In vitro and in vivo anti-allergic activity of soy sauce.
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.
Kobayashi
Makio
M
Research Laboratory, Higashimaru Shoyu Co. Ltd., 100-3 Tominaga, Tatsuno-cho, Tatsuno, Hyogo 679-4167, Japan. mkobayashi@higashimaru.co.jp.
Matsushita
Hiroaki
H
Yoshida
Kazutoshi
K
Tsukiyama
Ryo-Ichi
R
Sugimura
Takashi
T
Yamamoto
Kenji
K
D000818:Animals; D018926:Anti-Allergic Agents / Q000494:pharmacology*; D045744:Cell Line, Tumor; D004791:Enzyme Inhibitors / Q000494:pharmacology; D006636:Histamine Release; D006821:Hyaluronoglucosaminidase / Q000037:antagonists & inhibitors; D007564:Japan; D015471:Leukemia, Basophilic, Acute; D051379:Mice; D010323:Passive Cutaneous Anaphylaxis / Q000187:drug effects; D008517:Phytotherapy; D045730:Soy Foods
D018926:Anti-Allergic Agents; D004791:Enzyme Inhibitors; D006821:Hyaluronoglucosaminidase