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Zeng J, Ma F, Zhai L, Du C, Zhao J, Li Z, Wang J. Recent advance in sesame allergens: Influence of food processing and their detection methods. Food Chem 2024; 448:139058. [PMID: 38531299 DOI: 10.1016/j.foodchem.2024.139058] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 01/10/2024] [Revised: 03/14/2024] [Accepted: 03/15/2024] [Indexed: 03/28/2024]
Abstract
Sesame (Sesamum indicum L.) is a valuable oilseed crop with numerous nutritional benefits containing a diverse range of bioactive compounds. However, sesame is also considered an allergenic food that triggers various mild to severe adverse reactions (e.g., anaphylaxis). Strict dietary avoidance of sesame components is the best option to protect the sensitized consumers. Sesame or sesame-derived foods are always consumed after certain food processing operations, which would cause a considerable impact on the structure of sesame proteins, changing their sensitization capacity and detectability. In the review, the molecular structure properties, and immunological characteristics of the sesame allergens were described. Meanwhile, the influence of food processing techniques on sesame proteins and the relevant detection techniques used for the sesame allergens quantification are also emphasized critically. Hopefully, this review could provide valuable insight into the development and management for the new "Big Eight" sesame allergen in food industry.
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Affiliation(s)
- Jianhua Zeng
- School of Food Engineering, Anhui Provincial Key Laboratory of Functional Agriculture and Functional Foods, Associated Discipline Key Laboratory of Whole Grain Nutrition and High-Value Utilization, Anhui Science and Technology University, No.9, Donghua Road, Fengyang, Anhui Province 233100, China; College of Food Science and Engineering, Ocean University of China, No.5, Yushan Road, Qingdao, Shandong Province 266003, China
| | - Feifei Ma
- School of Food Engineering, Anhui Provincial Key Laboratory of Functional Agriculture and Functional Foods, Associated Discipline Key Laboratory of Whole Grain Nutrition and High-Value Utilization, Anhui Science and Technology University, No.9, Donghua Road, Fengyang, Anhui Province 233100, China; Nutrition and Bromatology Group, Department of Analytical and Food Chemistry, Faculty of Sciences, University of Vigo, Ourense 32004, Spain
| | - Ligong Zhai
- School of Food Engineering, Anhui Provincial Key Laboratory of Functional Agriculture and Functional Foods, Associated Discipline Key Laboratory of Whole Grain Nutrition and High-Value Utilization, Anhui Science and Technology University, No.9, Donghua Road, Fengyang, Anhui Province 233100, China
| | - Chuanlai Du
- School of Food Engineering, Anhui Provincial Key Laboratory of Functional Agriculture and Functional Foods, Associated Discipline Key Laboratory of Whole Grain Nutrition and High-Value Utilization, Anhui Science and Technology University, No.9, Donghua Road, Fengyang, Anhui Province 233100, China
| | - Jinlong Zhao
- School of Food Engineering, Anhui Provincial Key Laboratory of Functional Agriculture and Functional Foods, Associated Discipline Key Laboratory of Whole Grain Nutrition and High-Value Utilization, Anhui Science and Technology University, No.9, Donghua Road, Fengyang, Anhui Province 233100, China.
| | - Zhenxing Li
- College of Food Science and Engineering, Ocean University of China, No.5, Yushan Road, Qingdao, Shandong Province 266003, China
| | - Jin Wang
- Key Laboratory of Environmental Medicine and Engineering, Ministry of Education, and Department of Nutrition and Food Hygiene, School of Public Health, Southeast University, No. 87 Dingjiaqiao Rd., Nanjing, Jiangsu Province 210009, China
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Linghu X, Wang S, Liu W, Wang R, Lu Y. Immunocolorimetric assay based on amplified gold nanoparticles and magnetic separation beads for detection of sesame allergens in food. ANALYTICAL METHODS : ADVANCING METHODS AND APPLICATIONS 2022; 14:4803-4812. [PMID: 36382410 DOI: 10.1039/d2ay01557a] [Citation(s) in RCA: 2] [Impact Index Per Article: 1.0] [Reference Citation Analysis] [Abstract] [MESH Headings] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 06/16/2023]
Abstract
We have developed a magnetic separation-based immunocolorimetric assay to detect sesame allergens. Sesame monoclonal antibody (Ab) was modified onto gold nanoparticles (AuNPs) to create signal probes (AuNPs-Ab), and sesame allergens (SA) were attached to carboxyl-functionalized magnetic polystyrene microspheres (MPMs) to act as capture probes (MPMs-SA). Based on the competition format, the capture probes competed with the sesame allergens in the sample to bind the corresponding signal probes. When sesame allergens were present, two immune complexes (AuNPs-Ab@MPMs-SA and AuNPs-Ab@SA) were formed. The immune complex AuNPs-Ab@SA was used to quantify the sesame allergens in the sample. This immunoassay had a detection linear range from 50 to 800 μg L-1 with a limit of detection (LOD) of 45.53 μg L-1. Based on the optimized conditions, the recovery of sesame allergens in bread, biscuit, almond beverage, and energy bar samples was between 82.50% and 116.67%. The LODs for the bread, biscuit, almond beverage, and energy bar samples were 0.36, 0.36, 0.27, and 0.55 mg kg-1, respectively.
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Affiliation(s)
- Xiaopan Linghu
- Key Laboratory of Food Quality and Health of Tianjin, State Key Laboratory for Food Nutrition and Safety, College of Food Engineering and Biotechnology, Tianjin University of Science and Technology, Tianjin, 300457, China.
| | - Shasha Wang
- Key Laboratory of Food Quality and Health of Tianjin, State Key Laboratory for Food Nutrition and Safety, College of Food Engineering and Biotechnology, Tianjin University of Science and Technology, Tianjin, 300457, China.
| | - Wentao Liu
- Key Laboratory of Food Quality and Health of Tianjin, State Key Laboratory for Food Nutrition and Safety, College of Food Engineering and Biotechnology, Tianjin University of Science and Technology, Tianjin, 300457, China.
| | - Rui Wang
- Key Laboratory of Food Quality and Health of Tianjin, State Key Laboratory for Food Nutrition and Safety, College of Food Engineering and Biotechnology, Tianjin University of Science and Technology, Tianjin, 300457, China.
| | - Yang Lu
- Key Laboratory of Food Quality and Health of Tianjin, State Key Laboratory for Food Nutrition and Safety, College of Food Engineering and Biotechnology, Tianjin University of Science and Technology, Tianjin, 300457, China.
