van Kampen Vera, Sander Ingrid, Quirce Santiago, Brüning Thomas, Merget Rolf, Raulf Monika
Institute for Prevention and Occupational Medicine, German Social Accident Insurance, Ruhr University Bochum, Bochum, Germany.
Int Arch Allergy Immunol. 2015;166(1):63-70. doi: 10.1159/000375238. Epub 2015 Mar 3.
Food allergy to lupine has frequently been reported in patients allergic to peanut or soy, and cross-reactivity between these legumes is known. Moreover, respiratory allergy to lupine has been described after inhalation, mostly at workplaces. Our aim was to study the frequency of lupine sensitization in European bakers with suspected bakers' allergy. Furthermore, associations between sensitizations to lupine and other plant allergens were investigated.
One hundred and sixteen bakers with work-related allergic symptoms but without known food allergies were examined. Specific IgE (sIgE) antibodies to wheat flour, rye flour, lupine, peanut, soy and the recombinant single birch protein rBet v 1 were quantified. Selected sera were tested for cross-reactivity using ImmunoCAP inhibition and ISAC microarrays.
Whereas 67% of bakers were sensitized to wheat and/or rye flour, 35% showed sIgE to peanut and 33% to lupine. All lupine-positive bakers also had sIgE to either wheat flour (89%) and/or peanut (92%), and lupine sIgE correlated significantly with sIgE to peanut, soy, wheat and rye flour. Used as an inhibitor, wheat flour inhibited IgE binding to lupine in 4 out of 8 sera, indicating cross-reactivity. In microarrays, these sera showed IgE binding to lipid transfer proteins, profilins and/or cross-reactive carbohydrate determinants. Further inhibition experiments suggest that these single allergens are involved in cross-reactivity.
One third of 116 symptomatic bakers showed sIgE to lupine. At least some of these sensitizations were based on cross-reactivity between lupine and wheat flour. However, the considerable sensitization rate could also be a sign that the use of lupine flour in bakeries may be of occupational relevance.
对羽扇豆的食物过敏在对花生或大豆过敏的患者中经常被报道，并且已知这些豆类之间存在交叉反应性。此外，吸入羽扇豆后会出现呼吸道过敏，主要发生在工作场所。我们的目的是研究疑似面包师过敏的欧洲面包师中羽扇豆致敏的频率。此外，还研究了羽扇豆致敏与其他植物过敏原之间的关联。
对116名有工作相关过敏症状但无已知食物过敏的面包师进行检查。对小麦粉、黑麦粉、羽扇豆、花生、大豆和重组单桦树蛋白rBet v 1的特异性IgE（sIgE）抗体进行定量。使用免疫捕获抑制和ISAC微阵列对选定的血清进行交叉反应性测试。
67%的面包师对小麦和/或黑麦粉致敏，35%对花生显示sIgE，33%对羽扇豆显示sIgE。所有羽扇豆阳性的面包师也对小麦粉（89%）和/或花生（92%）有sIgE，羽扇豆sIgE与花生、大豆、小麦和黑麦粉的sIgE显著相关。用作抑制剂时，小麦粉在8份血清中的4份中抑制了IgE与羽扇豆的结合，表明存在交叉反应性。在微阵列中，这些血清显示IgE与脂质转移蛋白、肌动蛋白结合蛋白和/或交叉反应性碳水化合物决定簇结合。进一步的抑制实验表明这些单一过敏原参与了交叉反应性。
116名有症状的面包师中有三分之一对羽扇豆显示sIgE。这些致敏中至少有一些是基于羽扇豆和小麦粉之间的交叉反应性。然而，相当高的致敏率也可能表明面包店中使用羽扇豆粉可能与职业有关。
