A comparative study of the biological value of sesame cake, sesame protein isolate and sesame protein hydrolysate.
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Diet↗
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Sesame seed and sesame seed oil contain masked allergens of growing importance.
Sesame seed and sesame seed oil have been thought of as rare causes of food allergy, representing less than 1% of all food allergy cases. We now report nine cases of IgE-dependent allergy to sesame seed and/or sesame seed oil, six of which were diagnosed in 1995 alone. Our skin test results draw attention to the poor quality of a commercial sesame seed extract and the good sensitivity of skin prick tests made with a freshly prepared sesame seed flour extract. The diagnosis of this food allergy was established by double-blind oral provocation tests, with doses of sesame seed flour ranging from 100 mg to 10 g. Allergy to sesame seed oil was also demonstrated in some cases. The sensitivity of the Pharmacia Phadebas CAP System for the detection of sesame seed-specific IgE was only mediocre. We draw attention to the important use of sesame seed in modern cooking, a fact which may explain the growing frequency of this allergy. We underline the particular risk with sesame seed oil. Sesame seed should also be considered a cause of allergic reactions to drug products and cosmetics.
Adolescent↗
[Sesame seed (Sesamum indicum, L.). II. Use of sesame flour in protein mixtures].
The results obtained in the first part of this study demonstrated that the sesame flour protein is of reasonable quality and can be utilized, although it has a low lysine content and is rich in sulfur amino acids. Based on the initial data, the sesame flour was supplemented with other meals: "carioca" beans, pigeon pea, and soybean. Nine diets were prepared and the best combination was that of 50% sesame flour protein and 50% pigeon pea, the PER of which was 2.28. Breads were made with these systems, as follows: 100% sesame flour, 100% wheat flour, 50% sesame flour + 50% wheat flour; 30% sesame flour + 70% wheat flour; 30% sesame flour + 30% soybean flour + 40% wheat flour. These were evaluated through sensory analysis by a grading system. Good acceptance was obtained with the bread prepared with 30% sesame flour + 70% wheat flour. Its external and internal appearance, as well as its organoleptic characteristics were close to the bread, with 100% wheat flour. Sesame flour at the 50% proportion gave a bread of medium quality. The protein mixtures of sesame flour and soybean flour were well accepted. Some of the panel members reported that it had a taste somewhat like integral bread.
Animals↗
Sensitivity to sesame seed and sesame oil.
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Humans↗
Perphenazine decanoate in sesame oil vs. perphenazine enanthate in sesame oil: a comparative study of pharmacokinetic properties and some clinical implications.
Ten schizophrenic inpatients were each treated with perphenazine enanthate (PE) and perphenazine decanoate (PD). Following a cross-over study design it was possible to evaluate differences in plasma profiles between the two preparations, and to relate these to encountered side effects. All patients had previously been receiving neuroleptic treatment and had been diagnosed according to DSM-III. The dosage and intervals between injections were on an individual basis. The results indicate that at all dosage levels, the decanoate preparation showed significantly lower peak plasma concentrations of perphenazine. Extrapyramidal side effects and sedation were also less pronounced after the administration of PD. The more even and flat plasma concentrations obtained with PD, may facilitate plasma monitored therapy by using minimum concentration values.
Adult↗
[Studies of sesame (Sesamium indicum L.) cultivated in Bulgaria and of sesame oil].
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Bulgaria↗
Specific humoral immune responses in 12 cases of food sensitization to sesame seed.
BACKGROUND: Hypersensitivity to sesame seeds is becoming increasingly frequent, probably owing to the larger use of this compound in international food. OBJECTIVES: This study investigated serum responses of 12 sesame sensitized patients (seven with food allergy, five with food sensitization), to a sesame protein extract, and attempted at identifying sesame major antigens. METHODS: Sesame protein extracts were prepared from black, white and brown sesame seeds. Electrophoretic analysis showed similar protein patterns in the three extracts, and proper preservation of the proteins integrity. The brown sesame extract was used to set-up an ELISA assay and measure serum levels of antisesame IgG, IgA, IgM and IgE in 12 samples from sesame-sensitized individuals and six controls. It also allowed to perform western blot analyses in order to investigate the molecular weight of sesame proteins recognized by IgG, IgA and IgE. RESULTS: Nineteen protein bands were observed upon polyacrylamide gel electrophoresis of the sesame protein extracts. Using this whole extract in ELISA, significant antisesame IgG, IgA and IgE-responses were observed in the serum of sensitized individuals, different from the lower signals obtained with control samples. Western blot analysis demonstrated highly polymorphic IgG and IgA responses and a more restricted IgE response pattern, suggesting that two proteins, respectively, 14 kDa and 25 kDa are mostly involved in sesame IgE-dependent hypersensitivity, the 25 kDa band presenting several characteristics of a major allergen. CONCLUSIONS: This study reports novel information on the possible involvement of a 25 kDa sesame protein in IgE-dependent hypersensitivity to sesame seeds.
Adult↗
Effect of sesame seeds rich in sesamin and sesamolin on fatty acid oxidation in rat liver.
