Allergenicity of lupine proteins - a review

• Autorzy: Loza A. , Lampart-Szczapa E.
• Języki publikacji: EN

Abstrakty

EN

In Europe, the application of lupine seeds to produce food has increased significantly in recent years. Lupine (flour, seeds or dust) can induce different allergic responses. Consumption of lupine-fortified products may also provoke allergy syndromes. This article reviews the adverse reactions to lupine, after various contacts with this plant, including eating lupine products and seeds. It discusses cases which confirm properties of lupine protein as a primary allergen. It describes lupine protein cross-reactivity and the modifying effect of thermal processes on lupine protein.

Słowa kluczowe

EN

protein; allergenicity; human nutrition; cross-reactivity; Leguminosae; legume; lupin; allergic syndrome; lupin-fortified product; consumption; thermal process

• Wydawca: -
• Czasopismo: Polish Journal of Food and Nutrition Sciences
• Rocznik: 2008
• Tom: 58
• Numer: 3
• Opis fizyczny: p.283-287,ref.

Twórcy

autor

Loza A.

• Poznan University of Life Sciences, Mazowiecka 48, 60-623 Poznan, Poland

autor

Lampart-Szczapa E.

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