1.5] [Reference Citation Analysis] [Abstract] [Journal Information] [Subscribe] [Scholar Register] [Received: 06/23/2010] [Revised: 09/26/2010] [Accepted: 10/03/2010] [Indexed: 11/15/2022]
Abstract
BACKGROUND Food allergy is becoming a major public health concern in recent times. Several sesame seed allergenic proteins have been identified. However, sensitization toward these proteins does not follow a common and unique pattern of clinical reactivity, as shown by the differential geographic recognition of single proteins. OBJECTIVE To evaluate the sensitization profiles of 18 Italian individuals who experienced clinical symptoms after sesame seed consumption, including 4 anaphylactic reactions. METHODS Using an in vitro approach, we adopted a 2-dimensional electrophoretic technique combined with immunoblotting analyses by using sera from 18 Italian sesame-allergic patients. RESULTS We showed the prevalent and almost exclusive reactivity of the sesame 11S globulin. We shed light on the active role of the basic subunit of this globulin family. The limited accessibility of this polypeptide chain, unless the interchain disulphide bonds are cleaved, may be one of the reasons for its structural/functional stability and, thus, great potential for induction of IgE reactivity. CONCLUSIONS These results confirmed previous findings on the reactivity of the basic subunit of 11S globulin in various legume species. Moreover, this experimental approach proved to be useful for the noninvasive screening of specific reactivities in sensitized patients.
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Affiliation(s)
- Chiara Magni
- Department of AgriFood Molecular Sciences, Università degli Studi di Milano, Milan, Italy
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24
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Bader S, Bez J, Eisner P. Can protein functionalities be enhanced by high-pressure homogenization? – A study on functional properties of lupin proteins. ACTA ACUST UNITED AC 2011. [DOI: 10.1016/j.profoo.2011.09.201] [Citation(s) in RCA: 38] [Impact Index Per Article: 2.9] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/30/2022]
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25
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Aiello D, De Luca D, Gionfriddo E, Naccarato A, Napoli A, Romano E, Russo A, Sindona G, Tagarelli A. Review: multistage mass spectrometry in quality, safety and origin of foods. EUROPEAN JOURNAL OF MASS SPECTROMETRY (CHICHESTER, ENGLAND) 2011; 17:1-31. [PMID: 21625027 DOI: 10.1255/ejms.1114] [Citation(s) in RCA: 24] [Impact Index Per Article: 1.8] [Reference Citation Analysis] [Abstract] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 05/30/2023]
Abstract
Quality and safety control and the validation of origin are hot issues in the production of food and its distribution, and are of primary concern to food and agriculture organization. Modern mass spectrometry (MS) provides unique, reliable and affordable methodologies to approach with a high degree of scientificity any problem which may be posed in this field. In this review the contribution of mass spectrometry to food analysis is presented aiming at providing clues on the fundamental role of the basic principles of gas-phase ion chemistry in applied research fields. Applications in proteomics, allergonomics, glycomics, metabolomics, lipidomics, food safety and traceability have been surveyed. The high level of specificity and sensitivity of the MS approach allows the characterization of food components and contaminants present at ultra-trace levels, providing a distinctive and safe validation of the products.
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Affiliation(s)
- Donatella Aiello
- Dipartimento di Chimica, Università della Calabria, Arcavacata di Rende, Italy
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26
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Ballabio C, Magni C, Restani P, Mottini M, Fiocchi A, Tedeschi G, Duranti M. IgE-mediated cross-reactivity among leguminous seed proteins in peanut allergic children. PLANT FOODS FOR HUMAN NUTRITION (DORDRECHT, NETHERLANDS) 2010; 65:396-402. [PMID: 21080075 DOI: 10.1007/s11130-010-0199-8] [Citation(s) in RCA: 20] [Impact Index Per Article: 1.4] [Reference Citation Analysis] [Abstract] [MESH Headings] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 05/30/2023]
Abstract
The immunological cross-reactivity among major protein- and oil-crops, including lupin, lentil, pea, peanut, kidney bean and soybean, has been studied by a combination of in vitro and in vivo experimental approaches: SDS-PAGE separations of legume protein extracts and immuno-blot revelations with 12 peanut-sensitive subjects' sera, Immuno-CAP and Skin Prick tests on the same subjects. The immuno-blotting data showed a wide range of IgE-binding responses both displayed by one subject towards different plant extracts and among subjects. Differences were both quantitative and qualitative. The prevalent responses of most subjects' sera were seen with peanut polypeptides, as expected, as well as with various polypeptides of the other legumes, the most recurrent of which were the basic subunits of the 11S globulins. The distribution of in vivo responses generally paralleled those obtained by in vitro approaches with strong responses elicited by peanut, lentil and pea protein extracts, especially by most sensitive subjects, thus providing a consistent overall set of results. In this work, the comparison of various approaches has allowed us to get an overall broad picture of the immunological cross-reactivities among proteins of widely used different seed species and to hypothesize the role of most conserved specific polypeptides.
