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Fallbericht. Monascus purpureus : Ein neuer, allergologisch bedeutsamer Pilz
Author(s) -
Hipler UtaChristina,
WiggerAlberti W.,
Bauer A.,
Elsner P.
Publication year - 2002
Publication title -
mycoses
Language(s) - English
Resource type - Journals
SCImago Journal Rank - 1.13
H-Index - 69
eISSN - 1439-0507
pISSN - 0933-7407
DOI - 10.1046/j.0933-7407.2001.00721.x
Subject(s) - monascus purpureus , monascus , food science , fungus , allergy , medicine , yield (engineering) , biology , dermatology , immunology , botany , fermentation , materials science , metallurgy
Summary. Anaphylactic reactions to food containing allergens in the consumption or preparation of food are well known. However, allergy in the preparation of sausages has rarely been described. In the present study a 26‐year‐old‐butcher was investigated who had a severe anaphylactic reaction developing sneezing, rhinitis, conjunctivitis, generalised pruritus, followed by widespread urticaria, Quincke's oedema and dyspnoe after starting to prepare sausages containing red yield rice. Red yield rice is produced by the fungus Monascus purpureus . It was the first time that Monascus purpureus could be shown as allergic agent by means of prick‐to‐prick test, Cellular Antigen Stimulation Test (CAST) and different immunoblots.