Literature DB >> 1897689

Occupational asthma in bakeries caused by sensitivity to alpha-amylase.

J G Blanco Carmona1, S Juste Picón, M Garcés Sotillos.   

Abstract

We report on a patient with asthma induced by occupational exposure to alpha-amylase derived from Aspergillus oryzae, which is a component of bread additives. A type I hypersensitivity to this enzyme was demonstrated by means of skin test, immunoassay for specific IgE, and immediate bronchial provocation test response to an alpha-amylase extract.

Entities:  

Mesh：

Substances：

Year:  1991        PMID： 1897689     DOI： 10.1111/j.1398-9995.1991.tb00585.x

Source DB:  PubMed          Journal:  Allergy        ISSN： 0105-4538            Impact factor:   13.146


  5 in total

1.  Enzyme exposure and enzyme sensitisation in the baking industry.

Authors:  M Vanhanen; T Tuomi; H Hokkanen; O Tupasela; A Tuomainen; P C Holmberg; M Leisola; H Nordman
Journal:  Occup Environ Med       Date:  1996-10       Impact factor: 4.402

2.  Sensitization to xylanolytic enzymes: an underestimated health hazard among bakers.

Authors:  A Lipińska-Ojrzanowska; M Wiszniewska; A Pas-Wyroślak; J Walusiak-Skorupa
Journal:  Occup Med (Lond)       Date:  2016-04-09       Impact factor: 1.611

Review 3.  Interaction of environmental allergens with airway epithelium as a key component of asthma.

Authors:  Henk F Kauffman
Journal:  Curr Allergy Asthma Rep       Date:  2003-03       Impact factor: 4.919

4.  Occupational Exposures to Organic Dust in Irish Bakeries and a Pizzeria Restaurant.

Authors:  Carla Viegas; Gerard T A Fleming; Abdul Kadir; Beatriz Almeida; Liliana Aranha Caetano; Anita Quintal Gomes; Magdalena Twarużek; Robert Kosicki; Susana Viegas; Ann Marie Coggins
Journal:  Microorganisms       Date:  2020-01-15

Review 5.  Exposure to flour dust in the occupational environment.

Authors:  Agata Stobnicka; Rafał L Górny
Journal:  Int J Occup Saf Ergon       Date:  2015
  5 in total

北京卡尤迪生物科技股份有限公司 © 2022-2023.