THE EXAMINATION OF IGE AND PERIPHERAL BLOOD MONONUCLEAR CELLS RESPONSES TO FLOUR EXTRACTS IN A BAKER'S RHINITIS PATIENT

Arerugī = [Allergy]
Takenori HarunaKazunori Nishizaki

Abstract

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. 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. 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. It is suggested that water/salt soluble components of wheat flour selectively induce type 2 cytokines production in baker's rhinitis.

Related Concepts

Related Feeds

Asthma

This feed focuses in Asthma in which your airways narrow and swell. This can make breathing difficult and trigger coughing, wheezing and shortness of breath.

Allergy and Asthma

Allergy and asthma are inflammatory disorders that are triggered by the activation of an allergen-specific regulatory t cell. These t cells become activated when allergens are recognized by allergen-presenting cells. Here is the latest research on allergy and asthma.

Related Papers

American Journal of Industrial Medicine
Antonio LetránSantiago Quirce
Ryōikibetsu shōkōgun shirīzu
Y MasakiY Kawakami
Bollettino delle malattie dell'orecchio, della gola, del naso
L TESEO, R MANZINI
Praxis und Klinik der Pneumologie
M Debelić, B Sarvan
© 2022 Meta ULC. All rights reserved