Grass Pollen Allergens
Richard F. Lockey, Dennis K. Ledford in Allergens and Allergen Immunotherapy, 2014
The temperate zones are dominated by grasses belonging to the subfamily Pooideae. The major tribes, consisting of about 155 genera, are distributed across the world in relatively well-defined latitudinal belts with a majority of genera found in the Northern Hemisphere. The center of pooid distribution is the Mediterranean area and they have adapted to cool and cold climates of the open steppe or meadows. They are virtually absent at low elevations in both humid and dry tropical areas. Species of Bromus, Poa, Festuca, and Agropyron can be found only at high altitudes in the mountainous regions of tropical latitudes. The pooids account for approximately 70%–85% of the grasses in Canada and northwestern United States, 40%–50% in the middle latitudes, and less than 15%–25% in the southern United States. The cool-season turf grasses representing this subfamily include the genera Poa (bluegrasses), Agrostis (bent grasses), Festuca (fescues), and Lolium (ryegrasses). These represent the major allergenic grass genera along with Dactylis glomerata (orchard grass), Phleum pratense (timothy grass), and Anthoxanthum odoratum (vernal grass), which are common in meadows, pastures, and waste places. The subfamily also includes the important cultivated cereals Triticum aestivum (wheat), Secale cereale (rye), and Hordeum vulgare (barley).
Grass pollen allergens
Richard F. Lockey, Dennis K. Ledford in Allergens and Allergen Immunotherapy, 2020
The temperate zones are dominated by grasses belonging to the subfamily Pooideae, the largest subfamily of the Poaceae. The 14 major tribes, consisting of about 200 genera and 4200 species, are distributed across the world in relatively well-defined latitudinal belts, with the majority of genera found in the northern hemisphere. The center of pooid distribution is the Mediterranean area, and they have adapted to the cool and cold climates of the open steppe or meadows. They are virtually absent at low elevations in both humid and dry tropical areas. Species of Bromus, Poa, Festuca, and Agropyron can be found only at high altitudes in mountainous regions of tropical latitudes. The pooids account for approximately 70%–85% of the grasses in Canada and the northwestern United States, 40%–50% in the middle latitudes, and less 15%–25% in the southern United States. The cool-season turfgrasses representing this subfamily include the genera Poa (bluegrasses), Agrostis (bent grasses), Festuca (fescues), and Lolium (ryegrasses). These represent the major allergenic grass genera along with Dactylis (orchard grass), Phleum (timothy grass), and Anthoxanthum odoratum (vernal grass), which are common in meadows, pastures, and waste places. The subfamily also includes the important cultivated cereals Triticum aestivum (wheat), Secale cereale (rye), and Hordeum vulgare (barley).
Gastrointestinal system
Jagdish M. Gupta, John Beveridge in MCQs in Paediatrics, 2020
6.11. Which of the following statements is/are correct of coeliac disease?The clinical disease may be initiated by a diet high in rye cereal.Antigliandin IgA levels can be reliably used in establishing the diagnosis.The condition has a self-limiting course and usually abates in late childhood.The condition is diagnosed by assessing the clinical response to a gluten-free diet.Typically during childhood the condition is associated with marked irritability.
An updated overview on celiac disease: from immuno-pathogenesis and immuno-genetics to therapeutic implications
Published in Expert Review of Clinical Immunology, 2021
Paolo D’Avino, Gloria Serena, Victoria Kenyon, Alessio Fasano
One feature that makes CD a unique autoimmune disease is the known causative agent, gluten. Gluten is the major protein of wheat grains and it is composed by hundreds of distinct proteins such as gliadin and glutenin. It is found in common grains like wheat, rye and barley and it is formed by numerous proteins containing antigenic epitopes for patients with CD [17]. The wheat kernel contains 8%-15% of protein, out of 90% is gluten and the 10% remaining is albumin. Other grains such as rye and barley contain similar proteins (secalin and hordein). Furthermore, there are other hybrid species of cereals which contain gluten such as triticale (which comes from the cross between wheat and rye), or other derivatives of wheat, such as kamut (Triticum turgidum) and spelt (Triticum spelta), which contain gluten as well [18].
Biosensors for the detection of mycotoxins
Published in Toxin Reviews, 2022
Akansha Shrivastava, Rakesh Kumar Sharma
Ochratoxin may present in three secondary metabolite forms (A, B, C); all of them are produced by Penicillium sp., Aspergillus ochraceus, and Aspergillus carbonarius. The presence of chlorine makes it unique in its structure and is one of the most commonly encountered mycotoxins. It is considered nephrotoxic, teratogenic, and immunotoxic and has been classified as a class 2B carcinogen by IARC (Murphy et al. 2006, De Ruyck et al. 2015). Ochratoxin causes DNA damage leading to mutagenesis and carcinogenesis. Among all, ochratoxin A is the main toxin in this group and profound in wheat, corn, cheese, meat products, and oats having a fungal infection and contaminated grains. Stove et al. investigated affected pigs and observed the enlarged and pale kidneys with damaged proximal tubules, renal fibrosis, sclerosis of glomeruli, and slightly undulating surface (Reddy and Bhoola 2010, Gupta 2011, Gupta et al. 2018). Cereals including barley, corn, rice, rye, sorghum, and wheat have been found to be contaminated with OTA being the maximum reported in sorghum (2106 µg/kg). However, the OTA limits were lower in cereal flour worldwide being maximum in rye, i.e. 68 µg/kg, but the incidences of contamination were higher as compared to cereal grains (Duarte et al. 2010).
Controlling flour dust exposure by an intervention focused on working methods in Finnish bakeries: a case study in two bakeries
Published in International Journal of Occupational Safety and Ergonomics, 2022
Antti Karjalainen, Maija Leppänen, Joonas Ruokolainen, Marko Hyttinen, Mirella Miettinen, Arto Säämänen, Pertti Pasanen
The traditional bakery, built in 1960, had an average daily workforce of eight workers. The floor area was approximately 130 m2, and the average production output was 40–50 doughs (40 kg/dough) per day and 2500–3000 products per day. Wheat, rye and barley flours were used in the products. The bakery had two floors, including a main production unit (production of bagels, breads, bread rolls, buns, doughnuts, pasties, pastries, pies and pizzas) upstairs and a confectionary unit (production of cakes and gateaux) downstairs. A packaging unit and an outlet store also existed upstairs besides the main production unit.
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