醤油の新しい機能性 : 醤油の低アレルゲン性と抗アレルギー活性 New functions of soy sauce : Hypoallergenicity and antiallergic activity of soy sauce

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 Soy sauce is a traditional fermented seasoning of East Asian countries and is available throughout the world. In Japanese soy sauce (<I>shoyu</I>), soybeans and wheat are the two main raw materials, used in almost the same quantity. Proteins of the raw materials are completely degraded into peptides and amino acids by microbial proteolytic enzymes after fermentation, and no allergens of the raw materials are present in soy sauce. In contrast, polysaccharides originating from the cell wall of soybeans are resistant to enzymatic hydrolyses. These polysaccharides are present in soy sauce even after fermentation and termed <I>shoyu</I> polysaccharides (SPS). Soy sauce generally contains about 1% (w/v) SPS and SPS exhibit potent antiallergic activities <I>in vitro</I> and <I>in vivo</I>. Furthermore, an oral supplementation of SPS is an effective intervention for patients with allergic rhinitis in two double-blind placebo-controlled clinical studies. 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.

収録刊行物

  • 日本食生活学会誌 = Journal for the integrated study of dietary habits  

    日本食生活学会誌 = Journal for the integrated study of dietary habits 17(4), 304-309, 2007-03-30 

    THE JAPAN ASSOCIATION FOR THE INTEGRATED STUDY OF DIETARY HABITS

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各種コード

  • NII論文ID(NAID)
    10018908172
  • NII書誌ID(NCID)
    AA11804821
  • 本文言語コード
    JPN
  • 資料種別
    REV
  • ISSN
    18812368
  • NDL 記事登録ID
    8781792
  • NDL 雑誌分類
    ZE16(社会・労働--家事・家政--学術誌)
  • NDL 請求記号
    Z71-F860
  • データ提供元
    CJP書誌  CJP引用  NDL  J-STAGE 
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