ALPHA-AMYLASE HYPERSENSITIVITY IN NON-EXPOSED MILLERS

Occupational hypersensitivity to a-amylase among bakers and workers in the pharmaceutical industry has been described. We present the result s of skin tests and in vitro methods used to assess alpha-amylase sens itivity in 259 millers. There was no occupational contact with the enz yme in this population. Positive skin tests to this allergen were obta ined in 16 subjects (6.18 per cent), specific IgE values were found in seven subjects (2.7 per cent), specific IgG was detected on 45 worker s (17.37 per cent) and high values for IgG (>2.5 absorbance units) wer e found in 12 subjects (4.63 per cent). Furthermore, specific IgE and IgG could be determined in several sera by immunoblotting. All these f acts suggested that millers were sensitized to Aspergillus oryzae alph a-amylase, although the allergen was not used by these workers. A cros s-reaction cannot be excluded; however, it is the authors' opinion tha t wheat or wheat flour is a natural substrate for fungi and that the m oulds that grow on cereals or cereal-derived by-products need to secre te amylases to support their own development. Hence the workers may be indirectly sensitized to amylases.