title: Anaphylaxis caused by ingesting jellyfish in a subject with fermented soybean allergy: possibility of epicutaneous sensitization to poly-gamma-glutamic acid by jellyfish stings.
authors.affiliation: Department of Environmental Immuno-Dermatology, Yokohama City University School of Medicine, Yokohama, Japan.
authors.forename: Naoko
authors.initials: N
authors.lastname: Inomata
authors.forename: Keishi
authors.initials: K
authors.lastname: Chin
authors.forename: Michiko
authors.initials: M
authors.lastname: Aihara
mesh_terms: D000707:Anaphylaxis / Q000209:etiology* / Q000276:immunology; D000818:Animals; D001733:Bites and Stings / Q000276:immunology; D005512:Food Hypersensitivity / Q000209:etiology* / Q000276:immunology; D006801:Humans; D008297:Male; D008875:Middle Aged; D011099:Polyglutamic Acid / Q000031:analogs & derivatives / Q000276:immunology; D037401:Scyphozoa / Q000276:immunology* / Q000472:pathogenicity; D045730:Soy Foods / Q000009:adverse effects*
chemical_list: C511775:poly(gamma-glutamic acid); D011099:Polyglutamic Acid