Immunological functions of soy sauce: Hypoallergenicity and antiallergic activity of soy sauce

Journal of Bioscience and Bioengineering

Volumn 100, Issue 2, 2005, Pages 144-151

  Kobayashi, Makio ^a  

^a HIGASHIMARU SHOYU CO LTD   (Japan)

Author keywords

Allergen degradation; Allergy; Antiallergic activity; Quality of life; Shoyu polysaccharides (SPS); Soy sauce

Indexed keywords

AMINES; CELLS; FERMENTATION; FOOD PRODUCTS; MEDICAL PROBLEMS; MICROBIOLOGY; POLYSACCHARIDES; RAW MATERIALS;

ALLERGENS; ANTIALLERGIC ACITIVITY; HYPOALLERGENICITY; IMMUNOLOGICAL FUNCTIONS;

IMMUNOLOGY;

MICROBIAL ENZYME; POLYSACCHARIDE; PROTEINASE; SOYBEAN OIL;

ALLERGENICITY; ALLERGIC RHINITIS; DRUG ACTIVITY; FERMENTATION; HUMAN; HYDROLYSIS; IMMUNOREACTIVITY; REVIEW; SOYBEAN; SUPPLEMENTATION;

GLYCINE MAX; TRITICUM AESTIVUM;

EID: 27644431735     PISSN: 13891723     EISSN: None     Source Type: Journal    
DOI: 10.1263/jbb.100.144     Document Type: Review

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