1
|
Shigeno A, Suzuki T, Obayashi M, Asada K, Matsushima S. Natto (fermented soybeans)-induced anaphylaxis in a surfer with the possibility of sensitization to poly(γ-glutamic acid) from cutaneous exposure to jellyfish sting: a case report. Int J Emerg Med 2024; 17:43. [PMID: 38500076 PMCID: PMC10946159 DOI: 10.1186/s12245-024-00617-1] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 10/31/2023] [Accepted: 03/15/2024] [Indexed: 03/20/2024] Open
Abstract
BACKGROUND We report a case of anaphylaxis induced by natto (fermented soybeans) allergy that occurred following dermal sensitization from a jellyfish sting. CASE PRESENTATION A 49-year-old male presented to the emergency room complaining of an acute onset of erythema with pruritis that appeared while he was surfing. Given that his heart rate dropped to ~ 40 bpm without a decline in blood pressure or oxygen saturation, we suspected anaphylaxis and administered 0.5 mg of adrenaline intramuscularly. Immediately after the muscular adrenaline injection, his heart rate recovered to ~ 60-70 bpm. CONCLUSIONS The major allergen that induces natto allergy is poly(γ-glutamic acid) (PGA), which is present in its mucilage. Given that PGA is also produced by jellyfish tentacles, it can be inferred that the PGA sensitization occurred via dermal exposure to jellyfish PGA. This is an example of a food allergy induced by animal stings. As PGA is a high-molecular-weight polymer, natto allergy, despite being IgE-mediated, often presents with late-onset anaphylaxis, which typically develops half a day after digestion. PGA has a wide range of applications in pharmaceuticals, cosmetics, and foods. Patients may develop allergic symptoms and experience repeated anaphylaxis with no known cause. Therefore, it is important to obtain a detailed medical history and individually instruct patients suspected of being allergic to PGA to avoid PGA-containing products.
Collapse
Affiliation(s)
- Ayami Shigeno
- Department of Emergency and Critical Care Medicine, Chutoen General Medical Center, 1-1 Shobugaike Kakegawa Shizuoka, Shizuoka, 436-8555, Japan.
| | - Tsuyoshi Suzuki
- Department of Dermatology and Skin Oncology, Chutoen General Medical Center, Shizuoka, Japan
| | - Masakazu Obayashi
- Department of Emergency and Critical Care Medicine, Chutoen General Medical Center, 1-1 Shobugaike Kakegawa Shizuoka, Shizuoka, 436-8555, Japan
| | - Kei Asada
- Department of Emergency and Critical Care Medicine, Chutoen General Medical Center, 1-1 Shobugaike Kakegawa Shizuoka, Shizuoka, 436-8555, Japan
| | - Satoru Matsushima
- Department of Emergency and Critical Care Medicine, Chutoen General Medical Center, 1-1 Shobugaike Kakegawa Shizuoka, Shizuoka, 436-8555, Japan
| |
Collapse
|
2
|
Osada R, Oshikata C, Kurihara Y, Terada K, Kodama Y, Yamashita Y, Nakadegawa R, Masumitsu H, Motobayashi Y, Takayasu H, Masumoto N, Manabe S, Zhu Y, Tanaka R, Kaneko T, Sasaki A, Tsurikisawa N. A Case of Type I Food Allergy Induced by Monosodium Glutamate. J Asthma Allergy 2024; 17:161-165. [PMID: 38469567 PMCID: PMC10926854 DOI: 10.2147/jaa.s451911] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [Grants] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 12/08/2023] [Accepted: 02/20/2024] [Indexed: 03/13/2024] Open
Abstract
Monosodium glutamate (MSG), a salt form of a non-essential amino acid, is widely used as a food additive, particularly in Asian cuisines, due to its unique flavor-enhancing qualities. Type I allergic reactions to MSG have not previously been reported. Our patient, a 21-year-old woman, was 14 years old when she first noticed swelling of her tongue (but no oral itching, diarrhea, or abdominal pain) after eating various snack foods. Current skin prick testing elicited a weak positive reaction to MSG. We then performed an oral challenge test during which our patient ingested potato snacks. Subsequent histology showed telangiectasia of the buccal mucosa, interstitial edema in the subepithelial submucosa, and mast cell infiltration. Oral mucosal challenge tests using sodium glutamate confirmed oral swelling in this patient. This report is the first to confirm a case of type 1 allergy to MSG by combining pathology findings with the results of challenge testing.
