Fermented soybeans suppress asthma-induced airway inflammation

By: Osaka City University

Bronchial asthma causes symptoms such as wheezing and coughing due to chronic airway inflammation, but there is no fundamental treatment for it, leaving a desire for new prevention and treatment methods. Now a new study reveals that a fermented soy product called ImmuBalance suppresses airway inflammation in animal models of asthma.

Researchers from the Department of Respiratory Medicine, Osaka City University Graduate School of Medicine have found that in a ImmuBalance-treated group of asthma model mice, white blood cells associated with asthma called eosinophils were significantly reduced in the bronchoalveolar lavage fluid (BALF).

“It was reported that imbalances in the gut microbiota may be involved in immune system and allergic diseases, and fermented dietary fiber, like that found in soy, might have beneficial effects in allergic asthma models.” continues Associate Professor Kazuhisa Asai, supporting author of the study.

“In clinical practice, steroid inhalants are the basis of asthma treatments, yet they are known to have adverse side effects“, states Professor Tomoya Kawaguchi, lead advisor to the study. “Our results suggest that the intake of fermented soybean products should be recommended as a complementary coping strategy to asthma with fewer side effects”

These findings appear in the journal Nutrients.