A study to test the effects of a fermented soybean product in suppressing airway inflammation caused by asthma found that white blood cells associated with asthma called eosinophils were significantly reduced in the bronchoalveolar lavage fluid (BALF). In addition to a decrease in inflammation and mucus around the bronchi, the mice model study led by researchers from the Department of Respiratory Medicine, Osaka City University Graduate School of Medicine also found a suppression of proteins that induce eosinophilic inflammation.