Collapse
Affiliation(s)
- Reeko Osada
- Department of Respirology, National Hospital Organization Yokohama Medical Center, Yokohama, Japan
| | - Chiyako Oshikata
- Department of Respirology, National Hospital Organization Yokohama Medical Center, Yokohama, Japan
- Department of Allergy and Respirology, Hiratsuka City Hospital, Hiratsuka, Japan
- Department of Pulmonology, Yokohama City University Graduate School of Medicine, Yokohama, Japan
| | - Yuichi Kurihara
- Department of Dermatology, Hiratsuka City Hospital, Hiratsuka, Japan
| | - Kosuke Terada
- Department of Respirology, National Hospital Organization Yokohama Medical Center, Yokohama, Japan
| | - Yuka Kodama
- Department of Respirology, National Hospital Organization Yokohama Medical Center, Yokohama, Japan
| | - Yuga Yamashita
- Department of Respirology, National Hospital Organization Yokohama Medical Center, Yokohama, Japan
| | - Ryo Nakadegawa
- Department of Respirology, National Hospital Organization Yokohama Medical Center, Yokohama, Japan
| | - Hinako Masumitsu
- Department of Respirology, National Hospital Organization Yokohama Medical Center, Yokohama, Japan
| | - Yuto Motobayashi
- Department of Respirology, National Hospital Organization Yokohama Medical Center, Yokohama, Japan
| | - Hirokazu Takayasu
- Department of Respirology, National Hospital Organization Yokohama Medical Center, Yokohama, Japan
| | - Nami Masumoto
- Department of Respirology, National Hospital Organization Yokohama Medical Center, Yokohama, Japan
- Department of Pulmonology, Yokohama City University Graduate School of Medicine, Yokohama, Japan
| | - Saki Manabe
- Department of Respirology, National Hospital Organization Yokohama Medical Center, Yokohama, Japan
| | - Yingyao Zhu
- Department of Dermatology, Hiratsuka City Hospital, Hiratsuka, Japan
| | - Ryo Tanaka
- Department of Dermatology, Hiratsuka City Hospital, Hiratsuka, Japan
| | - Takeshi Kaneko
- Department of Pulmonology, Yokohama City University Graduate School of Medicine, Yokohama, Japan
| | - Aya Sasaki
- Department of Clinical Laboratory, Tokyo Dental College Ichikawa General Hospital, Ichikawa, Japan
| | - Naomi Tsurikisawa
- Department of Respirology, National Hospital Organization Yokohama Medical Center, Yokohama, Japan
- Department of Allergy and Respirology, Hiratsuka City Hospital, Hiratsuka, Japan
- Department of Pulmonology, Yokohama City University Graduate School of Medicine, Yokohama, Japan
| |
Collapse
|
3
|
Kurotori I, Kimura T, Sasao W, Abe M, Kumagai H, Tamakoshi A. Scallop aquaculture has a potential risk of natto-induced hypersensitivity reactions in a local area of northern Japan. Allergol Int 2023; 72:128-134. [PMID: 35817698 DOI: 10.1016/j.alit.2022.06.003] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 04/30/2022] [Revised: 05/23/2022] [Accepted: 05/30/2022] [Indexed: 01/25/2023] Open
Abstract
BACKGROUND Fermented soybean (natto)-induced hypersensitivity reactions (natto allergy) are rare and can result in late-onset anaphylaxis. The allergen in natto is considered to be poly-γ-glutamic acid (PGA), and marine sports are a risk factor for natto allergy due to epicutaneous sensitization to PGA from cnidarian stings. However, no research on natto allergy in fishery workers has yet been performed. METHODS We conducted a chart review of inpatients diagnosed with anaphylaxis due to natto at Hokkaido Prefectural Haboro Hospital between April 1, 2009, and August 31, 2020. We also administered self-report questionnaires about food hypersensitivity reactions to Japanese fishery workers, including members of the Kitarumoi Fishery Cooperative Association and part-time workers in this area, from February 1 to May 31, 2021. RESULTS We found six inpatients (29 inpatients with food-induced anaphylaxis among approximately 11,000 community-dwelling residents) with late-onset anaphylaxis due to natto; all were involved in scallop aquaculture. The questionnaires revealed that 27 participants had natto allergy. We divided the fishery workers into a scallop aquaculture (Scallop) group (n = 211) and other fishery group (n = 106). The Scallop group was significantly associated with natto allergy after adjustments for confounders (OR: 5.73, 95% CI: 1.46-22.56) by logistic regression analysis. In the Scallop group, older age, experience in repairing nets, and a longer length of work experience were significantly related to participants with natto allergy (n = 23), but not participants without natto allergy (n = 181). CONCLUSIONS Our results indicated an association between scallop aquaculture and natto allergy.