Activities of enzymes involved in hepatic fatty acid oxidation and synthesis among rats fed sesame (Sesamum indicum L.) differing in lignan content (sesamin and sesamolin) were compared. Sesame seeds rich in lignans from two lines, 0730 and 0732, lines established in this laborary, and those from a conventional cultivar (Masekin) were employed. Seeds from the 0730 and 0732 lines contained sesamin and sesamolin at amounts twice those from Masekin. Sesame seeds were added at levels of 200 g/kg to the experimental diets. Sesame increased both the hepatic mitochondrial and the peroxisomal fatty acid oxidation rate. Increases were greater with sesame rich in lignans than with Maskin. Noticeably, peroxisomal activity levels were >3 times higher in rats fed diets containing sesame seeds from the 0730 and 0732 lines than in those fed a control diet without sesame. The diet containing Masekin seed caused only a 50% increase in the value, however. Diets containing seeds from the 0730 and 0732 lines, compared to the control and Masekin diets, also significantly increased the activity of hepatic fatty acid oxidation enzymes including acyl-CoA oxidase, carnitine palmitoyltranferase, 3-hydroxyacyl-CoA dehydrogenase, and 3-ketoacyl-CoA thiolase. In contrast, diets containing sesame lowered the activity of enzymes involved in fatty acid synthesis including fatty acid synthase, glucose-6-phosphate dehydrogenase, ATP-citrate lyase, and pyruvate kinase. No significant differences in enzyme activities were, however, seen among diets containing sesame from Masekin cultivar and lines 0730 and 0732. Serum triacylglycerol concentrations were lower in rats fed diets containing sesame from lines 0730 and 0732 than in those fed the control or Masekin diet. It is apparent that sesame rich in lignans more profoundly affects hepatic fatty acid oxidation and serum triacylglycerol levels. Therefore, consumption of sesame rich in lignans results in physiological activity to alter lipid metabolism in a potentially beneficial manner.
Animals↗
Effect of sesame seed proteins supplementation on the nutritional, physical, chemical and sensory properties of wheat flour bread.
Sesame products (sesame meal, roasted and autoclaved sesame meal, sesame protein isolate and concentrate) were added to Red wheat flour to produce blends at protein levels of 14, 16, 18 and 20 percent. Dough properties were studied using a Brabender Farinograph. Loaves were prepared from the various blends using the straight dough procedure and then evaluated for volume, crust and crumb colour, crumb texture, flavour and overall quality. The water absorption, development time and dough weakening were increased (p < 0.05) as the protein level increased in all blends; however, dough stability decreased. Sesame products could be added to wheat flour up to 18 percent protein level (sesame protein isolate) and up to 16 percent protein level (other sesame products) without any observed detrimental effect on bread sensory properties. No significant differences (p > 0.05) were recorded in loaf volume between control and breads containing sesame protein isolate (up to 18 percent protein level) and either autoclaved sesame meal or sesame protein concentrate (up to 14 percent protein level). Addition of sesame products increased the content not only of protein but also minerals and total essential amino acids, especially lysine. The addition also improved in-vitro protein digestibility.
Bread↗
Allergenicity of some isoforms of white sesame proteins.
BACKGROUND: Allergy to sesame seeds is often associated with particularly severe reactions, with a high risk of anaphylaxis. The increase in reports of allergic reactions to sesame is probably due to the growing use of sesame seeds or sesame oil in food. OBJECTIVE: To determine the molecular weights of the proteins in three variety of sesame seeds and to study the isoelectric points and the allergenicity of white sesame proteins. METHODS: Extracts of white, brown and black sesame seeds were prepared. The white sesame extract, mostly used in bakery, was run on SDS-PAGE and two dimensional electrophoresis. Six sera from patients sensitized or symptomatic to sesame seed were used for Western blotting. RESULTS: The protein patterns of the white, brown and black sesame extracts showed major quantitative differences. The white extract had the higher protein concentration and contained 15 proteins of 12-79 kDa, some of them having several acidic isoelectric points. The lowest isoelectric point was 4.9 and the highest was 6.4, giving 35 isoforms. Ten of the 15 proteins (12-57.5 kDa) were recognized by specific IgE. The 12-13 kDa and 22-33 kDa proteins could correspond to the main allergens. CONCLUSION: White sesame seeds contain at least 10 allergenic proteins with acidic isoelectric points. In accordance with previous results, two of them seem to contain the major allergens.
Adolescent↗
Sesame seed allergy in children.
