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Glucoamylase: a current allergen in the baking industry

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Abstract Background:Over a 10 year period a decline in the
rate of sensitizations to α-amylase (Aspergillus ory-zae) was observed in bakers investigated for allergic obstructive airway disease. At the same time, gluco-amylase (Aspergillus niger) was identi ed as the cur- Aspergillus niger) was identi ed as the cur- Aspergillus niger rently the most relevant allergen in sensitizations to enzymes in the baking industry.  e aim of the pres-ent study was to investigate whether, over a period of 10 years and in the case of new-onset disease, there had been any change in sensitization and exposure rates to enzymes used in the baking industry. Methods:Total immunoglobulin-E (IgE) levels and
speci c IgE to baking enzymes were determined in 433 bakers investigated in the Baker‘s Asthma preven-tion program(Bäckerasthma Präventions pro gramm, BAP) of the German Social Accident Insurance Insti-tution for the foodstu s and catering industry (Berufs genossenscha Nahrungsmittel und Gast-gewerbe, BGN). At the same time personal dust expo-sure, including assessment of the level of α-amylase exposure in the area of exposure, was recorded.Results and conclusions:Serological investigations revealed a signi cant decline in the rate of sensiti-zation to α-amylase from 26 % to 13 %. At 28 %, the rate of sensitization to the baking enzyme glucoam ylase was signi cantly higher than to cellulase (16 %) and α-amylase among subjects in 2010. Mul-tiple sensitizations to all three baking agents are common. In total, 30 % of a ected bakers are cur-rently sensitized to at least one of the baking enzymes investigated. Data from individual dust measurements revealed a decline in α-amylase ex-posure while overall dust exposure remained al-most unchanged. Today, 11 % fewer bakers are ex-posed to α-amylase compared with ten years previ-ously and, at the same time, enzyme concentrations in exposed bakers have dropped signi cantly.  e high sensitization rate to glucoamylase in a ected bakers gives cause to investigate exposure levels in bakeries and to assess sensitizations in the context of occupational disease proceedings.

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Informasi Detail

Judul Seri

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No. Panggil

Artikel

Penerbit

German : Springer., 2014

Deskripsi Fisik

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Bahasa

English

ISBN/ISSN

DOI: 10.1007/s40629-

Klasifikasi

NONE

Tipe Isi

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Tipe Media

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Tipe Pembawa

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Edisi

Allergo J Int 2014, 23: 269–73

Subjek

Medicine
Glucoamylase
Allergen

Info Detail Spesifik

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