Sensitization to different species of Aspergillus in bakery workers and general atopic population.

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dc.contributor.authorSingh, Aen_US
dc.contributor.authorPrakash, Den_US
dc.contributor.authorSingh, A Ben_US
dc.date.accessioned2009-05-27T17:21:31Z
dc.date.available2009-05-27T17:21:31Z
dc.date.issued1998-03-29en_US
dc.descriptionPublished by the Allergy and Immunology Society of Thailand.en_US
dc.description.abstractSix species of Aspergillus predominant in the bakery environment--Aspergillus flavus, A. fumigatus, A. nidulans, A. ochraceous, A. sydowi and A. versicolor--were studied for their role in causing Type 1 hypersensitivity among bakery workers and atopic patients from the general population (PGP). Antigenic extracts from the above species were prepared for in vivo and in vitro studies. The IEF, SDS-PAGE, skin test, ELISA and immunoblot techniques were performed to detect the biochemical- and clinico-immunological characteristics of these species. Among those tested, the important fungal sensitizers among the bakery workers and patients from the general population were A. sydowi, A. fumigatus, A. nidulans and A. ochraceous. The protein fractions of different species were in the acidic region (pI 3.0-6.5) and in the molecular weight range of 13.0-91.0 kDa. The protein fraction of 44.0 kDA of A. flavus and 20.0 and 70.0 kDa for A. fumigatus showed IgE binding in the sera of bakery workers only. Significantly, raised IgG antibodies to different species were recorded among the bakery workers as compared to the PGP group. The study showed that different species of Aspergillus are of potential allergenic significance in bakery workers and the general atopic population.en_US
dc.description.affiliationCentre for Biochemical Technology, Delhi, India.en_US
dc.identifier.citationSingh A, Prakash D, Singh AB. Sensitization to different species of Aspergillus in bakery workers and general atopic population. Asian Pacific Journal of Allergy and Immunology. 1998 Mar; 16(1): 5-15en_US
dc.identifier.urihttps://imsear.searo.who.int/handle/123456789/37018
dc.language.isoengen_US
dc.subject.meshAllergens --immunologyen_US
dc.subject.meshAnalysis of Varianceen_US
dc.subject.meshAntibodies, Fungal --blooden_US
dc.subject.meshAntibody Specificityen_US
dc.subject.meshAspergillus --immunologyen_US
dc.subject.meshElectrophoresis, Polyacrylamide Gelen_US
dc.subject.meshEnzyme-Linked Immunosorbent Assayen_US
dc.subject.meshFood Handlingen_US
dc.subject.meshHumansen_US
dc.subject.meshHypersensitivity, Immediate --etiologyen_US
dc.subject.meshImmunoblottingen_US
dc.subject.meshImmunoglobulin E --blooden_US
dc.subject.meshImmunoglobulin G --blooden_US
dc.subject.meshOccupational Diseases --immunologyen_US
dc.subject.meshSkin Testsen_US
dc.titleSensitization to different species of Aspergillus in bakery workers and general atopic population.en_US
dc.typeComparative Studyen_US
dc.typeJournal Articleen_US
dc.typeResearch Support, Non-U.S. Gov'ten_US
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