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Villa C, Costa J, Mafra I. Sesame as a source of food allergens: clinical relevance, molecular characterization, cross-reactivity, stability toward processing and detection strategies. Crit Rev Food Sci Nutr 2022; 64:4746-4762. [PMID: 36377716 DOI: 10.1080/10408398.2022.2145263] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/16/2022]
Abstract
Sesame is an allergenic food with an increasing allergy prevalence among the European/USA population. Sesame allergy is generally life-persisting, being the cause of severe/systemic adverse immune responses in sesame-allergic individuals. Herein, clinical data about sesame allergy, including prevalence, diagnosis, relevance, and treatments are described, with focus on the molecular characterization of sesame allergens, their cross-reactivity and co-sensitization phenomena. The influence of food processing and digestibility on the stability/immunoreactivity of sesame allergens is critically discussed and the analytical approaches available for their detection in foodstuffs. Cross-reactivity between sesame and tree nuts or peanuts is frequent because of the high similarities among proteins of the same family. However, cross-reactivity phenomena are not always correlated with true clinical allergy in sensitized patients. Data suggest that sesame allergens are resistant to heat treatments and digestibility, with little effect on their immunoreactivity. Nevertheless, data are scarce, evidencing the need for more research to understand the effect of food processing on sesame allergenicity modulation. The demands for identifying trace amounts of sesame in foods have prompted the development of analytical methods, which have targeted both protein and DNA markers, providing reliable, specific, and sensitive tools, crucial for the effective management of sesame as an allergenic food.
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Affiliation(s)
- Caterina Villa
- REQUIMTE-LAQV, Faculdade de Farmácia, Universidade do Porto, Rua de Jorge Viterbo Ferreira, 228, Porto, Portugal
| | - Joana Costa
- REQUIMTE-LAQV, Faculdade de Farmácia, Universidade do Porto, Rua de Jorge Viterbo Ferreira, 228, Porto, Portugal
| | - Isabel Mafra
- REQUIMTE-LAQV, Faculdade de Farmácia, Universidade do Porto, Rua de Jorge Viterbo Ferreira, 228, Porto, Portugal
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Linghu X, Wang R, Lu Y. Smartphone-integrated fluorescent quenching immunochromatographic test strips designed for the determination of sesame allergens in food samples. SPECTROCHIMICA ACTA. PART A, MOLECULAR AND BIOMOLECULAR SPECTROSCOPY 2022; 280:121522. [PMID: 35749974 DOI: 10.1016/j.saa.2022.121522] [Citation(s) in RCA: 3] [Impact Index Per Article: 1.5] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Subscribe] [Scholar Register] [Received: 04/06/2022] [Revised: 06/11/2022] [Accepted: 06/14/2022] [Indexed: 06/15/2023]
Abstract
A highly sensitive smartphone-integrated fluorescence quenching immunochromatographic assay (FQICA) for the detection of sesame allergen was proposed. Sesame antibodies were adsorbed on the surface of the gold nanoparticles to form fluorescent acceptors (AuNPs-Ab). Ovalbumin (OVA) protein was labeled with quantum dots (QDs) to form signal probes (QDs-OVA), which were coated on the C-line of the assay strips. A mixture of QDs-OVA and sesame protein was coated on the T-line of the strip. For FQICA, the concentration of the analyte was positively correlated with the fluorescence signal. The developed FQICA had high sensitivity for the detection of sesame protein, and its visual LOD was 80 μg/L and the quantitative LOD was 40 μg/L. In addition, the method had high specificity, except for a small cross-reaction between sesame and walnut. The visual LODs in bread, ham, and biscuits were 640 μg/L. The quantitative LODs were 320 μg/L for biscuits and 640 μg/L for bread and ham. Comparing the developed FQICA with a commercial ELISA kit, the recoveries of sesame protein in both methods were between 80% and 120%.
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Affiliation(s)
- Xiaopan Linghu
- State Key Laboratory for Food Nutrition and Safety, College of Food Science and Engineering, Tianjin University of Science and Technology, Tianjin 300457, China
| | - Rui Wang
- State Key Laboratory for Food Nutrition and Safety, College of Food Science and Engineering, Tianjin University of Science and Technology, Tianjin 300457, China
| | - Yang Lu
- State Key Laboratory for Food Nutrition and Safety, College of Food Science and Engineering, Tianjin University of Science and Technology, Tianjin 300457, China.
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Ma X, Li H, Zhang J, Ge Y, He L, Kang W, Huang W, Sun JL, Chen Y. Effect of Roasting on the Conformational Structure and IgE Binding of Sesame Allergens. JOURNAL OF AGRICULTURAL AND FOOD CHEMISTRY 2022; 70:9442-9450. [PMID: 35819315 DOI: 10.1021/acs.jafc.2c01617] [Citation(s) in RCA: 2] [Impact Index Per Article: 1.0] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 06/15/2023]
Abstract
Sesame can trigger a systemic allergic reaction. In the present study, we investigated the responses of the structure and IgE binding of sesame allergens to different roasting treatments (120, 150, and 180 °C for 5 to 30 min). We analyzed the tryptic digestion peptides using a label-free mass spectrometry method. The total amount of soluble proteins in sesame was significantly reduced by roasting at 180 °C, followed by 150 °C. Ses i 1 was the most stable protein during processing as it still possessed a higher protein abundance compared to other allergens after roasting under 180 °C. The most unstable allergens were Ses i 4 and Ses i 7, which suffered severe protein degradation at 180 °C. Roasting at 180 °C remarkably increased the secondary structure content of α-helices but decreased that of β-sheets, whereas roasting at 120 and 150 °C had a limited effect on the secondary structure of sesame proteins. Moreover, serum pool Western blot analysis showed that the main allergens were oleosin of Ses i 4 and Ses i 5. The IgE-binding ability of sesame allergens was significantly decreased under 180 °C roasting, as well as the solubility of sesame proteins, which showed remarkable congruence in changes. Relative quantification results indicate that individual sesame allergens respond differently to the roasting process. In general, sesame allergens are unstable under roasting treatment. Therefore, the allergenic potential of sesame allergens may be minimized by selecting appropriate parameters during processing.
