Internet Symposium on Food Allergens 3(2):93-102 (2001) [PDF-file]

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Allergen Data Collection:
Sesame Seed (Sesamum indicum)
Authors in alphabetical order [contact information]
Sue L.
BESLER (Hamburg, Germany)
HEFLE (Lincoln, NE, USA)
JENSEN-JAROLIM (Vienna, Austria)


Sesame is an oil seed plant originating in India. Nowadays, sesame is cultivated in Africa, Asia, the Balkans, the Middle East, Latin America and in the USA. In the food industry, sesame seeds are used as whole seeds or for the production of sesame paste and oil. Sesame containing products include Turkish halvah, tahini (tehina), houmous (hummus), fast food confections, and various bakery products. Sesame seeds are frequently reported to induce anaphylactic reactions. Moreover, allergy to sesame seeds is often characterized by low or negative specific serum-IgE, thus resulting in low specificity of RAST and SPT, which may be due to poor quality allergen extracts. In double-blind, placebo-controlled food challenge studies (DBPCFC), doses as low as 100 mg of sesame seeds and 3 mL of sesame oil elicited allergic reactions in sesame allergic individuals.
Several IgE-binding sesame seed proteins in the range of 10 to 67 kDa have been described. To date only two major allergens, with molecular masses of 10 and 25 kDa, respectively, have been identified using sera from sesame allergic individuals.
Detailed information on prevalence, symptoms, and diagnostic features of sesame seed allergy as well as cross-reactivities and allergen sources are reviewed in tabular form.
Sesamol, sesamolin and sesamin have been reported to be contact allergens. These low molecular substances, which are contained in the unsaponifiable fraction of sesame oil, are not discussed in the present review.
  Prevalence of Sesame Seed Allergy
Symptoms of Sesame Seed Allergy
Diagnostic Features of Sesame Seed Allergy
Composition of Sesame Seeds
Allergens of Sesame Seeds
    5.1Sensitization to Sesame Seed Allergens
Isolation & Preparation
Allergenicity of Different Sesame Seed Varieties
Stability of Sesame Seed Allergens
Allergen Sources
Food Allergen Labelling

The reference lists of the Allergen Data Collections are based mainly on searches of Medline and FSTA (Food Science & Technology Abstracts) databases up to the related dates of publication. The scientific rigor of the studies listed is variable and not subject of critique or evaluation by the authors or the editor of the Allergen Data Collections. The reader should be aware of considerable problems in comparing data from different studies (eg. patient cohorts, diagnostic performances, possible flaws in allergen preparations and methodologies for allergen characterization) and is encouraged to review the original publications.
The information provided by the Internet Symposium on Food Allergens is for educational, communication and information purposes only and is not intended to replace or constitute medical advice or treatments. Neither the authors nor the editorial board of the Internet Symposium on Food Allergens are responsible for use which might be made of the information.

copyright © 2001 by matthias besler -  ONLINE PUBLISHER