Allergenic cross-reactions among legume foods—An in vitro study

• Published in: Journal of allergy and clinical immunology Vol. 79; no. 3; pp. 433 - 438
• Main Authors: Barnett, D, Bonham, B, Howden, M.E.H
• Format: Journal Article
• Language: English
• Published: New York, NY Mosby, Inc 01.03.1987; Elsevier
• Subjects: Adolescent; Adult; ALERGENOS; ALERGIA ALIMENTARIA; ALLERGENE; ALLERGENS; Allergens - immunology; ALLERGIE ALIMENTAIRE; Antibodies, Anti-Idiotypic - analysis; Antigens, allergens; Biological and medical sciences; Child; Cross Reactions; Electrophoresis, Polyacrylamide Gel; EXPERIMENTACION IN VITRO; EXPERIMENTATION IN VITRO; Fabaceae - immunology; Female; food allergies; FOOD ALLERGY; Fundamental and applied biological sciences. Psychology; Fundamental immunology; Humans; Immediate hypersensitivity. Allergy. Anaphylaxis, etc; Immunobiology; Immunoglobulin E - immunology; in vitro; IN VITRO EXPERIMENTATION; LEGUMES; LEGUMINEUSE; LEGUMINOSAS; Male; Plants, Medicinal; Radioallergosorbent Test; Sodium Dodecyl Sulfate; SDS-PAGE; Radioallergosorbent test; Vegetals; Phaseolus lunatus; Vigna radiata; Arachis hypogaea; Lens culinaris; Vicia faba; Glycine max; Leguminosae; Phaseolus vulgaris; Dicotyledones; Pisum sativum; Angiospermae; Cross reaction; Spermatophyta; Food; Allergen
• ISSN: 0091-6749; 1097-6825
• DOI: 10.1016/0091-6749(87)90359-9

The specific IgE binding by protein extracts of 11 food legumes, including soybean, was examined by RAST and RAST inhibition. Sera from 15 peanut-sensitive patients were, with very few exceptions, positive in the RAST to all the legumes. RAST-inhibition testing of each extract against RAST discs of the other legumes indicated considerable cross-reactivity of IgE binding between the legumes. Cross-allergenicity was demonstrated to be most marked between the extracts of peanut, garden pea, chick pea, and soybean. The results have important implications for selection of effective hypoallergenic diets and for the diagnosis of patients hypersensitive to foods.