SENSITIZATION TO DIFFERENT SPECIES OF ASPERGILLUS IN BAKERY WORKERS AND GENERAL ATOPIC POPULATION

Six species of Aspergillus predominant in the bakery environment- Aspe rgillus flavus, A. fumigatus, A. nidulans, A. ochraceous, A. sydowi an d A. versicolor- were studied for their role in causing Type 1 hyperse nsitivity among bakery workers and atopic patients from the general po pulation (PGP). Antigenic extracts from the above species were prepare d for in vivo and in vitro studies. The IEF, SDS-PAGE, skin test, ELIS A and immunoblot techniques were performed to detect the biochemical- and clinico-immunological characteristics of these species. Among thos e tested, the important fungal sensitizers among the bakery workers an d patients from the general population were A. sydowi, A. fumigatus, A . nidulans and A. ochraceous. The protein fractions of different speci es were in the acidic region(pl 3.0-6.5)and in the molecular weight ra nge of 13.0-91.0 kDa. The protein fraction of 44.0 kDa of A. flavus an d 20.0 and 70.0 kDa for A. fumigatus showed IgE binding in the sera of bakery workers only. Significantly. raised IgG antibodies to differen t species were recorded among the bakery workers as compared to the PG P group. The study showed that different species of Aspergillus are of potential allergenic significance in bakery workers and the general a topic population.