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PubMed1994

Immediate hypersensitivity to bakery, brewery and wine products in yeast-sensitive atopic dermatitis patients.

Ultrafiltered (> 1000 Da) samples of beer, aged red wine, young white wine, sparkling wine and extracts of fresh wheat bread and dried rye bread were analysed by skin-prick test (SPT), radioallergosorbent test (RAST) inhibition, sodium dodecylsulphate-polyacrylamide gel electrophoresis (SDS-PAGE) and immunoblotting to find out if they contain Saccharomyces cerevisiae (S. cerevisiae, baker's yeast) allergens. Serum pool consisting of S. cerevisiae positive sera was used in the assays. The results were compared with freeze-dried reference S. cerevisiae and cereal antigens. The beer, bread, red wine and sparkling wine extracts elicited immediate reactions. However, no evident correlation with suspected symptoms was observed. White wine extract caused reactions in four out of six atopic dermatitis (AD) patients with symptoms, and in five out of seven symptom-free AD patients and in two of the 24 controls. In SDS-PAGE, protein bands were found in wheat and rye bread extracts and beer. In IgE immunoblotting, however, no staining was seen with the S. cerevisiae positive sera suggesting that they were of cereal origin. In white wine and champagne extracts a non-specific staining was seen in the region 20 kDa representing, e.g. lectin-like activity. No baker's yeast antigen could be detected in brewery and bakery products with IgE-immunoblotting even in the excessively concentrated extracts. The IgE mediated allergy to baker's yeast alone should thus not lead to denial of bakery, brewery and wine products.

Adolescent↗
PubMed2006

Bronchial responsiveness to bakery-derived allergens is strongly dependent on specific skin sensitivity.

BACKGROUND: Quantitative relationships between immunological reactivity, non-specific bronchial responsiveness and bronchial responsiveness to allergens have scarcely been investigated in occupational asthma. METHODS: We assessed the above relationships in 24 subjects with baker's asthma. The skin endpoint titration to bakery allergens as a measure of immunological reactivity, together with the methacholine PC20 and allergen PC20 during early asthmatic reaction were determined. RESULTS: All patients had positive skin tests to some bakery allergens (wheat and rye flour, soybean flour, fungal enzymes and egg white proteins) and bronchial hyperresponsiveness to methacholine. Specific inhalation challenge (SIC) tests were performed with aqueous allergen extracts of cereal flour (n = 14), soybean (n = 8), baking enzymes (n = 12), and egg white proteins (n = 8) in sensitized workers. A positive asthmatic reaction was observed in 84% of the inhalation challenges. SIC elicited isolated early asthmatic reactions in 62%, dual reactions in 32% and isolated late reactions in 5%. Multiple linear regression analysis showed allergen PC20 as a function of skin sensitivity to allergen and methacholine PC20, yielding the following highly significant regression formula: log-allergen PC20 = 0.18 + 0.99 log(skin sensitivity) + 0.343 log(methacholine PC20) (r = 0.89, P < 0.001). This formula predicted allergen PC20 to within one double concentration in 67%, to within two double concentrations in 85% and within three double concentrations in 97%. CONCLUSION: The main determinant of bronchial responsiveness to allergen in patients with baker's asthma is the degree of sensitization to occupational allergens as determined by skin reactivity, modulated to a lesser extent by non-specific bronchial hyperresponsiveness.

Adult↗
PubMed2003

Antifungal activity of phenyllactic acid against molds isolated from bakery products.

Phenyllactic acid (PLA) has recently been found in cultures of Lactobacillus plantarum that show antifungal activity in sourdough breads. The fungicidal activity of PLA and growth inhibition by PLA were evaluated by using a microdilution test and 23 fungal strains belonging to 14 species of Aspergillus, Penicillium, and Fusarium that were isolated from bakery products, flours, or cereals. Less than 7.5 mg of PLA ml(-1) was required to obtain 90% growth inhibition for all strains, while fungicidal activity against 19 strains was shown by PLA at levels of < or = 10 mg ml(-1). Levels of growth inhibition of 50 to 92.4% were observed for all fungal strains after incubation for 3 days in the presence of 7.5 mg of PLA ml(-1) in buffered medium at pH 4, which is a condition more similar to those in real food systems. Under these experimental conditions PLA caused an unpredictable delaying effect that was more than 2 days long for 12 strains, including some mycotoxigenic strains of Penicillium verrucosum and Penicillium citrinum and a strain of Penicillium roqueforti (the most widespread contaminant of bakery products); a growth delay of about 2 days was observed for seven other strains. The effect of pH on the inhibitory activity of PLA and the combined effects of the major organic acids produced by lactic acid bacteria isolated from sourdough bread (PLA, lactic acid, and acetic acid) were also investigated. The ability of PLA to act as a fungicide and delay the growth of a variety of fungal contaminants provides new perspectives for possibly using this natural antimicrobial compound to control fungal contaminants and extend the shelf lives of foods and/or feedstuffs.