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Affiliation(s)
- Cinzia Ballabio
- Department of Pharmacological Sciences, Università degli Studi di Milano, via Balzaretti 9, 20133, Milan, Italy
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27
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Guillamón E, Rodríguez J, Burbano C, Muzquiz M, Pedrosa MM, Cabanillas B, Crespo JF, Sancho AI, Mills ENC, Cuadrado C. Characterization of lupin major allergens (Lupinus albus
L.). Mol Nutr Food Res 2010; 54:1668-76. [DOI: 10.1002/mnfr.200900452] [Citation(s) in RCA: 40] [Impact Index Per Article: 2.9] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/10/2022]
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28
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De Jong NW, Van Maaren MS, Vlieg-Boersta BJ, Dubois AEJ, De Groot H, Gerth van Wijk R. Sensitization to lupine flour: is it clinically relevant? Clin Exp Allergy 2010; 40:1571-7. [DOI: 10.1111/j.1365-2222.2010.03496.x] [Citation(s) in RCA: 23] [Impact Index Per Article: 1.6] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 01/01/2023]
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29
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Jappe U, Vieths S. Lupine, a source of new as well as hidden food allergens. Mol Nutr Food Res 2010; 54:113-26. [PMID: 20013885 DOI: 10.1002/mnfr.200900365] [Citation(s) in RCA: 53] [Impact Index Per Article: 3.8] [Reference Citation Analysis] [Abstract] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/10/2022]
Abstract
The present review summarizes current knowledge about lupine allergy, potential sensitization routes, cross-reactions between lupine and other legumes, and the respective IgE-binding proteins. Since the 1990 s, lupine flour is used as a substitute for or additive to other flours, mostly wheat flour, in several countries of the EU. In 1994, the first case of an immediate-type allergy after ingestion of lupine flour-containing pasta was reported. Since then, the number of published incidents following ingestion or inhalation of lupine flour is rising. So far, the Lupinus angustifolius beta-conglutin has been designated as the allergen Lup an 1 by the International Union of Immunological Societies Allergen Nomenclature Subcommittee. Initially, publications focussed on the fact that peanut-allergic patients were at risk to develop anaphylaxis to lupine due to cross-reactivity between peanut and lupine. At present, however, the ratio between cases of pre-existing legume allergy (mostly peanut allergy) to de novo sensitization to lupine seed is nearly 1:1. Although in December 2006, lupine and products thereof were included in the EU foodstuff allergen list according to the Commission Directive 2006/142/EC amending Annex IIIA of Directive 2000/13/EC in order to prevent severe reactions caused by "hidden food allergens", the majority of patients and medical personnel are still not aware of raw lupine seed as potentially dangerous food allergen.
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Affiliation(s)
- Uta Jappe
- Division of Allergology, Paul-Ehrlich Institut, Langen, Germany.
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30
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Riascos JJ, Weissinger AK, Weissinger SM, Burks AW. Hypoallergenic legume crops and food allergy: factors affecting feasibility and risk. JOURNAL OF AGRICULTURAL AND FOOD CHEMISTRY 2010; 58:20-7. [PMID: 19921800 DOI: 10.1021/jf902526y] [Citation(s) in RCA: 22] [Impact Index Per Article: 1.6] [Reference Citation Analysis] [Abstract] [MESH Headings] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 05/28/2023]
Abstract
Currently, the sole strategy for managing food hypersensitivity involves strict avoidance of the trigger. Several alternate strategies for the treatment of food allergies are currently under study. Also being explored is the process of eliminating allergenic proteins from crop plants. Legumes are a rich source of protein and are an essential component of the human diet. Unfortunately, legumes, including soybean and peanut, are also common sources of food allergens. Four protein families and superfamilies account for the majority of legume allergens, which include storage proteins of seeds (cupins and prolamins), profilins, and the larger group of pathogenesis-related proteins. Two strategies have been used to produce hypoallergenic legume crops: (1) germplasm lines are screened for the absence or reduced content of specific allergenic proteins and (2) genetic transformation is used to silence native genes encoding allergenic proteins. Both approaches have been successful in producing cultivars of soybeans and peanuts with reduced allergenic proteins. However, it is unknown whether the cultivars are actually hypoallergenic to those with sensitivity. This review describes efforts to produce hypoallergenic cultivars of soybean and peanut and discusses the challenges that need to be overcome before such products could be available in the marketplace.
