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

ConclusionsThe major allergen that induces natto allergy is poly( γ-glutamic acid) (PGA), which is present in its mucilage. Given that PGA is also produced by jellyfish tentacles, it can be inferred that the PGA sensitization occurred via dermal exposure to jellyfish PGA. This is an example of a food allergy induced by animal stings. As PGA is a high-molecular-we ight polymer, natto allergy, despite being IgE-mediated, often presents with late-onset anaphylaxis, which typically develops half a day after digestion. PGA has a wide range of applications in pharmaceuticals, cosmetics, and foods. Patients may develop allergic symptoms and experience repeated anap hylaxis with no known cause. Therefore, it is important to obtain a detailed medical history and individually instruct patients suspected of being allergic to PGA to avoid PGA-containing products.
Source: International Journal of Emergency Medicine - Category: Emergency Medicine Source Type: research