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Affiliation(s)
- Xiuli Ma
- Chinese Academy of Inspection and Quarantine, Beijing 100176, People's Republic of China
- College of Food Engineering, Ludong University, Yantai 264025, People's Republic of China
- College of Food Science and Nutritional Engineering, China Agricultural University, Beijing 100083, People's Republic of China
| | - Hong Li
- Peking Union Medical College Hospital, Beijing 100730, People's Republic of China
| | - Jiukai Zhang
- College of Food Engineering, Ludong University, Yantai 264025, People's Republic of China
| | - Yiqiang Ge
- College of Food Science and Nutritional Engineering, China Agricultural University, Beijing 100083, People's Republic of China
- China Rural Technology Development Center, Beijing 100045, People's Republic of China
| | - Lei He
- College of Food Engineering, Ludong University, Yantai 264025, People's Republic of China
| | - Wenhan Kang
- College of Food Engineering, Ludong University, Yantai 264025, People's Republic of China
| | - Wensheng Huang
- College of Food Engineering, Ludong University, Yantai 264025, People's Republic of China
| | - Jin-Lyu Sun
- Peking Union Medical College Hospital, Beijing 100730, People's Republic of China
| | - Ying Chen
- College of Food Engineering, Ludong University, Yantai 264025, People's Republic of China
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Goldberg MR, Appel MY, Nachshon L, Holmqvist M, Epstein-Rigbi N, Levy MB, Lidholm J, Elizur A. Combinatorial advantage of Ses i 1-specific IgE and basophil activation for diagnosis of sesame food allergy. Pediatr Allergy Immunol 2021; 32:1482-1489. [PMID: 33955090 DOI: 10.1111/pai.13533] [Citation(s) in RCA: 3] [Impact Index Per Article: 1.0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Submit a Manuscript] [Subscribe] [Scholar Register] [Received: 01/08/2021] [Revised: 04/19/2021] [Accepted: 04/24/2021] [Indexed: 11/28/2022]
Abstract
BACKGROUND The prevalence of sesame food allergy (SFA) is increasing worldwide with the potential of anaphylactic reactions upon exposure. Utility of specific component IgE testing as an alternative to the oral food challenge (OFC), the diagnostic standard, is being investigated. METHODS Patients (n = 42) with suspected SFA completed an open OFC to sesame. Diagnostic testing included serum levels of Ses i 1-specific IgE, skin prick test with high-protein extract, and basophil reactivity (% induced CD63 expression) for each patient. The diagnostic utility of these tests was evaluated at a 95% sensitivity, with the outcome measure being the number of OFCs required. RESULTS Twenty-seven patients (64%) were diagnosed with SFA. Ses i 1 IgE differed significantly between allergic and tolerant patients (p = .0001). ROC curve analysis for Ses i 1 IgE yielded an AUC of 0.88 ± 0.05. Levels of Ses i 1 IgE correlated to induced CD63+ expression on basophils (p = .0001). Ses i 1 IgE was not sufficiently robust as a single step for diagnosis. Used concurrently, BAT and Ses i 1 IgE yielded correct positive classifications for 25 of 27 sesame-allergic patients with two false positives (93% PPV). Both tests were negative in 5 non-allergic patients. Patients with divergent Ses i 1 IgE and BAT results required OFC (n = 10, 24% of patients). Alternatively, sequential use of BAT, ruling in SFA followed by Ses i 1 IgE diagnosing non-allergic patients, yielded a 89% PPV, with 19% requiring OFC. CONCLUSION Ses i 1 IgE and BAT used together can decrease the need for OFC in most SFA patients. A prospective cohort trial is necessary to validate these results.
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Affiliation(s)
- Michael R Goldberg
- Yitzhak Shamir Medical Center, Institute of Allergy, Immunology and Pediatric Pulmonology, Zerifin, Israel.,Sackler School of Medicine, Tel Aviv University, Tel Aviv, Israel
| | - Michael Y Appel
- Yitzhak Shamir Medical Center, Institute of Allergy, Immunology and Pediatric Pulmonology, Zerifin, Israel
| | - Liat Nachshon
- Yitzhak Shamir Medical Center, Institute of Allergy, Immunology and Pediatric Pulmonology, Zerifin, Israel.,Sackler School of Medicine, Tel Aviv University, Tel Aviv, Israel
| | | | - Naama Epstein-Rigbi
- Yitzhak Shamir Medical Center, Institute of Allergy, Immunology and Pediatric Pulmonology, Zerifin, Israel.,Sackler School of Medicine, Tel Aviv University, Tel Aviv, Israel
| | - Michael B Levy
- Yitzhak Shamir Medical Center, Institute of Allergy, Immunology and Pediatric Pulmonology, Zerifin, Israel
| | | | - Arnon Elizur
- Yitzhak Shamir Medical Center, Institute of Allergy, Immunology and Pediatric Pulmonology, Zerifin, Israel.,Sackler School of Medicine, Tel Aviv University, Tel Aviv, Israel
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Ma X, Li H, Zhang J, Huang W, Han J, Ge Y, Sun J, Chen Y. Comprehensive quantification of sesame allergens in processed food using liquid chromatography-tandem mass spectrometry. Food Control 2020. [DOI: 10.1016/j.foodcont.2019.106744] [Citation(s) in RCA: 21] [Impact Index Per Article: 5.3] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 12/22/2022]
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Roszko MŁ, Szczepańska M, Szymczyk K, Rzepkowska M. Dietary risk evaluation of acrylamide intake with bread in Poland, determined by two comparable cleanup procedures. FOOD ADDITIVES & CONTAMINANTS PART B-SURVEILLANCE 2019; 13:1-9. [DOI: 10.1080/19393210.2019.1666924] [Citation(s) in RCA: 9] [Impact Index Per Article: 1.8] [Reference Citation Analysis] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 10/26/2022]
Affiliation(s)
- Marek Łukasz Roszko
- Department of Food Analysis, Institute of Agricultural and Food Biotechnology, Warsaw, Poland
| | - Magdalena Szczepańska
- Department of Food Analysis, Institute of Agricultural and Food Biotechnology, Warsaw, Poland
| | - Krystyna Szymczyk
- Department of Food Analysis, Institute of Agricultural and Food Biotechnology, Warsaw, Poland
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Kishikawa A, Inoue M, Tarutani S, Okunishi T, Ina R, Yoshida K, Takada N, Yoshida M. Screening of Sesame Cultivars with Scant Albumins by an Immunological Approach. FOOD BIOTECHNOL 2018. [DOI: 10.1080/08905436.2018.1519445] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 10/27/2022]
Affiliation(s)
| | - Maya Inoue
- Department of Agricultural Science, Kinki University, Nara, Japan
| | - Shotaro Tarutani
- Department of Agricultural Science, Kinki University, Nara, Japan
| | - Takumi Okunishi
- Department of Agricultural Science, Kinki University, Nara, Japan
| | - Rie Ina
- Department of Agricultural Science, Kinki University, Nara, Japan
| | | | | | - Motonobu Yoshida
- Department of Agricultural Science, Kinki University, Nara, Japan
- Osaka University of Comprehensive Children Education, Osaka, Japan
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Karshenas M, Goli M, Zamindar N. The effect of replacing egg yolk with sesame-peanut defatted meal milk on the physicochemical, colorimetry, and rheological properties of low-cholesterol mayonnaise. Food Sci Nutr 2018; 6:824-833. [PMID: 29983945 PMCID: PMC6021742 DOI: 10.1002/fsn3.616] [Citation(s) in RCA: 21] [Impact Index Per Article: 3.5] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 11/05/2017] [Revised: 01/23/2018] [Accepted: 01/28/2018] [Indexed: 11/08/2022] Open
Abstract
Egg yolk was replaced with sesame-peanut meal milk in mayonnaise in the levels of 0, 25%, 50%, 75%, and 100%. The pH was significantly decreased by increasing the percentage of replacement in all three kinds of replacement (p < .05). However, over the whole period, no significant difference was observed in the acidity. The mayonnaise samples, except for the replacements of 50%, were desirable in terms of physical and thermal stability. A significant decrease was seen in lightness (L*) and yellowness (b*) of the samples as a result of an increase in the percentage of replacements (p < .05). In the power law model, the flowing index amount (n) of all samples was in the domain between zero and one, which served as evidence for pseudoplastic behavior (dilatant with shear) of mayonnaise samples. The positive results are employing suitably the sesame-peanut meal milk instead of egg yolk, decreasing the cholesterol of mayonnaise and increasing its nutritional value, proposing mayonnaise factories to make use of the meal of the oil extraction factory as emulsifier, which lead to a decrease in overall costs of producing these products.
