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Other Legumes (other + legume)
Selected AbstractsSeasonal changes in herbage mass and nutritive value of a range of grazed legume swards under Mediterranean and cool temperate conditionsGRASS & FORAGE SCIENCE, Issue 3 2007U. Sölter Summary Seasonal changes in herbage mass and herbage quality of legume-based swards under grazing by sheep or cattle were investigated at four locations in climatically different zones of Europe: Sardinia (Italy), southern France, northern Germany and south-west England (UK). At each location standard treatments were applied to legumes typical of species widely used in each locality: Medicago polymorpha in Italy, Medicago sativa in France, and Trifolium repens in Germany and in UK. At each site comparisons were made of two other legumes: Trifolium subterraneum and Hedysarum coronarium in Italy, Onobrychis sativa and Trifolium incarnatum in France, Trifolium pratense and Lotus corniculatus in Germany, and Trifolium ambiguum and L. corniculatus in UK. Legumes were sown in mixture with locally appropriate companion grasses, and measurements were made over two or three grazing periods. In Italy M. polymorpha swards gave the greatest herbage mass in grazing period 1 but H. coronarium was more persistent. At the French site all legumes established poorly with no significant herbage mass differences between treatments. At both the UK and German sites L. corniculatus maintained a high proportion of legume in the sward; T. repens showed poor persistence under continuous sheep grazing in UK but persisted under cattle grazing in Germany, while T. ambiguum was slow to establish in the UK, and T. pratense proved to be of comparable herbage mass to the standard T. repens -based sward in the last year of the experiment. The concentration of crude protein and in vitro digestibility of organic matter in the dry matter of herbage showed greater within-season variation than between treatments at each site. It is concluded that, in addition to currently used species, legume-based swards containing H. coronarium, O. sativa and L. corniculatus all have potential to contribute to forage production for low-input grazing and their use merits further consideration in systems of livestock production in Europe. [source] Clinical relevance of sensitization to lupine in peanut-sensitized adultsALLERGY, Issue 4 2009K. A. B. M. Peeters Background:, The use of lupine in food has been increasing during the last decade and allergic reactions to lupine have been reported, especially in peanut-allergic patients. The frequency and the degree of cross-reactivity to other legumes are not known. The aim of the study was to investigate the frequency of sensitization to lupine, and in addition to pea and soy, and its clinical relevance, in peanut-sensitized patients. Furthermore, to determine the eliciting dose (ED) for lupine using double-blind placebo-controlled food challenges (DBPCFC). Methods:, Thirty-nine unselected peanut-sensitized patients were evaluated by skin prick tests (SPT) and ImmunoCAP to lupine, pea, and soy. Clinical reactivity was measured by DBPCFC for lupine, and by history for pea and soy. Results:, Eighty-two percent of the study population was sensitized to lupine, 55% to pea, and 87% to soy. Clinically relevant sensitization to lupine, pea, or soy occurred in 35%, 29%, and 33% respectively of the study population. None of the patients was aware of the use of lupine in food. The lowest ED for lupine, inducing mild subjective symptoms, was 0.5 mg, and the no observed adverse effect level (NOAEL) was 0.1 mg. No predictive factors for lupine allergy were found. Conclusion:, In peanut-sensitized patients, clinically relevant sensitization to either lupine or to pea or soy occurs frequently. The ED for lupine is low (0.5 mg), which is only fivefold higher than for peanut. Patients are not aware of lupine allergy and the presence of lupine in food, indicating that education is important to build awareness. [source] Lupine, a source of new as well as hidden food allergensMOLECULAR NUTRITION & FOOD RESEARCH (FORMERLY NAHRUNG/FOOD), Issue 1 2010Uta Jappe Abstract The present review summarizes current knowledge about lupine allergy, potential sensitization routes, cross-reactions between lupine and other legumes, and the respective IgE-binding proteins. Since the 