Fermentation of soymilk with <i>Lacticaseibacillus paracasei</i> strain Shirota reduces soluble Gly m 4 levels and allergic reactions associated with soybean-related pollen-food allergy syndrome.

ABSTRACT: Soybean-related pollen-food allergy syndrome (PFAS) is a food allergy triggered by birch or alder pollen-specific immunoglobulin E, which cross-reacts with soybean proteins homologous to pollen proteins. Although soybean-related PFAS generally causes mild symptoms, some individuals develop severe symptoms, including anaphylaxis, especially after consuming soymilk. This study attempted to reduce the risk of allergy by fermenting soymilk with Lacticaseibacillus paracasei strain Shirota (YIT 9029, LcS). The levels of Gly m 4, which causes soybean-related PFAS, in soymilk and fermented soymilk were analyzed using enzyme-linked immunosorbent assay (ELISA) and western blotting. Reactions to soymilk and fermented soymilk were evaluated in patients with soybean-related PFAS using skin prick

SUBMITTER: Shiba T 

PROVIDER: S-EPMC12765538 | biostudies-literature | 2026

REPOSITORIES: biostudies-literature