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Affiliation(s)
- Mahsa Karshenas
- Department of Food Science and TechnologyIsfahan (Khorasgan) BranchIslamic Azad UniversityIsfahanIran
| | - Mohammad Goli
- Department of Food Science and TechnologyIsfahan (Khorasgan) BranchIslamic Azad UniversityIsfahanIran
| | - Nafiseh Zamindar
- Department of Food Science and TechnologyIsfahan (Khorasgan) BranchIslamic Azad UniversityIsfahanIran
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Maruyama N, Nakagawa T, Ito K, Cabanos C, Borres MP, Movérare R, Tanaka A, Sato S, Ebisawa M. Measurement of specific IgE antibodies to Ses i 1 improves the diagnosis of sesame allergy. Clin Exp Allergy 2016; 46:163-71. [PMID: 26310924 DOI: 10.1111/cea.12626] [Citation(s) in RCA: 43] [Impact Index Per Article: 5.4] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 04/06/2015] [Revised: 07/30/2015] [Accepted: 08/13/2015] [Indexed: 11/30/2022]
Abstract
BACKGROUND The number of reported cases of allergic reactions to sesame seeds (Sesamum indicum) has increased significantly. The specific IgE tests and skin prick tests presently available for diagnosis of sesame allergy are all based on crude sesame extract and are limited by their low clinical specificity. Thus, oral food challenge (OFC) is still the gold standard in the diagnosis. OBJECTIVE The aim was to identify the allergen components useful to diagnose sesame-allergic children with the goal to reduce the number of OFCs needed. METHODS Ninety-two sesame-sensitized children were consecutively enrolled and diagnosed based on OFC or convincing history. Specific IgE to purified native 11S globulin (nSes i 11S), 7S globulin (nSes i 7S), 2S albumin (nSes i 2S), and two recombinant 2S albumins (rSes i 1 and rSes i 2) was measured by ELISA and/or ImmunoCAP (rSes i 1/streptavidin application). RESULTS Based on area under curve (AUC) values from receiver operating characteristic (ROC) analysis, rSes i 1 was shown to have the best diagnostic performance of the allergen components in ELISA. The experimental rSes i 1 ImmunoCAP test had larger AUC (0.891; 95% CI, 0.826-0.955) compared to the commercially available sesame ImmunoCAP (0.697; 95% CI, 0.589-0.805). The clinical sensitivity and specificity for the rSes i 1 ImmunoCAP test at optimal cut-off (3.96 kUA /L) were 86.1% and 85.7%, respectively. CONCLUSION AND CLINICAL RELEVANCE Sensitization to Ses i 1 is strongly associated with clinical sesame allergy. Measurement of specific IgE to rSes i 1 could reduce the numbers of OFCs needed.
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Affiliation(s)
- N Maruyama
- Laboratory of Food Quality Design and Development, Graduate School of Agriculture, Kyoto University, Uji, Kyoto, Japan
| | - T Nakagawa
- Department of Allergy, Aichi Children's Health and Medical Center, Obu, Aichi, Japan
| | - K Ito
- Department of Allergy, Aichi Children's Health and Medical Center, Obu, Aichi, Japan
| | - C Cabanos
- Laboratory of Food Quality Design and Development, Graduate School of Agriculture, Kyoto University, Uji, Kyoto, Japan
| | - M P Borres
- Thermo Fisher Scientific, Uppsala, Sweden.,Department of Maternal and Child Health, Uppsala University, Uppsala, Sweden
| | - R Movérare
- Thermo Fisher Scientific, Uppsala, Sweden.,Department of Medical Sciences, Respiratory Medicine and Allergology, Uppsala University, Uppsala, Sweden
| | - A Tanaka
- Thermo Fisher Scientific, Tokyo, Japan
| | - S Sato
- Department of Allergy, Clinical Research Center for Allergology and Rheumatology, Sagamihara National Hospital, Sagamihara, Kanagawa, Japan
| | - M Ebisawa
- Department of Allergy, Clinical Research Center for Allergology and Rheumatology, Sagamihara National Hospital, Sagamihara, Kanagawa, Japan
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Scientific Opinion on the evaluation of allergenic foods and food ingredients for labelling purposes. EFSA J 2014. [DOI: 10.2903/j.efsa.2014.3894] [Citation(s) in RCA: 72] [Impact Index Per Article: 7.2] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 02/07/2023] Open
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Thermal processing, salt and high pressure treatment effects on molecular structure and antigenicity of sesame protein isolate. Food Res Int 2013. [DOI: 10.1016/j.foodres.2013.04.016] [Citation(s) in RCA: 39] [Impact Index Per Article: 3.5] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/22/2022]
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Abstract
The number of reports regarding sesame seed food allergy (SFA) has increased significantly worldwide over the past two decades, either due to a genuine increase in SFA or merely an increase in its awareness. Its prevalence is difficult to estimate due to the lack of well designed prospective population-based studies. Based on the available data, we estimate that SFA affects 0.1-0.2 % of the population, in areas where the food is available. Albeit this prevalence appears to be relatively low, it is approximately one-half of that of persistent cow's milk allergy. While only one fatality has been reported, the significant number of SFA patients presenting as anaphylaxis indicates the potential risk. Many reports based the diagnosis of SFA on sensitization criteria alone, particularly amongst atopic dermatitis patients. Elimination of sesame from the diet of these children utilizing such criteria is not justified, and may even increase the risk for developing SFA.
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15
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Affiliation(s)
- Ilan Dalal
- Pediatric Allergy/Immunology Unit, E. Wolfson Medical Center, Sackler School of Medicine, Tel-Aviv University, Holon, Israel
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Irani C, Maalouly G, Germanos M, Kazma H. Food allergy in Lebanon: is sesame seed the "middle eastern" peanut. World Allergy Organ J 2011; 4:1-3. [PMID: 23283020 PMCID: PMC3651063 DOI: 10.1097/wox.0b013e318204b745] [Citation(s) in RCA: 21] [Impact Index Per Article: 1.6] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/25/2022] Open
Abstract
A randomly sampled, cross-sectional serology test-based survey was conducted in Lebanon to describe the pattern of food allergy among Lebanese population. The prevalence of specific Immunoglobulin E (IgE) to food allergens was investigated in 20 laboratories in different regions of Lebanon by an immunoblot assay over a 1 year period. Clinical correlation was determined in two university hospitals. There were 1842 patients with suspected IgE-mediated food allergic reactions tested for specific IgE upon their physician's request. Clinical correlation was done in 93 patients. We identified 386 out of 1842 (20.95%) patients with positive specific IgE to food allergens. The clinical presentations were cutaneous, digestive, and anaphylaxis. The major cause of allergy was cow's milk in infants and young children, hazelnut and wheat flour in adults. Although specific IgE to peanut in infants, children, and adults were higher than for sesame, peanut-induced allergic reactions were mild, in contrary to sesame where anaphylaxis was the only clinical manifestation. Recently, sesame has been recognized as an increasingly frequent and potentially severe allergen. Further studies with double-blind, placebo-controlled food challenge are needed to establish the real prevalence of food allergy in Lebanon, and to determine the most common allergens taking in consideration the nutritional habits of our population.
