Immediate-onset anaphylaxis of Bacillus subtilis-fermented soybeans (natto)

被引：4
|
作者：
Ikemoto, Chika [1 ]
Tamagawa-Mineoka, Risa [1 ]
Masuda, Koji [1 ]
Iida, Saori [1 ]
Inomata, Naoko [2 ]
Katoh, Norito [1 ]
机构：
[1] Kyoto Prefectural Univ Med, Grad Sch Med Sci, Dept Dermatol, Kyoto 6028566, Japan
[2] Yokohama City Univ Med, Dept Dermatol, Yokohama, Kanagawa, Japan
来源：
JOURNAL OF DERMATOLOGY | 2014年 / 41卷 / 09期
关键词：
GAMMA-GLUTAMIC ACID;
D O I：
10.1111/1346-8138.12592
中图分类号：
R75 [皮肤病学与性病学];
学科分类号：
100206 ;
摘要：
引用
收藏
页码：857 / 858
页数：2
相关论文
共 50 条
  • [31] Changes in intestinal microbiota, immunity and metabolism caused by mixed Lactiplantibacillus plantarum and Bacillus subtilis-fermented feed in Bamei pigs
    Wang, Lei
    Chen, Jun
    Zhang, Jianbo
    Xu, Fafang
    Luo, Xuan
    Pang, Huili
    Zhang, Miao
    Duan, Yaoke
    Cai, Yimin
    Wu, Guofang
    Tan, Zhongfang
    CHEMICAL AND BIOLOGICAL TECHNOLOGIES IN AGRICULTURE, 2024, 11 (01)
  • [32] A case of a 7-year-old girl with late-onset anaphylaxis to fermented soybeans
    Mori, Satomi
    Tsumagari, Shuntaro
    Kurihara, Kazuyuki
    PEDIATRIC ALLERGY AND IMMUNOLOGY, 2017, 28 (05) : 501 - 502
  • [33] A comparison of antioxidative and anti-inflammatory activities of sword beans and soybeans fermented with Bacillus subtilis
    Han, Seon Su
    Hur, Sun Jin
    Lee, Si Kyung
    FOOD & FUNCTION, 2015, 6 (08) : 2736 - 2748
  • [34] rocF affects the production of tetramethylpyrazine in fermented soybeans with Bacillus subtilis BJ3-2
    Zhenli Liu
    Yongjun Wu
    Lincheng Zhang
    Shuoqiu Tong
    Jing Jin
    Xian Gong
    Jie Zhong
    BMC Biotechnology, 22
  • [35] Tyrosinase Inhibitory Activity of Soybeans Fermented with Bacillus subtilis Capable of Producing a Phenolic Glycoside, Arbutin
    Jin, Young Hun
    Jeon, Ah Ran
    Mah, Jae-Hyung
    ANTIOXIDANTS, 2020, 9 (12) : 1 - 14
  • [36] rocF affects the production of tetramethylpyrazine in fermented soybeans with Bacillus subtilis BJ3-2
    Liu, Zhenli
    Wu, Yongjun
    Zhang, Lincheng
    Tong, Shuoqiu
    Jin, Jing
    Gong, Xian
    Zhong, Jie
    BMC BIOTECHNOLOGY, 2022, 22 (01)
  • [37] Structure, in vitro digestive characteristics and effect on gut microbiota of sea cucumber polysaccharide fermented by Bacillus subtilis Natto
    Li, Ying
    Liu, Shuang
    Ding, Yujie
    Li, Shuangshuang
    Sang, Xue
    Li, Tingting
    Zhao, Qiancheng
    Yu, Shuang
    FOOD RESEARCH INTERNATIONAL, 2023, 169
  • [38] Antioxidation, angiotensin converting enzyme inhibition activity, nattokinase, and antihypertension of Bacillus subtilis (natto)-fermented pigeon pea
    Lee, Bao-Hong
    Lai, Yi-Syuan
    Wu, She-Ching
    JOURNAL OF FOOD AND DRUG ANALYSIS, 2015, 23 (04) : 750 - 757
  • [39] Bacillus subtilis-fermented products ameliorate the growth performance and alter cecal microbiota community in broilers under lipopolysaccharide challenge
    Chen, Jiun-Yu
    Yu, Yu-Hsiang
    POULTRY SCIENCE, 2021, 100 (02) : 875 - 886
  • [40] Probiotic properties of Bacillus subtilis DG101 isolated from the traditional Japanese fermented food natto
    Lenini, Cecilia
    Rodriguez Ayala, Facundo
    Goni, Anibal Juan
    Rateni, Liliana
    Nakamura, Akira
    Grau, Roberto Ricardo
    FRONTIERS IN MICROBIOLOGY, 2023, 14
12345