TY - JOUR
T1 - The examination of ige and peripheral blood mononuclear cells responses to flour extracts in a baker's rhinitis patient
AU - Haruna, Takenori
AU - Okano, Mitsuhiro
AU - Fujiwara, Tazuko
AU - Higaki, Takaya
AU - Kariya, Shin
AU - Makihara, Seiichiro
AU - Kanai, Kengo
AU - Tachibana, Tomoyasu
AU - Matsuyama, Yuko
AU - Komatsubara, Yasutoshi
AU - Naoi, Yuto
AU - Nishizaki, Kazunori
N1 - Publisher Copyright:
© 2019 Japanese Society of Allergology.
PY - 2019
Y1 - 2019
N2 - Background: Baker's rhinitis is a kind of occupational allergic rhinitis mainly caused by intranasal exposure to wheat and/or rye flour in bakery workers. Continuous exposure to flour may induce the onset of asthma in these patients. Method: We experienced a case of 34-year-old male with baker's rhinitis without asthma, and investigated responses of IgE and peripheral blood mononuclear cells (PBMCs) to flour extracts used in the bakery in practice. Result: In the immunoblotting, the patient's IgE reacted with 18 and 30kDa molecules in the extracts of 6 flours used in the bakery. The patient's PBMC produced a substantial amount of IL-5 and IL-13 in response to these flour extracts. Conclusion: It is suggested that water/salt soluble components of wheat flour selectively induce type 2 cytokines production in baker's rhinitis.
AB - Background: Baker's rhinitis is a kind of occupational allergic rhinitis mainly caused by intranasal exposure to wheat and/or rye flour in bakery workers. Continuous exposure to flour may induce the onset of asthma in these patients. Method: We experienced a case of 34-year-old male with baker's rhinitis without asthma, and investigated responses of IgE and peripheral blood mononuclear cells (PBMCs) to flour extracts used in the bakery in practice. Result: In the immunoblotting, the patient's IgE reacted with 18 and 30kDa molecules in the extracts of 6 flours used in the bakery. The patient's PBMC produced a substantial amount of IL-5 and IL-13 in response to these flour extracts. Conclusion: It is suggested that water/salt soluble components of wheat flour selectively induce type 2 cytokines production in baker's rhinitis.
KW - Baker's rhinitis
KW - Occupational allergic disease
KW - Occupational rhinitis
UR - http://www.scopus.com/inward/record.url?scp=85061962199&partnerID=8YFLogxK
UR - http://www.scopus.com/inward/citedby.url?scp=85061962199&partnerID=8YFLogxK
U2 - 10.15036/arerugi.68.35
DO - 10.15036/arerugi.68.35
M3 - Article
C2 - 30787241
AN - SCOPUS:85061962199
SN - 0021-4884
VL - 68
SP - 35
EP - 42
JO - Japanese Journal of Allergology
JF - Japanese Journal of Allergology
IS - 1
ER -