PROTEINS RANJANI RAMANUJAM1*,ALESSANDRO FIOCCHI2, WILLIAM SMITH3 *Corresponding author 1. Senior Medical Writer, Sprim India, No. 10, 1st A Main, S.T. Bed Layout, IV Block, Koramangala, Bangalore 560034, India 2. Pediatric Allergy Department, Pediatric Hospital Bambino Gesù, 20142, P.zza S. Onofrio 4, Rome, Italy 3. Clinical Immunology and Allergy Department, The Royal Adelaide Hospital, North Terrace Adelaide 5000, South Australia Ranjani Ramanujam Lupin allergy: Is it really a cause for concern? KEYWORDS: Lupin, functional food, allergy, β-conglutin. Lupin is a legume plant commonly used in the bakery industry in several regions of the world since the last Abstract few years. Allergic reaction with lupin in the general population is not clearly known. It appears to be low and probably depends on dietary habits and geographical differences, likely as a result of exposure. Most cases have been reported from Europe. Additionally, sensitisation to lupin flour is significantly more frequent compared to clinical manifestations. Lupin allergy has been observed usually in individuals with known peanut allergy because of the similarity of its key allergen, β-conglutin to that of the latter, Ara h 1. Cases of primary lupin allergy have also been reported occasionally. Appropriate product labelling by manufacturers and awareness among physicians and general public are required for overcoming the challenges associated with Lupin allergy. INTRODUCTION a wheat- or soya-substitute. Lupin products are found in various bakery and other food products like biscuits, pasta, Lupin is a member of the Legume family which is the second pizza, chocolate spreads, sauces, soups, pastes, sausages, largest family of seed plants. Peanut and soy also belong and milk and soy substitutes (3). Although lupin has been to the same family (1). The genus Lupinus comprises of tested for wine clarifi cation, its use is still not approved. In approximately 200 to 600 species; however, only a few of Asian countries such as Japan and Indonesia, lupin is used as them have been domesticated (2). The four species of lupin an ingredient in traditional fermented foods like tempe and used in foods are Lupinus albus (white lupin, Mediterranean miso (7). countries), Lupinus luteus (yellow lupin, Central Europe), Lupin seeds are rich in protein (>35%) and dietary fi bre Lupinus angustifolius (blue lupin, Australia) and Lupinus mutabilis (25-30%), and very low in lipids (8-10%), and carbohydrates (pink lupin or Andean lupin, South America)(3). However, the (5, 10). Lupinus albus is an important source of proteins for last one has not yet attracted much of research interest (4). human beings: its seed is very rich in protein content, having White lupin is predominantly used in the food industry, while a biological value of 91% of egg proteins. Additionally, blue and yellow lupin are used for animal feed (5). these seeds have a higher essential amino acid index (EAAI) Lupin can be cultivated in all climates, making it an and protein effi ciency ratio (PER), based on lysine and attractive crop (6). It is cultivated globally not only for tyrosine availability, compared to those of L. luteus and L. livestock and poultry feed but also for fertilizing the soil(1). angustifolius (9). Australia is the largest producer of lupin in the world, Consumption of lupin seeds is associated with various health followed by Europe. The predominant European countries benefi ts (2, 11). The health benefi ts of lupin-enriched foods cultivating lupin are Germany, France, Spain and Italy include increased satiety and reduced energy intake (12), (7). decreased blood glucose level (13), hypolipidemic effect It has been increasingly used as a functional food or (14, 15) and antihypertensive properties (16, 17). Higher food ingredient because of its nutritional properties satiety and lower energy intake is attributed to high protein such as high content of protein, fibre, oligosaccharides and fi bre content of Lupin that affects appetite-regulating and phenolic compounds (8), as well as its favourable hormone called ghrelin, which is released from the stomach technological properties (9). Inclusion of lupin in wheat and acts on the central nervous system to stimulate food flour was first permitted in the United Kingdom in 1996, in intake. Ghrelin secretion infl uences post-meal satiety and France at the end of 1997 and in Australia in 2001 to add subsequent energy intake (12).The addition of lupin fl our to protein and fibre and improve food texture (1, 7). processed foods resulted in higher post-meal satiety of up to Lupin products available include toasted and non-toasted 4.5 h and reduced energy intake of about 15% compared to lupin fl our, granulates, fi bre, oil and protein concentrates the test day (18). from non-defatted seeds (7). The seeds of L. albus and L. Lupin may be considered an interesting food ingredient for mutabilis are commonly used and referred to as ‘lupini appetite regulation (12). It contains several phytochemicals beans’. Lupin