Allergenicity of lupin flour;Allergénicité de la farine de lupin

Allergie et Immunologie

Volumn 34, Issue 6, 2002, Pages 213-217

  Leduc, V ^a   Moneret Vautrin, D A ^a   Guerin L ^a  

^a Laboratoire ALLERBIO   (France)

Author keywords

Crossed allergy; Flour; Food allergy; Lupin; Masked allergen; Peanut

Indexed keywords

ALLERGENICITY; CONFERENCE PAPER; CROSS REACTION; FLOUR; FOOD ALLERGY; FOOD COMPOSITION; HUMAN; IMMUNOBLOTTING; INHALATION; LEGUME; OCCUPATIONAL ASTHMA; PEANUT; POLYACRYLAMIDE GEL ELECTROPHORESIS; WORKPLACE;

ADOLESCENT; ALLERGENS; ARACHIS HYPOGAEA; ASTHMA; CROSS REACTIONS; FABACEAE; FATAL OUTCOME; FEMALE; FLOUR; FOOD HANDLING; FOOD HYPERSENSITIVITY; HEAT; HUMANS; OCCUPATIONAL DISEASES; PLANT PROTEINS; PROTEIN DENATURATION;

EID: 11844294330     PISSN: 03979148     EISSN: None     Source Type: Journal    
DOI: None     Document Type: Conference Paper

References (11)

1. Adverse reaction to lupine-fortified pasta
2. Cross-allergenicity of peanut and lupine: The risk of lupine allergy in patients allergic to peanuts
3. Lupin allergy in a child
4. Lupine-induced anaphylaxis
5. Le risque d'asthme aigu grave à la farine de lupin associé à I'allergie à I'arachide
6. Allergic reaction to lupine seed (Lupinus albus)
7. Cross-allergenicity in the legume botanical family in children with food hypersensitivity
8. Identification and mutational analysis of the immunodominant IgE binding epitopes of the major peanut allergen Ara h 2
9. Structure of the major peanut allergen Ara h 1 may protect IgE-binding epitopes from degradation
10. Allergy to lupine flour
11. The effect of roasting on the allergenic properties of peanut proteins