This is simplified information about 11S seed storage proteins – there are more resources available at the bottom of the page for further reading for those who are interested in knowing more.
What are 11S seed storage proteins?
11S seed storage proteins are also known as legumin and these terms are often used interchangeably. They are strongly associated with nut and seed allergies.
They are globulin proteins involved in storage of nutrients in the plant.
11S seed storage proteins belong to the cupin superfamily which include a wide range of enzymes as well as 7S and 11S seed storage proteins.
What foods are 11S seed storage proteins found in?
In the top 14 foods, almonds
, brazil nuts
, macadamia nuts
, soya beans
all contain 11S seed storage proteins.
Fruits and vegetables containing these proteins are kiwi
11S seed storage proteins are also found in sunflower seeds
and hemp seeds
What symptoms can 11S seed storage proteins cause?
Allergy to foods containing 11S seed storage proteins have a wide range of symptoms and severity including urticaria (hives or welts), angioedema (swelling under the skin), nausea, abdominal pain, vomiting or breathlessness and anaphylactic shock.
Are 11S seed storage proteins different from 2S and 7S seed storage proteins?
Many of the foods containing 11S seed storage proteins will also contain 2S and 7S seed storage proteins. 7S
and 11S seed storage proteins are globulins and 2S seed storage proteins
are albumins. Globulins are storage proteins found most often in legumes and albumins are water soluble proteins found more often in nuts and seeds.
11S refers to the sedimentation co-efficient of the protein (a measure of how quickly the protein sediments in a centrifuge). These three proteins look similar but they have differing chemical compositions.
A Table of Cross Reactivity between 2S, 7S and 11S seed storage proteins
How Cross Reactive are 11S albumin proteins?
11S seed storage proteins in many foods all look very similar, but it is not guaranteed that an allergy to one food will result in cross reactivity with another.
Please visit the Food Index
of this site if you are interested in the cross reactivity of a specific food, there are lots of resources dedicated to cross reactivity.
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