Antifungal Agents↗
PubMed1994

Dust and flour aeroallergen exposure in flour mills and bakeries.

As part of an epidemiological study among workers exposed to flour total dust and flour aeroallergen concentrations were measured with personal samplers over a workshift in three large bakeries and four flour mills and packing stations. In the bakeries geometric means for total dust concentrations ranged from 0.4 mg/m3 in the bread wrapping area up to 6.4 mg/m3 at the dough brake. The flour aeroallergen concentrations ranged from 45.5 micrograms/m3 in the bread wrapping area up to 252.0 micrograms/m3 in the confectionary area. In the flour mills and packing stations the concentrations were higher with geometric means for total dust ranging from 0.5 mg/m3 in the office up to 16.9 mg/m3 for hygiene workers in an old mill. The flour aeroallergen concentrations ranged from 101.5 micrograms/m3 for transport workers up to 1728.2 micrograms/m3 for hygiene workers. The relation between total dust and flour aeroallergen concentrations varied for different areas and depended on the use of products other than flour.

Allergens↗
PubMed1999

Bakery work, atopy and the incidence of self-reported hay fever and rhinitis.

The aims of this study were to estimate the risk to bakers of developing hay fever and rhinitis, to assess the modifying effect of atopy and to estimate the occurrence of job change due to nasal symptoms. A retrospective cohort study was performed among bakers trained in Swedish trade schools from 1961 to 1989 (n=2,923). School control subjects (n=1,258) comprised students in other programmes in the trade schools and population controls (n=1,258) were randomly selected from the general population. A questionnaire on hay fever, rhinitis, the year of onset of these diseases, change of work due to nasal symptoms and work history was mailed to all participants. The atopic state of the responders was assessed by questions on allergic diseases in childhood and among next of kin. Incidence rates for hay fever and other rhinitis were calculated. The relative risk (RR) for hay fever when working as a baker compared with all control subjects combined was increased in males (RR=1.9, 95% confidence interval (CI) 1.2-2.9). The RR for rhinitis in male bakers compared with combined control subjects was 2.8 (95% CI 2.3-3.4) and for female bakers 2.0 (1.6-2.7). Of the bakers, 6.1% had changed job due to nasal symptoms, significantly more than the controls. A history of respiratory atopy increased the incidence rates of hay fever and rhinitis, with a synergistic effect between atopy and bakery work in males. In conclusion, Swedish bakers, mainly working in the 1970s and 1980s, had an approximately doubled risk of developing rhinitis. Male bakers also had an increased risk for hay fever. There was a synergistic effect of bakery work and atopy such as a family history of hay fever. Bakers also changed job due to nasal symptoms more often than control subjects.

Adolescent↗
PubMed1985

[Atopy screening: prick multitest, total IgE or RAST? On the value of allergologic testing of the staff of an industrial bakery].

The predictive value of diagnostic tests for the recognition and differentiation of allergic diseases of the immediate type has been evaluated on the basis of the results of a non-selective allergologic-pneumologic examination of the staff of an industrial bakery. Out of the 314 subjects tested, 22 (7%) had a respiratory allergy against flour (flour rhinitis and/or flour asthma), and 21 (6.7%) a preexistent atopic disease without actual symptoms of flour allergy. Thus the predominance of atopy in the group examined was 13.7%. A prick-multitest was carried out in all 314 subjects on each forearm and allowed simultaneous and easy application of twice eight test substances ("atopy-screening" and "bakery-line"). 50% of the bakers with flour allergy also showed positive skin tests with non-occupational inhalative allergens (housedust, housedust mite, pollen) while only 9.2% of the subjects without respiratory allergy to flour did so. 17.1% of the heavily exposed, asymptomatic bakers showed a positive immediate reaction to the highly sensitive intracutaneous test with wheat flour. Here the problem of latent sensitization arises. With histamine the prick-multitest resulted - compared to the intracutaneous test - in 1.6% "false negative" and 3.2% only questionably positive results. Furthermore, 6.1% of the subjects showed a strong, and 3.2% a very strong, nonspecific reaction to the control solution glycerin. Despite these restrictions the prick-multitest proved far superior to measurement of total serum IgE for screening of atopy. Technical improvements have been made in the meantime by the manufacturer. Specific IgE was detected in RAST screening in 59 of the 306 subjects who underwent blood tests. The geometric mean of total IgE values was only 75 U/ml, and for the RAST-negative subjects 23.3 U/ml, while their 95% confidence level was 225 U/ml. This logarithmic-normal distribution of the measured values, together with the excessive normal-atopic overlap, makes it impossible to lay the test cutoff point in a way which results in an acceptable relation between sensitivity and specificity. For the population examined the sensitivity of the total IgE measurement was already below 50% at a cutoff point of 80 U/ml, while the positive predictive value did not yet reach 50% at 160 U/ml. This diagnostic test is at present certainly used too often and without sufficient awareness of its very limited predictive value. As a screening method the RAST is too expensive. Furthermore, the problem of a latent sensitization also exists for the RAST.

