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Article

Narrow-Leafed Lupin Main Allergen β-Conglutin (Lup an 1) Detection and Quantification Assessment in Natural and Processed Foods

1
Department of Biochemistry, Cell & Molecular Biology of Plants, Estacion Experimental del Zaidin, Spanish National Research Council (CSIC), Profesor Albareda 1, E-18008 Granada, Spain
2
The UWA Institute of Agriculture and School of Agriculture and Environment, The University of Western Australia, Crawley, WA 6019, Australia
*
Author to whom correspondence should be addressed.
Foods 2019, 8(10), 513; https://doi.org/10.3390/foods8100513
Received: 25 July 2019 / Revised: 23 September 2019 / Accepted: 4 October 2019 / Published: 18 October 2019
The increasing prevalence of lupin allergy as a consequence to the functional characteristics of a growing number of sweet lupin-derived foods consumption makes the imperious necessity to develop analytical tools for the detection of allergen proteins in foodstuffs. The current study developed a new highly specific, sensitive and accurate ELISA method to detect, identify and quantify the lupin main allergen β-conglutin (Lup an 1) protein in natural and processed food. The implementation of accurate standards made with recombinant conglutin β1, and an anti-Lup an 1 antibody made from a synthetic peptide commonly shared among β-conglutin isoforms from sweet lupin species was able to detect up to 8.1250 ± 0.1701 ng (0.0406 ± 0.0009 ppm) of Lup an 1. This identified even lupin traces present in food samples which might elicit allergic reactions in sensitized consumers, such as β-conglutin proteins detection and quantification in processed (roasted, fermented, boiled, cooked, pickled, toasted, pasteurized) food, while avoiding cross-reactivity (false positive) with other legumes as peanut, chickpea, lentils, faba bean, and cereals. This study demonstrated that this new ELISA method constitutes a highly sensitive and reliable molecular tool able to detect, identify and quantify Lup an 1. This contributes to a more efficient management of allergens by the food industry, the regulatory agencies and clinicians, thus helping to keep the health safety of the consumers. View Full-Text
Keywords: vicilin; 7S-globulins; food allergens; Lup an 1; sweet lupin species; food labelling; processed food vicilin; 7S-globulins; food allergens; Lup an 1; sweet lupin species; food labelling; processed food
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MDPI and ACS Style

Lima-Cabello, E.; Alché, J.D.; Jimenez-Lopez, J.C. Narrow-Leafed Lupin Main Allergen β-Conglutin (Lup an 1) Detection and Quantification Assessment in Natural and Processed Foods. Foods 2019, 8, 513. https://doi.org/10.3390/foods8100513

AMA Style

Lima-Cabello E, Alché JD, Jimenez-Lopez JC. Narrow-Leafed Lupin Main Allergen β-Conglutin (Lup an 1) Detection and Quantification Assessment in Natural and Processed Foods. Foods. 2019; 8(10):513. https://doi.org/10.3390/foods8100513

Chicago/Turabian Style

Lima-Cabello, Elena; Alché, Juan D.; Jimenez-Lopez, Jose C. 2019. "Narrow-Leafed Lupin Main Allergen β-Conglutin (Lup an 1) Detection and Quantification Assessment in Natural and Processed Foods" Foods 8, no. 10: 513. https://doi.org/10.3390/foods8100513

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