α-Amylase hypersensitivity in non-exposed millers

Moneo, Ignacio; Alday, E.; González‐Muñoz, Miguel; Maqueda, Jerónimo; Curiel, G.; Lucena, R.

doi:10.1093/occmed/44.2.91

Cited by 8 publications

(2 citation statements)

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“…Another potential confounder is exposure to fungi in the bakeries. In a study of wheat millers, Moneo and coworkers (34) suggested that sensitization for fungal a -amylase could have been caused indirectly by A. oryzae growing on milled wheat because of cross-reactivity between this fungus and a-amylase (14). It is our opinion, however, that this phenomenon has not biased our study results.…”

Section: Discussionmentioning

confidence: 68%

Exposure-sensitization relationship for alpha-amylase allergens in the baking industry.

Houba¹,

Heederik²,

Doekes³

et al. 1996

Am J Respir Crit Care Med

161

102

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Fungal alpha-amylase is an important occupational allergen in the bakery industry. Epidemiologic studies focusing on the relationship between alpha-amylase allergen exposure and work-related respiratory allergy, however, have not been reported yet. In this cross-sectional study, sensitization to occupational allergens and work-related symptoms were studied in 178 bakery workers and related to allergen exposure. Alpha-amylase allergen concentrations were measured in personal dust samples, using a sandwich enzyme immunoassay. All workers were categorized into groups on the basis of their job histories and the alpha-amylase exposure levels of their job titles. Of all workers 25% had one or more work-related symptoms. As much as 9% of the bakery workers showed a positive skin prick test reaction to fungal amylase, and in 8% amylase-specific IgE was demonstrated. Alpha-amylase exposure and atopy appeared to be the most important determinants of skin sensitization, with prevalence ratios for atopy of 20.8 (95% CI, 2.74 to 158) and for medium and high alpha-amylase exposure groups of 8.6 (95% CI, 1.01 to 74) and 15.9 (95% CI, 1.95 to 129), respectively. Furthermore, a positive association was found between positive skin prick tests to alpha-amylase and work-related respiratory symptoms. In conclusion, this study has shown that there is a strong and positive relationship between alpha-amylase allergen exposure levels in bakeries and specific sensitization in bakery workers.

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Section: Discussionmentioning

confidence: 68%

Exposure-sensitization relationship for alpha-amylase allergens in the baking industry.

Houba¹,

Heederik²,

Doekes³

et al. 1996

Am J Respir Crit Care Med

161

102

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“…Previously, we described α-amylase hypersensitivity in nonexposed millers [15]. Although there was no occupational contact with the enzyme, workers were sensitized to A. oryzae α-amylase caused by a sensitization to Aspergillus and other molds contaminating cereal grains or flour.…”

Section: Discussionmentioning

confidence: 99%

Occupational Sensitization to Fungal Enzymes Used in Animal Feed Industry

Caballero

Gómez

González‐Muñoz

et al. 2007

Int Arch Allergy Immunol

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Background: Industrial enzymes cause the increasing prevalence of occupational hypersensitivity. Our objective was to study workers occupationally exposed to fungal enzymes in 2 animal feed factories to determine if the sensitization originated in the enzymes or was caused by the microorganism used to produce the enzymes. Methods: Eighty-six consenting workers were studied by skin prick tests with extracts from the enzymatic products handled in their factories. Positive workers were then studied by IgE immunoblotting and basophil activation was measured by flow cytometry. Results: Eight of the 86 workers analysed (9%) tested positive and were more frequently sensitized to phytase from Trichoderma and Peniophora. Glucanase and α-amylase from Bacillus amyloliquefaciens did not cause sensitization in any worker. No cross-reactions were observed between Trichoderma and Peniophora sp. phytases. Workers were sensitized to the product that they handled. Conclusions: Fungal enzymes cause occupational hypersensitivity in animal feed industries. Immunoblotting and basophil activation are useful to evaluate the effects of handling enzymes as part of the medical surveillance of enzyme-exposed workers. We describe Peniophora sp. 6-phytase as a new allergen and enzymes from Trichoderma as strong sensitizers.

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α‐Amylase [MAK Value Documentation in German language, 1995]

2012

The MAK‐Collection for Occupational Health and Safety

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α-Amylase hypersensitivity in non-exposed millers

Cited by 8 publications

References 0 publications

Exposure-sensitization relationship for alpha-amylase allergens in the baking industry.

Exposure-sensitization relationship for alpha-amylase allergens in the baking industry.

Occupational Sensitization to Fungal Enzymes Used in Animal Feed Industry

α‐Amylase [MAK Value Documentation in German language, 1995]

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