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Affiliation(s)
- John J Riascos
- Department of Crop Science, North Carolina State University, Raleigh, North Carolina 27695, USA
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31
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KÅos P, PorÄba E, Springer E, Lampart-Szczapa E, Józefiak AG. Identification of a Specific IgE-Binding Protein from Narrow-Leafed Lupin (L. Angustifolius) Seeds. J Food Sci 2010; 75:H39-43. [DOI: 10.1111/j.1750-3841.2009.01440.x] [Citation(s) in RCA: 7] [Impact Index Per Article: 0.5] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/29/2022]
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32
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Gomez Galan AM, Brohée M, Scaravelli E, van Hengel AJ, Chassaigne H. Development of real-time PCR assays for the detection of lupin residues in food products. Eur Food Res Technol 2009. [DOI: 10.1007/s00217-009-1199-5] [Citation(s) in RCA: 15] [Impact Index Per Article: 1.0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 10/20/2022]
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33
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A real-time PCR method for the detection and quantification of lupin flour in wheat flour-based matrices. Food Chem 2009. [DOI: 10.1016/j.foodchem.2008.12.087] [Citation(s) in RCA: 38] [Impact Index Per Article: 2.5] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/22/2022]
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34
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Monaci L, Visconti A. Mass spectrometry-based proteomics methods for analysis of food allergens. Trends Analyt Chem 2009. [DOI: 10.1016/j.trac.2009.02.013] [Citation(s) in RCA: 101] [Impact Index Per Article: 6.7] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 12/11/2022]
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35
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Sormus de Castro Pinto SE, Neves VA, Machado de Medeiros BM. Enzymatic hydrolysis of sweet lupin, chickpea, and lentil 11S globulins decreases their antigenic activity. JOURNAL OF AGRICULTURAL AND FOOD CHEMISTRY 2009; 57:1070-1075. [PMID: 19170500 DOI: 10.1021/jf803108c] [Citation(s) in RCA: 16] [Impact Index Per Article: 1.1] [Reference Citation Analysis] [Abstract] [MESH Headings] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 05/27/2023]
Abstract
We investigated the effects of treatments with the enzymes pepsin and trypsin on the in vitro immunological reactivity of the major globulins found in the seeds of sweet lupin, chickpea, and lentil. Polyclonal major globulin-specific antiserum was obtained by immunization of rabbits with a solution of the 11S globulin of each legume. The globulins were hydrolyzed with pepsin and trypsin for 1, 5, 15, and 30 min. The native globulins and their hydrolysates were analyzed by sodium dodecyl sulfate-polyacrylamide gel electrophoresis and immunoblotting to identify the polypeptide bands with antigenic activity, and the hypoantigenicity of the hydrolysates was analyzed by enzyme-linked immunosorbent assay. Our results show that enzymatic treatment of the major storage protein (11S globulin) of sweet lupin, chickpea, and lentil with pepsin or trypsin lead to the formation of large amounts of short peptides and free amino acids that do not allow antibody binding, resulting in a weakened immunoreactivity.
