Kikkoman Finds Soy Sauce Bacteria Effective Against Allergies.Tokyo, Japan, Mar 9, 2006 - (JCN JCN Japan Corporate News JCN Journal of Cognitive Neuroscience JCN Journal of Cardiovascular Nursing JCN Journal of Christian Nursing JCN Job Control Number JCN Journal of Child Neurology JCN joint communications network (US DoD) ) - Kikkoman Corporation has discovered that lactic acid bacteria The Lactic Acid Bacteria (LAB) comprise a clade of Gram positive, low-GC, acid tolerant, non-sporulating, non-respiring rod or cocci that are associated by their common metabolic and physiological characteristics. 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 interleukin Any of a class of naturally occurring proteins important in regulation of lymphocyte function. Several known types are recognized as crucial constituents of the body's immune system (see immunity). 12 (IL-12), a substance that helps alleviate allergic symptoms. In recent joint research with the Tokyo University of Agriculture The Tokyo University of Agriculture (東京農業大学, Tōkyō nōjyō daigaku), abbreviated as Nodai (農大, nōdai) or Tokyo nodai (東京農大,Tōkyō nōdai , Kikkoman also discovered that several other plant-derived lactic acid bacteria from fermented foods, such as Leuconostoc mesenteroides Leuconostoc mesenteroides is a species of bacteria sometimes associated with fermentation, under conditions of salinity and low temperatures. See also
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. Details of the research will be presented at the Annual Meeting of the Japan Society for Bioscience, Biotechnology, and Agrochemistry 2006, to be held in Kyoto from March 25. Copyright [c] 2006 Japan Corporate News Network. All rights reserved. |
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