Lupin refers to a range of plants in the genus Lupinus which are members of the legume (Fabaceae) family. Lupins have been commonly used as food throughout Europe since the Roman age. In recent years, flour produced from lupin seeds has become increasingly popular as an ingredient in a wide variety of foods as an alternative to wheat flour. Lupins are also commonly grown for use in stock feed.
The incidence of lupin allergy is significantly higher in individuals with peanut allergy1, but may also be present in individuals with no sensitivity to peanut 2,3.
Allergic reaction to lupin ranges from oral allergy syndrome to severe anaphylactic reactions.
The ELISA Systems ESLUP-48 kit has been developed to replace the ESLFP-48 kit which was first released in 2009. The ESLUP-48 kit has been designed to use a standard range of 2.5 – 25.0 ppm lupin flour protein which more accurately reflects the VITAL Reference Dose for lupin (2.6 mg lupin protein) than the ESLFP-48 kit. The lower sensitivity still allows for a sample size of over 1kg compared with the VITAL Reference Dose. Decreasing the sensitivity of the assay allows for a decreased assay time, but importantly significantly decreases the potential for false positives giving customers more confidence in their results and fewer repeated assays.
Lupin and products thereof are declarable allergens in the EU according to directive 2006/142/EC.
This kit detects the three most common species used in food production: L. albus,L. angustifolius, and L.luteus.
The ELISA Systems Lupin Residue assay is an enzyme-linked immunosorbent assay (ELISA) that may be used to screen food products and environmental samples for the presence of Lupin material.
0, 2.5, 5.0, 12.5 and 25.0 ppm (mg/kg) Lupin Flour Protein.
Time for testing an extracted sample is approximately 50 minutes
1. Shaw, J., Roberts, G., Grimshaw, K., White, S., and Hourihane, J. Lupin allergy in peanut allergic children and teenagers. Allergy 2008; 63: 370-373
2. Brennecke, S., Becker, W.M., Lepp, U., and Jappe, U. Anaphylactic reaction to lupine flour. J. Dtsch. Dermatol. Ges. 2007; 5: 774-776
3. Smith, W.B., Gillis, D., and Kette, F.E. Lupin: a new hidden food allergen. Medical J. Aust. 181: 219-220