Flour protein antigens in occupational flour hypersensitivity

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State: Public
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It was possible to publish this article open access thanks to a Swiss National Licence with the publisher.
Serval ID
serval:BIB_1864
Type
Article: article from journal or magazin.
Collection
Publications
Institution
Title
Flour protein antigens in occupational flour hypersensitivity
Journal
Occupational Medicine
Author(s)
Savolainen H.
ISSN
0962-7480
Publication state
Published
Issued date
1997
Peer-reviewed
Oui
Volume
47
Number
6
Pages
341-343
Language
english
Abstract
Thirty serum samples from clinical cases of flour hypersensitivity were analyzed for wheat or rye flour protein antibodies. The patients included 20 bakers and 10 others who also had occupational flour exposure. Twenty-three cases had antiflour antibodies which recognized antigens other than control sera in the flour protein patterns. The immunologic response of individual cases seemed very variable in view of the numerous differences between the cases in the antigen-antibody reactions. For the practical purposes, the flour protein antigens were divided in three groups, i.e., those larger than 80 kDa, those between 80 and 50 kDa and those smaller than 50 kDa. Cases with flour-induced dermatitis (n = 8) showed sensitization towards antigens in all size classes while those with rhinitis or asthma showed more antigens with a molecular weight less than 50 kDa. The test offers a possibility to independently verify an exposure to flour while it does not substitute for the conventional immunologic diagnostic tests.
Keywords
Adolescent, Adult, Antibodies/immunology, Antigens/chemistry, Antigens/immunology, Asthma/immunology, Dermatitis, Occupational/immunology, Female, Flour/adverse effects, Food-Processing Industry, Humans, Immunoblotting, Immunoglobulin G/blood, Male, Middle Aged, Molecular Weight, Occupational Diseases/immunology, Plant Proteins/immunology, Respiratory Hypersensitivity/immunology, Rhinitis/immunology
Pubmed
Web of science
Open Access
Yes
Create date
19/11/2007 12:12
Last modification date
25/09/2019 6:08
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