Occupational Asthma Reference

Baur X, Chen Z, Sander I, Isolation and denomination of an important allergen in baking additives: alpha-amylase from Aspergillus oryzae (Asp o II), Clin Exp Allergy, 1994;24:465-470,

Keywords: oa, Germany, alpha amylase, aspergillus, aspergillus oryzae, enzyme, baker, IgE

Known Authors

Xaver Baur, Institute of occupational medicine, Hamburg Xaver Baur

If you would like to become a known author and have your picture displayed along with your papers then please get in touch from the contact page. Known authors can choose to receive emails when their papers receive comments.


The commercially available alpha-amylase from Aspergillus oryzae which is widely used as a baking additive was compared with a highly purified enzyme preparation. We used enzyme allergosorbent test (EAST), EAST inhibition, sodium dodecyl sulfate-polyacrylamide gel electrophoresis (SDS-PAGE), isoelectric focussing, immunoblotting, and N-terminal amino acid sequencing to characterize the causative allergen. Our screening comprised 89 partially selected bakers. Forty-three (48%) of them had work-related respiratory symptoms; 14 (32%) of whom were sensitized to the baking additive. Significant immunological differences could not be found between crude and purified sample with the exception that the latter one produced nearly twice as high antibody values. Iodine starch staining demonstrated that the component which was exclusively or predominantly bound by IgE antibodies of symptomatic bakers represents the active alpha-amylase. According to the International Union of Immunological Societies (IUIS) nomenclature, the term Asp o II is suggested for this important occupational allergen

Full Text

Full text of this reference not available

Please Log In or Register to add the full text to this reference


Please sign in or register to add your thoughts.

Oasys and occupational asthma smoke logo