Comparison of wheat and rye flour skin prick test solutions for diagnosis of baker's asthma

Sander, I.; Merget, R.; Degens, Paul O.; Goldscheid, N.; Brüning, T.; Raulf‐Heimsoth, Monika

doi:10.1046/j.1398-9995.2003.00349.x

Cited by 47 publications

(26 citation statements)

References 12 publications

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“…The low sensitisation rate observed in the present study may be caused by a low sensitivity of the SPT extracts and for the specific IgE, as shown previously [37]. However, another explanation is that there is no single route leading from exposure through to sensitisation and to symptoms [16].…”

Section: Respiratory Symptoms In Baker Apprentices T Skjold Et Alsupporting

confidence: 70%

The incidence of respiratory symptoms and sensitisation in baker apprentices

Skjold

Dahl

Juhl³

et al. 2008

European Respiratory Journal

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The aim of the current study was to describe the incidence of respiratory symptoms and allergic sensitisation and the sequence of events leading to respiratory symptoms among Danish baker apprentices (BA). A total of 114 BA were surveyed over a 20-month period. Questionnaires were completed along with spirometric analysis and skin-prick tests to common and work-related allergens. Bronchial hyperresponsiveness (BHR) was determined at baseline and at the end of the follow-up period.The incidences of work-related rhinitis and asthma-like symptoms were 22.1 and 10.0 cases?100 person-yrs -1 , respectively. At 20 months the cumulative incidence proportion was 40.2 and 20.5% for rhinitis and asthma-like symptoms, respectively. The cumulative incidence of occupational sensitisation was 6.1%.An increased risk of asthma-like symptoms was found in both atopic subjects and in females. In the BA with new onset respiratory symptoms, an increase in BHR from baseline was observed. Forced expiratory volume in one second and forced vital capacity did not change during the follow-up period. No relationship was observed between new sensitisation and new symptoms.In conclusion rhinitis-and asthma-like symptoms were found to develop commonly in Danish baker apprentices. The mechanism by which symptoms arose was perceived to reflect the development of an inflammation rather than the production of a specific immunoglobulin E pathway, as sensitisation to occupational allergens was rarely observed. Hence, respiratory symptoms and allergy may develop through separate pathways.

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Section: Respiratory Symptoms In Baker Apprentices T Skjold Et Alsupporting

confidence: 70%

The incidence of respiratory symptoms and sensitisation in baker apprentices

Skjold

Dahl

Juhl³

et al. 2008

European Respiratory Journal

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“…Thus, it remains uncertainty as to which proteins are the major allergens in this allergic disorder [6]. Furthermore, great differences in the concentration of potential allergens in commercial wheat diagnostic extracts have been reported [15]. Overall, this scenario warrants necessity to improve the diagnostic tools (panel of purified allergens) for baker's asthma.…”

Section: Introductionmentioning

confidence: 99%

Recombinant lipid transfer protein Tri a 14: a novel heat and proteolytic resistant tool for the diagnosis of baker's asthma

Palacín¹,

Varela

Quirce

et al. 2009

Clin Experimental Allergy

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Summary Background Baker's asthma is an important occupational allergic disease. Wheat lipid transfer protein (LTP) Tri a 14 is a major allergen associated with wheat allergy. No panel of wheat recombinant allergens for component‐resolved diagnosis of baker's asthma is currently available. Objective To evaluate the potential role of recombinant Tri a 14 as a novel tool for the diagnosis of baker's asthma, and to test the heat and proteolytic resistance of the wheat LTP allergen. Methods A cDNA encoding Tri a 14 was isolated and sequenced, the recombinant allergen produced in Pichia pastoris and purified by chromatographic methods. Physicochemical and immunological comparison of the natural and recombinant forms of Tri a 14 was carried out by N‐terminal amino acid sequencing, matrix‐assisted laser desorption/ionization mass spectrometry, circular dichroism (CD) analysis, IgE immunodetection, and specific IgE determination and ELISA‐inhibition assays using a pool or individual sera from 26 patients with baker's asthma. Thermal denaturation and simulated gastrointestinal digestion of both Tri a 14 forms were checked by spectroscopic and electrophoretic methods, respectively, and biological activity by basophil activation test (BAT). Results Natural and recombinant Tri a 14 were similarly folded, as indicated by their nearly identical CD spectra and heat denaturation profiles. A high interclass correlation coefficient (0.882) was found between specific IgE levels to both Tri a 14 proteins in individual sera from baker's asthma patients, but a slightly lower IgE‐binding potency of rTri a 14 was detected by ELISA‐inhibition assays. Natural and recombinant Tri a 14 elicited positive BAT in two and one out of three patients, respectively. Heat denaturation profiles and simulated gastrointestinal digestion assays indicated that Tri a 14 displayed a high heat and digestive proteolytic resistance, comparable to those of peach Pru p 3, the model food allergen of the LTP family. Conclusions Recombinant Tri a 14 is a potential tool for baker's asthma diagnosis, based on its physicochemical and immunological similarity with its natural counterpart. Wheat Tri a 14 shows a high thermal stability and resistance to gastrointestinal digestion.

