Allergic reaction after eating α‐amylase (Asp o 2)‐containing bread A case report
A 29‐year‐old female bakery shop assistant was occupationally sensitized to flour allergens and Aspergillusα‐amylase (Asp o 2). The latter represents a strongly allergenic component of routinely used baking additives. The patient had repeatedly responded to the consumption of white bread with rhinit...
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| Veröffentlicht in: | Allergy (Copenhagen) 1995-01, Vol.50 (1), p.85-87 |
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| creator | Baur, X. Czuppon, A. B. |
| description | A 29‐year‐old female bakery shop assistant was occupationally sensitized to flour allergens and Aspergillusα‐amylase (Asp o 2). The latter represents a strongly allergenic component of routinely used baking additives. The patient had repeatedly responded to the consumption of white bread with rhinitis, conjunctivitis, and, occasionally, wheal and flare reactions. She underwent allergologic investigations including oral challenge tests with commercially available bread loaves. Elevated specific IgE antibodies against bread extracts, Asp o 2, and flour allergens were detectable in her serum. The provocation test with bread resulted in a running nose together with a strong increase in nasal resistance. All symptoms subsided about 3 h after the challenge. None of the above symptoms could be observed when bread free of Aspergillusα‐amylase was administered. This outcome provides evidence of a clinically relevant persistent allergenicity to Asp o 2 in bread. |
| doi_str_mv | 10.1111/j.1398-9995.1995.tb02487.x |
| format | Article |
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B.</creatorcontrib><title>Allergic reaction after eating α‐amylase (Asp o 2)‐containing bread A case report</title><title>Allergy (Copenhagen)</title><addtitle>Allergy</addtitle><description>A 29‐year‐old female bakery shop assistant was occupationally sensitized to flour allergens and Aspergillusα‐amylase (Asp o 2). The latter represents a strongly allergenic component of routinely used baking additives. The patient had repeatedly responded to the consumption of white bread with rhinitis, conjunctivitis, and, occasionally, wheal and flare reactions. She underwent allergologic investigations including oral challenge tests with commercially available bread loaves. Elevated specific IgE antibodies against bread extracts, Asp o 2, and flour allergens were detectable in her serum. The provocation test with bread resulted in a running nose together with a strong increase in nasal resistance. All symptoms subsided about 3 h after the challenge. None of the above symptoms could be observed when bread free of Aspergillusα‐amylase was administered. This outcome provides evidence of a clinically relevant persistent allergenicity to Asp o 2 in bread.</description><subject>Adult</subject><subject>Airway Resistance</subject><subject>Allergic diseases</subject><subject>alpha-Amylases - immunology</subject><subject>Aspergillus oryzae - immunology</subject><subject>Biological and medical sciences</subject><subject>Bread</subject><subject>Female</subject><subject>Food Hypersensitivity - immunology</subject><subject>Food Hypersensitivity - physiopathology</subject><subject>Humans</subject><subject>Immunopathology</subject><subject>Medical sciences</subject><subject>Occupational Diseases</subject><subject>Other localizations</subject><subject>Rhinitis, Allergic, Perennial - immunology</subject><issn>0105-4538</issn><issn>1398-9995</issn><fulltext>true</fulltext><rsrctype>article</rsrctype><creationdate>1995</creationdate><recordtype>article</recordtype><sourceid>EIF</sourceid><recordid>eNqVkN1KwzAYhoMoc04vQQgioged-WubCB6U4R8MPFFPQ5Kmo6NrZ9LhduYleCveiBfhlZiysnNzkEDe580XHgDOMBrjsK7nY0wFj4QQ8Rh3W6sRYTwdr_fAcBftgyHCKI5YTPkhOPJ-jhBKiUADMEhThrGgQ_CWVZV1s9JAZ5Vpy6aGqmitg1a1ZT2DP9-_n19qsamUt_Ay80vYQHIV7kxTt6qsO0aHag4zaDrG2WXj2mNwUKjK25P-HIHX-7uXyWM0fX54mmTTyFBG44gWhBCjuTEF0jkmlMVMCWqTJEnjQiPOueW5KfIAUaZVquOccW1zjZUgnNMRuNi-u3TN-8r6Vi5Kb2xVqdo2Ky9xwkkYlATwZgsa13jvbCGXrlwot5EYyU6qnMvOnOzMyU6q7KXKdSif9lNWemHzXbW3GPLzPlfeqKpwqjal32GUYUZTEbDbLfZRVnbzjw_IbDrlMf0DBKCWMw</recordid><startdate>199501</startdate><enddate>199501</enddate><creator>Baur, X.</creator><creator>Czuppon, A. 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B.</creatorcontrib><collection>Pascal-Francis</collection><collection>Medline</collection><collection>MEDLINE</collection><collection>MEDLINE (Ovid)</collection><collection>MEDLINE</collection><collection>MEDLINE</collection><collection>PubMed</collection><collection>CrossRef</collection><collection>Immunology Abstracts</collection><collection>AIDS and Cancer Research Abstracts</collection><jtitle>Allergy (Copenhagen)</jtitle></facets><delivery><delcategory>Remote Search Resource</delcategory><fulltext>fulltext</fulltext></delivery><addata><au>Baur, X.</au><au>Czuppon, A. B.</au><format>journal</format><genre>article</genre><ristype>JOUR</ristype><atitle>Allergic reaction after eating α‐amylase (Asp o 2)‐containing bread A case report</atitle><jtitle>Allergy (Copenhagen)</jtitle><addtitle>Allergy</addtitle><date>1995-01</date><risdate>1995</risdate><volume>50</volume><issue>1</issue><spage>85</spage><epage>87</epage><pages>85-87</pages><issn>0105-4538</issn><eissn>1398-9995</eissn><coden>LLRGDY</coden><abstract>A 29‐year‐old female bakery shop assistant was occupationally sensitized to flour allergens and Aspergillusα‐amylase (Asp o 2). The latter represents a strongly allergenic component of routinely used baking additives. The patient had repeatedly responded to the consumption of white bread with rhinitis, conjunctivitis, and, occasionally, wheal and flare reactions. She underwent allergologic investigations including oral challenge tests with commercially available bread loaves. Elevated specific IgE antibodies against bread extracts, Asp o 2, and flour allergens were detectable in her serum. The provocation test with bread resulted in a running nose together with a strong increase in nasal resistance. All symptoms subsided about 3 h after the challenge. None of the above symptoms could be observed when bread free of Aspergillusα‐amylase was administered. This outcome provides evidence of a clinically relevant persistent allergenicity to Asp o 2 in bread.</abstract><cop>Oxford, UK</cop><pub>Blackwell Publishing Ltd</pub><pmid>7741193</pmid><doi>10.1111/j.1398-9995.1995.tb02487.x</doi><tpages>3</tpages></addata></record> |
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| ispartof | Allergy (Copenhagen), 1995-01, Vol.50 (1), p.85-87 |
| issn | 0105-4538 1398-9995 |
| language | eng |
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| source | MEDLINE; Wiley Online Library All Journals |
| subjects | Adult Airway Resistance Allergic diseases alpha-Amylases - immunology Aspergillus oryzae - immunology Biological and medical sciences Bread Female Food Hypersensitivity - immunology Food Hypersensitivity - physiopathology Humans Immunopathology Medical sciences Occupational Diseases Other localizations Rhinitis, Allergic, Perennial - immunology |
| title | Allergic reaction after eating α‐amylase (Asp o 2)‐containing bread A case report |
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