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Occupational allergic bronchial asthma induced by Lallzyme EX-V, an enzymatic blend sourced from Aspergillus niger used as additive in the wine industry
  1. Silvia Veza1,
  2. Rosa Rodríguez-Perez2,
  3. Pedro Carretero1,
  4. Sonsoles Juste1,
  5. María Luisa Caballero3
  1. 1Allergy Department, Hospital Universitario, Burgos, Spain
  2. 2Institute for Health Research (IdiPAZ), Madrid, Spain
  3. 3Allergy Department, Hospital La Paz Institute for Health Research (IdiPAZ), Madrid, Spain
  1. Correspondence to Dr María Luisa Caballero, Allergy Department, Hospital La Paz Institute for Health Research (IdiPAZ), Paseo de la Castellana 261, Madrid 28046, Spain; mlcsoto{at}

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Enzymes have been used widely as additives to improve industrial processes.1–4 However, this use is increasing the prevalence of occupational hypersensitivity because enzymes behave as airborne sensitisers.5

Lallzyme EX-V (Scott Laboratories Petaluma, California, USA) is a powder blend of pectinase and hemicellulase sourced from Aspergillus niger fermentation, which is formulated to improve colour stability and enhance mouthfeel in red wines. The activity of Lallzyme contributes to the macerating action on the grape cell wall, allowing the liberation of polyphenols and tannin bound polysaccharides.

A 44-year-old woman who had worked in a wine cellar for at least …

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