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  1. Airborne levels of alpha-amylase allergens in bakeries.

    Article - En anglais

    Background 

    In the baking industry the use of enzymes has increased throughout the 1980s.

    Several studies have reported sensitization and respiratory disorders among bakery workers caused by enzymes in dough improvers.

    Fungal alpha-amylase is the most frequently reported cause of allergy. alpha-Amylase allergen exposure levels in the bakery industry, however, have not yet been reported.

    Objective 

    The main objective of this study was to quantify personal alpha-amylase exposure levels of bakery workers.

    Methods 

    Alpha-Amylase allergens were measured in 507 personal samples of airborne dust taken in bakeries by using a newly developed sandwich enzyme immunoassay with affinity-purified polyclonal rabbit IgG antibodies.

    A cascade impactor was used to estimate the size of dust particles carrying alpha-amylase allergens.

    Results 

    The rabbit IgG antibodies used in the assay showed, in immunoblotting with commercially available alpha-amylase, a reaction profile very similar to that of IgE from sensitized bakers.

    The enzyme immunoassay appeared to be highly specific for fungal amylase.

    Allergen exposure levels varied considerably among bakery workers, depending on the type of bakery and job category (range, 0 to 40 ng/m3).

    In confectioneries no alpha-amylase allergens were detected.

    In other bakeries alpha-amylase exposure was only found for workers directly involved in dough making. (...)

    Mots-clés Pascal : Asthme, Boulanger, Allergie, Allergène, Exposition professionnelle, alpha-Amylase, O-Glycosidases, Glycosidases, Hydrolases, Enzyme, Aspergillus oryzae, Fungi Imperfecti, Fungi, Thallophyta, Boulangerie, Incidence, Epidémiologie, Homme, Appareil respiratoire pathologie, Bronchopneumopathie obstructive, Immunopathologie, Maladie professionnelle, Médecine travail, Pneumallergène

    Mots-clés Pascal anglais : Asthma, Baker, Allergy, Allergen, Occupational exposure, alpha-Amylase, O-Glycosidases, Glycosidases, Hydrolases, Enzyme, Aspergillus oryzae, Fungi Imperfecti, Fungi, Thallophyta, Bakery, Incidence, Epidemiology, Human, Respiratory disease, Obstructive pulmonary disease, Immunopathology, Occupational disease, Occupational medicine, Aeroallergen

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

    Cote : 97-0214546

    Code Inist : 002B06C02. Création : 21/05/1997.