In vitro and in vivo anti-allergic activity of soy sauce |
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Authors: | Kobayashi Makio Matsushita Hiroaki Yoshida Kazutoshi Tsukiyama Ryo-Ichi Sugimura Takashi Yamamoto Kenji |
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Affiliation: | Research Laboratory, Higashimaru Shoyu Co. Ltd., 100-3 Tominaga, Tatsuno-cho, Tatsuno, Hyogo 679-4167, Japan. mkobayashi@higashimaru.co.jp. |
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Abstract: | Soy sauce (Shoyu) is a traditional fermented seasoning of Japan and available throughout the world. Polysaccharides were obtained from dialysate of Shoyu, and these Shoyu polysaccharides (SPS) were examined for anti-allergic activity in vitro and in vivo. The SPS originated from partially-degraded polysaccharides of soybeans by mold enzymatic hydrolyses, and Shoyu contained about 1% (w/v) SPS. First, the inhibitory effects of SPS on hyaluronidase, which is known to be related to inflammation and allergic responses, were as potent as those of an anti-allergic medicine, disodium cromoglycate. Second, SPS significantly inhibited the release of histamine from rat basophilic leukemia (RBL-2H3) cells, which had been induced by the antigen. Third, orally administered SPS had a significant suppressive effect on passive cutaneous anaphylaxis induced in the ears of mice. These 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. |
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