Lupine

The lupin (Lupinus) or wolf bean belongs to the plant genus Faboideae and to the subfamily of legumes (Fabaceae or Leguminosae). Related species include peas, chickpeas and peanuts.

In Central Europe the multileaf lupine (Lupinus polyphyllus) is the most common. It is a popular garden plant. Lupins enrich the soil with nitrogen, which can be desirable in agriculture. Because of the high protein quality of the cereals, they replace soya as animal feed. Lupine seeds are used to produce a tofu-like product (Lopino) for human consumption. Pickled lupine seeds are a popular snack in restaurants in southern and south-western Europe. Lupine flour is increasingly used in the food industry (e.g. in biscuits, spaghetti or cake particles) and only has to be declared if it contains more than 5%.

Hydrolyzed lupine protein from lupine seeds is used in cosmetic formulations.

Lupin seeds contain a (heat-stable!) storage protein, a high percentage (70-80%) of which cross-reacts with the Ara-h-1 allergen of peanuts (risk of oral allergy syndrome).

1. Brennecke S et al (2007) Anaphylactic reaction to lupine flour. JDDG 9: 774-777
2. Rojas-Hijazo B et al (2006) Unsuspected lupin allergens hidden in food. Int Arch Allergy Immunol 141: 47-50