High prevalence of lupin allergy among patients with peanut allergy: identification of γ-conglutin as majo allergen

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dc.catalogadorjca
dc.contributor.authorAguilera-Insunza, Raquel
dc.contributor.authorIturriaga, Carolina
dc.contributor.authorMariñanco, Angélica
dc.contributor.authorVenegas, Luis
dc.contributor.authorAravena, Gabriela
dc.contributor.authorPérez-Mateluna, Guillermo
dc.contributor.authorBaptista-Dias, Nathalia
dc.contributor.authorBorzutzky Schachter, Arturo
dc.contributor.authorWandersleben, Traudy
dc.date.accessioned2023-01-19T13:35:06Z
dc.date.available2023-01-19T13:35:06Z
dc.date.issued2022
dc.description.abstractBackground: Lupin is a protein-rich legume with a growing presence in the food market worldwide. With increased consumption, lupin allergy (LA) reports are also rising. Uncertainties exist on the cross-reactivity between peanut and lupin, the allergenic potential of different lupin species, and sensitization patterns among different populations. Objective: To evaluate the molecular basis of LA and to determine lupin allergens from 3 different species that may be involved in peanut allergy (PA) cross-reactivity. Methods: A total of 43 subjects with PA, those with LA, or controls without food allergy were evaluated with skin prick tests (SPTs) and specific IgEs (sIgEs). Lupin-sensitized subjects were offered a lupin oral food challenge (OFC). Immunoblots and enzyme-linked immunosorbent assays were performed on sera from lupin-sensitized subjects. Results: In this study, 44% of the PA subjects were confirmed to have LA by OFC. Anaphylaxis was the most frequent manifestation after lupin consumption, with a minimal eliciting dosage of 1 g lupin flour. There was no difference in lupin sIgE or SPT wheal size between lupin-sensitized and confirmed LA subjects or in the severity of symptoms among confirmed LA subjects. Sera from lupin-sensitized subjects uniformly reacted to all 3 different lupin species. Immunoblotting and enzyme-linked immunosorbent assays revealed immunoglobulin E binding to a- and g-conglutin in all analyzed sera, whereas a- and b-conglutin recognition was variable. Conclusion: Our findings reveal a high prevalence of LA among PA subjects, emphasizing lupin must be labeled as an allergen in foods. Owing to high variability in lupin-sIgE and lupin-SPT results, LA diagnosis may require OFC. In our population, g-conglutin is the major allergen of lupin
dc.description.funderFondo Nacional de Desarrollo Científico y Tecnológico
dc.description.funderAgencia Nacional de Investigación y Desarrollo
dc.fechaingreso.objetodigital2023-01-19
dc.fuente.origenSIPA
dc.identifier.doi10.1016/j.anai.2022.09.036
dc.identifier.issn1081-1206
dc.identifier.scopusidSCOPUS_ID:85140336055
dc.identifier.urihttps://doi.org/10.1016/j.anai.2022.09.036
dc.identifier.urihttps://repositorio.uc.cl/handle/11534/66372
dc.information.autorucFacultad de medicina ; Borzutzky Schachter, Arturo ; 0000-0002-7904-262X ; 5897
dc.language.isoen
dc.nota.accesoContenido completo
dc.pagina.final8
dc.pagina.inicio1
dc.publisherAmerican College of Allergy, Asthma and Immunology
dc.relation.ispartofAnnals of Allergy, Asthma and Immunology
dc.revistaAmerican College of Allergy, Asthma & Immunology
dc.rightsacceso abierto
dc.titleHigh prevalence of lupin allergy among patients with peanut allergy: identification of γ-conglutin as majo allergen
dc.typeartículo
sipa.codpersvinculados5897
sipa.indexSCOPUS
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