Collapse
Affiliation(s)
- Isaku Kurotori
- Department of Public Health, Graduate School of Medicine, Hokkaido University, Hokkaido, Japan.
| | - Takashi Kimura
- Department of Public Health, Faculty of Medicine, Hokkaido University, Hokkaido, Japan
| | - Wataru Sasao
- Hokkaido Prefectural Haboro Hospital, Hokkaido, Japan
| | - Masahiko Abe
- Hokkaido Prefectural Haboro Hospital, Hokkaido, Japan
| | - Hideki Kumagai
- Department of Pediatrics, Jichi Medical University, Tochigi, Japan
| | - Akiko Tamakoshi
- Department of Public Health, Faculty of Medicine, Hokkaido University, Hokkaido, Japan
| |
Collapse
|
4
|
Suzuki K, Nakamura M, Sato N, Futamura K, Matsunaga K, Yagami A. Nattokinase, a subtilisin family serine protease, is a novel allergen contained in the traditional Japanese fermented food natto. Allergol Int 2022; 72:279-285. [PMID: 36517353 DOI: 10.1016/j.alit.2022.11.010] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [MESH Headings] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 03/01/2022] [Revised: 11/14/2022] [Accepted: 11/15/2022] [Indexed: 12/14/2022] Open
Abstract
BACKGROUND Immediate allergy caused by natto, a popular Japanese food prepared by fermenting soybeans with Bacillus subtilis var. natto, has been reported. Polygamma glutamic acid (PGA) in the sticky substance around natto beans has been reported to be a causative allergen of natto allergy. However, some of our patients with natto allergy were negative for PGA in the skin prick test (SPT). The sticky substance of natto beans contains a subtilisin family serine protease, nattokinase, along with PGA. In this study, we aimed to examine the antigenicity of nattokinase in natto allergy. METHODS Eight patients, who developed symptoms after ingesting natto and positively reacted to natto (seven to the sticky substance in natto and one to the whole natto product) in their SPT, were enrolled in this study. To analyze IgE reactivity, we performed immunoblotting, ELISA, and SPT for natto (bean and sticky substance), and/or PGA, and/or nattokinase and/or cultured B. subtilis var. natto extract. RESULTS In the SPT, four cases each were PGA-positive and PGA-negative. Immunoblotting of the sera from PGA-negative patients showed a protein band at 30 kDa, which was identified as nattokinase. Three PGA-negative cases, but not three PGA-positive cases, showed a positive reaction to nattokinase in the SPT and had a history of atopic dermatitis. The ELISA for nattokinase revealed a positive reaction of PGA-negative cases and negative reaction of PGA-positive cases in the SPT. CONCLUSIONS We identified a subtilisin family serine protease, nattokinase, as a novel allergen in natto allergy patients unsensitized to PGA.
Collapse
Affiliation(s)
- Kayoko Suzuki
- Department of Allergology, Fujita Health University School of Medicine, Aichi, Japan.
