Recent advance in sesame allergens: Influence of food processing and their detection methods

Jianhua Zeng; Feifei Ma; Ligong Zhai; Chuanlai Du; Jinlong Zhao; Zhenxing Li; Jin Wang

doi:10.1016/j.foodchem.2024.139058

Recent advance in sesame allergens: Influence of food processing and their detection methods

Food Chem. 2024 Aug 1:448:139058. doi: 10.1016/j.foodchem.2024.139058. Epub 2024 Mar 21.

Authors

Jianhua Zeng¹, Feifei Ma², Ligong Zhai³, Chuanlai Du³, Jinlong Zhao⁴, Zhenxing Li⁵, Jin Wang⁶

Affiliations

¹ 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.
² 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.
³ 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.
⁴ 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. Electronic address: zhaojl@ahstu.edu.cn.
⁵ College of Food Science and Engineering, Ocean University of China, No.5, Yushan Road, Qingdao, Shandong Province 266003, China.
⁶ 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.

PMID: 38531299
DOI: 10.1016/j.foodchem.2024.139058

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.

Keywords: Causative allergens; Detection techniques; Food processing; Sesame allergy.

Publication types

Review