Glucoamylase: a current allergen in the baking industry

Abstract

Background: Over a 10 year period a decline in the rate of sensitizations to α-amylase (Aspergillus oryzae) was observed in bakers investigated for allergic obstructive airway disease. At the same time, glucoamylase (Aspergillus niger) was identified as the currently the most relevant allergen in sensitizations to enzymes in the baking industry. The aim of the present study was to investigate whether, over a period of 10 years and in the case of new-onset disease, there had been any change in sensitization and exposure rates to enzymes used in the baking industry.

Methods: Total immunoglobulin-E (IgE) levels and specific IgE to baking enzymes were determined in 433 bakers investigated in the Baker's Asthma prevention program (Bäckerasthma Präventionsprogramm, BAP) of the German Social Accident Insurance Institution for the foodstuffs and catering industry (Berufsgenossenschaft Nahrungsmittel und Gastgewerbe, BGN). At the same time personal dust exposure, including assessment of the level of α-amylase exposure in the area of exposure, was recorded.

Results and conclusions: Serological investigations revealed a significant decline in the rate of sensitization to α-amylase from 26 % to 13 %. At 28 %, the rate of sensitization to the baking enzyme glucoamylase was significantly higher than to cellulase (16 %) and α-amylase among subjects in 2010. Multiple sensitizations to all three baking agents are common. In total, 30 % of affected bakers are currently sensitized to at least one of the baking enzymes investigated. Data from individual dust measurements revealed a decline in α-amylase exposure while overall dust exposure remained almost unchanged. Today, 11 % fewer bakers are exposed to α-amylase compared with ten years previously and, at the same time, enzyme concentrations in exposed bakers have dropped significantly. The high sensitization rate to glucoamylase in affected bakers gives cause to investigate exposure levels in bakeries and to assess sensitizations in the context of occupational disease proceedings.

Keywords: Allergy; Baker‘s asthma; Baking agents; Glucoamylase; α-Amylase.

Fig. 1

Subject sensitization rates to baking agent enzymes (CAP class ≥ 2)

Fig. 2

Percentage distribution of the CAP classes for α-amylase-sensitized (CAP class ≥ 2) subjects in the 2000 group compared to the 2010 group

Fig. 3

Percentage distribution of the CAP classes for glucoamylase-, cellulaseand α-amylase-sensitized (CAP class ≥ 2) subjects in the 2010 group

Fig. 4

α-Amylase exposure in the 2000 and the 2010 groups: logarithmic representation of the α-amylase concentration in the inhalable dust fraction referred to in Tab. 2. 2000 group, 25^th percentile: 0, 75^th percentile: 3.3; 2010 group, 25th percentile: 0, 75^th percentile: 1.4