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36
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Duranti M, Consonni A, Magni C, Sessa F, Scarafoni A. The major proteins of lupin seed: Characterisation and molecular properties for use as functional and nutraceutical ingredients. Trends Food Sci Technol 2008. [DOI: 10.1016/j.tifs.2008.07.002] [Citation(s) in RCA: 137] [Impact Index Per Article: 8.6] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 01/30/2023]
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37
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Goggin DE, Mir G, Smith WB, Stuckey M, Smith PMC. Proteomic analysis of lupin seed proteins to identify conglutin Beta as an allergen, Lup an 1. JOURNAL OF AGRICULTURAL AND FOOD CHEMISTRY 2008; 56:6370-6377. [PMID: 18620408 DOI: 10.1021/jf800840u] [Citation(s) in RCA: 49] [Impact Index Per Article: 3.1] [Reference Citation Analysis] [Abstract] [MESH Headings] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 05/26/2023]
Abstract
Lupin products may be valuable as human foods because of their high protein content and potential anticholesterolemic properties. However, a small percentage of the population is allergic to lupin. In this study, we use in vitro IgE binding and mass spectrometry to identify conglutin beta, a major storage protein, as an allergen in seeds of Lupinus angustifolius and Lupinus albus. Purification of conglutin beta from L. angustifolius flour confirmed that serum IgE binds to this protein. Where IgE in sera recognized lupin proteins on Western blots, it recognized conglutin beta, suggesting this protein is a major allergen for lupin. The L. angustifolius conglutin beta allergen has been designated Lup an 1 by the International Union of Immunological Societies (IUIS) allergen nomenclature subcommittee.
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Affiliation(s)
- Danica E Goggin
- School of Plant Biology, University of Western Australia, 35 Stirling Highway, Crawley, Western Australia 6009, Australia
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38
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Holden L, Sletten GB, Lindvik H, Fæste CK, Dooper MM. Characterization of IgE Binding to Lupin, Peanut and Almond with Sera from Lupin-Allergic Patients. Int Arch Allergy Immunol 2008; 146:267-76. [DOI: 10.1159/000121461] [Citation(s) in RCA: 40] [Impact Index Per Article: 2.5] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 07/10/2007] [Accepted: 11/20/2007] [Indexed: 11/19/2022] Open
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Lupin protein influences the expression of hepatic genes involved in fatty acid synthesis and triacylglycerol hydrolysis of adult rats. Br J Nutr 2007; 99:952-62. [PMID: 18096091 DOI: 10.1017/s0007114507857266] [Citation(s) in RCA: 38] [Impact Index Per Article: 2.2] [Reference Citation Analysis] [Abstract] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/06/2022]
Abstract
To assess the effect of lupin protein on concentrations of lipids in plasma lipoproteins and liver and hepatic mRNA concentrations of genes involved in lipid metabolism, adult rats were fed egg albumin-based diets containing either lupin protein from Lupinus albus or casein (50 g/kg) supplemented (hypercholesterolaemic) or not (normolipaemic) with a cholesterol-cholate mixture for 20 d. Lupin protein compared with casein lowered the concentrations of TAG in liver (P < 0.01) and circulating VLDL + chylomicrons (P < 0.05) of hypercholesterolaemic rats, but not of normolipaemic rats. Hepatic mRNA concentrations of genes involved in fatty acid synthesis such as sterol regulatory element-binding protein-1c, glucose-6-phosphate dehydrogenase, fatty acid synthase, stearoyl-CoA desaturase-1 and acyl-CoA:glycerol-3-phosphate acyltransferase were lower and mRNA concentrations of lipoprotein lipase, hepatic lipase and apoA5 involved in TAG hydrolysis were higher in rats fed lupin protein than in rats fed casein. These effects were stronger in hypercholesterolaemic rats than in normolipaemic rats. Hypercholesterolaemic rats fed the lupin protein had higher liver cholesterol concentrations (P < 0.01) and lower levels of LDL-cholesterol (P < 0.05) than rats fed casein. No effect of lupin protein was observed on cholesterol concentration in VLDL + chylomicrons and HDL and hepatic mRNA concentrations of genes involved in cholesterol and bile acid metabolism. In conclusion, the present study shows that lupin protein has hypotriacylglycerolaemic action possibly via down regulation of fatty acid synthesis genes and up regulation of genes involved in TAG hydrolysis. Alterations in cholesterol metabolism could not be explained on the basis of mRNA data.
