Occupational asthma in bakeries caused by sensitivity to α‐amylase
Occupational asthma in bakeries caused by sensitivity to α‐amylase
复制标题
对 α-淀粉酶敏感引起的面包店职业性哮喘
DOI：
10.1111/j.1398-9995.1991.tb00585.x
复制
发表时间：
1991
期刊：
影响因子：
12.4
通讯作者：
M. Sotillos
中科院分区：
文献类型：
--
作者：
J. BlancoCarmona;S. J. Picón;M. Sotillos
我们报告了一名因职业暴露于来源于曲霉菌的α-淀粉酶（面包添加剂的一种成分）而诱发哮喘的患者。通过皮肤试验、特异性IgE免疫测定和对α-淀粉酶浸提液的速发型支气管激发试验反应，证明了对该酶的I型超敏反应。
We report on a patient with asthma induced by occupational exposure to α‐amylase derived from Aspergillus oryzae, which is a component of bread additives. A type I hypersensitivity to this enzyme was demonstrated by means of skin test, immunoassay for specific IgE, and immediate bronchial provocation test response to an α‐amylase extract.