| | - Masashi Nakamura
- Department of Integrative Medical Science for Allergic Disease, Fujita Health University School of Medicine, Aichi, Japan; General Research and Development Institute, Hoyu Co., Ltd., Aichi, Japan
| | - Nayu Sato
- Department of Integrative Medical Science for Allergic Disease, Fujita Health University School of Medicine, Aichi, Japan; General Research and Development Institute, Hoyu Co., Ltd., Aichi, Japan
| | - Kyoko Futamura
- Department of Allergology, Fujita Health University School of Medicine, Aichi, Japan
| | - Kayoko Matsunaga
- Department of Allergology, Fujita Health University School of Medicine, Aichi, Japan; Department of Integrative Medical Science for Allergic Disease, Fujita Health University School of Medicine, Aichi, Japan
| | - Akiko Yagami
- Department of Allergology, Fujita Health University School of Medicine, Aichi, Japan
| |
Collapse
|
5
|
Yuan L, Liangqi C, Xiyu T, Jinyao L. Biotechnology, Bioengineering and Applications of Bacillus Nattokinase. Biomolecules 2022; 12:biom12070980. [PMID: 35883536 PMCID: PMC9312984 DOI: 10.3390/biom12070980] [Citation(s) in RCA: 14] [Impact Index Per Article: 7.0] [Reference Citation Analysis] [Abstract] [MESH Headings] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 06/29/2022] [Revised: 07/12/2022] [Accepted: 07/12/2022] [Indexed: 02/04/2023] Open
Abstract
Thrombosis has threatened human health in past decades. Bacillus nattokinase is a potential low-cost thrombolytic drug without side-effects and has been introduced into the consumer market as a functional food or dietary supplement. This review firstly summarizes the biodiversity of sources and the fermentation process of nattokinase, and systematically elucidates the structure, catalytic mechanism and enzymatic properties of nattokinase. In view of the problems of low fermentation yield, insufficient activity and stability of nattokinase, this review discusses the heterologous expression of nattokinase in different microbial hosts and summarizes the protein and genetic engineering progress of nattokinase-producing strains. Finally, this review summarizes the clinical applications of nattokinase.
Collapse
Affiliation(s)
- Li Yuan
- Department of Materia Medica, Xinjiang University, Urumqi 830017, China;
| | - Chen Liangqi
- Xinjiang Key Laboratory of Biological Resources and Genetic Engineering, College of Life Science and Technology, Xinjiang University, Urumqi 830017, China; (C.L.); (T.X.)
| | - Tang Xiyu
- Xinjiang Key Laboratory of Biological Resources and Genetic Engineering, College of Life Science and Technology, Xinjiang University, Urumqi 830017, China; (C.L.); (T.X.)
| | - Li Jinyao
- Department of Materia Medica, Xinjiang University, Urumqi 830017, China;
- Xinjiang Key Laboratory of Biological Resources and Genetic Engineering, College of Life Science and Technology, Xinjiang University, Urumqi 830017, China; (C.L.); (T.X.)
- Correspondence: ; Tel.: +86-130-0968-6488
| |
Collapse
|
6
|
Zuberbier T, Dörr T, Aberer W, Alvaro M, Angier E, Arasi S, Arshad H, Ballmer‐Weber B, Bartra J, Beck L, Bégin P, Bindslev‐Jensen C, Bislimovska J, Bousquet J, Brockow K, Bush A, Cianferoni A, Cork MJ, Custovic A, Darsow U, Jong N, Deleanu D, Del Giacco S, Deschildre A, Dunn Galvin A, Ebisawa M, Fernández‐Rivas M, Ferrer M, Fiocchi A, Gerth van Wijk R, Gotua M, Grimshaw K, Grünhagen J, Heffler E, Hide M, Hoffmann‐Sommergruber K, Incorvaia C, Janson C, Malte John S, Jones C, Jutel M, Katoh N, Kendziora B, Kinaciyan T, Knol E, Kurbacheva O, Lau S, Loh R, Lombardi C, Mäkelä M, Marchisotto MJ, Makris M, Maurer M, Meyer R, Mijakoski D, Minov J, Mullol J, Nilsson C, Nowak–Wegrzyn A, Nwaru BI, Odemyr M, Pajno GB, Paudel S, Papadopoulos NG, Renz H, Ricci G, Ring J, Rogala B, Sampson H, Senna G, Sitkauskiene B, Smith PK, Stevanovic K, Stoleski S, Szajewska H, Tanaka A, Todo‐Bom A, Topal FA, Valovirta E, Van Ree R, Venter C, Wöhrl S, Wong GW, Zhao Z, Worm M. Proposal of 0.5 mg of protein/100 g of processed food as threshold for voluntary declaration of food allergen traces in processed food-A first step in an initiative to better inform patients and avoid fatal allergic reactions: A GA²LEN position paper. Allergy 2022; 77:1736-1750. [PMID: 34741557 DOI: 10.1111/all.15167] [Citation(s) in RCA: 14] [Impact Index Per Article: 7.0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 07/27/2021] [Revised: 10/15/2021] [Accepted: 11/01/2021] [Indexed: 12/25/2022]
Abstract