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“…1.Skin prick test (SPT): It has a low predictive value and lacks standardization (with varied protein content) [140].…”

Section: Wheat Allergymentioning

confidence: 99%

“…Repeated exposure to wheat flour in bakers and pasta factory workers can induce an IgE mediated respiratory allergy (includes baker's asthma and baker's rhinitis) [136,137]. Non-IgE mediated wheat allergy has been postulated to lead to eosinophilic esophagitis (EOE) or eosinophilic gastritis (EG).Patients give a history of immediate symptoms (due to release of histamine, platelet activator factors and leukotrienes) secondary to IgE mediated food allergy [138,139].The diagnosis of IgE mediated wheat allergy is based on a combination of patient history with specific and reproducible symptoms on exposure to wheat and immunological tests including food challenges as detailed below:1.Skin prick test (SPT): It has a low predictive value and lacks standardization (with varied protein content) [140].2.In vitro specific Immunoglobulin E (sige): These assays when compared to SPT are more sensitive (75%-80%) but less specific (60%) due to cross-reactivity demonstrated in wheat flour and grass pollen-sensitivity [141,142].3.Molecular-based allergy (MA) diagnostics incorporates wheat flour extracts like omega-5 gliadin (Tri a 19), nsltp (Tri a 14), alpha-amylase/ trypsin inhibitor (Tri a aa/TI) [137,143]. …”

mentioning

confidence: 99%

Gluten and the Gut: A Brief Review of Gluten-Related Gastrointestinal Disorders

Shah¹

2017

SOJI

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We conducted online electronic searches (published manuscripts in English) of the Cochrane Library, pub med and manual searches of selected specialty journals to identify any pertinent literature. The search was conducted using the key words 'celiac disease', 'gluten related disorder', 'non celiac gluten sensitivity', 'wheat allergy', 'gluten', , 'gluten free diet'. Studies not published in English or published only in the abstract form were excluded. We also conducted a focused review of available references to identify subsequent pertinent papers. AbstractCeliac disease (CD) was the first gluten-related disorder to be described. Presently the realm of gluten-related disorders also includes non-celiac gluten sensitivity (NCGS) and wheat allergy (WA). CD is a multisystem immune mediated enteropathy observed in genetically susceptible individuals exposed to dietary gluten present in barley, rye and wheat. Although the prevalence of CD is on the rise, it still largely remains under diagnosed given that many cases can be silent, subtle or atypical. The Pathophysiology of CD includes both innate and adaptive immune response to dietary gluten. Patients present with a wide variety of intestinal and extra-intestinal symptoms and are at risk for non-Hodgkin's lymphoma and small intestinal adenocarcinoma. The corner stone for treatment of CD is a gluten-free diet (GFD). NCGS is an emerging condition associated with gluten ingestion and the diagnosis of which is based on exclusion of CD and WA. Further evidence and studies are required to fully appreciate the clinical entity of NCGS and WA to detail its epidemiology and pathogenesis. The symptoms of NCGS and WA may overlap with CD and hence it is imperative to differentiate these clinical entities and select patients for appropriate management.Keywords: Celiac disease, gluten related disorder, non-celiac gluten sensitivity, wheat allergy, gluten, epidemiology, clinical features, Pathophysiology, management, gluten free diet.Core tip: CD is largely under-diagnosed while the incidence and prevalence of gluten-related disorders are on the rise. A clear understanding of the various clinical presentations of gluten-related disorders can help differentiate CD from NCGS and WA. The management for these conditions differs and hence accurate diagnosis leads to improved patient outcomes with avoidance of longterm complications as well as unnecessary testing which can be both invasive and expensive. Celiac DiseaseThe term celiac is derived from the Greek word "koiliaks" meaning "abdominal". It was first described in the second century in modern day Turkey by a Greek physician Aretaeus of Cappadocia [1]. In 1888, Samuel Gee; a pediatrician from the United Kingdom gave the first modern-day description of the condition and associated diet to the treatment of celiac disease EpidemiologyCeliac disease occurs in about 1% of the general population worldwide [7]. Data from the USA suggests CD to be more common in Caucasians as compared to African-Americans and Hispanics [8,9]. The initial ...

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Comparison of wheat and rye flour skin prick test solutions for diagnosis of baker's asthma

Abstract: Improvement and standardization of SPT extracts for wheat and rye flour is highly recommended.

Cited by 47 publications

References 12 publications

The incidence of respiratory symptoms and sensitisation in baker apprentices

The incidence of respiratory symptoms and sensitisation in baker apprentices

Recombinant lipid transfer protein Tri a 14: a novel heat and proteolytic resistant tool for the diagnosis of baker's asthma

Gluten and the Gut: A Brief Review of Gluten-Related Gastrointestinal Disorders

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