Aspergillus-derived enzymes are used in dough improvers in bakeries.
Some of these enzymes are identified as causing IgE-mediated sensitization in up to 25% of bakers with workplace-related symptoms.
The aim of this study was to compare the frequency of sensitization to Aspergillus xylanase, cellulase, and glucoamylase with the sensitization to alpha-amylase (Asp o 2) and to identify IgE-reactive proteins in enzyme preparations.
Sensitization to Aspergillus-derived enzymes and cross-reactivity were retrospectively studied by enzyme allergosorbent test (EAST) and EAST-inhibition experiments.
IgE-reactive proteins were detected by electrophoretic separation and immunoblotting.
Liquid chromatography with electrospray ionization mass spectrometry and Edman degradation of tryptic protein fragments were used for the biochemical identification of an unknown IgE-binding protein.
Twenty-three percent of 171 tested bakers had specific IgE to alpha-amylase, 8% reacted to glucoamylase, 13% reacted to cellulase, and 11% reacted to xylanase.
Xylanase and cellulase preparations, each containing at least 6 different proteins, showed cross-reactivity in the range of 80%. The main IgE-binding protein in the xylanase preparation recognized in 7 of 8 xylanase-positive subjects was a protein of about 105 kd.
This protein was identified as bêta-xylosidase by peptide mass spectrometric fingerprinting. (...)
Mots-clés Pascal : Allergie, Appareil respiratoire, Exposition professionnelle, Boulanger, Additif panification, Allergène, Aspergillus niger, Fungi Imperfecti, Fungi, Thallophyta, Xylan 1,4-bêta-xylosidase, O-Glycosidases, Glycosidases, Hydrolases, Enzyme, Immunopathologie, Appareil respiratoire pathologie, Médecine travail
Mots-clés Pascal anglais : Allergy, Respiratory system, Occupational exposure, Baker, Bakery additive, Allergen, Aspergillus niger, Fungi Imperfecti, Fungi, Thallophyta, Xylan 1,4-bêta-xylosidase, O-Glycosidases, Glycosidases, Hydrolases, Enzyme, Immunopathology, Respiratory disease, Occupational medicine
Notice produite par :
Inist-CNRS - Institut de l'Information Scientifique et Technique
Cote : 98-0416874
Code Inist : 002B06C02. Création : 25/01/1999.