Forschungs- & Entwicklungsinformationsdienst der Gemeinschaft - CORDIS


By using an animal food allergy model based on oral co-administration of cholera toxin and food proteins to mice to assess the potential allergenicity of raw lupin and lupin protein products, we have demonstrated that although the lupin specific Ig response induced by co-administration of cholera toxin 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. We found that the lupin protein g-conglutin gave rise to an IgE response, but only when administered as part of the crude lupin extract as opposed to processed and fractionated protein. Our findings are in accordance with studies on human sera, which likewise identified g-conglutin as the major allergen in lupin, and thus indicate that the cholera toxin mouse model is an appropriate model for assessment of allergenicy of novel foods. Furthermore, the findings indicate that it is possible to fractionate lupin proteins to produce health-promoting lupin protein isolates, which will not pose any risk for consumers that are not already allergic to lupin or other legumes, such as peanut and soy.

When the capability of lupin and peanut proteins to induce an allergenic IgE response was compared, we demonstrated that IgE antibodies against g-conglutin raised by feeding with lupin cross-reacted with the peanut allergen Ara h3 despite no sequence homology between the two proteins. Likewise, IgE from mice fed peanut reacted with both Ara h3 from peanut and g-conglutin from lupin.

These results show for the first time that allergenic proteins from different food sources despite no sequence homology may cross-react and, therefore, substantiate the need for proper animal models for prediction of allergenicity and allergen identification in novel foods.

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Biocentrum-DTU, Biochemistry and Nutrition Group, Bld 224, Technical University of Denmark
2800 Kgs Lyngby
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