BACKGROUND Food anaphylaxis is commonly elicited by unintentional ingestion of foods containing the allergen above the tolerance threshold level of the individual. While labeling the 14 main allergens used as ingredients in food products is mandatory in the EU, there is no legal definition of declaring potential contaminants. Precautionary allergen labeling such as "may contain traces of" is often used. However, this is unsatisfactory for consumers as they get no information if the contamination is below their personal threshold. In discussions with the food industry and technologists, it was suggested to use a voluntary declaration indicating that all declared contaminants are below a threshold of 0.5 mg protein per 100 g of food. This concentration is known to be below the threshold of most patients, and it can be technically guaranteed in most food production. However, it was also important to assess that in case of accidental ingestion of contaminants below this threshold by highly allergic patients, no fatal anaphylactic reaction could occur. Therefore, we performed a systematic review to assess whether a fatal reaction to 5mg of protein or less has been reported, assuming that a maximum portion size of 1kg of a processed food exceeds any meal and thus gives a sufficient safety margin. METHODS MEDLINE and EMBASE were searched until 24 January 2021 for provocation studies and case reports in which one of the 14 major food allergens was reported to elicit fatal or life-threatening anaphylactic reactions and assessed if these occurred below the ingestion of 5mg of protein. A Delphi process was performed to obtain an expert consensus on the results. RESULTS In the 210 studies included, in our search, no reports of fatal anaphylactic reactions reported below 5 mg protein ingested were identified. However, in provocation studies and case reports, severe reactions below 5 mg were reported for the following allergens: eggs, fish, lupin, milk, nuts, peanuts, soy, and sesame seeds. CONCLUSION Based on the literature studied for this review, it can be stated that cross-contamination of the 14 major food allergens below 0.5 mg/100 g is likely not to endanger most food allergic patients when a standard portion of food is consumed. We propose to use the statement "this product contains the named allergens in the list of ingredients, it may contain traces of other contaminations (to be named, e.g. nut) at concentrations less than 0.5 mg per 100 g of this product" for a voluntary declaration on processed food packages. This level of avoidance of cross-contaminations can be achieved technically for most processed foods, and the statement would be a clear and helpful message to the consumers. However, it is clearly acknowledged that a voluntary declaration is only a first step to a legally binding solution. For this, further research on threshold levels is encouraged.
Collapse
|
7
|
Diagnostic utility of the basophil activation test in natto-induced hypersensitivity. Allergol Int 2022; 71:125-130. [PMID: 34393037 DOI: 10.1016/j.alit.2021.07.010] [Citation(s) in RCA: 1] [Impact Index Per Article: 0.5] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 02/21/2021] [Revised: 06/27/2021] [Accepted: 06/28/2021] [Indexed: 12/28/2022] Open
Abstract
BACKGROUND Natto (fermented soybeans)-induced hypersensitivity is characterized by delayed symptom onset that hampers diagnosis. We aimed to clarify the clinical utility of the basophil activation test (BAT) in the diagnosis of natto-induced hypersensitivity. METHODS Five patients with a history of anaphylaxis and chronic urticaria suspected of natto-induced hypersensitivity and seven with chronic spontaneous urticaria clinically unrelated to natto were enrolled in the patient and control groups, respectively. The BAT was performed with two incubation times, 15 min and 1 h, in combination with various concentrations of natto-mucilage extract. RESULTS In controls, CD203c levels in basophils remained low in the 15-min incubation but were significantly increased in the 1-h incubation. In the patient group, in the 15-min condition, basophil CD203c was significantly upregulated by natto mucilage but not by soybean vs controls (P = 0.001). Low concentrations of natto mucilage were sufficient to upregulate basophil CD203c in the anaphylaxis cases, but high concentrations were required to induce the same effect in the urticaria cases. Finally, the dose-dependent pattern of the BAT results differed significantly between the anaphylaxis and urticaria cases (P = 0.006). Thus, a strong background reaction was observed in the BAT with 1 h incubation; 15 min of incubation was sufficient to identify patients with natto-induced hypersensitivity and may distinguish the clinical phenotype of natto-induced hypersensitivity, i.e., anaphylaxis or urticaria. CONCLUSIONS The BAT with a 15-min incubation period is useful in diagnosing natto-induced hypersensitivity.
