Occupational Rhinoconjunctivitis due to Maize in a Snack Processor: A Cross-Reactivity Study Between Lipid Transfer Proteins From Different Cereals and Peach

Abstract

We report the case of a snack processor who developed occupational rhinoconjunctivitis due to maize brand exposure during the extrusion process, and who experienced abdominal pain upon drinking beer. The allergens implicated and the cross-reactivity between non-specific lipid transfer proteins (LTPs) from different cereals and peach were investigated. Skin prick tests and specific IgE to cereal flours, pulmonary functions tests and specific conjunctival and inhalation challenges to maize extract were performed. In vitro studies included IgE immunoblotting and ELISA inhibition assays. Skin prick tests with maize flour, maize brand and wheat flour extracts were positive, whereas serum specific IgE was positive only to maize flour. Specific inhalation challenge (SIC) to maize flour did not elicit an asthmatic reaction; however, conjunctival challenge test with the same extract was positive. Patient's serum recognized IgE-binding bands in the maize and beer extracts corresponding to LTPs. In the ELISA inhibition assays, a significant degree of allergenic cross-reactivity was found between maize and beer LTPs, whereas no cross-reactivity was observed between maize LTP and wheat and peach LTPs.

Non‐specific lipid‐transfer proteins: Allergen structure and function, cross‐reactivity, sensitization, and epidemiology

“…19,64 nsLTP in a variety of foods has also been shown to be relevant in occupational allergy in those involved in processing other plant food crops including asparagus, wheat and maize. 9,[65][66][67][68][69] Rodriguez and colleagues generated animal models of anaphylaxis to Pru p 3 following sensitization via the nasal route in combination with lipopolysaccharide (LPS). 70 Recently, Rosace et al have described a progressive remodelling process of the oral mucosa, along with respiratory allergy progression, using profilin as an allergen.…”

Association of MBL With Work-Related Respiratory Symptoms in Bakery Workers

“…Work-related respiratory symptoms (WRS), including upper and lower respiratory symptoms, are frequently found in bakery workers, with an incidence of 3%-17% for lower respiratory symptoms and an 11%-30% for upper respiratory ones 1. The sensitization rate for wheat flour ranges from 2% to 15%,1 and risk factors for the sensitization and development of baker's asthma are atopy, exposure intensity, and genetic susceptibility 7891011…”

Papain Induced Occupational Asthma with Kiwi and Fig Allergy

“… 6 8 Food processors may affect IgE-mediated allergic occupational diseases through halation of airborne particles, skin contact, or ingestion. Daiana et al 10 reported occupational rhinoconjunctivitis due to maize in a snack processor. Here, we present a case of occupational, IgE-mediated papain allergy who works in a sausage processing factory.…”