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40
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Guillamón E, Burbano C, Cuadrado C, Muzquiz M, Pedrosa MM, Sánchez M, Cabanillas B, Crespo JF, Rodriguez J, Haddad J, Haddad J, Allaf K, Allaf K. Effect of an Instantaneous Controlled Pressure Drop on in vitro Allergenicity to Lupins (Lupinus albus var Multolupa). Int Arch Allergy Immunol 2007; 145:9-14. [PMID: 17703095 DOI: 10.1159/000107461] [Citation(s) in RCA: 28] [Impact Index Per Article: 1.6] [Reference Citation Analysis] [Abstract] [MESH Headings] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 10/23/2006] [Accepted: 04/23/2007] [Indexed: 11/19/2022] Open
Abstract
BACKGROUND Lupin seed flour has been reported as a causative agent of allergic reactions, especially in patients with allergy to peanut. Previous studies have demonstrated that autoclave treatment can considerably reduce the allergenicity of lupins. AIMS The aim of this work was to evaluate the effect of instantaneous controlled pressure drop (détente instantanée contrôlée, DIC) treatment on lupin in vitro allergenicity. METHODS Lupin cotyledons were subjected to instantaneous controlled pressure drop at several pressure and time conditions (3, 4.5 and 6 bar for 1, 2 and 3 min, respectively). Immunoreactivity to raw and DIC-treated extracts was evaluated by Western blot using a serum pool from 19 sensitized patients. RESULTS Depending on the operating parameters used during DIC treatment, a reduction in protein solubility of lupin seed was observed. Moreover, drastic modifications in protein profiles were observed after DIC treatment by SDS-PAGE analysis. Western blot experiments showed that the decreases in IgE binding to lupin proteins were associated with the increases in steam pressure and time treatment, and binding was completely abolished by DIC at 6 bar for 3 min. CONCLUSIONS The results suggest that DIC treatment could produce a reduction in lupin allergenicity.
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Affiliation(s)
- Eva Guillamón
- Subdirección General de Investigación y Tecnología-Instituto Nacional de Tecnología Agraria y Alimentaria, Departamento de Tecnología de Alimentos, Madrid, España
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41
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Barre A, Jacquet G, Sordet C, Culerrier R, Rougé P. Homology modelling and conformational analysis of IgE-binding epitopes of Ara h 3 and other legumin allergens with a cupin fold from tree nuts. Mol Immunol 2007; 44:3243-55. [PMID: 17368770 DOI: 10.1016/j.molimm.2007.01.023] [Citation(s) in RCA: 49] [Impact Index Per Article: 2.9] [Reference Citation Analysis] [Abstract] [MESH Headings] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 11/13/2006] [Revised: 01/17/2007] [Accepted: 01/18/2007] [Indexed: 11/18/2022]
Abstract
Linear IgE-binding epitopes identified in legumin allergens of peanut (Ara h 3) and other allergenic tree nuts (Jug r 4 of walnut, Cor a 9 of hazelnut, Ana o 2 cashew nut) were mapped on three-dimensional models of the proteins built up by homology modelling. A conformational analysis revealed that consensual surface-exposed IgE-binding epitopes exhibited some structural homology susceptible to account for the IgE-binding cross-reactivity observed among peanut and tree nut allergens. This structurally related cross-reactivity seems irrespective of the botanical origin of the allergens and thus demands that persons allergic to peanut avoid other three nuts to prevent possible allergic reactions. IgE-binding epitopes similar to those found in 11S globulin allergens do not apparently occur in other vicilin allergens with the cupin fold from peanut (Ara h 1) or tree nuts (Jug r 2 of walnut, Cor a 1 of hazel nut, Ana o 3 of cashew nut).
