Effect of interleukin-18 gene polymorphisms on sensitization to wheat flour in bakery workers

Seung Hyun Kim, Gyu Young Hur, Hyun Jung Jin, Hyunna Choi, Hae Sim Park

Research output: Contribution to journalArticlepeer-review

8 Citations (Scopus)


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.

Original languageEnglish
Pages (from-to)382-387
Number of pages6
JournalJournal of Korean medical science
Issue number4
Publication statusPublished - 2012 Apr
Externally publishedYes


  • Genes
  • Interleukin-18
  • Polymorphism
  • Sensitization
  • Wheat flour

ASJC Scopus subject areas

  • Medicine(all)


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