Baker's yeast (f45)0990
Saccharomyces cerevisiae — a single-celled fungus known as baker's or brewer's yeast. These are edible budding yeasts widely used in the food industry, beverage production, biofuel, and pharmaceuticals. Naturally found on plants and in soil. Can cause allergic reactions such as baker's asthma, allergic rhinitis, hypersensitivity pneumonitis, atopic dermatitis, and rarely anaphylaxis. Anti-S. cerevisiae antibodies (ASCA) are biomarkers for intestinal diseases. The main allergen is Sac-enolase, which has cross-reactivity with other fungi.
FEIA (Fluorescence Enzyme Immunoassay, ImmunoCAP (Solid-phase Immunofluorescence)) – quantitative determination.
- Diagnosis of allergic reactions to baker's yeast.
- Assessment of sensitization level and allergy risk.
- Monitoring therapy effectiveness.
- Evaluation of sensitization level after allergen avoidance.
- Assessment of immune system status.
- Blood sampling in the morning on an empty stomach or 4 hours after eating.
- Drinking plain still water is allowed.
- Do not smoke for 30 minutes before the test.
- For children under 1 year – no food 30-40 minutes before the test; for children 1-5 years – 2-3 hours fasting.
Fungal enzymes of S. cerevisiae are strong occupational aeroallergens. Identified allergens include Sac c-carboxypeptidase, glucosidase, invertase, fructofuranosidase. Enolase is a cross-reactive allergen among fungi (S. cerevisiae, C. herbarum, A. alternata, C. albicans). Cross-reactivity is observed between baker's yeast and other fungi. Patients allergic to mold may experience anaphylactic reactions after consuming yeast-containing products. It is recommended to avoid contact with yeast and follow a yeast-free diet if allergy is confirmed.