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Affiliation(s)
- Carla Irani
- Hotel Dieu de France hospital, Internal Medicine Department, Allergy and Immunology Section
| | - George Maalouly
- Hotel Dieu de France hospital, Internal Medicine Department, Allergy and Immunology Section
| | - Mirna Germanos
- Hotel Dieu de France hospital, Laboratory Department, Division of Hematology and Immunology
| | - Hassan Kazma
- Hammoud Hospital, Laboratory Department, Division of Hematology and Immunology
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Microchip capillary electrophoresis (Lab-on-chip®) improves detection of celery (Apium graveolens L.) and sesame (Sesamum indicum L.) in foods. Food Res Int 2010. [DOI: 10.1016/j.foodres.2010.03.008] [Citation(s) in RCA: 14] [Impact Index Per Article: 1.0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/22/2022]
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Maciel FM, Laberty MA, Oliveira ND, Felix SP, Soares AMDS, Verícimo MA, Machado OLT. A new 2S albumin from Jatropha curcas L. seeds and assessment of its allergenic properties. Peptides 2009; 30:2103-7. [PMID: 19686791 DOI: 10.1016/j.peptides.2009.08.008] [Citation(s) in RCA: 15] [Impact Index Per Article: 1.0] [Reference Citation Analysis] [Abstract] [MESH Headings] [Track Full Text] [Journal Information] [Submit a Manuscript] [Subscribe] [Scholar Register] [Received: 07/08/2009] [Revised: 08/07/2009] [Accepted: 08/07/2009] [Indexed: 11/28/2022]
Abstract
Significant effort has been made world-wide to boost biofuels with the expectation of a positive contribution to renewable fuel and greenhouse gas reduction. Jatropha curcas L. has proved to be an opportunistic crop in tropical areas, particularly in unfavorable environments. For this reason, analyses of toxicity and allergy caused by its seeds and pollen are necessary. A 12kDa, allergenic 2S albumin, denoted Jat c 1, was isolated from Physic nut (J. curcas) seeds. Jat c 1 binds IgE attached to rat mast cells, inducing histamine release. It also showed strong cross-reactivity with the major allergens from castor bean, Ric c 1 and Ric c 3.
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Affiliation(s)
- Fábio Menezes Maciel
- Laboratório de Química e Função de Proteínas e Peptídeos, Centro de Biociências e Biotecnologia, Universidade Estadual do Norte Fluminense - Darcy Ribeiro, 2000 Parque Califórnia, RJ CEP 28013-602, Brazil
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Wallowitz ML, Chen RJY, Tzen JTC, Teuber SS. Ses i 6, the sesame 11S globulin, can activate basophils and shows cross-reactivity with walnut in vitro. Clin Exp Allergy 2007; 37:929-38. [PMID: 17517107 DOI: 10.1111/j.1365-2222.2007.02725.x] [Citation(s) in RCA: 40] [Impact Index Per Article: 2.4] [Reference Citation Analysis] [Abstract] [MESH Headings] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/30/2022]
Abstract
BACKGROUND Sesame allergy is increasingly being reported, and multi-sensitization to peanut and tree nuts has been described. The clinical relevance and cross-reactivity of many sesame proteins, such as Ses i 6, are unknown. OBJECTIVE The aims of this study were to perform a preliminary examination of the cross-reactivity of Ses i 6 in vitro, examine the ability of Ses i 6 to activate basophils in a modified basophil activation test (mBAT), and assess whether such an assay may help to distinguish between potentially relevant and irrelevant IgE reactivity towards 11S globulin proteins. METHODS Inhibition immunoblotting and chicken anti-rJug r 4 antibodies were used to determine the cross-reactivity of rSes i 6. Basophils from atopic donors were stripped of resident IgE before passive sensitization with food-allergic sera and challenged with protein extracts or recombinant protein. Basophil activation was measured using two activation markers, CD203c and CD63, via flow cytometry. RESULTS IgE immunoblotting showed cross-reactivity between rJug r 4 and rSes i 6 using sera from two human donors and chicken IgY. Additionally, rSes i 6 activated basophils passively sensitized with sesame-allergic sera. Cross-reactive serum from a sesame-allergic but walnut-tolerant donor was not able to activate basophils when challenged by walnut extract despite IgE reactivity to walnut determined by immunoblotting. CONCLUSIONS The sesame 11S globulin shows partial immunological cross-reactivity with walnut, and although it is classified as a minor allergen, activated basophils sensitized with serum from seven out of eleven sesame-allergic donors. Additionally, the mBAT may help distinguish between clinically relevant and irrelevant in vitro IgE cross-reactivity of seed storage proteins in nuts and seeds and thus warrants use in further studies.
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Affiliation(s)
- M L Wallowitz
- Department of Internal Medicine, Division of Rheumatology, Allergy and Clinical Immunology, School of Medicine, University of California, Davis, CA 95616, USA
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Cohen A, Goldberg M, Levy B, Leshno M, Katz Y. Sesame food allergy and sensitization in children: the natural history and long-term follow-up. Pediatr Allergy Immunol 2007; 18:217-23. [PMID: 17346302 DOI: 10.1111/j.1399-3038.2006.00506.x] [Citation(s) in RCA: 62] [Impact Index Per Article: 3.6] [Reference Citation Analysis] [Abstract] [MESH Headings] [Track Full Text] [Journal Information] [Submit a Manuscript] [Subscribe] [Scholar Register] [Indexed: 11/29/2022]
Abstract
Sesame food allergy (SFA) in children is an increasingly recognized one in many countries. Our objective was to describe the course and natural history of SFA. Seventy-four patients sensitized to sesame were evaluated using clinical records, questionnaires, skin prick tests (SPT), in vitro specific immunoglobulin (sIg) E, and oral challenges (OC) and categorized into three groups: group A: patients who experienced allergic reaction after ingestion of sesame-containing food (n = 45); group B: patients evaluated for atopic dermatitis and found to be sesame SPT-positive (n = 11); group C: patients with sensitization to sesame allergen (n = 18). Group A patients were followed for an average of 6.7 yr. Analysis of our results revealed that 76% of patients in group A developed the allergy by the age of 2. The median age at onset of allergy in these patients was 1 yr. Immediate reaction to a minimal amount of sesame was characteristic. Skin was the most common site of involvement, followed by respiratory and gastrointestinal systems. Tolerance developed in only 20% of the patients. High sIgE (>0.15 IU) was demonstrated only in 75% of those in which it was examined. Sixteen patients performed oral sesame food challenge which was found positive in 88%. No correlation was found between the size of SPT and the level of in vitro sesame IgE antibodies, the outcome of OC results, and the development of tolerance to sesame. In conclusion, SFA tends to appear early in life, but unlike cow's milk and egg allergy, persists in 80% of the cases. Typical reactions combined with positive sesame SPT are reliable for diagnosis.
