Allergy to Peanut, Soybean, and Other Legumes: Recent Advances in Allergen Characterization, Stability to Processing and IgE Cross‐Reactivity

Abstract

Peanut and soybean are members of the Leguminosae family. They are two of the eight foods that account for the most significant food allergies in the United States and Europe. Allergic reactions to other legume species can be of importance in other regions of the world. The major allergens from peanut and soybean have been extensively analyzed and members of new protein families identified as potential marker allergens for symptom severity. Important recent advances concerning their molecular properties or clinical relevance have been made. Therefore, there is increasing interest in the characterization of allergens from other legume species such as lupine, lentil, chickpea, green bean, or pea. As legumes are mainly consumed after thermal processing, knowledge about the effect of such processing on the allergenicity of legumes has increased during the last years. In the present review, recent advances in the identification of allergens from peanut, soybean, lupine, and other legume species are summarized and discussed. An overview of the most recently described effects of thermal processing on the allergenic properties of legumes is provided and the potential IgE cross-reactivity among members of the Leguminosae family is discussed.

Peanut Allergy: Characteristics and Approaches for Mitigation

“…The peanut allergenic individuals also possess an 86% risk of being sensitized toward other nut allergies due to cross-reactivity Maloney, Rudengren, Ahlstedt, Bock, & Sampson, 2008). Cross-reactivity is an important consideration for peanut sensitized individuals as peanut proteins are homologous to proteins in other nuts, seeds, and vegetables (Cabanillas, Jappe, & Novak, 2018;Elizur, Bollyky, & Block, 2017), thus making dietary management more complex for allergic individuals. Interestingly, non-homologous peanut allergens also show different levels of cross-reactivity with each other due to similar exposed IgE epitopes on the surface (Bublin et al, 2013).…”

A patient‐specific approach to develop an exclusion diet to manage food allergy in infants and children

“…36 Lupin, peanut and soya allergy are 3 of the main allergens encountered in the legume family but many other novel allergens in this family are appearing (lentil, chickpea, green bean or pea) and these allergens, plus the effect of processing on their allergenicity need further investigation. 36 Lupin, peanut and soya allergy are 3 of the main allergens encountered in the legume family but many other novel allergens in this family are appearing (lentil, chickpea, green bean or pea) and these allergens, plus the effect of processing on their allergenicity need further investigation.…”

“…Legume allergy is complex to diagnose and manage. 36 Lupin, peanut and soya allergy are 3 of the main allergens encountered in the legume family but many other novel allergens in this family are appearing (lentil, chickpea, green bean or pea) and these allergens, plus the effect of processing on their allergenicity need further investigation. Cousin et al 37 demonstrated that using cluster analysis, distinct cluster of possible cross-reactions between tree nut, peanut and legumes exist, with those suffering from eczema, showing the highest rates of cross-reactions between these 3 aller-…”

Differences in the Uptake of Ara h 3 from Raw and Roasted Peanut by Monocyte-Derived Dendritic Cells

“…Our study focused on Ara h 3, since it has been described as a major allergen in specific allergic study populations [2, 20, 21]. However, further studies would be necessary to analyze if similar results can be achieved for other allergens from peanut.…”

“…Up to now, 16 allergens from peanut have been described and officially registered [2]. Peanuts are frequently subjected to thermal processing prior to consumption, and the method used for this can impact on the allergenicity of peanut.…”