Bronquiolite associada à exposição a aroma artificial de manteiga em trabalhadores de uma fábrica de biscoitos no Brasil

Cavalcanti, Zaida do Rego; Filho, Alfredo Pereira Leite de Albuquerque; Pereira, Carlos Alberto de Castro; Coletta, Ester Nei Aparecida Martins

doi:10.1590/s1806-37132012000300016

Cited by 28 publications

(12 citation statements)

References 9 publications

(35 reference statements)

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“…Our study is consistent with early in vitro studies that showed increases in protein acetylation in the presence of 2,3-butanedione. The data reported here reinforce our hypothesis that diacetyl exposure is capable of increasing protein acetylation in vivo, thus raising a potential for diacetyl, a highly electrophilic α-dicarbonyl industrial xenobiotic, to play a role in inflammatory bronquiolitis obliterans [37][38].…”

Section: Discussionsupporting

confidence: 86%

Increased chemical acetylation of peptides and proteins in rats after daily ingestion of diacetyl analyzed by Nano-Lc-MS/MS

Jedlicka

Guterres

Balbino

et al. 2018

Preprint

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Background: Acetylation alters several protein properties including molecular weight, stability, enzymatic activity, protein-protein interactions, and other biological functions. Our previous findings demonstrating that diacetyl/peroxynitrite can acetylate L-lysine, L-histidine, and albumin in vitro led us to investigate whether diacetyl-treated rats suffer protein acetylation as well. Methods: Wistar rats were administered diacetyl daily for 4 weeks, after which they were sacrificed, and their lung proteins were extracted to be analysed by Nano-LC-MS/MS (Q-TOF). A C18 reversed-phase column and gradient elution with formic acid/acetonitrile solutions from 2 to 50% over 150 min were used to separate the proteins. Protein detection was performed using a microTOF-Q II (QTOF) equipped with captive source and an electrospray-ionization source. The data from mass spectrometry were processed using a Compass 1.7 and analyzed using Protein Scape, software that uses Mascot algorithms to perform protein searches. Results: A set of 3162 acetylated peptides derived from 351 acetylated proteins in the diacetyl-treated group was identified. Among them, 23 targeted proteins were significantly more acetylated in the diacetyl-treated group than in the PBS control. Protein acetylation of the group treated with 540 mg/kg/day of diacetyl was corroborated by Western blotting analysis. Conclusions: These data support our hypothesis that diacetyl exposure in animals may lead to the generation of acetyl radicals, compounds that attach to proteins, affecting their functions and triggering adverse health problems.

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Section: Discussionsupporting

confidence: 86%

Increased chemical acetylation of peptides and proteins in rats after daily ingestion of diacetyl analyzed by Nano-Lc-MS/MS

Jedlicka

Guterres

Balbino

et al. 2018

Preprint

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“…Occupational obliterative bronchiolitis was described in 2002 among workers at a microwave-popcorn production facility that used artificial butter flavoring containing diacetyl (5,6). Investigations at other microwave popcorn production facilities and in flavoring and food manufacturing facilities that used or produced flavorings containing diacetyl identified additional cases of flavoringrelated obliterative bronchiolitis (7)(8)(9). Subsequent experimental studies revealed inhalational exposure to diacetyl, caused severe injury to the respiratory epithelium in animals (10)(11)(12)(13).…”

Section: Introductionmentioning

confidence: 99%

The Burden of Respiratory Abnormalities Among Workers at Coffee Roasting and Packaging Facilities

