Soy sauce allergy

@article{Sugiura2010SoySA,
  title={Soy sauce allergy},
  author={K. Sugiura and M. Sugiura},
  journal={Journal of the European Academy of Dermatology and Venereology},
  year={2010},
  volume={24}
}
  • K. Sugiura, M. Sugiura
  • Published 2010
  • Medicine
  • Journal of the European Academy of Dermatology and Venereology
Background  Soy sauce is well‐known as a Japanese traditional seasoning, namely shoyu. Usually, shoyu means sauce made from soy. Shoyu does have not only benefits but also adverse effects. Soy sauce allergy which is not caused by soy or wheat allergy is rare. 
Criteria for prick test using soy sauce
TLDR
Four cases of soy sauce allergy are reported and new criteria are necessary for the prick test and it is important to discuss how to interpret the results of prick tests. Expand
Soy Sauce and Allergic Skin Reaction
C l i n M e d International Library Citation: Sugiura K (2015) Soy Sauce and Allergic Skin Reaction. Int J Aller Medcations 1:004e Received: May 12, 2015: Accepted: May 14, 2015: Published: May 16,Expand
Addition of Coriander during Fermentation of Korean Soy Sauce (Gangjang) Causes Significant Shift in Microbial Composition and Reduction in Biogenic Amine Levels
TLDR
The results of this study suggest that the addition of coriander during Korean soy sauce fermentation is beneficial, as corianders significantly reduces the levels of biogenic amines and the bacteria that produce them. Expand
Soybean and Allergy
TLDR
This study showed that some cases of occupational disease were caused by foods; these included a patient working in a bakery with a flour allergy, a green grocer with a vegetable and fruit allergies, a noodle shop worker with an egg allergy, and a cook with a fruit allergy. Expand
Contact Urticaria Syndrome from Tofu
TLDR
This case should be classified into stage 3 of contact urticaria syndrome (CUS), and since CUS can be fatal, the authors must be careful in management for such patients. Expand
Production of Bacillus subtilis-fermented red alga Porphyra dentata suspension with fibrinolytic and immune-enhancing activities
TLDR
The fermented marine alga Porphyra dentata suspension showed its immune-enhancing activity by increasing cell proliferation and stimulating the secretion of IL-1β, IL-6, and TNF-α in J774.1 cells. Expand

References

SHOWING 1-10 OF 21 REFERENCES
Functional effects of Japanese style fermented soy sauce (shoyu) and its components.
  • S. Kataoka
  • Chemistry, Medicine
  • Journal of bioscience and bioengineering
  • 2005
TLDR
Fermented soy sauce contains three tartaric isoflavone derivatives called shoyuflavones, which were shown to have inhibitory activities against histidine decarboxylase, which produces histamine, a mediator of inflammation, allergy and gastric acid secretion. Expand
Immunological functions of soy sauce: hypoallergenicity and antiallergic activity of soy sauce.
  • Makio Kobayashi
  • Chemistry, Medicine
  • Journal of bioscience and bioengineering
  • 2005
TLDR
In conclusion, soy sauce would be a potentially promising seasoning for the treatment of allergic diseases through food because of its hypoallergenicity and antiallergic activity. Expand
In vitro and in vivo anti-allergic activity of soy sauce.
TLDR
Results suggest that SPS may have anti-allergic activities, and soy sauce is a potentially promising seasoning for the treatment of allergic diseases through food. Expand
Hypolipidemic effect of Shoyu polysaccharides from soy sauce in animals and humans.
TLDR
SPS of soy sauce reduce lipid absorption, and soy sauce is a potentially promising seasoning for the treatment of hyperlipidemia through food. Expand
Degradation of wheat allergen in Japanese soy sauce.
TLDR
It was clearly demonstrated that wheat allergens were degraded into amino acids and peptides losing the IgE-binding ability in both salt-soluble and salt-insoluble fractions of soy sauce during fermentation, and it was concluded that no wheat allergen is contained in soy sauce. Expand
Promotive effect of Shoyu polysaccharides from soy sauce on iron absorption in animals and humans.
TLDR
SPS of soy sauce enhanced iron absorption, and soy sauce is a potentially promising seasoning for the treatment of anemia through food. Expand
Inhibition of benzo(a)pyrene-induced mouse forestomach neoplasia by dietary soy sauce.
TLDR
It is shown that Japanese-style fermented soy sauce (shoyu) contains anticarcinogenic activity, and mouse forestomach ornithine decarboxylase activity was induced by soy sauce, contrary to expectations. Expand
Measurement of Gly m Bd 30K, a major soybean allergen, in soybean products by a sandwich enzyme-linked immunosorbent assay.
TLDR
The allergen, Gly m Bd 30K, was clearly shown to occur in meat balls, beef croquettes, and fried chicken that contained soybean protein isolate, and its content in kinako was small. Expand
The histamine content of oriental foods.
  • K. Chin, M. Garriga, D. Metcalfe
  • Medicine
  • Food and chemical toxicology : an international journal published for the British Industrial Biological Research Association
  • 1989
TLDR
Calculations involving representative amounts of food that can be consumed at a typical oriental meal suggest that, in some cases, histamine intake may approach toxic levels. Expand
Histamine‐free diet: treatment of choice for histamine‐induced food intolerance and supporting treatment for chronical headaches
  • F. Wantke, M. Götz, R. Jarisch
  • Medicine
  • Clinical and experimental allergy : journal of the British Society for Allergy and Clinical Immunology
  • 1993
TLDR
The role of histamine in food and wine intolerance is indicated and that histamine‐rich food causes a worsening of symptoms in patients suffering from chronic headaches and the hypothesis of a deficiency of diamine oxidase in patients with intolerance to food or wine is supported. Expand
...
1
2
3
...