Stimulatory effect of Shoyu polysaccharides from soy sauce on the intestinal immune system.

Soy sauce (Shoyu) is a traditional Japanese fermented seasoning and is available worldwide. We investigated the effect of Shoyu polysaccharides (SPS) prepared from soy sauce on the intestinal immune system of mice. SPS enhanced the production of immunoglobulin A (IgA) from Peyer's patch cells in vitro, and its oral administration to 7-week-old male BALB/c mice for 2 weeks at a dose of 1.

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

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.

In vitro and in vivo immunomodulating activities of Shoyu polysaccharides from soy sauce.

We investigated the effects of Shoyu polysaccharides (SPS) prepared from soy sauce on immune functions in mice. SPS enhanced the consumption of glucose by peritoneal macrophages in vitro. In addition, oral administration of SPS to 6-week-old male BALB/c mice for 2 weeks at a dose of 3.

Shoyu polysaccharides from soy sauce improve quality of life for patients with seasonal allergic rhinitis: a double-blind placebo-controlled clinical study.

Soy sauce (Shoyu) is a traditional fermented seasoning of East Asian countries and is available throughout the world. We obtained polysaccharides from raw soy sauce, and showed the anti-allergic activities of these Shoyu polysaccharides (SPS) in vitro and in vivo. The present study determined whether oral supplementation of SPS is an effective intervention for patients with seasonal allergic rhinitis.

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

Soy sauce (Shoyu) is a traditional fermented seasoning of East Asian countries and available throughout the world. We obtained polysaccharides from raw soy sauce, and showed the anti-allergic activities of these Shoyu polysaccharides (SPS) in vitro and in vivo. The present study determined whether oral supplementation of SPS is an effective intervention for patients with perennial allergic rhinitis.

In vitro and in vivo anti-allergic activity of soy sauce.

Soy sauce (Shoyu) is a traditional fermented seasoning of Japan and available throughout the world. Polysaccharides were obtained from dialysate of Shoyu, and these Shoyu polysaccharides (SPS) were examined for anti-allergic activity in vitro and in vivo. The SPS originated from partially-degraded polysaccharides of soybeans by mold enzymatic hydrolyses, and Shoyu contained about 1% (w/v) SPS.

Antibacterial activity of licochalcone A against spore-forming bacteria.

Licochalcone A was isolated from the roots of licorice, Glycyrrhiza inflata, which has various uses in the food and pharmaceutical industries; isolation was followed by extraction with ethanol and column chromatography with silica gel. In this study, the activities of licochalcone A against some food contaminant microorganisms were evaluated in vitro. The vegetative cell growth of Bacillus subtilis was inhibited in a licochalcone A concentration-dependent manner and was completely prevented by 3 micrograms of licochalcone A/ml.