[一名面包师鼻炎患者中IgE及外周血单个核细胞对面粉提取物反应的检测]
[THE EXAMINATION OF IGE AND PERIPHERAL BLOOD MONONUCLEAR CELLS RESPONSES TO FLOUR EXTRACTS IN A BAKER'S RHINITIS PATIENT].
作者信息
Haruna Takenori, Okano Mitsuhiro, Fujiwara Tazuko, Higaki Takaya, Kariya Shin, Makihara Seiichiro, Kanai Kengo, Tachibana Tomoyasu, Matsuyama Yuko, Komatsubara Yasutoshi, Naoi Yuto, Nishizaki Kazunori
机构信息
Department of Otolaryngology-Head & Neck Surgery, Okayama University Graduate School of Medicine, Dentistry and Pharmaceutical Sciences.
Department of Otolaryngology, Japanese Red Cross Society Himeji Hospital.
出版信息
Arerugi. 2019;68(1):35-42. doi: 10.15036/arerugi.68.35.
BACKGROUND
Baker's rhinitis is a kind of occupational allergic rhinitis mainly caused by intranasal exposure to wheat and/or rye flour in bakery workers. Continuous exposure to flour may induce the onset of asthma in these patients.
METHOD
We experienced a case of 34-year-old male with baker's rhinitis without asthma, and investigated responses of IgE and peripheral blood mononuclear cells (PBMCs) to flour extracts used in the bakery in practice.
RESULT
In the immunoblotting, the patient's IgE reacted with 18 and 30kDa molecules in the extracts of 6 flours used in the bakery. The patient's PBMC produced a substantial amount of IL-5 and IL-13 in response to these flour extracts.
CONCLUSION
It is suggested that water/salt soluble components of wheat flour selectively induce type 2 cytokines production in baker's rhinitis.
背景
面包师鼻炎是一种职业性变应性鼻炎，主要由面包房工人鼻腔接触小麦粉和/或黑麦粉引起。持续接触面粉可能会诱发这些患者哮喘发作。
方法
我们诊治了一名34岁无哮喘的面包师鼻炎男性患者，并实际研究了其免疫球蛋白E（IgE）和外周血单个核细胞（PBMC）对面包房使用的面粉提取物的反应。
结果
在免疫印迹中，患者的IgE与面包房使用的6种面粉提取物中的18 kDa和30 kDa分子发生反应。患者的PBMC对这些面粉提取物产生了大量白细胞介素-5（IL-5）和白细胞介素-13（IL-13）。
结论
提示小麦粉的水/盐溶性成分在面包师鼻炎中选择性诱导2型细胞因子产生。
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