Why can patients with baker's asthma tolerate wheat flour ingestion? Is wheat pollen allergy relevant?

Armentia, Alicia; Díaz‐Perales, Araceli; Castrodeza, J.; Dueñas‐Laita, Antonio; Palacín, Arantxa; Fernández, S

doi:10.1016/j.aller.2009.05.001

Cited by 203 publications

(185 citation statements)

References 8 publications

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“…Several studies have shown that adults with occupational asthma to a food enzyme (as described for α‐amylase from A. oryzae ) can ingest respiratory allergens without acquiring clinical symptoms of food allergy (Cullinan et al., ; Poulsen, ; Armentia et al., ). Considering the wide use of α‐amylase as a food enzyme, only a low number of case reports has been described in literature focused on allergic reactions upon oral exposure to α‐amylase in individuals respiratory sensitised to α‐amylase (Losada et al., ; Quirce et al., ; Baur and Czuppon, ; Kanny and Moneret‐Vautrin, ; Moreno‐Ancillo et al., ).…”

Section: Assessmentmentioning

confidence: 99%

Safety evaluation of the food enzyme maltogenic amylase from genetically modified Escherichia coli (strain BLASC)

Silano¹,

Baviera²,

Bolognesi³

et al. 2019

EFS2

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The food enzyme, a maltogenic amylase (glucan 1,4-a-maltohydrolase; EC 3.2.1.133), is produced with a genetically modified Escherichia coli strain BLASC by Advanced Enzyme Technologies Ltd. The genetic modifications do not give rise to safety concerns. The food enzyme is free from viable cells of the production organism and recombinant DNA. This maltogenic amylase is intended to be used in baking and brewing processes and starch processing for the production of glucose syrups. Residual amounts of total organic solids (TOS) are removed by the purification steps applied during the production of glucose syrups; consequently, dietary exposure was not calculated for this food process. For baking and brewing processes, based on the maximum use levels recommended for food processes and individual data from the EFSA Comprehensive European Food Database, dietary exposure to the food enzyme-TOS was estimated to be up to 0.107 mg TOS/kg body weight (bw) per day. Genotoxicity tests did not raise a safety concern. The systemic toxicity was assessed by means of a repeated dose 90-day oral toxicity study in rats. The Panel identified a no observed adverse effect level at the highest dose tested of 838 mg TOS/kg bw per day that, compared with the estimated dietary exposure, resulted in a sufficiently high margin of exposure (at least 7,800). Similarity of the amino acid sequence to those of known allergens was searched and one match was found with respiratory allergen produced by Aspergillus oryzae. The Panel considered that, under the intended conditions of use, the risk for allergic sensitisation and elicitation reactions by dietary exposure cannot be excluded, but the likelihood of such reaction to occur is considered to be low. Based on the data provided, the Panel concluded that this food enzyme does not raise safety concerns under the intended conditions of use.

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Section: Assessmentmentioning

confidence: 99%

Safety evaluation of the food enzyme maltogenic amylase from genetically modified Escherichia coli (strain BLASC)

Silano¹,

Baviera²,

Bolognesi³

et al. 2019

EFS2

View full text Add to dashboard Cite

show abstract

“…Several cases of respiratory allergy following occupational inhalation of xylanase have been reported (Elms et al, 2003;Martel et al, 2010). However, some studies have shown that adults with occupational asthma to an enzyme used in food can commonly ingest the corresponding allergen without acquiring clinical symptoms of food allergy (Cullinan et al, 1997;Brisman, 2002;Poulsen, 2004;Armentia et al, 2009). In addition, only incidental cases have been described where ingestion of a-amylase led to adverse reaction in patients sensitised through the respiratory route (Baur and Czuppon, 1995;Kanny and Moneret-Vautrin, 1995;Moreno-Ancillo et al, 2004).…”

Section: Allergenicitymentioning

confidence: 99%

Safety evaluation of the food enzyme endo‐1,4‐β‐xylanase from a genetically modified Aspergillus niger (strain XEA)

