Surfing as a risk factor for sensitization to poly(γ-glutamic acid) in fermented soybeans, natto, allergy
Background: Poly(γ-glutamic acid) (PGA) is an allergen in natto, fermented soybeans, which causes late-onset anaphylaxis. We hypothesized that jellyfish stings sensitize adults to PGA because a surfer had allergies to both natto and jellyfish, whose sting contains PGA. The aim of the study was to id...
| Main Authors: | , , |
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| Format: | Article |
| Language: | English |
| Published: |
Elsevier
2018-07-01
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| Series: | Allergology International |
| Online Access: | http://www.sciencedirect.com/science/article/pii/S1323893017301624 |