The examination of ige and peripheral blood mononuclear cells responses to flour extracts in a baker's rhinitis patient

Takenori Haruna, Mitsuhiro Okano, Tazuko Fujiwara, Takaya Higaki, Shin Kariya, Seiichiro Makihara, Kengo Kanai, Tomoyasu Tachibana, Yuko Matsuyama, Yasutoshi Komatsubara, Yuto Naoi, Kazunori Nishizaki

Research output: Contribution to journalArticle

Abstract

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.

Original languageEnglish
Pages (from-to)35-42
Number of pages8
JournalJapanese Journal of Allergology
Volume68
Issue number1
DOIs
Publication statusPublished - 2019

Keywords

  • Baker's rhinitis
  • Occupational allergic disease
  • Occupational rhinitis

ASJC Scopus subject areas

  • Immunology and Allergy

Fingerprint Dive into the research topics of 'The examination of ige and peripheral blood mononuclear cells responses to flour extracts in a baker's rhinitis patient'. Together they form a unique fingerprint.

  • Cite this