Surfing as a risk factor for sensitization to poly(γ-glutamic acid) in fermented soybeans, natto, allergy

• Published in: Allergology International 2018-07, Vol.67 (3), p.341-346
• Main Authors: Inomata, Naoko, Miyakawa, Mami, Aihara, Michiko
• Format: Article
• Language: English
• Subjects: Adult; Animals; Bites and Stings - immunology; Cnidarian Venoms - chemistry; Cnidarian Venoms - immunology; Epicutaneous sensitization; Female; Fermented soybeans (natto); Food allergy; Food Hypersensitivity - etiology; Food Hypersensitivity - immunology; Glycine max - chemistry; Glycine max - immunology; Humans; Jellyfish; Male; Middle Aged; Poly(γ-glutamic acid); Polyglutamic Acid - analogs & derivatives; Polyglutamic Acid - immunology; Risk Factors; Scyphozoa; Soy Foods - adverse effects; Water Sports
• ISSN: 1323-8930; 1440-1592
• DOI: 10.1016/j.alit.2017.11.001

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 identify behavioral factors, such as marine sports, associated with PGA sensitization. Outpatients diagnosed with food allergies based on relevant clinical history, positive skin test and/or food challenge test answered a questionnaire during a regular visit in 2016. Questionnaire data from 140 outpatients were analyzed. These patients were divided into two groups: natto allergy group (13 patients, M:F = 10:3, mean age 40.6 years) and non-natto allergy group (127 patients, M:F = 46:81, mean age 44.5 years). All patients with natto allergy had positive results in skin prick test and basophil activation test with PGA. Of these, 92.3% had a marine sport hobby, especially surfing (84.6%). PGA sensitization was independently associated with marine sports (odds ratio, 278.0, 95 percent confidence interval, 36.9–6315.9, p