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Related Experiment Videos

alpha-Amylase hypersensitivity in non-exposed millers

I Moneo1, E Alday, M Gonzalez-Muñoz

  • 1Centro de Investigación Clínica y Medicina Preventiva, Instituto de Salud Carlos III, Madrid, Spain.

Occupational Medicine (Oxford, England)
|May 1, 1994
PubMed
Summary

Millers show sensitization to alpha-amylase, an enzyme not directly encountered occupationally. This suggests indirect exposure and potential cross-reactivity, possibly through fungal growth on cereals like wheat.

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Area of Science:

  • Occupational immunology
  • Enzyme allergy
  • Food science

Background:

  • Occupational hypersensitivity to alpha-amylase is documented in bakers and pharmaceutical workers.
  • Millers, though not directly exposed to industrial alpha-amylase, may be at risk due to their work environment.

Purpose of the Study:

  • To investigate alpha-amylase sensitivity in millers without direct occupational enzyme contact.
  • To explore potential mechanisms of sensitization, including cross-reactivity.

Main Methods:

  • Skin prick tests were performed on 259 millers.
  • In vitro immunological assays, including specific IgE and IgG detection, were utilized.
  • Immunoblotting was employed to confirm specific IgE and IgG presence.

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Main Results:

  • 16 millers (6.18%) had positive skin tests to alpha-amylase.
  • Specific IgE was detected in 7 subjects (2.7%), and specific IgG in 45 workers (17.37%).
  • High IgG values (>2.5 absorbance units) were found in 12 subjects (4.63%).

Conclusions:

  • Millers exhibit sensitization to Aspergillus oryzae alpha-amylase, despite no direct occupational exposure.
  • Indirect sensitization through environmental exposure, potentially via fungal growth on cereals, is proposed.
  • Cross-reactivity with fungal amylases from moulds growing on wheat or flour is a likely mechanism.