Adolescent↗
PubMed1977

[Moulds of bakery dusts (author's transl)].

A total of 260 samples from bakery dusts were investigated. The samples were taken in the great part with the sedimentation-method. A large concentration of moulds was found in the meal-room. The fungal flora was here charcterized by species of Rhizopus nigricans, Mucor and Circinella. With a new volumetric sampler a total quantity of 8 680 fungus spores of particles in 1 m3 was registrated. By a re-examination we found 4473. In the baker's rooms besides moulds (Aspergillus, Penicillium etc.) the yeasts (Saccharomyces cerevisiae, Candida krusei) dominated. With the swab-method it was possible to found reservoirs of Aspergillus flavus, Aspergillus ochraceus, and Aspergillus niger. In the small bakeries the fungus Endomycopsis burtonii (Trichosporon variable) was most isolated.

Air Microbiology↗
PubMed1982

Gas chromatographic determination of propionates as paranitrobenzyl ester in bakery products.

A procedure was developed to determine propionates used as mold inhibitors and preservatives in bakery products. Propionates were extracted from the sample with water alkalinized by potassium carbonate. Water was evaporated, and the residue was reacted with paranitrobenzyl bromide in dimethyl-formamide-water (90 + 10) at room temperature to convert propionates to paranitrobenzyl ester, which was determined with a gas chromatograph equipped with a flame ionization detector. Bakery products, such as bread, sponge cake, cookies, and biscuits, were analyzed by this procedure. Recoveries from samples fortified with propionates ranged from 94 to 101%, with a standard deviation of 3.32. The concentrations determined were 50 to 2500 micrograms/g sample.

Bread↗
PubMed1980

[About the identification of sources and routes of mould contamination of bread in large bakeries (author's transl)].

In order to identify sources and routes of the contamination of bread by moulds, the microbial germ content of the air and machine surfaces was investigated in 25 large bakeries of different geographical position and size. On its way from the baking oven to the delivery station, the bread passes through production areas likely to be loaded with more than 90,000 mould spores/cbm air. With a germ content of the air in the bread storage rooms from 85 to 5,000 mould spores per cbm, bread contamination by 10 to 400 mould spores per 100 sq.cm must be expected to take place in the course of one hour. The germ content of the air in bread factories depends, among other factors, on the dust content of the air, the producton processes, the time and type of cleaning as well as on the fresh-air supply system for the production and storage areas. Especially in the bread slicing and packaging areas, a number of production-related sources of microbial spread exist which should be eliminated. The "knife oils" used for the slicing tools are occasionally found to be heavily contaminated with mould and yeast already at their arrival at the bakery. The continuous use of these oils leads to a considerable enrichment with microbial germs.

Bread↗
PubMed1995

Correlation between different measures of exposure in a cohort of bakery workers and flour millers.

This paper describes the relationship between continuous and 'grouped' variables for several measures of exposure in a longitudinal study of bakery workers and flour millers. Average shift and peak levels, both for dust and for flour aeroallergen were measured, duration of exposure obtained from questionnaire and cumulative exposure both for dust and for flour aeroallergen calculated. Neither for dust nor for flour aeroallergen was there a correlation between duration of exposure and intensity measures of exposure (peak and average). Moderate to good correlation existed between the various intensity measures of exposures both for dust and for flour aeroallergen. Good correlations existed between measures of exposure of dust and measures of exposure for flour aeroallergen. The degree of correlation was reflected by the fact that the number of workers changing categories depended on which measure of exposure was considered. The higher the correlation coefficient between various measures of exposure the fewer workers changed category. This information provides important information for a better understanding of the exposure-response relationship amongst bakery workers and flour millers.

