Skip to main content

ETHNOS_APP

Home • Search • Journals • List 0

Effect of Chongkukjang on histamine-induced skin wheal response

A randomized, double-blind, placebo-controlled trial

Bibliographic Data

ID7843403
AuthorsHyang-Im Baek (0000-0002-2829-4499, Jeonbuk National University), Su-Young Jung, Su‐Young Jung (Jeonbuk National University Hospital), Ki-Chan Ha (Jeonbuk Development Institute), Hye-Mi Kim, Hyemi Kim (0009-0009-8691-1123, Jeonbuk Development Institute), Eun-Kyung Choi (0000-0001-8465-1529), Eunkyung Choi (0000-0003-4823-2532, Jeonbuk National University Hospital), Su Jin Jung (0000-0003-1103-7477, Jeonbuk National University Hospital), Su-Jin Jung, Eun-Ock Park (Jeonbuk National University Hospital), Sang-Wook Shin (0000-0003-1355-7695, Jeonbuk National University), Min-Gul Kim, Min‐Gul Kim (0000-0001-7269-9533, Jeonbuk National University Hospital), Seok-Kweon Yun, Seok‐Kweon Yun (0000-0002-1498-3701, Jeonbuk National University), Dae-Young Kwon, Dae‐Young Kwon (Korea Food Research Institute), Hye-Jeong Yang, Hye‐Jeong Yang (Korea Food Research Institute), Minjeong Kim (0000-0003-1417-3837, Korea Food Research Institute), Min-Jeong Kim (0000-0002-8709-1827), Hee-Joo Kang, Heejoo Kang (Korea Food Research Institute), Jin-Hee Kim (0000-0003-0712-9600), Jin‐Hee Kim (0009-0003-2865-5770, Korea Food Research Institute), Do-Youn Jeong, Do‐Youn Jeong (0000-0003-4105-1624), Seung-Wha Jo (0000-0002-1114-868X), Back-Hwan Cho (Jeonbuk National University Hospital, corresponding author), Seung Woo Chae (0000-0003-3660-8272, Jeonbuk National University, corresponding author), Soo-Wan Chae
Year2015
Volume2
Issue2
Pages52-57
Publication date2015-06-01
Peer ReviewedYes
Open AccessYes
TypeARTICLE
VenueJournal of Ethnic Foods (JOURNAL)
Journal identifiersISSN: 2352-6181 • E-ISSN: 2352-619X
PublisherSpringer Science and Business Media LLC (PUBLISHER)
DOI10.1016/j.jef.2015.04.003
OpenAlexW1585222753
LanguageEN
Citations received2
References cited17

Background: Studies in animals have demonstrated the antiallergenic properties of Chongkukjang (CKJ), a traditional Korean food made by fermentation of soybean with Bacillus subtilis. CKJ might therefore be used as an ingredient in a functional food designed to suppress allergies. The purpose of this study was to investigate the effect of CKJ on histamine-induced skin wheal response in healthy participants. Methods: A randomized, double-blind, placebo-controlled trial was conducted. Sixty participants (48 women and 12 men) were randomly assigned to one of two groups: One group received 35 g CKJ daily for 12 weeks, and the other received a placebo at the same dosing frequency. A skin prick test with histamine (10 mg/mL) was conducted on the ventral forearm 10 cm from the elbow, and assessed 15 minutes later. Outcomes included measurement of efficacy [skin wheal response, immunoglobulin E (IgE), histamine, interferon-gamma, interleukin-4, eosinophil, and eosinophil cationic protein (ECP)], and safety (adverse events, laboratory test results, electrocardiogram, anthropometric values, and vital signs). Results: Fifty-five participants (28 in the CKJ group and 27 in the placebo group) completed the study. After 12 weeks of supplementation, participants in the CKJ group showed a significant reduction in histamine-induced skin wheal areas compared with placebo group (p < 0.05). At 12 weeks, the CKJ group showed a significant improvement in percentage change from baseline in histamine-induced wheal area, compared with the placebo group (p < 0.05). CKJ did not influence blood levels of IgE, histamine, interferon-gamma, interleukin-4, eosinophil, or ECP. Conclusion: Oral administration of CKJ for 12 weeks resulted in a reduction of the skin wheal response to histamine, with no apparent adverse effects. Trial registration: ClinicalTrials.gov: NCT01402141

Adverse effect · Allergy · Anesthesia · Antibody · Asthma · Eosinophil · Eosinophil cationic protein · Erythema · Food allergy · Histamine · Immunoglobulin E · Pathology · Placebo · Randomized controlled trial · Allergic Rhinitis and Sensitization · Mast cells and histamine · Medicine · Polyamine Metabolism and Applications · Gastroenterology · Immunology · Internal Medicine

  • The evaluation of metabolizable energy in traditional Korean food for protein sources

    Open Access•Eunmi Kim, Jinho Choi et al.•Journal of Ethnic Foods•2015

  • The history and science of Chongkukjang, a Korean fermented soybean product

    Open Access•Dae Young Kwon, Kyung Rhan Chung et al.•Journal of Ethnic Foods•2019

  • Korean traditional fermented soybean products

    Open Access•Donghwa Shin, Dong-Hwa Shin et al.•Journal of Ethnic Foods•2015

Unique citing works2
Citations per year0,18
Citation span2015 - 2019 (5)
Citation velocityhistorical
Highly citedNo
Citation typesNeutral: 1

Tools

Open DOISci-HubOpen Access
Ethnos_APP • Open Source Project • MIT License • Frontend v2.0.0 • Privacy and Cookies • API Documentation: api.ethnos.app/docs • API Source Code: GitHub • DOI: 10.5281/zenodo.17049435 • Frontend Source Code: GitHub • DOI: 10.5281/zenodo.17050053 • cruz.rio.br • Expectantes Misericordiae