Short-Term Sensitizing Antibodies in Bakers’ Asthma

Popp, Wolfgang; Zwick, Hartmut; Rauscher, Helmuth

doi:10.1159/000234574

Cited by 8 publications

(4 citation statements)

References 13 publications

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“…IgG4) as compared to nonexposed individuals [27]. The role of IgG4 for the allergic response is still questionable, as it was dis cussed by other investigators for several allergens [26,28,29], Furthermore, only allergic patients with the clinical symptoms of asthma and to a lesser degree in dividuals (bakers) without any symptoms possess spe cific IgE antibodies.…”

Section: Discussionmentioning

confidence: 99%

“…Therefore, one also has to consider a role of the IgG and IgG4 antibodies for the pathogenesis of al lergic asthma. Previously, it was described that atopic bakers with high levels of IgE frequently have high levels of IgG4 or only detectable IgG and IgG4 anti bodies [26], Furthermore, it was described that bakers exposed to wheat flour have higher serum concentra tions of IgG subclasses (e.g. IgG4) as compared to nonexposed individuals [27].…”

Section: Discussionmentioning

confidence: 99%

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Characterization of Allergenic Components of Rye and Wheat Flour (Secale,Triticumvulgaris) by Western Blot with Sera of Bakers: Their Effects on CD23 Expression

Franken

Stephan

Neuber

et al. 1991

Int Arch Allergy Immunol

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The allergenic components of water-soluble rye flour extract were studied by immunoblotting. Sera from 100 bakers were analyzed for their IgG, IgG4 and IgE binding pattern. Two allergens with molecular weights of 35 and 14 kD were detected. Previously, the major allergens of wheat flour extract were identified. The wheat flour components at a MW of 15/17 kD and the rye flour component at a MW of 14 kD were purified and isolated. The modulation of the low affinity receptor for IgE (FcεRII/CD23) on monocytes by separated allergenic components was studied. Depending on the allergen concentration the CD23 expression on isolated cells increased after stimulation with the rye flour component (MW 14 kD). The combined addition of the rye flour component (14 kD) with IL-4 induced a significant CD23 expression as compared to IL-4 alone.

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Section: Discussionmentioning

confidence: 99%

Section: Discussionmentioning

confidence: 99%

Characterization of Allergenic Components of Rye and Wheat Flour (Secale,Triticumvulgaris) by Western Blot with Sera of Bakers: Their Effects on CD23 Expression

Franken

Stephan

Neuber

et al. 1991

Int Arch Allergy Immunol

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“…This could be due to the inflammation-induced alteration of the bronchoalveolar wall which subsequently in duces a higher resorption of antigenic components. It is speculative to what extent IgG4 antibodies are in volved in the human allergic response [21].…”

Section: Discussionmentioning

confidence: 99%

Western Blot Analysis of Water-Soluble Wheat Flour (Triticum vulgaris) Allergens

Pfeil¹,

Schwabl

et al. 1990

Int Arch Allergy Immunol

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Water-soluble wheat flour allergens were analyzed using the western blot technique. The sera of 130 bakers (42 with wheat flour allergy, 88 without allergy) were analyzed for IgE, IgG, and IgG4 binding towards wheat flour allergens. Three major allergens with molecular weights of 47, 17, and 15 kD were identified (Tri v Bd 47, Tri v Bd 17, and Tri v Bd 15; IUIS allergen nomenclature) by their ability to bind IgE from approximately 50% of the allergic sera. The specificity of the IgG was mostly directed against three high molecular weight components (134, 122, and 98 kD). In contrast, IgE and IgG4 was found frequently against the major allergens. 40% of healthy donors versus 12% of the asthmatic bakers had no detectable IgG4 against wheat flour extract. The biological activity of the water-soluble wheat flour components has been shown by their ability to induce histamine release from basophil leukocytes obtained from patients with bakers’ asthma. The release of histamine from basophil leukocytes significantly correlated with the presence of IgE antibodies against wheat flour components of 47, 17 and 15 kD. A regulatory role of wheat flour specific IgG4 in allergic diseases could not be evaluated by western blot analysis.

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“…Address reprint requests to Mohammad H. Shamssain, PhD, there. Accepted for publication April 27, 1994. Baker's asthma, which is caused by the inhalation of flour dust and other related substances, has been reported in various countries [Armentia et al, 1990;Baur, 1990;Baur et al, 1988;Chia et al, 1990;Pfeil et al, 1990;Popp et al, 1988;Sartorelli and Innocenti, 1989;Valero Antiago et al, 1988;Walker et al, 1989;Wuthrich and Baur, 19901. In countries like United Germany [Baur, 19901 and Switzerland [Wuthrich and Baur, 19901, the most common form of occupational obstructive airway disease is baker's asthma.…”

Section: Introductionmentioning

confidence: 99%

Respiratory symptoms and pulmonary function in flour processing workers in the baking industry

Shamssain¹

1995

American J Industrial Med

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Respiratory symptoms and ventilatory capacity were studied in 63 flour processing male bakery workers in Umtata, Transkei, Southern Africa. The controls were from a bottling plant in the same city. Both groups were black Africans from the Xhosa-speaking population. The studied population was nonsmoking and no significant difference was noted in age, race, sex, or height between the groups. The exposed workers had significantly lower forced expiratory indices than the control group. Mean percent predicted values of forced expiratory volume in one second (FEV1), forced expiratory ratio (FEV1/FVC x 100), forced mid-expiratory flow between 25% and 75% of FVC (FMF), forced expiratory flow between the first 200 ml and 1,200 ml of FVC (FEF 200-1,200), and peak expiratory flow rate (PEF) were, respectively, 11.2%, 20.0%, 31.0%, 27.4%, and 36.1% lower in the exposed group compared with the controls. The prevalence of forced expiratory ratio less than 70% in the exposed group was 37% while in the controls it was 8%. The prevalence of PEF rate less than 5 1/s in the exposed group was 32% while in the controls it was 11%. The exposed workers reported a significantly higher prevalence of respiratory symptoms compared to the controls. The prevalence of nasal symptoms, phlegm, and cough in the exposed workers was 53.9%, 30.1%, and 25.4%, respectively. The present study demonstrated that exposure to flour dust in flour processing workers in the baking industry is associated with significantly lower pulmonary functions and a higher prevalence of respiratory symptoms, and that these workers show signs of airway obstruction, compared to workers not exposed to flour.(ABSTRACT TRUNCATED AT 250 WORDS)

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Short-Term Sensitizing Antibodies in Bakers’ Asthma

Cited by 8 publications

References 13 publications

Characterization of Allergenic Components of Rye and Wheat Flour <i>(Secale,</i><i>Triticu</i><i>m</i><i>vulgaris)</i> by Western Blot with Sera of Bakers: Their Effects on CD23 Expression

Characterization of Allergenic Components of Rye and Wheat Flour <i>(Secale,</i><i>Triticu</i><i>m</i><i>vulgaris)</i> by Western Blot with Sera of Bakers: Their Effects on CD23 Expression

Western Blot Analysis of Water-Soluble Wheat Flour <i>(Triticum vulgaris) </i>Allergens

Respiratory symptoms and pulmonary function in flour processing workers in the baking industry

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