1990s, lupine flour is used as a substitute for or additive to other flours, mostly wheat flour, in several countries of the EU. In 1994, the first case of an immediate-type allergy after ingestion of lupine flour-containing pasta was reported. Since then, the number of published incidents following ingestion or inhalation of lupine flour is rising. So far, the Lupinus angustifolius ,-conglutin has been designated as the allergen Lup an 1 by the International Union of Immunological Societies Allergen Nomenclature Subcommittee. Initially, publications focussed on the fact that peanut-allergic patients were at risk to develop anaphylaxis to lupine due to cross-reactivity between peanut and lupine. At present, however, the ratio between cases of pre-existing legume allergy (mostly peanut allergy) to de novo sensitization to lupine seed is nearly 1:1. Although in December 2006, lupine and products thereof were included in the EU foodstuff allergen list according to the Commission Directive 2006/142/EC amending Annex IIIA of Directive 2000/13/EC in order to prevent severe reactions caused by "hidden food allergens", the majority of patients and medical personnel are still not aware of raw lupine seed as potentially dangerous food allergen. [source] The Pulvinus Endodermal Cells and their Relation to Leaf Movement in Legumes of the Brazilian Cerrado,PLANT BIOLOGY, Issue 4 2007T. M. Rodrigues Abstract: Legume pulvini have a clearly delimited endodermis, whose variable content has been associated with the velocity and type of leaf movement: pulvini in leaves with fast nastic movement contain starch grains; pulvini in leaves with slow nastic movements have calcium oxalate crystals as well as starch grains in the endodermis. However, the studies carried out to date have involved few legume species. This study therefore purported to examine the consistency of this hypothesis in other legumes. Thus, the structure and content of the pulvinus endodermal cells of nine legumes of the Brazilian cerrado, with different types and velocities of leaf movement, were investigated: slow nyctinastic and heliotropic movements (Bauhinia rufa, Copaifera langsdorffii, Senna rugosa - Caesalpinioideae; Andira humilis and Dalbergia miscolobium - Faboideae; Stryphnodendron polyphyllum - Mimosoideae), slow heliotropic movement (Zornia diphylla - Faboideae), and fast seismonastic and slow nyctinastic and heliotropic movements (Mimosa rixosa and Mimosa flexuosa - Mimosoideae). Samples were prepared following standard plant anatomy and ultrastructure techniques. The endodermis of all the species contains starch grains. In the species displaying only slow movements, calcium oxalate prismatic crystals were observed in addition to starch grains, except in Zornia diphylla. In conclusion, oxalate crystals occur only in endodermal cells of pulvini that display slow movements, while starch grains are always present in pulvinus endodermal cells of plants with any kind of movement. [source] Lupin sensitization and clinical allergy in food allergic children in NorwayACTA PAEDIATRICA, Issue 1 2008Helene Lindvik Abstract Aim: The aim of the present pilot study was to investigate to what extent children in Norway sensitized to lupin had clinical lupin allergy, and to compare sensitization to lupin with sensitization to other legumes. Methods: Thirty-five children with food allergy referred to a national referral hospital were evaluated with skin prick test (SPT) and analysis of serum-specific IgE to lupin, peanut, pea and soy. The children with positive SPTs to lupin were offered oral food challenges with lupin flour. Results: Fifteen children (43%) had positive SPT and 17 children (49%) had serum-specific IgE to lupin. Ten SPT-positive children underwent oral food challenges and one experienced an allergic reaction to lupin flour. This child was one of six challenged children with IgE antibodies to peanut >15 kUA/L. There was a strong relationship between positive SPT to lupin flour and positive SPT to soy and between positive SPT to lupin and specific IgE to soy, pea and peanut. Conclusions: Children with sensitization to lupin are not likely to have a clinical lupin allergy. Avoidance of lupin on the basis of lupin sensitization or peanut allergy would lead to unnecessarily strict diets. Food challenge is currently necessary to diagnose lupin allergy. [source] | |||||||||||||