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Affiliation(s)
- Annick Barre
- Surfaces Cellulaires et Signalisation chez les Végétaux, UMR UPS-CNRS 5546, 24 Chemin de Borde Rouge, 31326 Castanet Tolosan, France
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42
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Magni C, Scarafoni A, Herndl A, Sessa F, Prinsi B, Espen L, Duranti M. Combined 2D electrophoretic approaches for the study of white lupin mature seed storage proteome. PHYTOCHEMISTRY 2007; 68:997-1007. [PMID: 17320919 DOI: 10.1016/j.phytochem.2007.01.003] [Citation(s) in RCA: 37] [Impact Index Per Article: 2.2] [Reference Citation Analysis] [Abstract] [MESH Headings] [Track Full Text] [Subscribe] [Scholar Register] [Received: 11/28/2006] [Revised: 01/08/2007] [Accepted: 01/10/2007] [Indexed: 05/14/2023]
Abstract
Seed proteome analysis by 2D IEF/SDS-PAGE techniques is challenging for the intrinsic difficulties related to quantitative disparity of the seed proteins, i.e. storage and non-storage proteins, their polymorphic nature, the extensive post-translational modifications and the paucity of deposited primary structures available. Conversely, 2D maps of seed proteomes can be extremely useful for a number of fundamental and applied investigations. In this work, we have used a combination of two experimental approaches to identify the main protein components of an emerging protein-rich legume seed, that is white lupin seed (Lupinus albus, L.). One is the canonical proteomic approach including 2D electrophoretic separation and mass spectrometry of selected trypsin-digested polypeptides; the other approach is a group comparative 2D electrophoretic analysis of cotyledonary protein families. To this second purpose, the three main families of lupin seed proteins, namely alpha-conglutins, the 11S globulin fraction, beta-conglutins, the 7S globulin fraction, and gamma-conglutin, a basic 7S protein, were isolated by conventional biochemical techniques and their 2D reference maps were compared with the total protein map. With the first approach 37 out of 40 spots, making up about 35% of total spot volumes in the 2D map, were found to belong to the main seed protein families. Thanks to cDNA-deduced lupin storage protein sequences, determined on purpose and deposited, most of the identification statistical parameters were very good. Moreover, it was possible to identify several endogenously proteolysed subunits in the map. The second comparative approach, beside confirming these attributions, allowed to allocate 124 polypeptides within the three main lupin protein families. These two approaches proved to be mutually validating and their combined use was effective for the establishment of a seed proteome map even in the case of sequence and protein post-translational processing lack of information. The results obtained also extend our knowledge of the seed storage protein polymorphism of white lupin.
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Affiliation(s)
- Chiara Magni
- Department of AgriFood Molecular Sciences, State University of Milan, Via Celoria 2, 20133 Milano, Italy
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Dooper MMBW, Holden L, Faeste CK, Thompson KM, Egaas E. Monoclonal Antibodies against the Candidate Lupin Allergens α-Conglutin and β-Conglutin. Int Arch Allergy Immunol 2006; 143:49-58. [PMID: 17192716 DOI: 10.1159/000098224] [Citation(s) in RCA: 23] [Impact Index Per Article: 1.3] [Reference Citation Analysis] [Abstract] [MESH Headings] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 03/21/2006] [Accepted: 09/04/2006] [Indexed: 12/21/2022] Open
Abstract
BACKGROUND The ingestion of dietary products containing sweet lupin (such as Lupinus albus or Lupinus angustifolius) has been reported to cause IgE-mediated allergic reactions. Recent studies have indicated lupin globulins as important IgE binding proteins. The aim of the present study was to generate and characterize monoclonal antibodies (mAbs) against lupin seed proteins. METHODS Mice were immunized with a protein isolate from L. albus and mAbs were obtained by hybridoma techniques. Albumins and globulins were extracted, and the globulin fraction was separated further into conglutins by anion exchange chromatography. Specificities, binding patterns and applications of the mAbs were investigated by immunochemical methods. RESULTS Five mAbs were produced: Lu11 (an IgG2b antibody), Lu8, Lu18, Lu34 and Lu35 (all IgM antibodies). The mAbs reacted strongly with protein isolates from both L. albus and L. angustifolius. All mAbs are directed towards the lupin globulin fraction; Lu11 and Lu18 recognize alpha-conglutin, while Lu8, Lu34 and Lu35 recognize beta-conglutin. In addition, Lu11 inhibited the binding of IgE from patients with positive skin prick tests to lupin proteins in a competitive ELISA by approximately 30%. Furthermore, preliminary results show that Lu11 can be used to develop a sensitive method for the detection of alpha-conglutin in foods. CONCLUSIONS Lupin globulins are immunogenic and alpha-conglutin is a potential allergen. This is the first study describing mAbs against the candidate lupin allergens, emphasizing the importance of additional studies on conglutins in lupin allergy.
