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Clinical responses to ingested fungal α‐amylase and hemicellulase in persons sensitized to Aspergillus fumigatus ?

1997; Wiley; Volume: 52; Issue: 3 Linguagem: Inglês

10.1111/j.1398-9995.1997.tb01003.x

1398-9995

Paul Cullinan, Adrian Cook, Melvyn Jones, Julie Cannon, B Fitzgerald, A J Newman Taylor,

Contact Dermatitis and Allergies

α‐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 α‐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 α‐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 α‐amylase and hemicellulase in baked bread do not frequently occur in those sensitized to Aspergillus species.