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.

Highlights

  • Asthma and allergy occur frequently among seafood processing workers, with the highest prevalence seen in the crustacean processing industry

  • Self-reported, doctor diagnosed asthma was reported in 5.0% of king crab workers and 3.1% of edible crab workers

  • Respiratory symptoms were reported in 36.6% of king crab workers and 29.2% of edible crab workers

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Summary

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. Several studies have shown that airway symptoms and asthma are prevalent among production workers in the seafood industry, with the highest prevalence found in crustacean processing [2,3,4,5]. Specific IgE to arginine kinase has, in combination with tropomyosin, has been suggested as central molecular markers for crustacean allergy and has been identified in inhalational exposure and sensitization among snow crab processing workers [22, 23]. To achieve a more specific diagnosis and better management of workers experiencing occupational health problems when processing crab, the characterization of the allergens that may cause allergic sensitization is crucial. Novel as well as known crab allergens were identified using molecular and proteomic approaches, associated with atopy among the crab processing workers, and may assist in developing improved diagnostics for occupational allergy to crabs

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