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Surf, méduses et allergie au natto (soja fermenté): une nouvelle saga? <i>Revue Francaise d'Allergologie 59(5)</i>: 398-403. <a href=\"https://dx.doi.org/10.1016/j.reval.2019.02.224\" target=\"_blank\">https://dx.doi.org/10.1016/j.reval.2019.02.224</a>","BEntID":316458,"PublicFlag":1,"CheckedFlag":1,"wosflag":1,"vabbflag":0,"RefStringPartII":" <i>Revue Francaise d'Allergologie 59(5)</i>: 398-403. <a href=\"https://dx.doi.org/10.1016/j.reval.2019.02.224\" target=\"_blank\">https://dx.doi.org/10.1016/j.reval.2019.02.224</a>","DocTypID":8,"DocType":"Journal article","MarineFlag":0,"FreshFlag":0,"BrackishFlag":0,"TerrestrialFlag":0,"Authorstring":"Van der Brempt, X.","OrigTitleTranslFlag":0,"Authorstringtrunc":"Van der Brempt, X.","Englishabstract":"Following the discovery in 2004 of cases of natto food allergy, a new \"allergological connection\" has been described resulting from jellyfish stings or ingestion of jellyfish among adepts of marine sports, and involving an allergen common to both jellyfish and natto, namely gamma-polyglutamic acid (gamma-PGA). 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