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Affiliation(s)
- Adi Cohen
- The Allergy and Clinical Immunology Institute, Assaf Harofeh Medical Center, Zerifin, affiliated to the Sackler Faculty of Medicine, Tel Aviv University, Tel Aviv, Israel
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Abstract
The detection of potentially allergenic foods, such as sesame seeds, in food products is a major concern for the food-processing industry. A real-time PCR method was designed to determine if sesame seed DNA is present in food products. The PCR reaction amplifies a 66-bp fragment of the sesame seed 2S albumin gene, which is detected with a sesame-specific, dual-labeled TaqMan probe. This reaction will not amplify DNA derived from other seeds present in baked goods, such as pumpkin, poppy, and sunflower seeds. Additionally, this assay will not cross-react with DNA from several tree nut species, such as almond, Brazil nut, cashew, hazelnut, and walnut, as well as four varieties of peanut. This assay is sensitive enough to detect 5 pg of purified sesame seed DNA, as well as sesame seed DNA in a spiked wheat cracker sample.
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Affiliation(s)
- Jennifer L Brzezinski
- U.S. Food and Drug Administration, Forensic Chemistry Center, 6751 Steger Drive, Cincinnati, Ohio 45237-3097, USA.
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23
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Orruño E, Morgan M. Purification and characterisation of the 7S globulin storage protein from sesame (Sesamum indicum L.). Food Chem 2007. [DOI: 10.1016/j.foodchem.2005.10.051] [Citation(s) in RCA: 45] [Impact Index Per Article: 2.6] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/25/2022]
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Hsiao ESL, Lin LJ, Li FY, Wang MMC, Liao MY, Tzen JTC. Gene families encoding isoforms of two major sesame seed storage proteins, 11S globulin and 2S albumin. JOURNAL OF AGRICULTURAL AND FOOD CHEMISTRY 2006; 54:9544-50. [PMID: 17147444 DOI: 10.1021/jf061505x] [Citation(s) in RCA: 19] [Impact Index Per Article: 1.1] [Reference Citation Analysis] [Abstract] [MESH Headings] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 05/12/2023]
Abstract
Sesame (Sesamum indicum L.) seed has been recognized as a nutritional protein source owing to its richness in methionine. Storage proteins have been implicated in allergenic responses to sesame consumption. Two abundant storage proteins, 11S globulin and 2S albumin, constitute 60-70 and 15-25% of total sesame proteins, respectively. Two gene families separately encoding four 11S globulin and three 2S albumin isoforms were identified in a database search of 3328 expressed sequence tag (EST) sequences from maturing sesame seeds. Full-length cDNA sequences derived from these two gene families were completed by PCR using a maturing sesame cDNA library as the template. The amino acid compositions of these deduced storage proteins revealed that the richness in methionine is attributed mainly to two 2S albumin isoforms and partly to one 11S globulin isoform. The presence of four 11S globulin and three 2S albumin isoforms resolved in SDS-PAGE was confirmed by MALDI-MS analyses. The abundance of these isoforms was in accord with the occurrence frequency of their EST sequences in the database. A comprehensive understanding of these storage proteins at the molecular level may also facilitate the identification of allergens in crude sesame products that have caused severe allergic reactions increasingly reported in the past decade.
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Affiliation(s)
- Eric S L Hsiao
- Graduate Institute of Biotechnology and Department of Chemistry, National Chung Hsing University, Taichung, Taiwan
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Orruño E, Morgan MRA. IgE binding to proteins from sesame and assessment of allergenicity: implications for biotechnology? Biotechnol Lett 2006; 28:1877-88. [PMID: 17028779 DOI: 10.1007/s10529-006-9180-x] [Citation(s) in RCA: 6] [Impact Index Per Article: 0.3] [Reference Citation Analysis] [Abstract] [MESH Headings] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 06/28/2006] [Accepted: 07/24/2006] [Indexed: 12/15/2022]
Abstract
Successful prediction of the potential allergenicity of a protein may be a key factor in the development of novel, genetically modified foods. The use of the decision tree approach for the prediction of allergenicity is discussed. The methods currently used for identifying allergenic proteins (including use of IgE from patient sera for recognition of proteins) are reviewed. Finally, a specific review of the literature concerning identification of allergens from sesame leads to the conclusion that in the absence of validated animal models, identification of allergenicity (and, consequently, prediction of allergenicity) may be problematic.
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Punzet M, Ferreira F, Briza P, van Ree R, Malissa H, Stutz H. Profiling preparations of recombinant birch pollen allergen Bet v 1a with capillary zone electrophoresis in pentamine modified fused-silica capillaries. J Chromatogr B Analyt Technol Biomed Life Sci 2006; 839:19-29. [PMID: 16504605 DOI: 10.1016/j.jchromb.2006.01.031] [Citation(s) in RCA: 19] [Impact Index Per Article: 1.1] [Reference Citation Analysis] [Abstract] [MESH Headings] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 11/29/2005] [Revised: 01/19/2006] [Accepted: 01/27/2006] [Indexed: 11/23/2022]
Abstract
Three preparation batches of the recombinant birch pollen allergen Bet v 1a have been analyzed by capillary zone electrophoresis (CZE) using a separation electrolyte consisting of 100 mmol L(-1) phosphate at pH 6.50 with 2.0 mmol L(-1) tetraethylenepentamine (TEPA) added. TEPA improved the resolution by wall shielding and selective attachment to allergens, but reduced migration repeatability at concentrations >2.0 mmol L(-1). Heterogeneity of preparations determined by CZE and electrospray ionization-quadrupole-time-of flight-MS were in accordance and revealed chemically modified (carbamylated) allergens in one of the preparations. The method was validated according to the ICH-guidelines. Repeatability of effective electrophoretic mobility (mu(eff)) was <0.55% R.S.D. (n = 5). Migration time corrected peak areas were used for quantification. Limit of quantification (LOQ) was 25 microg mL(-1) for the major isoform Bet v 1a, based on a signal-to-noise ratio of 10, and detector response was linear between LOQ and 0.90 mg mL(-1). Purity of the different rBet v 1a preparations was determined to be between 40 and 92% depending on the manufacturing protocol.
