A Comprehensive Review of Legume Allergy

Abstract

Legumes belonging to Fabaceae family of the order Fabales are a rich and important source of proteins and many essential elements. Due to its nutritious elements, these are preferably included in human diet in most part of the world. But, unfortunately, IgE binding proteins have been identified in majority of legumes, and allergenic response to these legumes may range from mild skin reactions to life-threatening anaphylactic reaction. Overall, allergenicity due to consumption of legumes in decreasing order may be peanut, soybean, lentil, chickpea, pea, mung bean, and red gram. So far, several allergens from different legumes have been identified and characterized. Most of identified allergens belong to storage proteins family, profilins, or the pathogenesis-related proteins. Legumes also have property of immunological cross-reactivity among themselves and from other sources that also increases the severity of allergenic response to a particular legume. This review summarizes the currently available knowledge on legume allergy and describes the allergenic problems associated with different legumes. It also tries to explore about the legume allergens identified so far by different scientific groups. The culmination of knowledge about identification and characterization of allergens from different legumes will be helpful in diagnosis and treatment of allergy, for development of novel therapeutic strategies, for strict avoidance of particular legume in diet by susceptible individual and also to produce hypoallergenic cultivars of leguminous crop through conventional breeding or genetic modification.

Effects of seeding date and seeding rate on yield, proximate composition and total tannins content of two Kabuli chickpea cultivars

“…Also, the occurrence of bioactive compounds with antinutritional effects, such as phenolic compounds (tannins), may represent a limiting factor for chickpeas consumption. In fact, especially in monogastric animals, nutrient absorption from the gastrointestinal tract can be impaired, with the onset of detrimental effects on health and growth (Muzquiz and Wood, 2007;Verma et al, 2013). Conversely, these secondary compounds appear to be largely inactivated by rumen fermentation (Bampidis and Christodoulou, 2011).…”

Effect of <b><i>Canavalia gladiata</i></b> Extract Fermented with <b><i>Aspergillus oryzae</i></b> on the Development of Atopic Dermatitis in NC/Nga Mice

“…Therefore, Asian cultures have traditionally developed various fermented legume foods for consumption, including miso, natto, and doenjang [20]. Fermentation of food breaks down nutrients, including proteins associated with allergic reactions, making them easily digestible, and it also creates beneficial nutrients, including amino acids, enzymes, vitamins, and fatty acids [21,22].…”

Hidden exogenous proteins in wine: problems, methods of detection and related legislation - a review

“…The allergenic potential of this crop is enhanced due to cross reactivity particularly with lentil and chickpea. Two allergens have been identified in pea proteins: vicilin and convicilin (Verma et al 2013).…”

“…However, it is interesting to note that this Regulation does not take into account the vegetal proteins admitted as fining agents as some of them are wellknown food allergens, such as pea and gluten proteins (Shewry 2009;Verma et al 2013).…”