PDF(Pubmed)
Abstract：
Introduction: Asthma and allergy occur frequently among seafood processing workers, with the highest prevalence seen in the crustacean processing industry. In this study we established for the first time the prevalence of allergic sensitization in the Norwegian king- and edible crab processing industry and characterized the IgE-reactive proteins. Materials and Methods: Two populations of crab processing workers participated; 119 king crab and 65 edible crab workers. The investigation included information on work tasks and health through a detailed questionnaire. Allergic sensitization was investigated by crab-specific IgE quantification and skin prick tests (SPT) to four in-house prepared crab extracts; raw meat, cooked meat, raw intestines and raw shell. Allergen-specific IgE binding patterns were analyzed by IgE immunoblotting to the four allergen extracts using worker serum samples. Total proteins in crab SPT extracts and immunoblot-based IgE binding proteins were identified by mass spectrometric analysis. Results: Positive SPTs were established in 17.5% of king- and 18.1% of edible crab workers, while elevated IgE to crab were demonstrated in 8.9% of king- and 12.2% of edible crab processing workers. There was no significant difference between the king and edible crab workers with respect to self-reported respiratory symptoms, elevated specific IgE to crab or SPT results. Individual workers exhibited differential IgE binding patterns to different crab extracts, with most frequent binding to tropomyosin and arginine kinase and two novel IgE binding proteins, hemocyanin and enolase, identified as king- and edible crab allergens. Conclusions: Occupational exposure to king- and edible crabs may frequently cause IgE mediated allergic sensitization. Future investigations addressing the diagnostic value of crab allergens including tropomyosin and arginine kinase and the less well-known IgE-binding proteins hemocyanin and enolase in a component-resolved diagnostic approach to crab allergy should be encouraged.
摘要：
简介:海鲜加工工人经常发生哮喘和过敏，在甲壳类加工业中患病率最高。在这项研究中，我们首次确定了挪威国王和食用蟹加工业中过敏性致敏的患病率，并表征了IgE反应蛋白。材料与方法：参加了两个螃蟹加工工人群体；119只帝王蟹和65名食用蟹工人。调查通过详细的问卷包括有关工作任务和健康状况的信息。通过对四种内部制备的蟹提取物的蟹特异性IgE定量和皮肤点刺试验（SPT）研究了过敏致敏作用；生肉，煮熟的肉,生肠和生壳。通过使用工人血清样品对四种过敏原提取物进行IgE免疫印迹来分析过敏原特异性IgE结合模式。通过质谱分析鉴定了蟹SPT提取物中的总蛋白和基于免疫印迹的IgE结合蛋白。结果：17.5％的国王和18.1％的食用蟹工人建立了阳性SPT，而在8.9％的国王和12.2％的食用蟹加工工人中，螃蟹的IgE升高。在自我报告的呼吸道症状方面，国王和食用蟹工人之间没有显着差异，螃蟹或SPT结果特异性IgE升高。个体工人对不同的蟹提取物表现出不同的IgE结合模式，与原肌球蛋白和精氨酸激酶和两种新的IgE结合蛋白最常见的结合，血蓝蛋白和烯醇化酶，被确定为国王和可食用的螃蟹过敏原。结论：职业暴露于王蟹和食用蟹可能经常引起IgE介导的变态反应致敏。应鼓励将来进行研究，以解决蟹变态反应的成分分辨诊断方法中包括原肌球蛋白和精氨酸激酶以及鲜为人知的IgE结合蛋白血蓝蛋白和烯醇化酶在内的蟹变应原的诊断价值。
