DNA testing to detect lupin in food

Products derived from lupin are increasingly being used as food ingredients in many countries. However, severe allergic reactions to lupin, especially in peanut-allergic individuals, are cause for concern.

A real-time PCR assay for the detection of lupin DNA in foods has been developed by a team of scientists based in Germany and Switzerland to assist in the accurate determination of lupin in food products.

The limit of detection of the method is reported to be 0.1 mg/kg, with the developers paying particular attention to the specificity of the method; Extracts from more than 50 potential food ingredients such as legumes, cereals, seeds, nuts, spices, fruits, and meat were analysed in order to verify the specificity. In addition, the correct determination of the presence or absence of lupin DNA was obtained in 20 food samples.

Reference: Demmel et al. 2008 Journal of Agricultural and Food Chemistry Vol. 56 (12), pp 4328–4332.