Airola Kristiina, Petman Leena, Mäkinen-Kiljunen Soili
Skin and Allergy Hospital, Helsinki University Central Hospital, Finland.
Ann Allergy Asthma Immunol. 2006 Sep;97(3):294-7. doi: 10.1016/S1081-1206(10)60792-2.
Respiratory allergy to environmental molds is relatively common, and fungal allergen-specific reactivity seems to cluster in certain persons. However, generalized reactions caused by ingested fungi have seldom been described.
To describe a mold-sensitized patient who developed multiple anaphylactic reactions after ingesting a yeast preparation widely used by the food industry as flavoring in, for example, powdered and ready-made sauces.
Skin prick tests and serum IgE tests were performed with inhalant and food allergens, including molds and yeasts, 2 pasta sauces consumed by the patient, individual sauce ingredients, and a food-quality yeast extract. Radioallergosorbent test inhibition was used for specificity studies.
Skin prick and serum IgE test results were positive to several molds (Cladosporium herbarum, Alternaria alternata, Aspergillus fumigatus, and Penicillium notatum), baker's yeast (Saccharomyces cerevisiae), Malassezia furfur, and champignon and to the 2 pasta sauces, the yeast ingredient, and a food-quality yeast extract. Radioallergosorbent test inhibition studies confirmed that the sauces contain cross-reacting yeast and mold allergens.
This patient has a clustered sensitization to fungi characterized by allergy to environmental fungal allergens and to yeast extracts used in the food industry. Yeasts should be considered as possible ingestive allergens in mold-allergic patients.
对环境中霉菌的呼吸道过敏相对常见，且真菌过敏原特异性反应似乎在某些人身上聚集。然而，由摄入真菌引起的全身性反应鲜有报道。
描述一名霉菌致敏患者，该患者在摄入一种食品工业广泛用作调味剂（如在粉末状和即食酱料中）的酵母制品后发生了多次过敏反应。
对吸入性和食物过敏原进行皮肤点刺试验及血清IgE检测，包括霉菌和酵母、患者食用的两种意大利面酱、单个酱料成分以及一种食品级酵母提取物。采用放射变应原吸附试验抑制法进行特异性研究。
皮肤点刺试验和血清IgE检测结果显示，对几种霉菌（草本枝孢菌、链格孢菌、烟曲霉和青霉）、面包酵母（酿酒酵母）、糠秕马拉色菌、香菇以及两种意大利面酱、酵母成分和食品级酵母提取物呈阳性。放射变应原吸附试验抑制研究证实，这些酱料含有交叉反应的酵母和霉菌过敏原。
该患者对真菌有聚集性致敏反应，其特征为对环境真菌过敏原和食品工业中使用的酵母提取物过敏。对于霉菌过敏患者，应将酵母视为可能的摄入性过敏原。
