Soy Sauce Bacteria Effective Against Allergies

Tokyo, (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.

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.

By Aki Tsukioka, JCN Staff Writer

Copyright © 2006 JCN. All rights reserved. A division of Japan Corporate News Network KK.