| Literature DB >> 9140529 |
P Cullinan1, A Cook, M Jones, J Cannon, B Fitzgerald, A J Taylor.
Abstract
alpha-Amylase and hemicellulase, derived from culture of Aspergillus species, are commonly added to flour as improvers during baking. Two cases of women occupationally sensitized to alpha-amylase who developed allergic symptoms after eating baked bread have been reported. With a randomized, controlled study design, we have investigated whether similar responses occur in those sensitized to Aspergillus species. Seventeen subjects with positive skin prick tests to Aspergillus fumigatus were studied. Symptomatic and physiologic responses after ingestion of bread baked with alpha-amylase and hemicellulase were compared, in a crossover fashion, with those after ingestion of bread baked without enzymes. No increase in respiratory or other symptoms, lung function, or nonspecific bronchial hyperreactivity was reported after ingestion of the enzyme-containing bread. We conclude that important clinical reactions to alpha-amylase and hemicellulase in baked bread do not frequently occur in those sensitized to Aspergillus species.Entities:
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Year: 1997 PMID： 9140529 DOI： 10.1111/j.1398-9995.1997.tb01003.x
Source DB: PubMed Journal: Allergy ISSN： 0105-4538 Impact factor: 13.146