Silano¹,

Bolognesi²,

Castle³

et al. 2018

EFS2

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The food enzyme is an endo-1,4-b-xylanase (EC 3.2.1.8) produced with a genetically modified strain of Aspergillus niger (strain XEA), by DSM Food Specialities B.V. The food enzyme is intended to be used in baking and brewing processes. Based on maximum use levels recommended for the food processes and individual consumption data from the EFSA Comprehensive European Food Consumption Database, dietary exposure to the food enzyme-total organic solids (TOS) was estimated to be up to 0.310 mg TOS/kg body weight per day in European populations. Genotoxicity tests with the food enzyme did not indicate a genotoxic concern. A repeated dose 90-day oral toxicity study in rodents, carried out with this endo-1,4-b-xylanase, showed no concern with respect to systemic toxicity. The allergenicity was evaluated by searching for similarity of the amino acid sequence to those of known allergens; no match was found. The Panel considers that there are no indications for allergic sensitisation and elicitation reactions by dietary exposure to the food enzyme endo-1,4-b-xylanase. Based on the microbial source, the genetic modifications performed, the manufacturing process, the compositional and biochemical data provided, the dietary exposure assessment, the findings in the toxicological studies and the allergenicity assessment, the Panel concludes that this food enzyme does not give rise to safety concerns under the intended conditions of use.

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“…Several studies have shown that adults with occupational asthma may be able to ingest respiratory allergens without acquiring clinical symptoms of food allergy (Brisman, 2002;Poulsen, 2004;Armentia et al, 2009). Several studies have shown that adults with occupational asthma may be able to ingest respiratory allergens without acquiring clinical symptoms of food allergy (Brisman, 2002;Poulsen, 2004;Armentia et al, 2009).…”

Section: Allergenicity 18mentioning

confidence: 99%

Safety evaluation of the food enzyme glucan 1,4‐α‐glucosidase from a genetically modified Aspergillus niger (strain NZYM‐BW)

Silano¹,

Baviera²,

Bolognesi³

et al. 2018

EFS2

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The food enzyme glucan 1,4‐α‐glucosidase (EC 3.2.1.3) is produced with the genetically modified Aspergillus niger strain NZYM‐BW by Novozymes A/S. The genetic modifications do not give rise to safety concerns. The food enzyme is free from viable cells of the production organism and recombinant DNA. The glucan 1,4‐α‐glucosidase food enzyme is intended to be used in distilled alcohol production and starch processing for the production of glucose syrups. Residual amounts of total organic solids (TOS) are removed by distillation and by the purification steps applied during the production of glucose syrups (by > 99%). Consequently, dietary exposure was not calculated. Genotoxicity tests did not raise a safety concern. The systemic toxicity was assessed by means of a repeated dose 90‐day oral toxicity study in rodents. The Panel identified a no observed adverse effect level at the highest dose of 1,244 mg TOS/kg body weight (bw) per day. Similarity of the amino acid sequence to those of known allergens was searched and one match was found. The Panel considered that, under the intended condition of use, the risk of allergic sensitisation and elicitation reactions upon dietary exposure to this food enzyme cannot be excluded, but the likelihood of such reactions occurring is considered to be low. Based on the data provided and the removal of TOS during the intended food production processes, the Panel concluded that this food enzyme does not raise safety concerns under the intended conditions of use.

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Why can patients with baker's asthma tolerate wheat flour ingestion? Is wheat pollen allergy relevant?

Cited by 203 publications

References 8 publications

Safety evaluation of the food enzyme maltogenic amylase from genetically modified Escherichia coli (strain BLASC)

Safety evaluation of the food enzyme maltogenic amylase from genetically modified Escherichia coli (strain BLASC)

Safety evaluation of the food enzyme endo‐1,4‐β‐xylanase from a genetically modified Aspergillus niger (strain XEA)

Safety evaluation of the food enzyme glucan 1,4‐α‐glucosidase from a genetically modified Aspergillus niger (strain NZYM‐BW)

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