面包店中因对α-淀粉酶敏感引起的职业性哮喘。

Occupational asthma in bakeries caused by sensitivity to alpha-amylase.

作者信息

Blanco Carmona J G, Juste Picón S, Garcés Sotillos M

机构信息

Sección de Alergología, Hospital General Yagüe, Burgos, Spain.

出版信息

Allergy. 1991 May;46(4):274-6. doi: 10.1111/j.1398-9995.1991.tb00585.x.

DOI:10.1111/j.1398-9995.1991.tb00585.x

PMID:1897689

Abstract

We report on a patient with asthma induced by occupational exposure to alpha-amylase derived from Aspergillus oryzae, which is a component of bread additives. A type I hypersensitivity to this enzyme was demonstrated by means of skin test, immunoassay for specific IgE, and immediate bronchial provocation test response to an alpha-amylase extract.

摘要

我们报告了一名因职业接触来源于米曲霉的α-淀粉酶（面包添加剂的一种成分）而诱发哮喘的患者。通过皮肤试验、特异性IgE免疫测定以及对α-淀粉酶提取物的即刻支气管激发试验反应，证实了对该酶存在I型超敏反应。