Lupine

Authors: Prof. Dr. med. Peter Altmeyer, Prof. Dr. med. Martina Bacharach-Buhles

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Last updated on: 29.10.2020

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Definition
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The lupin (Lupinus) or wolf bean belongs to the plant genus of the papilionaceous plants (Faboideae) and to the subfamily of legumes (Fabaceae or Leguminosae). Related species include pea, chickpea and peanut.

General information
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In Central Europe the multileaf lupine (Lupinus polyphyllus) is the most common. It is a popular garden plant. Lupins enrich the soil with nitrogen, which can be desirable in agriculture. Because of the high protein quality of the cereals, they replace soya as animal feed. Lupine seeds are used to produce a tofu-like product (Lopino) for human consumption. Pickled lupine seeds are a popular snack in restaurants in southern and south-western Europe. Lupine flour is increasingly used in the food industry (e.g. in biscuits, spaghetti or cake particles) and only has to be declared if it contains more than 5%.

Hydrolyzed lupine protein from lupine seeds is used in cosmetic formulations.

Complication(s)
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Lupine seed contains a (heat-stable!) storage protein which in a high percentage (70-80%) has a cross-reaction with the peanut 's Ara-h-1-allergen (danger of oral allergy syndrome).

General therapy
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In case of sensitization to lupine flour, it is imperative to avoid the corresponding foods. Nutritional products should also be avoided.

Literature
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  1. Brennecke S et al (2007) Anaphylactic reaction to lupine flour. JDDG 9: 774-777
  2. Rojas-Hijazo B et al (2006) Unsuspected lupin allergens hidden in food. Int Arch Allergy Immunol 141: 47-50

Outgoing links (2)

Allergy syndrome, oral; Peanut;