fl our is manufactured on a large-scale as like oligosaccharides, phytic acid, tannins and saponins, 10 Agro FOOD Industry Hi Tech - vol. 27(1) - January/February 2016 which help in reducing the blood glucose levels, when added to carbohydrate-rich foods such as bread (13). Lupin seeds inhibit diet-induced hypercholesterolemia by decreasing in plasma total cholesterol, VLDL and LDL-cholesterol, increasing hepatic LDL receptor synthesis and HMG-CoA reductase activity, and stimulating intestinal bile acid reabsorption (14, 15). The composition of white lupin oil appears very promising, because it is according to standard dietary recommendations for CVD prevention (>50% oleic acid, <18% linoleic acid, and> 7% α-linolenic acid) (4). Hall et al. Table 1. Self-reported lifetime prevalence of various food allergies globally as well demonstrated about a decade ago, that as in Europe. consumption foods fortified with lupin caused a small but significant decrease in total and LDL-C (13). In another study by Sirtori et al., it was similar to all other allergic diseases (23). Self-reported lifetime observed that lupin protein was more effective than pea prevalence of various food allergies globally (24) as well protein in decreasing plasma cholesterol levels (15). as in Europe (25) based on the results of two metaanalyses Studies have shown that lupin has antihypertensive effects are shown in Table 1. Allergy to cow’s milk seemed to be (16, 17). It normalises the decreased vasoconstriction, the most common, both worldwide as well as in Europe with improves the impaired endothelium-dependent prevalence rates of up to 17% and 6%respectively. vasorelaxation (16) and inhibits angiotensin converting Australia has one of the highest prevalence of allergic enzyme (ACE) activity (17). Nowicka et al. demonstrated disorders in the developed world. While the prevalence of a significant reduction in blood pressure in hypertensive allergic rhinitis, asthma and atopic eczema seem to have subjects, with a stronger effect on those with milder reached a plateau, food allergy seems to have increased. hypertension (19). Similarly, two more recent randomised In a single clinic study, there was a 12-fold increase in food controlled studies by Lee et al. and Belski et al. showed that allergy from 11 to 138 patients (20.0% to 57.5% of children lupin flour enriched bread caused a significant decrease in seen) from 1995 to 2006 (26). BP when compared to control bread (20, 21). In Australia, the HealthNuts Investigators conducted a study to To summarise, studies have demonstrated that lupin measure the prevalence of common immunoglobulin-E (IgE)- proteins play key roles on crucial physiological parameters, mediated childhood food allergies in a population-based such as plasma glucose and lipid concentrations, and sample of 12-month-old infants (n=2848) (27). The prevalence blood pressure levels. All these parameters were previously of any sensitisation to various food substances and oral considered to be affected in the developed countries, challenge-proven food allergies are shown in table 2 (27). Self- but it seems to be significantly affecting the developing reported cases of allergy are overestimated when compared countries (4). to that proven by oral challenge. However, when we observe the data presented in Tables 1 and 2, this does not seem to be the case. Probably, a clinical trial subjecting participants LUPIN ALLERGY who self-report of allergies to sensitisation and oral challenge will help clarify this. Legumes are implicated to commonly cause allergies. This Legumes are dicotyledonous plants comprising of three is especially the case for peanut and to a lesser extent, families: Mimosaceae, Caesalpiniaceae and Fabacea or soybean. Allergy to lupin has also been observed (1). Papilionaceae (28). Those belonging to the family Fabaceae Lupin allergy has been reported mostly in individuals who have contributed to the overall increase in the prevalence of are allergic to other legumes, especially peanut. Hefle et al. food allergy. This is probably because these are rich in protein reported the first case of lupin allergy in 1994 in a girl with content, and the preferred source world-wide leading to their known peanut allergy who presented with urticaria and increased consumption globally (29). The legumes implicated angioedema after consuming pasta fortified with sweet lupin to cause allergy include lentil, chick-pea, pea, peanut, bean, seed flour (22). There are several health benefits of lupin regardless of the problem of allergy. Therefore, its use in the food industry has increased in the recent times. This may be a cause for the apparent rise in the reporting of allergies (9). Prevalence and trend Food and legume allergy In the developed countries, food allergies affect about 8% of young children and 2% of Table 2. Sensitisation to food substances vs. oral challenge proven allergy among Australian infants (n=2848). adults, and these rates seem to be increasing Agro FOOD Industry Hi Tech - vol.