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Lupine-induced anaphylaxis

Matheu, Victor LU ; de Barrio, M ; Sierra, Z ; Gracia-Bara, M T ; Tornero, P and Baeza, M L (1999) In Annals of Allergy, Asthma & Immunology 83(5). p.406-408
Abstract
BACKGROUND: Legumes are one of the most common foods causing allergic reactions in children and adults. Cross-reacting antibodies are frequently demonstrated in this family but the real clinical cross-reactivity is uncommon. OBJECTIVE: To report a case of lupine-induced anaphylaxis and to elucidate in vivo and in vitro cross-reactivity with some legumes. METHODS: Skin prick test (SPT) with some legumes were performed. Cap-IgE, ELISA-IgE, and immunoblotting were carried out. Open oral challenges with some legumes were performed. Cross-reactivity was studied by ELISA and immunoblotting inhibition. RESULTS: The results demonstrated type-I hypersensitivity reactions with lupine and some other legumes. Cap-IgE with peanut was positive but the... (More)
BACKGROUND: Legumes are one of the most common foods causing allergic reactions in children and adults. Cross-reacting antibodies are frequently demonstrated in this family but the real clinical cross-reactivity is uncommon. OBJECTIVE: To report a case of lupine-induced anaphylaxis and to elucidate in vivo and in vitro cross-reactivity with some legumes. METHODS: Skin prick test (SPT) with some legumes were performed. Cap-IgE, ELISA-IgE, and immunoblotting were carried out. Open oral challenges with some legumes were performed. Cross-reactivity was studied by ELISA and immunoblotting inhibition. RESULTS: The results demonstrated type-I hypersensitivity reactions with lupine and some other legumes. Cap-IgE with peanut was positive but the SPT and ELISA-IgE were negative and the patient tolerated a peanut challenge. ELISA inhibition revealed a partial inhibition (62%) using lupine as the solid phase. Partial inhibition was demonstrated by immunoblotting inhibition. Open oral challenge with peanut and green bean were negative but positive with pea. CONCLUSION: We present a lupine sensitized patient with positive SPT and in vitro cross-reactivity with other legumes. Clinical cross-reactivity progressively developed over a 5-year period. Discrepancies were found between the clinical aspect and in vitro study of peanut allergy. Factors determining the wide variability in cross-reactivity among individuals are still obscure. (Less)
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author
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organization
publishing date
type
Contribution to journal
publication status
published
subject
in
Annals of Allergy, Asthma & Immunology
volume
83
issue
5
pages
406 - 408
publisher
Elsevier
external identifiers
  • pmid:10582721
  • scopus:0032757118
ISSN
1081-1206
language
English
LU publication?
yes
id
0f8b049e-3955-426f-b50d-ea0433b34be5 (old id 1114229)
date added to LUP
2016-04-01 12:17:21
date last changed
2022-01-27 01:34:03
@article{0f8b049e-3955-426f-b50d-ea0433b34be5,
  abstract     = {{BACKGROUND: Legumes are one of the most common foods causing allergic reactions in children and adults. Cross-reacting antibodies are frequently demonstrated in this family but the real clinical cross-reactivity is uncommon. OBJECTIVE: To report a case of lupine-induced anaphylaxis and to elucidate in vivo and in vitro cross-reactivity with some legumes. METHODS: Skin prick test (SPT) with some legumes were performed. Cap-IgE, ELISA-IgE, and immunoblotting were carried out. Open oral challenges with some legumes were performed. Cross-reactivity was studied by ELISA and immunoblotting inhibition. RESULTS: The results demonstrated type-I hypersensitivity reactions with lupine and some other legumes. Cap-IgE with peanut was positive but the SPT and ELISA-IgE were negative and the patient tolerated a peanut challenge. ELISA inhibition revealed a partial inhibition (62%) using lupine as the solid phase. Partial inhibition was demonstrated by immunoblotting inhibition. Open oral challenge with peanut and green bean were negative but positive with pea. CONCLUSION: We present a lupine sensitized patient with positive SPT and in vitro cross-reactivity with other legumes. Clinical cross-reactivity progressively developed over a 5-year period. Discrepancies were found between the clinical aspect and in vitro study of peanut allergy. Factors determining the wide variability in cross-reactivity among individuals are still obscure.}},
  author       = {{Matheu, Victor and de Barrio, M and Sierra, Z and Gracia-Bara, M T and Tornero, P and Baeza, M L}},
  issn         = {{1081-1206}},
  language     = {{eng}},
  number       = {{5}},
  pages        = {{406--408}},
  publisher    = {{Elsevier}},
  series       = {{Annals of Allergy, Asthma & Immunology}},
  title        = {{Lupine-induced anaphylaxis}},
  volume       = {{83}},
  year         = {{1999}},
}