Linked Life Data

7741193

Source:http://linkedlifedata.com/resource/pubmed/id/7741193

Statements in which the resource exists as a subject.
PredicateObject
rdf:type
lifeskim:mentions
pubmed:issue
1
pubmed:dateCreated
1995-6-8
pubmed:abstractText
A 29-year-old female bakery shop assistant was occupationally sensitized to flour allergens and Aspergillus alpha-amylase (Asp o 2). The latter represents a strongly allergenic component of routinely used baking additives. The patient had repeatedly responded to the consumption of white bread with rhinitis, conjunctivitis, and, occasionally, wheal and flare reactions. She underwent allergologic investigations including oral challenge tests with commercially available bread loaves. Elevated specific IgE antibodies against bread extracts, Asp o 2, and flour allergens were detectable in her serum. The provocation test with bread resulted in a running nose together with a strong increase in nasal resistance. All symptoms subsided about 3 h after the challenge. None of the above symptoms could be observed when bread free of Aspergillus alpha-amylase was administered. This outcome provides evidence of a clinically relevant persistent allergenicity to Asp o 2 in bread.
pubmed:language
eng
pubmed:journal
pubmed:citationSubset
IM
pubmed:chemical
pubmed:status
MEDLINE
pubmed:month
Jan
pubmed:issn
0105-4538
pubmed:author
pubmed:issnType
Print
pubmed:volume
50
pubmed:owner
NLM
pubmed:authorsComplete
Y
pubmed:pagination
85-7
pubmed:dateRevised
2008-11-21
pubmed:meshHeading
pubmed:year
1995
pubmed:articleTitle
Allergic reaction after eating alpha-amylase (Asp o 2)-containing bread. A case report.
pubmed:affiliation
Professional Associations Research Institute of Occupational Medicine (BGFA), Ruhr-University Bochum, Germany.
pubmed:publicationType
Journal Article, Case Reports