Harvey

Fechter-Leggett

Bailey

et al. 2020

Front. Public Health

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Introduction: Respiratory hazards in the coffee roasting and packaging industry can include asthmagens such as green coffee bean and other dust and alpha-diketones such as diacetyl and 2,3-pentanedione that can occur naturally from roasting coffee or artificially from addition of flavoring to coffee. We sought to describe the burden of respiratory abnormalities among workers at 17 coffee roasting and packaging facilities. Methods: We completed medical surveys at 17 coffee roasting and packaging facilities that included interviewer-administered questionnaires and pulmonary function testing. We summarized work-related symptoms, diagnoses, and spirometry testing results among all participants. We compared health outcomes between participants who worked near flavoring and who did not. Results: Participants most commonly reported nose and eye symptoms, and wheeze, with a work-related pattern for some. Symptoms and pulmonary function tests were consistent with work-related asthma in some participants. About 5% of workers had abnormal spirometry and most improved after bronchodilator. Health outcomes were similar between employees who worked near flavoring and who did not, except employees who worked near flavoring reported more chronic bronchitis and ever receiving a diagnosis of asthma than those who did not work near flavoring. Conclusion: The symptoms and patterns likely represent overlapping health effects of different respiratory hazards, including green coffee bean and other dust that can contribute to work-related asthma, and diacetyl and 2,3-pentanedione that can contribute to obliterative bronchiolitis. Healthcare providers and occupational health and safety practitioners should be aware that workers at coffee roasting and packaging facilities are potentially at risk for occupational lung diseases.

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“…[1,2] 2,3-Pentanedione, a diacetyl substitute, has proved no less hazardous in animal models, [1,3–4] but many flavor producers have used 2,3-pentanedione to meet client food producer requests for diacetyl-free flavors. [5] The coffee industry has diverse sources of potential exposure to alpha-diketones.…”

Section: Introductionmentioning

confidence: 99%

Environmental characterization of a coffee processing workplace with obliterative bronchiolitis in former workers

Duling

LeBouf

Cox‐Ganser

et al. 2016

Journal of Occupational and Environmental Hygiene

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Obliterative bronchiolitis in five former coffee processing employees at a single workplace prompted an exposure study of current workers. Exposure characterization was performed by observing processes, assessing the ventilation system and pressure relationships, analyzing headspace of flavoring samples, and collecting and analyzing personal breathing zone and area air samples for diacetyl and 2,3-pentanedione vapors and total inhalable dust by work area and job title. Mean airborne concentrations were calculated using the minimum variance unbiased estimator of the arithmetic mean. Workers in the grinding/packaging area for unflavored coffee had the highest mean diacetyl exposures, with personal concentrations averaging 93 parts per billion (ppb). This area was under positive pressure with respect to flavored coffee production (mean personal diacetyl levels of 80 ppb). The 2,3-pentanedione exposures were highest in the flavoring room with mean personal exposures of 122 ppb, followed by exposures in the unflavored coffee grinding/packaging area (53 ppb). Peak 15-min airborne concentrations of 14,300 ppb diacetyl and 13,800 ppb 2,3-pentanedione were measured at a small open hatch in the lid of a hopper containing ground unflavored coffee on the mezzanine over the grinding/packaging area. Three out of the four bulk coffee flavorings tested had at least a factor of two higher 2,3-pentanedione than diacetyl headspace measurements. At a coffee processing facility producing both unflavored and flavored coffee, we found the grinding and packaging of unflavored coffee generate simultaneous exposures to diacetyl and 2,3-pentanedione that were well in excess of the NIOSH proposed RELs and similar in magnitude to those in the areas using a flavoring substitute for diacetyl. These findings require physicians to be alert for obliterative bronchiolitis and employers, government, and public health consultants to assess the similarities and differences across the industry to motivate preventive intervention where indicated by exposures above the proposed RELs for diacetyl and 2,3-pentanedione.

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Bronquiolite associada à exposição a aroma artificial de manteiga em trabalhadores de uma fábrica de biscoitos no Brasil

Abstract: Bronchiolitis resulting from exposure to artificial flavoring agents should be included in the differential diagnosis of airflow obstruction in workers in Brazil.

Cited by 28 publications

References 9 publications

Increased chemical acetylation of peptides and proteins in rats after daily ingestion of diacetyl analyzed by Nano-Lc-MS/MS

Increased chemical acetylation of peptides and proteins in rats after daily ingestion of diacetyl analyzed by Nano-Lc-MS/MS

The Burden of Respiratory Abnormalities Among Workers at Coffee Roasting and Packaging Facilities

Environmental characterization of a coffee processing workplace with obliterative bronchiolitis in former workers

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