Allergens↗
PubMed2002

Microbiological and sensory quality of stored croissant-type bakery products depending on external (sorbic acid) and internal (dough, aw value) conditions.

The work presents some results from the evaluation of microbiological (total bacterial count, coliform bacteria, moulds and yeasts) and sensory (shape, odour, colour, taste, consistency, crust, soft inside, etc.) quality and of the aw value and pH during the 90-day storage (interval of 0, 30, 45, 60, 75 and 90 days) under laboratory conditions at 20 +/- 2 degrees C in eight types of the bakery croissant-type product with the nougat cream differing by the type of dough (brioche, croissant), aw value of the cream, and by the presence or absence of sorbic acid in the spirit spray applied onto the surface of products. The above-indicated parameters were examined also in the nougat cream samples (on the zero and 90th day of storage). The chosen quality parameters permitted the level of the durability influence of croissants depending on external (sorbic acid) as well as internal (recipe, aw) conditions to be estimated.

Bacteria↗
PubMed2005

Development of a perfusion reversed-phase HPLC method for the separation of soybean and cereal (wheat, corn, and rice) proteins in binary mixtures. Application to the detection of soybean proteins in commercial bakery products.

A perfusion reversed-phase HPLC method enabling the simultaneous separation of soybean and cereal (wheat, corn, and rice) proteins in commercial bakery products has been proposed for the first time. The method utilises an acetonitrile-water gradient containing an ion-pairing agent. Different ion-pairing agents were tried, 0.3% (v/v) acetic acid being observed to enable the separation of soybean from wheat, rice, and corn proteins while with 0.1% (v/v) trifluoroacetic acid only the separation of soybean and corn proteins was possible. Optimisation of the solubilisation conditions for proteins was achieved by testing different acetonitrile concentrations for the simultaneous extraction of soybean and cereal proteins: best recoveries were found with 25% (v/v) acetonitrile + 0.3% (v/v) acetic acid and with 40% (v/v) acetonitrile + 0.1% (v/v) trifluoroacetic acid. Chromatographic conditions such as gradient, temperature, and wavelength detection were also optimised. The method enabled the separation of soybean and cereal proteins in binary mixtures (soybean and wheat, soybean and corn, or soybean and rice proteins) in less than 5 minutes in a total analysis time of 20 min.

Bread↗
PubMed2006

FT-midIR determination of fatty acid profiles, including trans fatty acids, in bakery products after focused microwave-assisted Soxhlet extraction.

A study of the feasibility of Fourier transform medium infrared spectroscopy (FT-midIR) for analytical determination of fatty acid profiles, including trans fatty acids, is presented. The training and validation sets-75% (102 samples) and 25% (36 samples) of the samples once the spectral outliers have been removed-to develop FT-midIR general equations, were built with samples from 140 commercial and home-made bakery products. The concentration of the analytes in the samples used for this study is within the typical range found in these kinds of products. Both sets were independent; thus, the validation set was only used for testing the equations. The criterion used for the selection of the validation set was samples with the highest number of neighbours and the most separation between them (H<0.6). Partial least squares regression and cross validation were used for multivariate calibration. The FT-midIR method does not require post-extraction manipulation and gives information about the fatty acid profile in two min. The 14:0, 16:0, 18:0, 18:1 and 18:2 fatty acids can be determined with excellent precision and other fatty acids with good precision according to the Shenk criteria, R (2)>/=0.90, SEP=1-1.5 SEL and R (2)=0.70-0.89, SEP=2-3 SEL, respectively. The results obtained with the proposed method were compared with those provided by the conventional method based on GC-MS. At 95% significance level, the differences between the values obtained for the different fatty acids were within the experimental error.

Bread↗
PubMed2005

Isolation and properties of Aspergillus niger IBT-90 xylanase for bakery.

Xylanase of low molecular weight (K II) was isolated from the fungus Aspergillus niger IBT-90 cultivated in medium with wheat bran. K II was purified by precipitation with ammonium sulphate (20-80% saturation) and gel filtration on Biogel P-10. This enzyme is most active in hydrolysis of birchwood xylan at 50 degrees C and pH 5.5. Xylanase K II has an ability to degrade 1,4-beta-bonds and to debranch substrates. It degrades not only xylans but also cellulose, an important factor for its application in bakery. Ag+, Fe3+ and NBS are strong inhibitors of the enzyme. DTT and Na+ activate xylanase K II by 24 and 13%, respectively. Enzyme K II used as additive to flour improves dough properties, increases the volume of wheat-rye and whole meal bread, and increases the porosity of crumb and the moisture of the final product, consequently extending the shelf life of bread.

