Prevalence of sensitisation to cellulase and xylanase in bakery workers: Table 1

Abstract

Aims: To assess the prevalence of sensitisation to a range of exogenous fungal enzymes used in bakeries, and determine the relation between sensitisation and work related symptoms. Methods: Serum samples (n = 135) from a previous cross sectional study investigating the prevalence of respiratory symptoms and sensitisation to dust components, were reanalysed for specific IgE to the mixed enzymes cellulase, hemicellulase, and xylanase. Results: Eight (6%) of sera tested had detectable specific IgE to mixed enzymes (excluding fungal a-amylase) and 16 (12%) to fungal a-amylase. A significant increase (p = 0.03) in nasal symptoms was found in those workers sensitised to enzymes (including a-amylase and the mixed enzymes, but with or without sensitisation to wheat flour) when compared to those sensitised to wheat flour alone. Both groups had significantly greater levels of nasal symptoms in comparison to those with no evidence of sensitisation. Conclusions: The association between specific IgE to mixed enzymes, and an increased prevalence of nasal symptoms in individuals sensitised to enzymes, highlights the importance of measuring sensitisation to the full range of exogenous enzymes used in the baking industry, as well as to wheat flour.

Sensitization to wheat flour and enzymes and associated respiratory symptoms in British bakers

“…Furthermore, the presence of atopy modified this response for a given exposure, and modeling suggests that work-related sensitization could be reduced to negligible levels when exposure to total inhalable dust in bakeries is reduced to below 0.5 mg/m 3 . Many studies in bakeries now demonstrate significant acquisition of sensitization to enzyme based flour improvers, and an association between sensitization and work-related symptoms [Brisman and Belin, 1991;Carmona et al, 1991;Houba et al, 1996;Elms et al, 2003a]. Certain of these data suggest that dual sensitization to wheat flour and at least one enzyme may be particularly important in determining workrelated symptoms.…”

Allergic Rhinitis and its Impact on Asthma (ARIA) 2008*

“…Immunoglobulin E sensitization to bakery allergens (flour; 139, 591) or enzymes (592) or contaminants (593) seems to be the main cause of bakersÕ asthma and rhinitis but cannot explain nasal or bronchial symptoms in each case (594). Occupational rhinitis, both IgE and non-IgE-mediated, is associated with asthma symptoms (595).…”

A New Method to Bind Allergens for the Measurement of Specific IgE Antibodies

“…To determine the sIgE response to new allergens, researchers have to prepare their own diagnostic tools usually by coupling the allergens to cellulose disks. With the help of this method, alone in the field of occupational allergies several new allergens could be found and investigated in the recent years [1, 2, 3, 4, 5, 6, 7, 8, 9]. However, IgE measurements based on allergen disks are in disadvantage compared to the ImmunoCAP™ test concerning sensitivity and reproducibility [10, 11, 12, 13, 14, 15, 16, 17, 18, 19].…”