Birnbaum J, Latil F, Vervloet D, Senft M, Charpin J
Service de Pneumophtisiologie-Allergologie, Hôpital Sainte-Marguerite, Marseille.
Rev Mal Respir. 1988;5(5):519-21.
We report a case of asthma in a baker provoked by an additive which is generally used in bread making, namely alpha-amylase, an extract of Aspergillus oryzae. Skin tests to alpha-amylase were positive in a concentration of 0.1 micrograms/ml. Specific IgE was detected to this enzyme. A provocation test to alpha-amylase was positive with a fall of the FEV1 of 42%. Provocation tests to flour gave a negative immediate and delayed reaction. Progress was made towards the disappearance of symptoms after several months of avoiding the allergen. This observation has enabled us to show the specificity of the allergy to alpha-amylase, a glycolytic enzyme, coming in the group of occupational diseases n. 63 (asthma due to lyophilised enzymes) whereas baker's asthma is at n. 66.
我们报告了一例面包师哮喘病例，其诱因是一种面包制作中常用的添加剂，即米曲霉提取物α-淀粉酶。对α-淀粉酶进行皮肤试验，浓度为0.1微克/毫升时呈阳性。检测到针对该酶的特异性IgE。对α-淀粉酶进行激发试验呈阳性，第一秒用力呼气量（FEV1）下降了42%。对面粉进行激发试验，即时和延迟反应均为阴性。在避免接触过敏原几个月后，症状逐渐消失。该观察结果使我们能够证明对α-淀粉酶（一种糖酵解酶）过敏的特异性，它属于职业病编号63（冻干酶所致哮喘），而面包师哮喘属于编号66。