Collapse
|
8
|
Gopikrishna T, Suresh Kumar HK, Perumal K, Elangovan E. Impact of Bacillus in fermented soybean foods on human health. ANN MICROBIOL 2021; 71:30. [PMID: 34305497 PMCID: PMC8285709 DOI: 10.1186/s13213-021-01641-9] [Citation(s) in RCA: 22] [Impact Index Per Article: 7.3] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 04/16/2021] [Accepted: 07/05/2021] [Indexed: 12/23/2022] Open
Abstract
PURPOSE Fermented soybean foods (FSF) is popularly consumed in the South-East Asian countries. Bacillus species, a predominant microorganism present in these foods, have demonstrated beneficial and deleterious impacts on human health. These microorganisms produce bioactive compounds during fermentation that have beneficial impacts in improving human health. However, the health risks associated with FSF, food pathogens, biogenic amines (BAs) production, and late-onset anaphylaxis, remain a concern. The purpose of this review is to present an in-depth analysis of positive and negative impacts as a result of consumption of FSF along with the measures to alleviate health risks for human consumption. METHODS This review was composed by scrutinizing contemporary literature of peer-reviewed publications related to Bacillus and FSF. Based on the results from academic journals, this review paper was categorized into FSF, role of Bacillus species in these foods, process of fermentation, beneficial, and adverse influence of these foods along with methods to improve food safety. Special emphasis was given to the potential benefits of bioactive compounds released during fermentation of soybean by Bacillus species. RESULTS The nutritional and functional properties of FSF are well-appreciated, due to the release of peptides and mucilage, which have shown health benefits: in managing cardiac disease, gastric disease, cancer, allergies, hepatic disease, obesity, immune disorders, and especially microbial infections due to the presence of probiotic property, which is a potential alternative to antibiotics. Efficient interventions were established to mitigate pitfalls like the techniques to reduce BAs and food pathogens and by using a defined starter culture to improve the safety and quality of these foods. CONCLUSION Despite some of the detrimental effects produced by these foods, potential health benefits have been observed. Therefore, soybean foods fermented by Bacillus can be a promising food by integrating effective measures for maintaining safety and quality for human consumption. Further, in vivo analysis on the activity and dietary interventions of bioactive compounds among animal models and human volunteers are yet to be achieved which is essential to commercialize them for safe consumption by humans, especially immunocompromised patients.
Collapse
Affiliation(s)
- Trishala Gopikrishna
- Department of Biotechnology, Sri Ramachandra Faculty of Biomedical Sciences & Technology, Sri Ramachandra Institute of Higher Education and Research (SRIHER), Deemed to be University, Chennai, India
| | - Harini Keerthana Suresh Kumar
- Department of Biotechnology, Sri Ramachandra Faculty of Biomedical Sciences & Technology, Sri Ramachandra Institute of Higher Education and Research (SRIHER), Deemed to be University, Chennai, India
| | - Kumar Perumal
- Department of Biotechnology, Sri Ramachandra Faculty of Biomedical Sciences & Technology, Sri Ramachandra Institute of Higher Education and Research (SRIHER), Deemed to be University, Chennai, India
| | - Elavarashi Elangovan
- Department of Biotechnology, Sri Ramachandra Faculty of Biomedical Sciences & Technology, Sri Ramachandra Institute of Higher Education and Research (SRIHER), Deemed to be University, Chennai, India
| |
Collapse
|
9
|
Mori S, Tsumagari S, Kurihara K. A case of a 7-year-old girl with late-onset anaphylaxis to fermented soybeans. Pediatr Allergy Immunol 2017; 28:501-502. [PMID: 28544003 DOI: 10.1111/pai.12736] [Citation(s) in RCA: 6] [Impact Index Per Article: 0.9] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Submit a Manuscript] [Subscribe] [Scholar Register] [Indexed: 11/30/2022]
Affiliation(s)
- Satomi Mori
- Department of Allergy, Kanagawa Children's Medical Center, Yokohama, Japan
| | - Shuntaro Tsumagari
- Department of Allergy, Kanagawa Children's Medical Center, Yokohama, Japan
| | - Kazuyuki Kurihara
- Department of Allergy, Kanagawa Children's Medical Center, Yokohama, Japan
| |
Collapse
|
10
|
