Food News

Lupin flour as a source of protein for vegan foods

It is not only plant-based proteins that can trigger food allergies. A new study suggests that lipids may also play a role, as they can exacerbate allergic reactions.
 

In Germany, over 3 million people are affected by food allergies. Even the smallest amounts of certain foods can trigger severe reactions – ranging from skin symptoms and breathing difficulties to life-threatening anaphylaxis. It is striking that the severity of these reactions varies greatly among those affected.

 

The study by the research team at the FZB (Borstel Research Centre) focused on a new, poorly characterised lipid transfer protein (LTP) from yellow lupin. LTPs are among the most significant triggers of severe plant-based food allergies and are found in peanuts, lupin seeds and various fruits. Lupin seeds are becoming increasingly important as they are being used more and more frequently as a plant-based protein source in food products. However, the reasons why LTPs are becoming increasingly common triggers of severe allergic reactions had previously only been partially understood.

 

Using a multidisciplinary research approach, it has been demonstrated that lupin LTP interacts with phosphatidylglycerol, which is found in plants and in the human gut and lungs, and influences individual allergic responses.

 

YOUR PLUS: The AGROLAB GROUP’s laboratories offer a comprehensive range of analyses for regulated food allergens. Notwithstanding the potentiating effects described in the study, analytical monitoring of allergenic risks in food production is essential, including with regard to potential carry-over risks within the process chains.

 

Autor: Dr. Frank Mörsberger AGROLAB GROUP

 

Reference: Uta Jappe, Jochen Behrends, Andra B. Schromm; "Lipid ligand binding and membrane interactions of a novel food-derived lipid transfer protein enhance basophil allergic responses"; Scientific Reports, Volume 16, 2026-6-13