RESPIRATORY ALLERGY TO ASPERGILLUS-DERIVED ENZYMES IN BAKERS ASTHMA

JOURNAL OF ALLERGY AND CLINICAL IMMUNOLOGY

卷:90

Article

QUIRCE, S ; CUEVAS, M ; DIEZGOMEZ, ML ; FERNANDEZRIVAS, M ; HINOJOSA, M ; GONZALEZ, R ; LOSADA, E

关键词: ALPHA-AMYLASE;    ASPERGILLUS;    BAKERS ASTHMA;    BRONCHIAL PROVOCATION TEST;    CEREAL FLOUR;    CELLULASE;    ENZYMES;    OCCUPATIONAL ASTHMA;   

DOI  :  10.1016/0091-6749(92)90470-M

来源: Elsevier

【 摘 要 】

Baking and food industry workers are exposed to several powdered Aspergillus-derived enzymes with carbohydrate-cleaving activity that are commonly used to enhance baked products. We describe a retrospective study of sensitization to fungal alpha-amylase and cellulase on bakers. Five bakers in whom respiratory allergy symptoms developed when they were exposed to bread ''improvers'' that contained fungal alpha-amylase and cellulase were investigated by in vivo and in vitro tests. Type I hypersensitivity to these enzymes was demonstrated in the five patients by means of skin testing, histamine release test, positive reverse enzyme-immunoassay for specific IgE antibodies, and bronchial provocation test response to alpha-amylase or cellulase or both. Isolated immediate and dual responses to the bronchial challenge tests with these enzymes were observed. Immunoblot analysis with use of a pooled serum identified IgE-binding components in both enzymes. In the reverse-enzyme immunoassay-inhibition assays cross-reactivity between alpha-amylase and cellulase was not found, but some degree of cross-reactivity between alpha-amylase and A. oryzae, and between cellulase and A. niger was demonstrated. Four of the patients were also sensitized to cereal flour. Aspergillus-derived enzymes used as flour additives can elicit IgE-mediated respiratory allergy, and this fact has to be considered in the diagnosis and clinical management of bakers' asthma.

【 授权许可】

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