Centre for Occupational and Environmental Health Research, University of Cape Town, South Africa.
Int Arch Allergy Immunol. 2010;152(3):271-8. doi: 10.1159/000283038. Epub 2010 Feb 12.
Three spice mill workers developed work-related allergy and asthma after prolonged exposure to high levels (>10 mg/m(3)) of inhalable spice dust. Patterns of sensitization to a variety of spices and putative allergens were identified.
Work-related allergy and asthma were assessed on history, clinical evaluation, pulmonary function and fractional exhaled nitric oxide. Specific IgE reactivity to a range of common inhalant, food and spice allergens was evaluated using ImmunoCAP and allergen microarray. The presence of non-IgE-mediated reactions was determined by basophil stimulation (CAST-ELISA). Specific allergens were identified by immunoblotting to extracts of raw and dried processed garlic, onion and chili pepper.
Asthma was confirmed in all 3 subjects, with work-related patterns prominent in worker 1 and 3. Sensitization to multiple spices and pollen was observed in both atopic workers 1 and 2, whereas garlic and chili pepper sensitization featured in all 3 workers. Microarray analysis demonstrated prominent profilin reactivity in atopic worker 2. Immunoblotting demonstrated a 50-kDa cross-reactive allergen in garlic and onion, and allergens of approximately 40 and 52 kDa in chili pepper. Dry powdered garlic and onion demonstrated greater IgE binding.
This study demonstrated IgE reactivity to multiple spice allergens in workers exposed to high levels of inhalable spice dust. Processed garlic and onion powder demonstrated stronger IgE reactivity than the raw plant. Atopy and polysensitization to various plant profilins, suggesting pollen-food syndrome, represent additional risk factors for sensitizer-induced work-related asthma in spice mill workers.
三名香料磨坊工人在长时间暴露于高浓度（>10mg/m³）可吸入香料粉尘后，出现与工作相关的过敏和哮喘。确定了对各种香料和潜在过敏原的致敏模式。
通过病史、临床评估、肺功能和呼出气一氧化氮分数评估与工作相关的过敏和哮喘。使用 ImmunoCAP 和过敏原微阵列评估对一系列常见吸入物、食物和香料过敏原的特异性 IgE 反应性。通过嗜碱性粒细胞刺激（CAST-ELISA）确定非 IgE 介导反应的存在。通过对生的和干燥加工的大蒜、洋葱和辣椒提取物进行免疫印迹鉴定特定过敏原。
所有 3 名患者均确诊为哮喘，且在 1 号和 3 号工作相关患者中，哮喘模式明显。2 名特应性工人均对多种香料和花粉过敏，而所有 3 名工人均对大蒜和辣椒过敏。微阵列分析显示特应性工人 2 中存在明显的前蛋白反应性。免疫印迹显示大蒜和洋葱中存在 50kDa 交叉反应性过敏原，辣椒中存在约 40 和 52kDa 的过敏原。干粉大蒜和洋葱表现出更强的 IgE 结合。
本研究证明了暴露于高浓度可吸入香料粉尘的工人对多种香料过敏原的 IgE 反应性。加工过的大蒜和洋葱粉比生植物表现出更强的 IgE 反应性。特应性和对各种植物前蛋白的多敏化，提示花粉-食物综合征，是香料磨坊工人致敏原诱导的与工作相关的哮喘的其他危险因素。