Ammonium Sulfate↗
PubMed1995

The effects of gamma radiation on the development of Heligmosomoides polygyrus bakeri in mice.

The development of a Heligmosomoides polygyrus bakeri (H. polygyrus) primary infection in its definitive host was severely effected by a wide range of gamma radiation doses (10-400 Gy). Male worms were more susceptible to gamma radiation than female worms. A dose of 400 Gy prevented the development of L3 larvae to mature female worms and 200 Gy abrogated the maturation of males. At 300 Gy, a dose known to stimulate high levels of protective immunity, male worms were unable to moult to the L4 stage and females failed to develop into morphologically normal adults. An experiment to select for a radiation resistant parasite line provided data on the cumulative effects of gamma rays on successive parasite generations. Parasite fitness data demonstrated that worm development, at the level of embryogenesis, was far more sensitive to radiation damage than either post embryonic development or adult worm fecundity. The parasite line died out on the 14th generation of selection after receiving an accumulated dose of 420 Gy. It is concluded that gamma radiation profoundly alters the developmental biology of H. polygyrus in a dose-dependent manner, with maximal sensitivity exhibited during embryogenesis.

Animals↗
PubMed2004

Identification and quantification of trans fatty acids in bakery products by gas chromatography-mass spectrometry after dynamic ultrasound-assisted extraction.

trans Fatty acids have been determined in 14 bakery products using derivatisation by ester formation, gas chromatography-mass spectrometry (GC-MS) for individual separation, identification and quantification following total fat isolation by dynamic ultrasound-assisted extraction (DUAE). The detection and quantification limits between 0.98 and 3.93 microg g(-1) and 3.23 and 12.98 microg g(-1), respectively, and the linear dynamic ranges between LOQs values and 12,000 microg g(-1) thus obtained, demonstrated the utility of the approach for this type of analysis thanks to the wide determination range and high information level it provides. The proposed extraction method--validated by comparison with the Folch reference method--drastically reduces the extraction time as compared with the reference method without degradation of the target analytes by ultrasound irradiation, as demonstrated in the subsequent quantification step. The overall method thus developed could be a valid alternative to the reference method as the present and foreseeable increased demand for the analysis of these analytes makes mandatory faster methods. The number of samples used support the validation process.

Food Analysis↗
PubMed2006

Collaborative trial validation study of two methods, one based on high performance liquid chromatography-tandem mass spectrometry and on gas chromatography-mass spectrometry for the determination of acrylamide in bakery and potato products.

A European inter-laboratory study was conducted to validate two analytical procedures for the determination of acrylamide in bakery ware (crispbreads, biscuits) and potato products (chips), within a concentration range from about 20 microg/kg to about 9000 microgg/kg. The methods are based on gas chromatography-mass spectrometry (GC-MS) of the derivatised analyte and on high performance liquid chromatography-tandem mass spectrometry (HPLC-MS/MS) of native acrylamide. Isotope dilution with isotopically labelled acrylamide was an integral part of both methods. The study was evaluated according to internationally accepted guidelines. The performance of the HPLC-MS/MS method was found to be superior to that of the GC-MS method and to be fit-for-the-purpose.

Acrylamide↗
PubMed2005

Application of Box-Wilson experimental design method for the photodegradation of bakery's yeast industry with UV/H2O2 and UV/H2O2/Fe(II) process.

Decolorization and mineralization of bakery's yeast industry effluent by photochemical advanced oxidation processes (AOPs) utilizing UV with hydrogen peroxide and Photo-Fenton, were investigated in a laboratory scale photo-reactor equipped with a 16 W low-pressure mercury vapor lamp. The Box-Wilson experimental design method was employed to evaluate the effects of major process variables (e.g. pH, oxidant dose, and irradiation time) on the decolorization efficiency. Response function coefficients were determined by regression analysis of the experimental data and prediction results agreed with the experimental results. The optimum hydrogen peroxide concentration and irradiation time were found to be 5 mM and 50 min at pH 3, respectively, for UV/H2O2 process. In the Photo-Fenton process application, maximum decolorization efficiency (96.4%) was obtained at the optimum reaction conditions that were 100 mM H2O2 and 1 mM Fe(II) doses at pH 3, and 10 min of irradiation time.

Ferric Compounds↗