Honda T, Michigami M, Miyachi Y, Kabashima K. A case of late-onset anaphylaxis to fermented soybeans (natto). J Dermatol 2014; 41:940-1. [DOI: 10.1111/1346-8138.12616] [Citation(s) in RCA: 4] [Impact Index Per Article: 0.4] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/30/2022]
Affiliation(s)
- Tetsuya Honda
- Department of Dermatology; Kyoto University Graduate School of Medicine; Kyoto Japan
| | - Mikiko Michigami
- Department of Dermatology; Kyoto University Graduate School of Medicine; Kyoto Japan
| | - Yoshiki Miyachi
- Department of Dermatology; Kyoto University Graduate School of Medicine; Kyoto Japan
| | - Kenji Kabashima
- Department of Dermatology; Kyoto University Graduate School of Medicine; Kyoto Japan
| |
Collapse
|
11
|
Ikemoto C, Tamagawa-Mineoka R, Masuda K, Iida S, Inomata N, Katoh N. Immediate-onset anaphylaxis of Bacillus subtilis-fermented soybeans (natto). J Dermatol 2014; 41:857-8. [PMID: 25156557 DOI: 10.1111/1346-8138.12592] [Citation(s) in RCA: 3] [Impact Index Per Article: 0.3] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/27/2022]
Affiliation(s)
- Chika Ikemoto
- Department of Dermatology, Kyoto Prefectural University of Medicine, Graduate School of Medical Science, Kyoto
| | | | | | | | | | | |
Collapse
|
12
|
Lin HTV, Hwang PA, Lin TC, Tsai GJ. Production of Bacillus subtilis-fermented red alga Porphyra dentata suspension with fibrinolytic and immune-enhancing activities. Biosci Biotechnol Biochem 2014; 78:1074-81. [PMID: 25036138 DOI: 10.1080/09168451.2014.915726] [Citation(s) in RCA: 5] [Impact Index Per Article: 0.5] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 10/25/2022]
Abstract
The fermented marine alga Porphyra dentata suspension was tested for its fibrinolytic and immune-enhancing activities. An isolated Bacillus subtilis N2 strain was selected for its fibrinolytic activity on fibrin plates. After investigating the effects of biomass amounts of P. dentata powder in water, various additives including sugars, nitrogen-containing substances, lipids and minerals, and cultural conditions of temperature and agitation in flask, the highest fibrinolytic activity in the cultural filtrate was obtained by cultivating N2 strain in 3% (w/v) P. dentata powder suspension containing 1% peanut oil at 37 °C, 150 rpm for 48 h. A fermentor system was further established using the same medium with controlled pH value of 7.0 at 37 °C, 150 rpm, 2.0 vvm for 48 h for the best fibrinolytic activity. The fermented product also 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.
Collapse
Affiliation(s)
- Hong-Ting Victor Lin
- a Department of Food Science , National Taiwan Ocean University , Keelung , Taiwan, R.O.C
| | | | | | | |
Collapse
|
13
|
|
14
|
Abstract
PURPOSE A case of mild symptomatic hypotension after treatment with menaquinone (vitamin K(2)) is reported. SUMMARY A 62-year-old white man with a medical history of hyperlipidemia, coronary artery disease, and benign prostatic hyperplasia was started on a regimen of menaquinone 100 μg daily as a supplement to his medications for coronary artery disease. Approximately two hours after taking the first dose of menaquinone, the patient experienced sudden weakness and dizziness. At that time, his blood pressure was 110/55 mm Hg. On day 2 of treatment, his blood pressure was 105/50 mm Hg two hours after taking menaquinone; however the patient was asymptomatic. On day 3, the patient's blood pressure was 100/50 mm Hg two hours after menaquinone ingestion, with symptoms of generalized weakness and dizziness, at which point menaquinone was discontinued. All of the patient's heart rate measurements were within normal limits during this time. The day after discontinuing menaquinone, the patient's blood pressure was 115/65 mm Hg, after which his readings were within normal limits on subsequent days. After a 10-day menaquinone-free period, the patient was rechallenged. On rechallenge day 1, the patient's blood pressure was 115/60 mm Hg two hours after menaquinone ingestion; on rechallenge day 2, his blood pressure was 100/55 mm Hg. The patient was asymptomatic on both days of the rechallenge. The Naranjo et al. adverse drug reaction probability scale score was 7, indicating a probable adverse reaction to menaquinone. The drug interaction probability scale score for this case was 6, indicating that a drug interaction was probable. CONCLUSION A 62-year-old white man developed mild symptomatic hypotension while receiving menaquinone therapy.
