Specific IgE determinations to crude and boiled lentil (Lens culinaris) extracts in lentil-sensitive children and controls

Background: The aims of this study were to evaluate the allergenicity of bo iled and crude lentil extracts and to compare specific IgE binding in toler ant and nontolerant lentil-allergic children. Methods: Thirty-eight children were studied and divided into three groups. Group I comprised 24 children with a positive open oral challenge, or a con vincing history of anaphylaxis after the ingestion of lentils; group II com prised nine children with a history of allergic reactions in the past, but currently tolerant of lentils; and group III comprised five children allerg ic to other legumes, but always tolerant of the ingestion of lentils. Speci fic IgE determinations and ELISA inhibitions were performed with the crude and boiled lentil extracts. The allergenic profile of both extracts was eva luated by SDS-PAGE and immunoblot. Results: Mean specific IgE levels in group I were significantly higher than in groups II and Ill. The heating process caused a significant decrease in specific IgE binding. However, IgE-inhibition studies showed that the boil ed lentil extract had a greater inhibitory capacity than the crude extract. Immunoblots revealed no important differences in IgE-binding patterns betw een the two extracts. Multiple allergens were detected in a wide range of m olecular masses. Conclusions: Boiled lentil extracts maintain strong allergenicity. Patients who have developed tolerance of lentil ingestion have lower specific IgE l evels than symptomatic patients.