Quality of life improvement with soy sauce ingredients, Shoyu polysaccharides, in perennial allergic rhinitis: A double-blind placebo-controlled clinical study

Kobayashi, Makio; Matsushita, Haruo; Shioya, Ikuo; Nagai, Mitsuyori; Tsukiyama, Ryo-Ichi; Saito, Masami; Sugita, Toshiro; Sügimura, Takashi; Yamamoto, Kenji

doi:10.3892/ijmm.14.5.885

Cited by 13 publications

(11 citation statements)

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“…Sauces are often consumed every day as is the case of ''Nuoc Mam'' sauce (Van Thuy et al, 2005) and can be very widely consumed within local populations:70% of the Chinese population consumes soy sauce (Chen, 2003) and $80% of the Vietnamese population consumes fish sauce (Fidler et al, 2003;Van Thuy et al, 2003). Given the quantities ingested and the frequency of consumption, the sauces can have a beneficial role on health by contributing essential nutrients (vitamins, minerals) or antioxidants (Nagahara et al, 1992;Bowen et al, 2002;Kim et al, 2003;Kobayashi et al, 2004). They are also often used as food vectors within the framework of fortification programmes aimed at increasing the quantity of micronutrients ingested and, more particularly, iron in fish sauce and soy sauce (Chen, 2003;Van Thuy et al, 2005;Walcsyk et al, 2005).…”

Section: Introductionmentioning

confidence: 96%

Nutritional value of six multi-ingredient sauces from Burkina Faso

Avallone

Tiemtore

Mouquet‐Rivier

et al. 2008

Journal of Food Composition and Analysis

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Section: Introductionmentioning

confidence: 96%

Nutritional value of six multi-ingredient sauces from Burkina Faso

Avallone

Tiemtore

Mouquet‐Rivier

et al. 2008

Journal of Food Composition and Analysis

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“…Recently, we reported that SPS have strong anti-allergic activities (3) and enhance the functions of macrophages and lymphocytes (4) in vitro and in vivo. Furthermore, oral supplementation with SPS was an effective intervention for patients with allergic rhinitis in two double-blind placebo-controlled clinical studies (5,6). However, many of the ingredients of soy sauce are unknown and the biological activities of soy sauce itself remain to be elucidated.…”

Section: Introductionmentioning

confidence: 99%

Promotive effect of Shoyu polysaccharides from soy sauce on iron absorption in animals and humans

Kobayashi¹,

Yuko²,

Magishi³

et al. 2006

Int J Mol Med

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Abstract. Soy sauce (Shoyu) is a traditional fermented seasoning of Japan and is available throughout the world. We investigated the effect of Shoyu polysaccharides (SPS) prepared from soy sauce on iron absorption in vitro and in vivo. First, by measuring the iron-binding capacity of SPS, it was found that SPS stabilized the solubility of ferrous iron at neutral pH's by forming a complex, Fe-SPS. Second, in experiments with animals, it was found that SPS enhanced the absorption and/or pooling of iron in organs when anemic rats were fed iron-supplemented diets. Third, in a 4-week randomized, double-blind, placebo-controlled parallel group study, healthy women were treated with 600 mg of SPS (n=22) or placebo (n=23) each day. After the 4 weeks, serum levels of iron, hematocrit, and hemoglobin were significantly higher (P<0.05) in the SPS-treated than in the placebo-treated group. In conclusion, SPS of soy sauce enhanced iron absorption, and soy sauce is a potentially promising seasoning for the treatment of anemia through food.

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“…Using measures of QOL improvement, investigators performed a DBRPCS comparing oral supplementation of shoyu polysaccharides to placebo. They demonstrated a significant reduction in symptom scores measuring runny nose, sore throat, and pruritic eyes compared to placebo [41]. Lastly, skullcap -a flowering plant also known as Scutellaria baicalensis -has a long history of use as a treatment for allergic rhinitis.…”

Section: Western Herbal Medicinementioning

confidence: 98%