Identification and Purification of Novel Low-Molecular-Weight Lupine Allergens as Components for Personalized Diagnostics

Identification and Purification of Novel Low-Molecular-Weight Lupine Allergens as Components for Personalized Diagnostics

Lupine flour is a valuable food due to its favorable nutritional properties. In spite of its allergenic potential, its use is increasing. Three lupine species, <i>Lupinus angustifolius</i>, <i>L. luteus</i>, and <i>L</i>. <i>albus</i> are relevant for...

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Bibliographic Details
Main Authors: Uta Jappe, Arabella Karstedt, Daniela Warneke, Saskia Hellmig, Marisa Böttger, Friedrich W. Riffelmann, Regina Treudler, Lars Lange, Susanne Abraham, Sabine Dölle-Bierke, Margitta Worm, Nicola Wagner, Franziska Ruëff, Gerald Reese, André C. Knulst, Wolf-Meinhard Becker
Format: Article
Language:English
Published: MDPI AG 2021-01-01
Series:Nutrients
Subjects:
cross-reaction
flour
food allergy
individualized diagnostics
legumes
lupine
Online Access:https://www.mdpi.com/2072-6643/13/2/409

Internet

https://www.mdpi.com/2072-6643/13/2/409

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