Occupational Allergic Sensitization Among Workers Processing King Crab (Paralithodes camtschaticus) and Edible Crab (Cancer pagurus) in Norway and Identification of Novel Putative Allergenic Proteins
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 indus...
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Format: | Article |
Language: | English |
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Frontiers Media S.A.
2021-08-01
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Series: | Frontiers in Allergy |
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Online Access: | https://www.frontiersin.org/articles/10.3389/falgy.2021.718824/full |
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doaj-22bd91e94ad042029d025b8abc0a9cac |
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record_format |
Article |
collection |
DOAJ |
language |
English |
format |
Article |
sources |
DOAJ |
author |
Marte R. Thomassen Marte R. Thomassen Sandip D. Kamath Sandip D. Kamath Sandip D. Kamath Berit E. Bang Berit E. Bang Roni Nugraha Shuai Nie Nicholas A. Williamson Andreas L. Lopata Andreas L. Lopata Andreas L. Lopata Lisbeth Aasmoe Lisbeth Aasmoe |
spellingShingle |
Marte R. Thomassen Marte R. Thomassen Sandip D. Kamath Sandip D. Kamath Sandip D. Kamath Berit E. Bang Berit E. Bang Roni Nugraha Shuai Nie Nicholas A. Williamson Andreas L. Lopata Andreas L. Lopata Andreas L. Lopata Lisbeth Aasmoe Lisbeth Aasmoe Occupational Allergic Sensitization Among Workers Processing King Crab (Paralithodes camtschaticus) and Edible Crab (Cancer pagurus) in Norway and Identification of Novel Putative Allergenic Proteins Frontiers in Allergy allergy crab ige antibody hemocyanin occupational asthma proteomics |
author_facet |
Marte R. Thomassen Marte R. Thomassen Sandip D. Kamath Sandip D. Kamath Sandip D. Kamath Berit E. Bang Berit E. Bang Roni Nugraha Shuai Nie Nicholas A. Williamson Andreas L. Lopata Andreas L. Lopata Andreas L. Lopata Lisbeth Aasmoe Lisbeth Aasmoe |
author_sort |
Marte R. Thomassen |
title |
Occupational Allergic Sensitization Among Workers Processing King Crab (Paralithodes camtschaticus) and Edible Crab (Cancer pagurus) in Norway and Identification of Novel Putative Allergenic Proteins |
title_short |
Occupational Allergic Sensitization Among Workers Processing King Crab (Paralithodes camtschaticus) and Edible Crab (Cancer pagurus) in Norway and Identification of Novel Putative Allergenic Proteins |
title_full |
Occupational Allergic Sensitization Among Workers Processing King Crab (Paralithodes camtschaticus) and Edible Crab (Cancer pagurus) in Norway and Identification of Novel Putative Allergenic Proteins |
title_fullStr |
Occupational Allergic Sensitization Among Workers Processing King Crab (Paralithodes camtschaticus) and Edible Crab (Cancer pagurus) in Norway and Identification of Novel Putative Allergenic Proteins |
title_full_unstemmed |
Occupational Allergic Sensitization Among Workers Processing King Crab (Paralithodes camtschaticus) and Edible Crab (Cancer pagurus) in Norway and Identification of Novel Putative Allergenic Proteins |
title_sort |
occupational allergic sensitization among workers processing king crab (paralithodes camtschaticus) and edible crab (cancer pagurus) in norway and identification of novel putative allergenic proteins |
publisher |
Frontiers Media S.A. |
series |
Frontiers in Allergy |
issn |
2673-6101 |
publishDate |
2021-08-01 |
description |
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. |
topic |
allergy crab ige antibody hemocyanin occupational asthma proteomics |
url |
https://www.frontiersin.org/articles/10.3389/falgy.2021.718824/full |
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doaj-22bd91e94ad042029d025b8abc0a9cac2021-08-23T05:41:55ZengFrontiers Media S.A.Frontiers in Allergy2673-61012021-08-01210.3389/falgy.2021.718824718824Occupational Allergic Sensitization Among Workers Processing King Crab (Paralithodes camtschaticus) and Edible Crab (Cancer pagurus) in Norway and Identification of Novel Putative Allergenic ProteinsMarte R. Thomassen0Marte R. Thomassen1Sandip D. Kamath2Sandip D. Kamath3Sandip D. Kamath4Berit E. Bang5Berit E. Bang6Roni Nugraha7Shuai Nie8Nicholas A. Williamson9Andreas L. Lopata10Andreas L. Lopata11Andreas L. Lopata12Lisbeth Aasmoe13Lisbeth Aasmoe14Department of Community Medicine, University of Tromsø The Arctic University of Norway, Tromsø, NorwayDepartment of Occupational and Environmental Medicine, University Hospital North Norway, Tromsø, NorwayMolecular Allergy Research Laboratory, College of Public Health, Medical and Veterinary Sciences, James Cook University, Douglas, QLD, AustraliaAustralian Institute of Tropical Health and Medicine, James Cook University, Townsville, QLD, AustraliaCentre for Food and Allergy Research, Murdoch Childrens Research Institute, Melbourne, VIC, AustraliaDepartment of Community Medicine, University of Tromsø The Arctic University of Norway, Tromsø, NorwayDepartment of Medical Biology, University of Tromsø The Arctic University of Norway, Tromsø, NorwayDepartment of Aquatic Product Technology, Faculty of Fisheries and Marine Science, Institut Pertanian Bogor University, Bogor, IndonesiaMelbourne Mass Spectrometry and Proteomics Facility, Bio21 Molecular Science & Biotechnology Institute, The University of Melbourne, Melbourne, VIC, AustraliaMelbourne Mass Spectrometry and Proteomics Facility, Bio21 Molecular Science & Biotechnology Institute, The University of Melbourne, Melbourne, VIC, AustraliaMolecular Allergy Research Laboratory, College of Public Health, Medical and Veterinary Sciences, James Cook University, Douglas, QLD, AustraliaAustralian Institute of Tropical Health and Medicine, James Cook University, Townsville, QLD, AustraliaCentre for Food and Allergy Research, Murdoch Childrens Research Institute, Melbourne, VIC, AustraliaDepartment of Community Medicine, University of Tromsø The Arctic University of Norway, Tromsø, NorwayDepartment of Medical Biology, University of Tromsø The Arctic University of Norway, Tromsø, NorwayIntroduction: 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.https://www.frontiersin.org/articles/10.3389/falgy.2021.718824/fullallergycrabige antibodyhemocyaninoccupational asthmaproteomics |