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Affiliation(s)
- Maaike M B W Dooper
- Institute of Immunology, University of Oslo and Rikshospitalet University Hospital, Oslo, Norway
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Foss N, Duranti M, Magni C, Frøkiaer H. Assessment of Lupin Allergenicity in the Cholera Toxin Model: Induction of IgE Response Depends on the Intrinsic Properties of the Conglutins and Matrix Effects. Int Arch Allergy Immunol 2006; 141:141-50. [PMID: 16864993 DOI: 10.1159/000094716] [Citation(s) in RCA: 20] [Impact Index Per Article: 1.1] [Reference Citation Analysis] [Abstract] [MESH Headings] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 11/22/2005] [Accepted: 03/30/2006] [Indexed: 11/19/2022] Open
Abstract
BACKGROUND The well-established murine model of IgE-mediated food allergy, based on oral administration of antigen and cholera toxin (CT), has within the previous years been used to evaluate various food proteins. Nonetheless, little knowledge on the factors that determine the allergenicity of food proteins is available so far. The use of proteins from the legume seed Lupinus albus as food ingredients calls for an evaluation of their allergenic potential, and therefore, we applied the cited model to investigate the putative allergenicity of three lupin protein preparations representing different matrices in which the four types of conglutins are present in varying concentrations. METHODS Weekly, BALB/c A mice were orally immunized with the three lupin protein products together with CT. Total specific antibodies and IgE were determined by ELISA and Western blotting. RESULTS A dose-dependent Ig response against the analyzed proteins was observed for all three lupin products, while IgE responses against conglutins beta, gamma and delta, but not against conglutin alpha, were primarily detected after oral administration of lupin flakes. Whereas no differences among the samples for total specific Ig responses were seen, orally administered lupin flake extracts were much more efficient in inducing a conglutin-specific IgE response compared with fractionated lupin protein products. CONCLUSIONS Although the lupin-specific Ig response induced by coadministration of CT and lupin proteins appears to be dose dependent, the IgE response appears to depend merely on some intrinsic properties of the proteins as well as some factors of the protein matrix.
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Affiliation(s)
- Nicolai Foss
- Biochemistry and Nutrition Group, BioCentrum-DTU, Technical University of Denmark, Kgs Lyngby, Denmark
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Rojas-Hijazo B, Garcés MM, Caballero ML, Alloza P, Moneo I. Unsuspected Lupin Allergens Hidden in Food. Int Arch Allergy Immunol 2006; 141:47-50. [PMID: 16804325 DOI: 10.1159/000094181] [Citation(s) in RCA: 19] [Impact Index Per Article: 1.1] [Reference Citation Analysis] [Abstract] [MESH Headings] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 12/08/2005] [Accepted: 03/23/2006] [Indexed: 11/19/2022] Open
Abstract
BACKGROUND Lupin is a herbaceous plant from the legume family whose seed allergens usually have cross-reaction with peanut. Lupin flour is used in human nutrition because of its high nutritional and functional qualities. AIMS The aim of this work was to detect non-specified lupin proteins contained in several manufactured foods. METHODS Serum from a patient suffering anaphylactic episodes after ingestion of a certain brand of cookies and with oral allergy syndrome after eating chicken bouillon was used as a tracer. Lupin seeds and commercial food extracts were analyzed by SDS-PAGE, immunoblotting and immunoblotting inhibition. Lupin extract allergenicity after thermal processing was also analyzed. RESULTS A lupin allergen with a molecular weight close to 14 kDa was detected in extracts from cookies, a chicken bouillon cube and a chicken dehydrated soup. CONCLUSIONS The presence of unsuspected, hidden non-specified lupin sources in food labeling was demonstrated. According to the results of this study, it is important for food-allergic patients that food labels should declare all the components irrespective of their quantity.
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Affiliation(s)
- B Rojas-Hijazo
- Servicio Alergología, Hospital Clinico Universitario, Zaragoza, Spain.
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Current awareness in phytochemical analysis. PHYTOCHEMICAL ANALYSIS : PCA 2006; 17:134-41. [PMID: 16634291 DOI: 10.1002/pca.881] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [MESH Headings] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 05/08/2023]
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Effects of oligosaccharide removing procedure on the protein profiles of lupin seeds. Eur Food Res Technol 2006. [DOI: 10.1007/s00217-006-0254-8] [Citation(s) in RCA: 11] [Impact Index Per Article: 0.6] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/27/2022]
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Opinion of the Scientific Panel on Dietetic products, nutrition and allergies [NDA] related to the evaluation of lupin for labelling purposes. EFSA J 2006. [DOI: 10.2903/j.efsa.2006.302] [Citation(s) in RCA: 7] [Impact Index Per Article: 0.4] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/11/2022] Open
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Sironi E, Sessa F, Duranti M. A simple procedure of lupin seed protein fractionation for selective food applications. Eur Food Res Technol 2005. [DOI: 10.1007/s00217-005-1151-2] [Citation(s) in RCA: 45] [Impact Index Per Article: 2.4] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/28/2022]
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