Effect of Interleukin-18 Gene Polymorphisms on Sensitization to Wheat Flour in Bakery Workers.
10.3346/jkms.2012.27.4.382
- Author:
Seung Hyun KIM
1
;
Gyu Young HUR
;
Hyun Jung JIN
;
Hyunna CHOI
;
Hae Sim PARK
Author Information
1. Department of Allergy and Clinical Immunology, Ajou University School of Medicine, Suwon, Korea. hspark@ajou.ac.kr
- Publication Type:Original Article ; Research Support, Non-U.S. Gov't
- Keywords:
Interleukin-18;
Genes;
Polymorphism;
Sensitization;
Wheat Flour
- MeSH:
Adult;
Alleles;
Allergens/immunology;
Antibodies/analysis/immunology;
Female;
Genes, Reporter;
Genotype;
Haplotypes;
Humans;
Interleukin-18/*genetics;
Male;
Middle Aged;
Occupational Diseases/*genetics/immunology;
*Polymorphism, Single Nucleotide;
Questionnaires;
Respiratory Hypersensitivity/*genetics/immunology;
Skin Tests;
Triticum/*immunology
- From:Journal of Korean Medical Science
2012;27(4):382-387
- CountryRepublic of Korea
- Language:English
-
Abstract:
Lower respiratory symptoms in bakery workers may be induced by wheat flour and endotoxins. We hypothesized that endotoxins from wheat flour may stimulate innate immunity and that interleukin-18 (IL-18) gene polymorphisms may affect their regulatory role in innate immune responses to endotoxins. To investigate the genetic contribution of IL-18 to sensitization to wheat flour, we performed a genetic association study of IL-18 in Korean bakery workers. A total of 373 bakery workers undertook a questionnaire regarding work-related symptoms. Skin prick tests with common and occupational allergens were performed and specific antibodies to wheat flour were measured by ELISA. Three polymorphisms of the IL-18 gene (-607A/C, -137G/C, 8674C/G) were genotyped, and the functional effects of the polymorphisms were analyzed using the luciferase reporter assay. Genotypes of -137G/C (GC or CC) and haplotype ht3 [ACC] showed a significant association with the rate of sensitization to wheat flour. Luciferase activity assay indicated ht3 [AC] as a low transcript haplotype. In conclusion, the regulatory role of IL-18 in lipopolysaccharide-induced responses in bakery workers may be affected by this polymorphism, thus contributing to the development of sensitization to wheat flour and work-related respiratory symptoms.
