abstract: BACKGROUND: @entity9 -derived enzymes are widely used as dough additives in the baking industry. These enzymes may give rise to immunoglobulin (Ig)E-mediated sensitization and occupational @entity4 . Glucoamylase (or amyloglucosidase) is an important industrial enzyme obtained from @entity9 and used to provide fermentable @entity7 for @entity3 to improve loaf volume and texture. OBJECTIVE: The aim of our study was to investigate the potential allergenic role of glucoamylase in @entity8 . METHODS: We report four subjects with work-related @entity1 respiratory symptoms who were exposed to glucoamylase and other starch-cleaving enzymes used as baking additives. The causative role of glucoamylase in work-related @entity4 was investigated by immunologic tests and specific inhalation challenges (SIC). Glucoamylase allergenic components were characterized by @entity6 - @entity5 gel electrophoresis and immunoblotting. RESULTS: Skin prick tests to glucoamylase (10 mg/mL) gave a positive response in all @entity0 . Further, a positive skin prick test to alpha-amylase was obtained in the four @entity0 and to hemicellulase in two of them. SIC to glucoamylase elicited isolated early asthmatic responses in the three @entity0 tested, and SIC to alpha-amylase elicited early asthmatic responses in two @entity0 and a dual asthmatic response in another @entity0 . Immunoblotting with glucoamylase showed several IgE-binding bands with molecular masses between 33 and 96 kD. IgE-inhibition assays showed scarce to moderate allergenic cross-reactivity between glucoamylase and alpha-amylase. CONCLUSIONS: These bakers had developed IgE-mediated occupational @entity4 to glucoamylase and alpha-amylase. @entity2 is widely used as a baking additive and this enzyme may give rise to @entity1 respiratory reactions among exposed workers.
  