Baur X, Sander I, Jansen A, Czuppon A B
Berufsgenossenschaftliches Forschungs-institut für Arbeitsmedizin, Institut an der Ruhr-Universität Bochum.
Schweiz Med Wochenschr. 1994 May 21;124(20):846-51.
The enzyme alpha-amylase from the mould Aspergillus oryzae (Asp o II) routinely used for the production of bread, cakes and pastries has in recent years been identified as an inhalative allergen for occupational diseases (bakers' asthma). It is doubtful whether this amylase in the final product, i.e. after the baking procedure, can still be regarded as an allergen. To clarify this question, detailed case histories on 138 subjects were recorded (98 allergics, 20 patients suffering form chronic intestinal diseases, 20 healthy controls). The clinical examinations included prick skin test and IgE antibody determination using one of the customary enzyme preparations. EAST showed a few of these 138 bread consumers to be weakly sensitized to the enzyme. One of the subjects displayed a significant reaction to alpha-amylase heated to 200 degrees C. As expected, eleven bakers sensitized to alpha-amylase by inhaling it in the workplace (positive prick test, positive case history) predominantly exhibited specific IgE antibodies to the native enzyme. Apart from one weakly positive finding, heated alpha-amylase yielded negative results in this collective. Baking conditions vary widely, especially with regard to single components, temperature and duration. Thus, further investigations as to residual allergenicity or the feasible occurrence of new antigenic determinants during the production of bread, cake and pastries are required. 27% of bakers examined and 9% of atopics showed antibodies to a flour inherent enzyme, a beta-amylase. On the whole, the selected conditions hinted at a weakly sensitizing potential inherent in baking flour and in added amylase.
米曲霉的α-淀粉酶（Asp o II）常用于面包、蛋糕和糕点的生产，近年来已被确定为职业性疾病（面包师哮喘）的吸入性过敏原。在烘焙程序之后，即最终产品中的这种淀粉酶是否仍可被视为过敏原，这是值得怀疑的。为了阐明这个问题，记录了138名受试者的详细病史（98名过敏者、20名患有慢性肠道疾病的患者、20名健康对照）。临床检查包括点刺皮肤试验和使用一种常用酶制剂测定IgE抗体。酶联免疫吸附试验显示，这138名面包消费者中有少数人对该酶轻度致敏。其中一名受试者对加热到200摄氏度的α-淀粉酶有明显反应。正如预期的那样，11名在工作场所因吸入α-淀粉酶而致敏的面包师（点刺试验阳性、病史阳性）主要表现出针对天然酶的特异性IgE抗体。除了一项弱阳性结果外，加热后的α-淀粉酶在这个群体中产生了阴性结果。烘焙条件差异很大，特别是在单一成分、温度和持续时间方面。因此，需要进一步研究面包、蛋糕和糕点生产过程中残留的致敏性或新抗原决定簇的可能出现情况。27%的接受检查的面包师和9%的特应性个体显示出针对面粉固有酶β-淀粉酶的抗体。总体而言，所选条件表明烘焙面粉和添加的淀粉酶具有潜在的轻度致敏可能性。
