{"id":"97656006-ab50-57db-97c2-bccbaf68c846","stable_key":"33bef151-bdc7-5892-aff6-0345ab149739:natto-food-carries-poly-gamma-glutamate","predicate":"contains","statement":"Poly-gamma-glutamic acid is a constituent of natto and the allergen responsible for late-onset anaphylaxis to it.","claim_class":"mechanistic","status":"source_derived_draft","evidence_grade":"ungraded","direction":"positive","is_public":true,"mechanism_event_id":"deb3c440-a69c-583b-8b27-477a7402c31a","mechanism_event_label":"Poly-gamma-glutamic acid is a constituent of natto and the allergen responsible for late-onset anaphylaxis to it.","subject":{"id":"b7d0177d-170d-5ea4-995f-eec6760f640e","slug":"natto","display_name":"Natto, fermented soybean food","entity_type_key":"botanical"},"object":{"id":"4ded1eff-123c-5b18-b5d2-f206c3169a86","slug":"poly-gamma-glutamate","display_name":"Poly-gamma-glutamic acid","entity_type_key":"chemical_species"},"evidence_count":1,"mechanism_event":{"id":"deb3c440-a69c-583b-8b27-477a7402c31a","stable_key":"33bef151-bdc7-5892-aff6-0345ab149739:natto-food-carries-poly-gamma-glutamate-event","event_type":"observed_intervention","label":"Poly-gamma-glutamic acid is a constituent of natto and the allergen responsible for late-onset anaphylaxis to it.","description":"Fermented soybean food","status":"provisional","compartment":null,"participants":[{"entity":{"id":"b7d0177d-170d-5ea4-995f-eec6760f640e","slug":"natto","display_name":"Natto, fermented soybean food","entity_type_key":"botanical"},"role":"acting component","stoichiometry":null,"state_label":"","sequence_order":0,"notes":""},{"entity":{"id":"4ded1eff-123c-5b18-b5d2-f206c3169a86","slug":"poly-gamma-glutamate","display_name":"Poly-gamma-glutamic acid","entity_type_key":"chemical_species"},"role":"component the finding is about","stoichiometry":null,"state_label":"","sequence_order":1,"notes":""}]},"contexts":[{"dimension":"duration","value_text":"Not applicable","comparator":null,"unit":null,"notes":"","entity":null},{"dimension":"evidence_access","value_text":"Primary PubMed abstract and indexed metadata reviewed. 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Purified products may differ in residual soy protein, poly-gamma-glutamate and enzyme content, and no study read here measures that across products.","comparator":null,"unit":null,"notes":"","entity":null},{"dimension":"organism","value_text":"Human (allergy clinic cohort)","comparator":null,"unit":null,"notes":"","entity":null},{"dimension":"plain_language","value_text":"Poly-gamma-glutamic acid is a constituent of natto and the allergen responsible for late-onset anaphylaxis to it.","comparator":null,"unit":null,"notes":"","entity":null},{"dimension":"primary_references","value_text":"Surfing as a risk factor for sensitization to poly(γ-glutamic acid) in fermented soybeans, natto, allergy. 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Every reference in that document was resolved against live PubMed with its abstract read and its DOI cross-checked on 2026-09-23, and the EFSA novel-food opinion was retrieved and read in full. That check corrected two PMIDs that pointed at unrelated papers, two DOIs, and two papers recorded as carrying no erratum that do carry one; it also reversed three findings the supplied document had stated backwards. Two papers carry a published correction, recorded as such and not as a retraction. Three sources are not indexed in PubMed and are cited by what they have. Laboratory lineages are recorded, so the four papers from one group, the three from another and the two readings of a single applicant dossier cannot be counted as separate lines of support. Study-specific doses, units, populations and limitations retained; activity units are never converted between systems. 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