Lentil allergens identification and quantification: An update from omics perspective

Among legumes, the lentil (Lens culinaris) is a major dietary component in many Mediterranean and Asian countries due to its high nutritional value, especially protein. However, allergic reactions triggered by lentil consumption have also been documented in many countries. Complete allergens profiling is critical for better management of lentil food allergies. Earlier studies suggested Len c 1, a 47 kDa vicilin, Len c 2, a seed-specific-biotinylated 66-kDa protein, and Len c 3, low molecular weight lipid transfer proteins (LTPs) were major allergenic proteins in lentils. Recently, mass-spectrometry-based proteomic platforms successfully identified proteins from lentil samples homologous to known plant allergens. Furthermore, in silico analysis using 337 protein sequences revealed lentil allergens that have not previously been identified as potential allergens in lentil. Herein, we discuss the feasibility of omics platforms utilized for lentil allergens profiling and quantification. In addition, we propose some future strategies that might be beneficial for profiling and development of precise assays for lentil allergens and could facilitate identification of the low allergen-containing lentil cultivars.

Automated summary

Lentil is a major dietary component in many Mediterranean and Asian countries due to its high nutritional value, but it can also trigger allergic reactions. Profiling and quantification of lentil allergens are crucial for better management of lentil food allergies. Recent studies using mass-spectrometry-based proteomic platforms have successfully identified known and potential allergenic proteins in lentils. Future strategies for profiling and developing precise assays for lentil allergens could aid in the identification of low allergen-containing lentil cultivars.