[一名面包师对α-淀粉酶致敏引发的慢性苔藓样皮炎]
[Chronic lichenoid dermatitis in sensitization to alpha-amylase in a baker].
作者信息
Schirmer R H, Kalveram K J, Kalveram C M, Siebert J, Kunze J
出版信息
Z Hautkr. 1987 May 15;62(10):792-7.
PMID:2956772
Abstract
We report on the sensitization of a baker against alpha-amylase contained in a dough additive. Positive test reactions to alpha-amylase were observed after 20 min., 6 h, and 72 h, even following heat inactivation. Specific IgE, IgG, and IgM antibodies could be proved in the serum. We assume mixed reactions of type I, III and IV.
摘要
我们报告了一名面包师对面团添加剂中所含α淀粉酶的致敏情况。即使经过热灭活，在20分钟、6小时和72小时后仍观察到对α淀粉酶的阳性试验反应。血清中可检测到特异性IgE、IgG和IgM抗体。我们推测存在I型、III型和IV型混合反应。
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