The occurrence of mite‐containing wheat flour

Matsumoto, Tomoaki; Satoh, Ayumi

doi:10.1111/j.1399-3038.2004.00175.x

Cited by 34 publications

(21 citation statements)

References 6 publications

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“…The storage mite T. putrescentia, an important domestic source of allergens [20], is found not only in house dust but also in some foods, such as wheat flours [21]. This suggests that genetically predisposed persons may acquire sensitivity by both inhalation and ingestion of mite allergens.…”

Section: Discussionmentioning

confidence: 99%

Allergenicity of Recombinant Troponin C from <i>Tyrophagus putrescentiae</i>

Jeong¹,

Kim²,

Un³

et al. 2009

Int Arch Allergy Immunol

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Background: The storage mite, Tyrophagus putrescentiae, produces potent allergens, many of which have not been characterized. This study was undertaken to characterize the allergenicity of troponin C from T. putrescentiae.Methods: A cDNA encoding 17.7 kDa troponin C, with homology to cockroach allergen Bla g 6, was identified from T. putrescentiae-expressed sequence tags. Recombinant troponin C was expressed and IgE responses to the recombinant protein were assessed in the presence and absence of 10 mM CaCl₂. Cross-reactivity between T. putrescentiae troponin C and Bla g 6 was tested using an inhibition ELISA. Results: Recombinant T. putrescentiae troponin C shares 62.7–85.5% homology with troponin C from various arthropods. Sera from 5 of 47 subjects in our study group (10.6%) showed IgE binding to the recombinant protein. Interestingly, addition of 10 mM CaCl₂ increased the intensity of IgE binding approximately 2-fold. In an immune-inhibition ELISA with these sera, T. putrescetiae troponin C and Bla g 6 did not cross-react significantly. Conclusions: Troponin C is a new mite allergen with calcium-dependent IgE reactivity.

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Section: Discussionmentioning

confidence: 99%

Allergenicity of Recombinant Troponin C from <i>Tyrophagus putrescentiae</i>

Jeong¹,

Kim²,

Un³

et al. 2009

Int Arch Allergy Immunol

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“…The main injurious aspect of these mites is the production of allergens that cause hypersensitivity not only in those who work with stored grain such as farm workers, millers and bakers, but they also seriously endanger the health of the general population (ARLIAN 2002). Mite allergens can cause anaphylaxis and anaphylactoid reactions after the ingestion of mite-infested food contaminated during processing (MATSUMOTO & SATOH 2004). The increase in the hypersensitivity of consumers to the allergens of stored-product mites requires intensive research focused on their reduction and elimination in grain.…”

mentioning

confidence: 99%

The toxicity of bean flour (Phaseolus vulgaris) to stored-product mites (Acari: Acaridida)

Hubert¹,

Prague²,

Aspaly³

et al. 2006

Plant Prot. Sci.

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AbstraktHUBERT J., NĚMCOVÁ M., ASPALY G., STEJSKAL V. (2006): The toxicity of bean flour (Phaseolus vulgaris) to stored-product mites (Acari: Acaridida). Plant Protect. Sci., 42: 125-129.Legume proteins were shown to have insecticidal activity against stored-product pests. Grain enriched by bean (Phaseolus vulgaris) flour inhibits the growth of stored-product mites. In this study, we tested the toxicity of bean flour to storage mites under optimal conditions for their population growth (i.e. rearing diet, temperature 25°C and humidity optimum 85% RH). Bean flour was added to the diet in one of eight concentrations: 0, 0.01, 0.1, 0.5, 1, 2.5, 5, 10%). The population growth of Tyrophagus putrescentiae, Acarus siro and Aleuroglyphus ovatus initiating from a density of 50 mites per 0.2 g of diet was recorded for 21 days. The enrichment of grain with bean flour suppressed the population growth of the tested species. These differed in their sensitivity to bean flour. Population growth was decreased to 50% in comparison to the control (rC 50 ) by the bean flour concentration of 0.02% in T. putrescentiae, 0.04% in A. siro, and by 4.87% in A. ovatus. The concentration of 5% bean flour in diets kept populations of A. siro and T. putrescentiae at the initial level. The results are discussed in the context of applying bean flour in the integrated control of stored-product mites.

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“…This author suggested a number of methods for avoiding from storage mites in stored food products: maintaining relative humidity at 60% in the environment, a moisture content less than 13.4% in stored food products, gamma radiation, hermetic storage, and modified atmosphere. Refrigeration could also be a way to suppress the growth of storage mites, as Matsumoto and Satoh (2004). Olsen (1998) suggested that less than 75 mites per 100 g of canned mushrooms or 15 g of dried mushrooms are harmless and unavoidable in non-sensitive people to mite allergens, which is consistent with FDA guidance.…”

Section: Resultsmentioning

confidence: 70%

“…Mites tend to congregate on the surfaces of food product (Olsen, 1998). These mites may cause acute enteritis, diarrhea, damage to urinary tract and allergic reactions including systemic anaphylaxis when contaminated food products are ingested, handled or inhaled (Armentia et al, 1994;Hughes, 1976;Li, Cui, Wang, Yang, & Tian, 2003b;Matsumoto, Hisano, Hamaguchi, & Miike, 1996;Matsumoto & Satoh, 2004 Surk cheese is a special and traditional dairy product and is commonly consumed in the Hatay province, located in the southern Turkey. It is generally produced in small dairy plants and houses in villages.…”

Section: Introductionmentioning

confidence: 97%