Assessment of Occupational Health Hazards Due to Particulate Matter Originated from Spices

Abstract

Spices have been known for their various health activities; however, they also possess the allergic potential for the respiratory system and the skin as they are fine particulate matter. Persons involved in spice agriculture and food industries are at greater risk since they are exposed to a considerable amount of combustible dust, which may be the cause of fire and explosion and adversely affect the health. These workers may experience allergy, long-term and short-term respiratory issues including occupational asthma, dermatitis, etc. Some spices induce T cell-based inflammatory reaction upon contact recognition of the antigen. Antigen Presenting Cells (APC) on binding to the causative metabolite results in activation of macrophages by allergen cytokine interleukin (IL)-12 and tumor necrosis factor-beta (TNF). Cross-reactivity for protein allergens is another factor which seems to be a significant trigger for the stimulation of allergic reactions. Thus, it was imperative to perform a systematic review along with bioinformatics based representation of some evident allergens has been done to identify the overall conservation of epitopes. In the present manuscript, we have covered a multifold approach, i.e., to categorize the spice particles based on a clear understanding about nature, origin, mechanisms; to assess metabolic reactions of the particles after exposure as well as knowledge on the conditions of exposure along with associated potential health effects. Another aim of this study is to provide some suggestions to prevent and to control the exposure up to some extent.

Evaluation of pH Dependent Solubility and Examination of Variation in Pharmacokinetic Properties of Alectinib: A Quantitative Study by Implementing Integrated Quality by Design Approach for RP-HPLC Method Development and Optimization

“…The solubility was determined by the optimized RP-HPLC method developed using the QbD approach in fasted gastric and intestinal pH, which concluded that the ALK is not susceptible to changes in the pharmacokinetic pathway because of shift and elevation in gastric pH. [17][18][19][20] The impact of pH shift in FaSSGF and FaSSIF mimicking the biorelevant conditions in stomach and intestine in fasting state with pH 1.2, 6.5 and 6.8 is displayed in Figure 4. The concentration of ALK (equivalent human dose) in FaSSGF had initial concentration of 0.387 µg/ml to 0.648 µg/ml in acidic pH conditions.…”

“…This experiment focuses on the absorption step in the pharmacokinetics of ALK and is meant to determine the influence of pH changes attributable to modulations in absorption. [11][12][13][14][15][16][17][18][19][20] This would be the sole study in our reference to design, develop, and optimize an RP-HPLC method for quantification of ALK by implementing a QbD technique, which would enable a broad spectrum of qualitative and quantitative application as well as a method operational region for resolving non-specified discoveries. An analytical quality by design (AQbD) methodology -for building a new simple, accurate, precise, and robust RP-HPLC method for quantification of ALK in the samples of the micro-dissolution experiment would be carried out for assessment of pH-dependent interaction and to study the variation in bio-performance.…”

Indian Guidelines for Diagnosis of Respiratory Allergy

“…223 Food processing industry. According to Upadhyay et al, 224 persons involved in the agriculture and food industries may experience an allergy, long-term and short-term respiratory disorders including occupational asthma and dermatitis, etc. Jeebhay et al 212 , reported that animal and vegetable high molecular weight proteins present in aerosolized foods during food processing plus colouring agents, preservatives, antioxidants, and food contaminants are the main inhalant allergen sources in exposed workers at these industries.…”

Allergic Anaphylactic Risk in Farming Activities: A Systematic Review

“…In fact, antigen presenting cells (APCs) trigger macrophages, cytokine interleukin 12 (IL-12) and tumor-beta necrosis factor (TNF). Cross-reactivity for protein allergens is another factor that seems to be a significant trigger for the stimulation of these allergic reactions [20]. Finally, Bilò has highlighted that the prevalence of large reactions in beekeepers range from 9 to 31%.…”