[The role of alpha-amylase in baker's asthma].
We report a case of asthma in a baker provoked by an additive which is generally used in bread making, namely alpha-amylase, an extract of Aspergillus oryzae. Skin tests to alpha-amylase were positive in a concentration of 0.1 micrograms/ml. Specific IgE was detected to this enzyme. A provocation test to alpha-amylase was positive with a fall of the FEV1 of 42%. Provocation tests to flour gave a negative immediate and delayed reaction. Progress was made towards the disappearance of symptoms after several months of avoiding the allergen. This observation has enabled us to show the specificity of the allergy to alpha-amylase, a glycolytic enzyme, coming in the group of occupational diseases n. 63 (asthma due to lyophilised enzymes) whereas baker's asthma is at n. 66.
Birnbaum
J
J
Service de Pneumophtisiologie-Allergologie, Hôpital Sainte-Marguerite, Marseille.
Latil
F
F
Vervloet
D
D
Senft
M
M
Charpin
J
J
D000328:Adult; D001236:Aspergillus oryzae / Q000201:enzymology; D001249:Asthma / Q000209:etiology*; D001985:Bronchial Provocation Tests; D003296:Cooking; D005503:Food Additives / Q000009:adverse effects*; D006801:Humans; D008297:Male; D009784:Occupational Diseases / Q000209:etiology*; D012882:Skin Tests; D000516:alpha-Amylases / Q000009:adverse effects*
D005503:Food Additives; D000516:alpha-Amylases
Rôle de l'alpha-amylase dans l'asthme du boulanger.