IgE sensitization to lupine in bakers - cross-reactivity or co-sensitization to wheat flour?

International Archives of Allergy and Immunology
Vera van KampenMonika Raulf

Abstract

Food allergy to lupine has frequently been reported in patients allergic to peanut or soy, and cross-reactivity between these legumes is known. Moreover, respiratory allergy to lupine has been described after inhalation, mostly at workplaces. Our aim was to study the frequency of lupine sensitization in European bakers with suspected bakers' allergy. Furthermore, associations between sensitizations to lupine and other plant allergens were investigated. One hundred and sixteen bakers with work-related allergic symptoms but without known food allergies were examined. Specific IgE (sIgE) antibodies to wheat flour, rye flour, lupine, peanut, soy and the recombinant single birch protein rBet v 1 were quantified. Selected sera were tested for cross-reactivity using ImmunoCAP inhibition and ISAC microarrays. Whereas 67% of bakers were sensitized to wheat and/or rye flour, 35% showed sIgE to peanut and 33% to lupine. All lupine-positive bakers also had sIgE to either wheat flour (89%) and/or peanut (92%), and lupine sIgE correlated significantly with sIgE to peanut, soy, wheat and rye flour. Used as an inhibitor, wheat flour inhibited IgE binding to lupine in 4 out of 8 sera, indicating cross-reactivity. In microarrays, these sera show...Continue Reading

Citations

Jan 23, 2016·Expert Review of Clinical Immunology·Santiago QuirceAraceli Díaz-Perales
May 20, 2016·Clinical and Experimental Allergy : Journal of the British Society for Allergy and Clinical Immunology·A PatelisM Berthold
Jan 11, 2018·Current Opinion in Allergy and Clinical Immunology·Santiago QuirceJavier Domínguez-Ortega
Oct 24, 2018·Nutrients·Mark SmitsKitty Verhoeckx
Dec 5, 2020·Tierärztliche Praxis. Ausgabe K, Kleintiere/Heimtiere·Sandra A BaumannRalf S Mueller
Nov 10, 2020·The Journal of Allergy and Clinical Immunology. in Practice·Hailey V HildebrandJennifer L P Protudjer
Dec 19, 2020·Comprehensive Reviews in Food Science and Food Safety·Caterina VillaIsabel Mafra

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