Collapse
Affiliation(s)
- Eleftherios Teperikidis
- Drug Information Center, Synapse, Hellenic Pharmaceuticals and Services, Drug Information Division, Egnatias 117, Thessaloniki, 54635, Greece.
| |
Collapse
|
15
|
INOMATA N, NOMURA Y, IKEZAWA Z. Involvement of poly (γ-glutamic acid) as an allergen in late-onset anaphylaxis due to fermented soybeans (natto). J Dermatol 2011; 39:409-12. [DOI: 10.1111/j.1346-8138.2011.01282.x] [Citation(s) in RCA: 12] [Impact Index Per Article: 0.9] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/28/2022]
|
16
|
Inomata N, Chin K, Nagashima M, Ikezawa Z. Late-onset anaphylaxis due to poly (γ-glutamic acid) in the soup of commercial cold Chinese noodles in a patient with allergy to fermented soybeans (natto). Allergol Int 2011; 60:393-6. [PMID: 21430437 DOI: 10.2332/allergolint.10-cr-0267] [Citation(s) in RCA: 14] [Impact Index Per Article: 1.1] [Reference Citation Analysis] [Abstract] [MESH Headings] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 09/10/2010] [Accepted: 11/06/2010] [Indexed: 11/20/2022] Open
Abstract
BACKGROUND Fermented soybeans (natto) have been reported to induce IgE-mediated, late-onset anaphylaxis without early-phase responses. However, the relevant allergens of natto allergy have never been identified. CASE SUMMARY A 38-year-old man developed an anaphylactic reaction accompanied by flashing, generalized urticaria, conjunctival redness, and dyspnea 3 hours after ingestion of commercial cold Chinese noodles. He had avoided natto for the past year due to developing several anaphylactic reactions half a day after natto ingestion. The results of skin prick tests (SPTs) were strongly positive for natto and the soup of cold Chinese noodles. Furthermore, SPTs showed positive for poly (γ-glutamic acid) (PGA), which is a major constituent of natto mucilage, alone among all the ingredients of the cold Chinese noodle soup. Therefore, he was diagnosed with late-onset anaphylaxis to PGA contained in natto and the cold Chinese noodle soup. DISCUSSION These results indicated that in the present case, the relevant allergen of late-onset anaphylaxis may have been PGA in all episodes and that the patient had been sensitized by PGA through natto ingestion. PGA is produced by Bacillus subtilis during fermentation and is a high-molecular, biodegradable polymer. The late onset is therefore, hypothesized to be due to a delayed absorption of PGA, as PGA biodegrades to peptides sufficiently small to be absorbed in the bowel. PGA has recently been applied to a wide range of fields such as foods, cosmetics, and medicine. Therefore, patients with late-onset anaphylaxis to PGA of natto should avoid not only natto but also other materials containing PGA.
Collapse
Affiliation(s)
- Naoko Inomata
- Department of Dermatology, Yokohama City University Hospital, Kanagawa, Japan.
| | | | | | | |
Collapse
|
17
|
Matsubayashi R, Matsubayashi T, Yokota T, Ohro Y, Fujita N, Nakashima Y, Takeda S, Enoki H. Pediatric late-onset anaphylaxis caused by natto (fermented soybeans). Pediatr Int 2010; 52:657-8. [PMID: 20958875 DOI: 10.1111/j.1442-200x.2010.03083.x] [Citation(s) in RCA: 7] [Impact Index Per Article: 0.5] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Submit a Manuscript] [Subscribe] [Scholar Register] [Indexed: 11/27/2022]
Affiliation(s)
- Rie Matsubayashi
- Department of Pediatrics, Seirei Hamamatsu General Hospital, Shizuoka, Japan.
| | | | | | | | | | | | | | | |
Collapse
|