Saturday, March 11, 2006

Kikkoman Finds Soy Sauce Bacteria Effective Against Allergies

Tokyo, Mar 9, 2006 (JCN) - Kikkoman Corporation has discovered that lactic acid bacteria derived from soy sauce and other fermented foods are effective against allergies.

Specifically, the company has elucidated that tetragenococcus halophilus Th221, a kind of plant-derived lactic acid bacteria found in soy sauce, can induce the generation of interleukin 12 (IL-12), a substance that helps alleviate allergic symptoms.

In recent joint research with the Tokyo University of Agriculture, Kikkoman also discovered that several other plant-derived lactic acid bacteria from fermented foods, such as Leuconostoc mesenteroides, are able to induce the generation of IL-12.

Furthermore, in experiments on mice, they confirmed that these bacteria help alleviate allergic symptoms. In particular, their administration reduces serum IgE levels, an indicator of allergy.

Full Article at JCNNetwork.

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