Quirce S, Polo F, Figueredo E, González R, Sastre J
Fundación Jiménez Díaz, Servicio de Alergología, Universidad Autónoma de Madrid, Spain.
Clin Exp Allergy. 2000 Jun;30(6):839-46. doi: 10.1046/j.1365-2222.2000.00829.x.
Soybean dust has been identified as the causative agent of occupational asthma and asthma epidemics. Two main soybean hull allergens responsible for asthma outbreaks, Gly m 1 and Gly m 2, have been identified and purified.
The soybean allergens causing occupational asthma in exposed bakers were investigated and compared with those involved in epidemic asthma.
We report four bakers or confectioners with work-related respiratory symptoms who were exposed to soybean flour used as a baking additive. The causative role of soybean flour was investigated by immunological tests and specific inhalation challenge tests. Soybean flour allergens causing occupational asthma were characterized by immunoblotting. Immunoglobulin (Ig) E-reactivity to Gly m 1 and Gly m 2 was assessed using enzyme-linked immunosorbent assay.
Sensitization to soybean flour was demonstrated by skin and serological tests and was confirmed by positive inhalation tests. Bronchial challenge test to soybean flour extract elicited immediate or dual asthmatic responses. Immunoblotting with soybean flour and soybean hull extracts showed IgE-binding mainly to high molecular weight (MW) allergens. There was an important individually different allergic response to inhalant soybean components. None of the patients showed IgE-reactivity against Gly m 1 and only one patient showed IgE-reactivity to the soybean hull allergen Gly m 2.
These bakery workers had developed IgE-mediated occupational asthma to soybean flour. The allergens involved in occupational asthma caused by soybean flour are predominantly high MW proteins that are present both in soybean hull and flour, and they are different from the allergens causing asthma outbreaks, which are mainly low MW proteins concentrated in the hull.
大豆粉尘已被确认为职业性哮喘和哮喘流行的致病因素。已鉴定并纯化出导致哮喘暴发的两种主要大豆壳过敏原，即Gly m 1和Gly m 2。
调查接触大豆粉的面包师中引起职业性哮喘的大豆过敏原，并与引起流行性哮喘的过敏原进行比较。
我们报告了4名患有与工作相关呼吸道症状的面包师或糖果师，他们接触了用作烘焙添加剂的大豆粉。通过免疫测试和特异性吸入激发试验研究了大豆粉的致病作用。通过免疫印迹法对引起职业性哮喘的大豆粉过敏原进行了鉴定。使用酶联免疫吸附测定法评估免疫球蛋白（Ig）E对Gly m 1和Gly m 2的反应性。
皮肤和血清学测试证明对大豆粉过敏，并通过阳性吸入试验得到证实。对大豆粉提取物的支气管激发试验引发了即时或双重哮喘反应。用大豆粉和大豆壳提取物进行免疫印迹显示，IgE主要与高分子量（MW）过敏原结合。对吸入性大豆成分存在重要的个体差异过敏反应。所有患者均未显示出针对Gly m 1的IgE反应性，只有一名患者显示出对大豆壳过敏原Gly m 2的IgE反应性。
这些面包店工人已对大豆粉产生了IgE介导的职业性哮喘。由大豆粉引起的职业性哮喘所涉及的过敏原主要是大豆壳和面粉中都存在的高分子量蛋白质，它们与引起哮喘暴发的过敏原不同，后者主要是集中在壳中的低分子量蛋白质。
