IgE-Mediated Cross-Reactivity among Leguminous Seed Proteins in Peanut Allergic Children

Cinzia Ballabio, Chiara Magni, Patrizia Restani, Maria Mottini, Alessandro Fiocchi, Gabriella Tedeschi, Marcello Duranti

Research output: Contribution to journalArticlepeer-review


The immunological cross-reactivity among major protein- and oil-crops, including lupin, lentil, pea, peanut, kidney bean and soybean, has been studied by a combination of in vitro and in vivo experimental approaches: SDS-PAGE separations of legume protein extracts and immuno-blot revelations with 12 peanut-sensitive subjects' sera, Immuno-CAP and Skin Prick tests on the same subjects. The immuno-blotting data showed a wide range of IgE-binding responses both displayed by one subject towards different plant extracts and among subjects. Differences were both quantitative and qualitative. The prevalent responses of most subjects' sera were seen with peanut polypeptides, as expected, as well as with various polypeptides of the other legumes, the most recurrent of which were the basic subunits of the 11S globulins. The distribution of in vivo responses generally paralleled those obtained by in vitro approaches with strong responses elicited by peanut, lentil and pea protein extracts, especially by most sensitive subjects, thus providing a consistent overall set of results. In this work, the comparison of various approaches has allowed us to get an overall broad picture of the immunological cross-reactivities among proteins of widely used different seed species and to hypothesize the role of most conserved specific polypeptides.

Original languageEnglish
Pages (from-to)396-402
Number of pages7
JournalPlant Foods for Human Nutrition
Issue number4
Publication statusPublished - Dec 2010


  • Antigenicity
  • Cross-reactivity
  • Food allergy
  • In vitro test
  • In vivo test
  • Legume seeds

ASJC Scopus subject areas

  • Food Science
  • Chemistry (miscellaneous)


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