IgE –reactive 11S globulin from chickpea with homology to Ara h 3

Rationale Sensitivity to legumes is a prevalent food allergy in the Mediterranean area, with lentil and chickpea being the most frequent causes of allergic reactions. Detection of IgE reactivity to chickpea legumin in sera from peanut and lentil allergic patients suggests that 11S globulins may be cross-reactive allergens of the legume family.