logo BDSP

Base documentaire

  1. Heating inactivates the enzymatic activity and partially inactivates the allergenic activity of Asp o 2.

    Article - En anglais

    Background Sensitization to various flours and flour additives in the baking industry has been known for some time.

    However, most studies refer to allergens in their native state.

    Objective The aim of our study was to find out how high temperatures during the baking process influence enzymatic and allergenic activities of the common flour additive alpha-amylase (Asp o 2), a relevant allergen for bakers derived from Aspergillus oryzae.

    Methods In order to assess the allergenicity of Asp o 2 during the baking process, four to 11 correspondingly sensitized bakers were investigated by Enzyme Allergo-Sorbent Test (EAST) with native Asp o 2 and Asp o 2 heated to 80,90,95,99.8 or 200°C. Furthermore, the enzymatic activity was assayed in simulated baking processes at the above mentioned temperatures.

    Results Elevated temperatures resulted in a gradual loss of IgE antibodies'recognition of Asp o 2 in two commercially available enzyme products.

    The enzymatic activity decreased more rapidly.

    Heating the enzyme to 200°C abolished both the enzymatic and the allergenic activity of the enzyme.

    Conclusion Based on these results, alpha-amylase in flour additives partially retains its allergenicity.

    This finding could be relevant for consumers.

    Mots-clés Pascal : Asthme, Allergie, Allergène, Aspergillus oryzae, Fungi Imperfecti, Fungi, Thallophyta, Exposition professionnelle, Boulanger, alpha-Amylase, O-Glycosidases, Glycosidases, Hydrolases, Enzyme, Additif alimentaire, Farine céréale, Inactivation, Chauffage, Activité enzymatique, Homme, Appareil respiratoire pathologie, Bronchopneumopathie obstructive, Immunopathologie, Maladie professionnelle, Médecine travail

    Mots-clés Pascal anglais : Asthma, Allergy, Allergen, Aspergillus oryzae, Fungi Imperfecti, Fungi, Thallophyta, Occupational exposure, Baker, alpha-Amylase, O-Glycosidases, Glycosidases, Hydrolases, Enzyme, Food additive, Cereal flour, Inactivation, Heating, Enzymatic activity, Human, Respiratory disease, Obstructive pulmonary disease, Immunopathology, Occupational disease, Occupational medicine

    Logo du centre Notice produite par :
    Inist-CNRS - Institut de l'Information Scientifique et Technique

    Cote : 96-0119256

    Code Inist : 002B06C02. Création : 199608.