Yeast, f45

Saccharomyces cerevisiae is a single-celled fungus known as baker's yeast or brewer's yeast. It is an edible budding yeast that is considered safe and hence can be used in the food, beverage, biofuel, and pharmaceutical industries. Allergic reactions to baking yeast have rarely been reported. S. cerevisiae contains both inhalation and food allergens. It can cause allergic respiratory symptoms, most often baker's asthma, allergic rhinitis, as well as hypersensitive pneumonia when inhaled. Moreover, atopic dermatitis and anaphylaxis when ingested yeast have rarely been observed in individuals sensitized to baker's yeast. The main allergen identified in S. cerevisiae is saccenolase, which is a cross-reactive allergen. Cross-reactivity was observed between other types of yeast and mold. Patients with allergies to S. cerevisiae are advised to avoid inhaling yeast or exclude its ingestion, and preferably adhere to a yeast-free diet.

Determination of specific IgE in human blood to - Baker's yeast, f45, shows the body's reaction to this allergen.

Analysis method: ImmunoCAP method (Immunofluorescence in the solid phase)

Units of measurement: kU/l

Biomaterial for analysis: venous blood