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Affiliation(s)
- M Punzet
- Department of Molecular Biology, Division of Chemistry, University of Salzburg, Salzburg, Austria
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Navuluri L, Parvataneni S, Hassan H, Birmingham NP, Kelly C, Gangur V. Allergic and Anaphylactic Response to Sesame Seeds in Mice: Identification of Ses i 3 and Basic Subunit of 11s Globulins as Allergens. Int Arch Allergy Immunol 2006; 140:270-6. [PMID: 16699288 DOI: 10.1159/000093284] [Citation(s) in RCA: 39] [Impact Index Per Article: 2.2] [Reference Citation Analysis] [Abstract] [MESH Headings] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 09/02/2005] [Accepted: 02/07/2006] [Indexed: 11/19/2022] Open
Abstract
BACKGROUND Allergy to sesame seeds is an emerging food allergy of a serious nature due to a high risk of systemic anaphylaxis. Although a mouse model to study sesame anaphylaxis is desirable, currently it is not available. Here, using a transdermal exposure model system, we tested the hypothesis that sesame seed elicits IL-4-associated IgE antibody response with consequent clinical sensitization in mice. METHODS Groups of BALB/c mice were exposed to sesame seed extract or saline or a control food (vanilla bean extract) by transdermal applications. Systemic IgE, IgG1 and IgG2a antibody responses were examined using preoptimized ELISA. Type 2 and type 1 cytokine responses were evaluated by ex vivo antigen-mediated activation of spleen cells. Clinical response to oral sesame challenge was studied. Western blot and N-terminal amino acid sequence analyses were performed to identify the sesame allergens. RESULTS Transdermal exposure to sesame elicited robust IgE and IgG1 but very little IgG2a antibody responses. IgE response to transdermal exposure in two high-IgE responder mice strains with disparate MHC confirmed the intrinsic allergenicity of sesame seed. Transdermal sensitization was associated with activation of IL-4 but not IFN-gamma. Furthermore, oral exposure to sesame resulted in clinical signs of systemic anaphylaxis. Western blot and sequence analysis identified four allergens including Ses i 3 and the basic subunit of 11s globulins. CONCLUSION These data argue that transdermal exposure to sesame seed can result in IL-4 activation, IgE response and clinical sensitization for systemic anaphylaxis.
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Affiliation(s)
- Lalitha Navuluri
- Food Allergy and Immunology Laboratory, Department of Food Science and Human Nutrition, Nutritional Immunology Program, Michigan State University, East Lansing, Mich. 48824, USA
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Moreno FJ, Maldonado BM, Wellner N, Mills ENC. Thermostability and in vitro digestibility of a purified major allergen 2S albumin (Ses i 1) from white sesame seeds (Sesamum indicum L.). BIOCHIMICA ET BIOPHYSICA ACTA-PROTEINS AND PROTEOMICS 2006; 1752:142-53. [PMID: 16140598 DOI: 10.1016/j.bbapap.2005.07.022] [Citation(s) in RCA: 54] [Impact Index Per Article: 3.0] [Reference Citation Analysis] [Abstract] [MESH Headings] [Track Full Text] [Subscribe] [Scholar Register] [Received: 05/17/2005] [Revised: 07/07/2005] [Accepted: 07/08/2005] [Indexed: 11/30/2022]
Abstract
A major 2S albumin allergen, Ses i 1, from white sesame seeds was purified to homogeneity, characterized and identified using proteomic techniques. Ses i 1 exhibited a molecular weight of 12062 Da, although an extensive C-terminal clipping of the small subunit was observed. In addition, the N-terminal glutamine of the small subunit had been converted to pyroglutamate and a variant of the large subunit which had lost the N-terminal glutamine was also detected. The protein was thermo-stable up to 90 degrees C at neutral and acid pH, retaining its monomeric state and showing minimal alterations, which were reversible on cooling, in a predominantly alpha-helical secondary structure, as shown by circular dichroism and Fourier transform-infrared spectroscopy. Ses i 1 was also highly resistant to digestion using a physiologically relevant in vitro gastrointestinal model system. After 2 h of gastric digestion, the allergen remained completely intact and only the small subunit was cleaved during 2 h of subsequent duodenal digestion, leaving a major IgE epitope region of this protein intact. Neither prior heating of the Ses i 1 nor the presence of the physiological surfactant phosphatidylcholine affected the pattern of proteolysis. These findings are consistent with those found for the 2S albumin allergen from Brazil nut, Ber e 1, and suggest that Ses i 1 may preserve its structure from the degradation in the gastrointestinal tract, a property thought to be crucial for both a protein to sensitise the mucosal immune system and provoke an allergic reaction in a sensitised individual.
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MESH Headings
- 2S Albumins, Plant
- Antigens, Plant/chemistry
- Antigens, Plant/metabolism
- Chromatography, Gel
- Chromatography, High Pressure Liquid
- Circular Dichroism
- Digestion/physiology
- Electrophoresis, Polyacrylamide Gel
- Hydrogen-Ion Concentration
- Plant Proteins/chemistry
- Plant Proteins/metabolism
- Protein Structure, Secondary
- Proteomics
- Seeds/chemistry
- Sesamum/chemistry
- Spectrometry, Mass, Electrospray Ionization
- Spectroscopy, Fourier Transform Infrared
- Temperature
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Affiliation(s)
- F Javier Moreno
- Institute of Food Research, Norwich Research Park, Colney Lane, Norwich NR4 7UA, United Kingdom.
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Leduc V, Moneret-Vautrin DA, Tzen JTC, Morisset M, Guerin L, Kanny G. Identification of oleosins as major allergens in sesame seed allergic patients. Allergy 2006; 61:349-56. [PMID: 16436145 DOI: 10.1111/j.1398-9995.2006.01013.x] [Citation(s) in RCA: 117] [Impact Index Per Article: 6.5] [Reference Citation Analysis] [Abstract] [MESH Headings] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/30/2022]
Abstract
BACKGROUND The prevalence of sesame allergy is increasing in European countries. Cases of severe allergy lack any evidence of specific immunoglobulin (Ig)Es by prick tests and CAPSystem-FEIA. The reasons for this negativity are unknown. METHODS In 32 patients displaying immediate symptoms such as anaphylactic shock, asthma, urticaria, angioedema, sesame allergy was diagnosed by double-blind placebo-controlled food challenge (DBPCFC) or convincing clinical history. However, 10 patients had negative prick tests and CapSystem-FEIA. The specificity of IgEs was further investigated by enzyme-linked immunosorbent assay (ELISA), isoelectrofocalisation (IEF)-blotting, and sodium dodecyl sulfate polyacrylamide gel electrophoresis (SDS-PAGE) blotting using total sesame extracts and purified fraction of oil bodies. Monospecific rabbit antibodies directed to two oleosin isoforms (15 and 17 kDa) were used. RESULTS By ELISA, white sesame seed extract allowed the detection of higher levels of IgE than brown sesame extract. In all sera, numerous bands binding IgEs were detected by IEF or SDS-PAGE. In reducing conditions, two bands (15-17 kDa), could be separated from 2S albumin. Oleosins, present in oil bodies fractions, were recognized by IgEs from all sera. CONCLUSION Oleosins are major allergens of sesame seeds and may be relevant to severe anaphylaxis. Falsely negative prick tests could be due to the lack of oleosins in presently available extracts, or to the fact that epitopes might be buried in the inner molecule. Detection tests currently used to identify sesame allergens based on sesame vicillins or other storage proteins could be insufficient for the detection of sesame seed contamination. Oleosins have been named Ses i 4 (17 kDa) and Ses i 5 (15 kDa), in accordance with the IUIS Nomenclature Committee.
