{"status":"ok","message-type":"work","message-version":"1.0.0","message":{"indexed":{"date-parts":[[2026,9,17]],"date-time":"2026-09-17T20:22:16Z","timestamp":1789676536086,"version":"4.0.1"},"reference-count":50,"publisher":"Wiley","issue":"11","license":[{"start":{"date-parts":[[2010,11,3]],"date-time":"2010-11-03T00:00:00Z","timestamp":1288742400000},"content-version":"vor","delay-in-days":2,"URL":"http:\/\/onlinelibrary.wiley.com\/termsAndConditions#vor"}],"funder":[{"name":"INIA predoctoral fellowship"},{"name":"Ministerio de Educaci\u00f3n y Ciencia","award":["AGL2000-0894"],"award-info":[{"award-number":["AGL2000-0894"]}]},{"name":"Ministerio de Educaci\u00f3n y Ciencia","award":["AGL2004-07971"],"award-info":[{"award-number":["AGL2004-07971"]}]}],"content-domain":{"domain":[],"crossmark-restriction":false},"short-container-title":["Molecular Nutrition Food Res"],"published-print":{"date-parts":[[2010,11]]},"abstract":"<jats:title>Abstract<\/jats:title><jats:p>White lupin is considered to be a rich source of protein with a notable content of lysine and is being increasingly used in bakery, confectionery, snacks and pastry products due to its multifunctional properties, in addition to its potential hypocholesterolemic and hypoglycemic properties. However, lupin seed flour has been reported as a causative agent of allergic reactions, especially in patients with allergy to peanut since the risk of immunological cross\u2010reactivity between lupin and peanut is higher than with other legumes. Previously, we had identified two proteins as major lupin allergens (34.5 and 20\u2009kDa) as determined by IgE immunoblotting using sera of 23 patients with lupin\u2010specific IgE. The aim of this study was to purify and characterize the two major lupin allergens. The results using <jats:italic>in vitro<\/jats:italic> IgE\u2010binding studies and MS analysis have shown that the 34.5\u2009kDa allergen (Lup\u20101) is a conglutin \u03b2 (vicilin\u2010like protein) while the 20\u2009kDa allergen (Lup\u20102) corresponds to the conglutin \u03b1 fraction (legumin\u2010like protein). The high level of amino acid sequence homology of Lup\u20101 and Lup\u20102 with the major allergens of some legumes explains the IgE cross\u2010reactivity and clinical cross\u2010reactivity of lupin and other legumes.<\/jats:p>","DOI":"10.1002\/mnfr.200900452","type":"journal-article","created":{"date-parts":[[2010,5,11]],"date-time":"2010-05-11T16:20:48Z","timestamp":1273594848000},"page":"1668-1676","source":"Crossref","is-referenced-by-count":56,"title":["Characterization of lupin major allergens (<i>Lupinus albus<\/i> L.)"],"prefix":"10.1002","volume":"54","author":[{"given":"Eva","family":"Guillam\u00f3n","sequence":"first","affiliation":[],"role":[{"vocabulary":"crossref","role":"author"}]},{"given":"Julia","family":"Rodr\u00edguez","sequence":"additional","affiliation":[],"role":[{"vocabulary":"crossref","role":"author"}]},{"given":"Carmen","family":"Burbano","sequence":"additional","affiliation":[],"role":[{"vocabulary":"crossref","role":"author"}]},{"given":"Mercedes","family":"Muzquiz","sequence":"additional","affiliation":[],"role":[{"vocabulary":"crossref","role":"author"}]},{"given":"Mercedes M.","family":"Pedrosa","sequence":"additional","affiliation":[],"role":[{"vocabulary":"crossref","role":"author"}]},{"given":"Beatriz","family":"Cabanillas","sequence":"additional","affiliation":[],"role":[{"vocabulary":"crossref","role":"author"}]},{"given":"Jes\u00fas F.","family":"Crespo","sequence":"additional","affiliation":[],"role":[{"vocabulary":"crossref","role":"author"}]},{"given":"Ana I.","family":"Sancho","sequence":"additional","affiliation":[],"role":[{"vocabulary":"crossref","role":"author"}]},{"given":"E. 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