Late-onset anaphylaxis to Bacillus natto–fermented soybeans (natto)
Author:
Publisher
Elsevier BV
Subject
Immunology,Immunology and Allergy
Cited by 26 articles. 订阅此论文施引文献 订阅此论文施引文献，注册后可以免费订阅5篇论文的施引文献，订阅后可以查看论文全部施引文献
1. Natto (fermented soybeans)-induced anaphylaxis in a surfer with the possibility of sensitization to poly(γ-glutamic acid) from cutaneous exposure to jellyfish sting: a case report;International Journal of Emergency Medicine;2024-03-18
2. Natto (fermented soybeans)-induced anaphylaxis in a surfer with the possibility of sensitization to poly(γ-glutamic acid) from cutaneous exposure to jellyfish sting: A case report;2023-11-09
3. Nattokinase (Bac s 1), a subtilisin family serine protease, is a novel allergen contained in the traditional Japanese fermented food natto;Allergology International;2023-04
4. Food allergies in adulthood: gibberellin-regulated protein allergies and poly-γ-glutamic acid allergy;Nihon Shoni Arerugi Gakkaishi. The Japanese Journal of Pediatric Allergy and Clinical Immunology;2023-03-20
5. Scallop aquaculture has a potential risk of natto-induced hypersensitivity reactions in a local area of northern Japan;Allergology International;2023-01
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