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Affiliation(s)
- V Leduc
- Allerbio Laboratory (R and D), Varennes en Argonne, France
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Gangur V, Kelly C, Navuluri L. Sesame allergy: a growing food allergy of global proportions? Ann Allergy Asthma Immunol 2005; 95:4-11; quiz 11-3, 44. [PMID: 16095135 DOI: 10.1016/s1081-1206(10)61181-7] [Citation(s) in RCA: 80] [Impact Index Per Article: 4.2] [Reference Citation Analysis] [Abstract] [MESH Headings] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/15/2022]
Abstract
OBJECTIVE To present an up-to-date synopsis on the global prevalence, natural history, nature of allergens, and immune mechanisms of sesame allergy. DATA SOURCES We performed a literature search using the PubMed database. We obtained information on regulatory issues from the Web pages of respective agencies. STUDY SELECTION The PubMed search was performed using the algorithm sesame AND allergy. Date restriction was not used, and only articles in English were considered. The articles obtained were screened for additional references to work not obtained in the initial search. Each article was analyzed, and a pooled source of published information was generated. RESULTS Evidence was found for increased reporting of sesame allergy during the past 5 decades, with reports mostly from developed countries. Clinically, most sesame allergy was presented in at least 2 major forms: (1) immediate hypersensitivity, often expressed as systemic anaphylaxis, associated with positive skin prick test and/or IgE antibody test results to sesame proteins with some cross-reactivity with other foods, and (2) delayed hypersensitivity to lignin-like compounds in sesame oil clinically expressed as contact allergic dermatitis. There were a few cases of immediate hypersensitivity to sesame with negative skin prick test and/or IgE antibody test results that were confirmed by oral challenge tests. CONCLUSIONS Sesame allergy is a significant, serious, and growing problem. Evidence exists of the ability of protein and oil components of sesame to trigger immediate hypersensitivity via IgE antibody and delayed hypersensitivity via cell-mediated immune responses, respectively.
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Affiliation(s)
- Venu Gangur
- Food Allergy and Immunology Laboratory, Department of Food Science and Human Nutrition, and Nutritional Immunology Program, Michigan State University, East Lansing, Michigan 48824, USA.
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Schöll I, Jensen-Jarolim E. Allergenic potency of spices: hot, medium hot, or very hot. Int Arch Allergy Immunol 2004; 135:247-61. [PMID: 15528928 DOI: 10.1159/000081950] [Citation(s) in RCA: 35] [Impact Index Per Article: 1.8] [Reference Citation Analysis] [Abstract] [MESH Headings] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/19/2022] Open
Abstract
Spices are the most attractive ingredients to confer an authentic taste to food. As they are derived from plants, they harbour allergenic potency and can induce symptoms ranging from mild local to severe systemic reactions. Due to the content of pharmacologically active substances of spices, the diagnosis of allergy and the differentiation from intolerance reactions may be difficult. Association with inhalative allergies via IgE cross-reactivity, but also direct gastrointestinal sensitization plays a role. This article is a botanical and allergological overview of the most important spices and molecules responsible for eliciting IgE-mediated reactions or cross-reactions. As no curative treatments are known at present, strict avoidance is recommended and, therefore, accurate labelling of pre-packed food is necessary.
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Affiliation(s)
- Isabella Schöll
- Institute of Pathophysiology, Medical University of Vienna, Vienna, Austria
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Abstract
PURPOSE OF REVIEW Review of recent developments in the field of cross-reactivity in food allergy and the clinical relevance of these developments. RECENT FINDINGS New foods have been added to the list of Bet v 1 and profilin-related food allergies. Clinical relevance of cross-reactions based on recognition of carbohydrate determinants and profilin is limited for the population of pollen-allergic patients as a whole. For selected food allergic patients, however, N-glycans and particularly profilin are potentially of clinical relevance. Lipid transfer proteins have further been established as clinically more severe allergens in several foods. This severity is attributed to their stability to proteolysis and processing. Storage proteins of several nuts and seeds have been identified as important allergens, but cross-reactivity between storage proteins of different foods appears to be limited. Using cross-reactivity as the basis for immunotherapy in food allergy seems promising but needs confirmation by double-blind, placebo-controlled trials. SUMMARY The continued identification and characterization of cross-reactive allergens facilitates the study of factors determining clinical relevance of cross-reactivity and of possible efficacy of immunotherapy in food allergy.
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Affiliation(s)
- Ronald van Ree
- Department of Immunopathology, Sanquin Research, Amsterdam, The Netherlands.
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Opinion of the Scientific Panel on Dietetic products, nutrition and allergies [NDA] on a request from the Commission relating to the evaluation of allergenic foods for labelling purposes. EFSA J 2004. [DOI: 10.2903/j.efsa.2004.32] [Citation(s) in RCA: 6] [Impact Index Per Article: 0.3] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 12/15/2022] Open
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Abstract
Food allergies represent an important health problem in industrialized countries. Undeclared allergens as contaminants in food products pose a major risk for sensitized persons. A proposal to amend the European Food Labelling Directive requires that all ingredients intentionally added to food products will have to be included on the label. Reliable detection and quantification methods for food allergens are necessary to ensure compliance with food labelling and to improve consumer protection. Methods available so far are based on protein or DNA detection. This review presents an up-to-date picture of the characteristics of the major food allergens and collects published methods for the determination of food allergens or the presence of potentially allergenic constituents in food products. A summary of the current availability of commercial allergen detection kits is given. One part of the paper describes various methods that have been generally employed in the detection of allergens in food; their advantages and drawbacks are discussed in brief. The main part of this review, however, focuses on specific food allergens and appropriate methods for their detection in food products. Special emphasis is given to allergenic foods explicitly mentioned in the Amendment to the European Food Labelling Directive that pose a potential risk for allergic individuals, namely celery, cereals containing gluten (including wheat, rye and barley) crustaceans, eggs, fish, peanuts, soybeans, milk and dairy products, mustard, tree-nuts, sesame seeds, and sulphite at concentrations of at least 10 mg kg(-1). Sulphites, however, are not discussed.
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Affiliation(s)
- R E Poms
- European Commission, DG Joint Research Centre, Institute for Reference Materials and Measurements, Geel, Belgium
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