BACKGROUND: Sesame seed allergy is becoming more common in childhood. The aim of this study is to define the clinical signs and the results of allergological work-up of this food allergy as well as the demographical data in children. Sesame seed allergy outcome is unknown. MATERIALS AND METHODS: 14 children were recruited from 3 allergy centers in France. The diagnosis of food allergy was based on a convincing clinical history and positive skin prick tests and/or an elevated sesame specific IgE. Food challenge test was done when results of history and allergological work-up were conflicting. A reintroduction test was done when a child seemed to outgrow his (or her) food allergy. RESULTS: The median age at the beginning of sesame seed allergy was 5 years (range from 5 months to 16 years old). All patients reacted immediately after sesame seed consumption and presented as a first manifestation: edema (9 cases, 48%), urticaria (5, 27%), and one of each of the following symptoms (vomiting, rhinitis, conjunctivitis, asthma and anaphylactic shock). One patient had recurrent anaphylactic shocks and another an anaphylactic shock after subsequent sesame seed exposure; these 2 patients were asthmatic. The median of the wheal size was 5 mm (range 3 to 15 mm). The commercial sesame seed extract was less sensitive than the native seed. The median of sesame seed IgE was 5.58 kUA/L (range 0.35 to 100 kUA/L). The follow up lasted from a few months to 6 years. Three patients outgrew their food allergy. All of these patients showed a previous drop of sesame seed IgE and skin prick-tests became negative. CONCLUSION: Sesame seed allergy is not very different than other food allergy. We reported the spontaneous outgrowing of sesame seed allergy without being able to define the predictive criteria for a good outcome.
Adolescent↗
Sesame oil protects against lipopolysaccharide-stimulated oxidative stress in rats.
OBJECTIVE: The aim of this study was to determine the effects and the defense mechanisms of sesame oil on lipopolysaccharide-induced oxidative stress in rats. DESIGN: Laboratory in vivo study of the effect of sesame oil on lipid peroxide, superoxide anion, superoxide dismutase, catalase, glutathione, and nitrite concentrations. To assess the effect of sesame oil on hepatic function, we determined serum aspartate aminotransferase, total bilirubin, and liver histology. SETTING: University laboratory. SUBJECTS: Male SPF Wistar rats. INTERVENTIONS: Blood testing, administration of oils, and liver biopsies. MEASUREMENTS AND MAIN RESULTS: Oxidative stress induced by lipopolysaccharide (5 mg/kg, intraperitoneally) was assessed by determination of lipid peroxidation. Sesame oil was given orally immediately after lipopolysaccharide administration, and lipid peroxidation concentrations were determined. The reactive oxygen species superoxide anion was measured by chemiluminescence analyzer. The enzyme activities of superoxide dismutase and catalase and the concentrations of glutathione and nitrite also were determined. Hepatic injury was evaluated by determining the concentrations of serum aspartate aminotransferase and total bilirubin and by liver histologic examination. Sesame oil significantly reduced lipid peroxidation but failed to affect nitrite concentrations in lipopolysaccharide-treated rats. Superoxide anion counts were decreased, and glutathione, but not superoxide dismutase or catalase, was increased in sesame oil-treated groups with lipopolysaccharide-induced oxidative stress. Only sesame oil-treated groups, but not corn oil- or mineral oil-treated groups, showed attenuated hepatic disorder induced by lipopolysaccharide. In addition, sesame oil given 6 hrs after lipopolysaccharide also attenuated lipid peroxidation and hepatic disorder. Furthermore, sesame oil given immediately or 6 hrs after lipopolysaccharide administration significantly reduced morphologic changes induced by lipopolysaccharide. CONCLUSION: A single dose of sesame oil may attenuate oxidative stress and subsequently relieve hepatic disorder in endotoxemic rats.
Animals↗
Destruction of VX2 tumor in rabbits by hyperthermia plus bleomycin suspended in sesame oil.
The combined antitumor effects of local hyperthermia and a simultaneous injection of bleomycin suspended in sesame oil (BLM-sesame oil) into the proper hepatic artery were studied in a model of liver cancer in rabbits. Fourteen days after inoculation of VX2 carcinoma into the left anterior lobe, 107 rabbits were used for the experiments. Local hyperthermia of 43-47 degrees C for 20 minutes was administered directly to the liver tumor via a 915 MHz microwave. In a preliminary study, administration of sesame oil alone into the proper hepatic artery led to a peripheral hepatic artery embolization, as evidenced by microangiography, and to the inhibition of tumor growth. The tumor-bearing rabbits were placed into groups of six. The first group was treated with hyperthermia, the second with a saline solution of bleomycin given intra-arterially, the third with a combination of hyperthermia and a saline solution of bleomycin given intra-arterially, the fourth with BLM-sesame oil given intra-arterially, the fifth with a combination of hyperthermia and sesame oil given intra-arterially, and the sixth with a combination of hyperthermia and BLM-sesame oil given intra-arterially. Consequently, the concomitant application of hyperthermia and intra-arterial injection of sesame oil led to a prominent inhibition of tumor growth, as compared with each modality alone (P less than 0.001). The most significant effect was obtained in the case of a combination of hyperthermia and BLM-sesame oil, as compared with a combination of hyperthermia and sesame oil (P less than 0.001). Local hyperthermia concurrent with the blockage of blood flow supplying the tumor led to a prominent inhibition of tumor growth, and addition of bleomycin to this regimen had an even greater antitumor effect. Thus, a combination of hyperthermia and chemoembolization with BLM-sesame oil is an effective treatment for liver cancer, at least in rabbits.
Angiography↗
Allergic and anaphylactic response to sesame seeds in mice: identification of Ses i 3 and basic subunit of 11s globulins as allergens.
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.
Administration, Cutaneous↗
Dietary sesame seeds elevate alpha-tocopherol concentration in rat brain.
We have previously reported that dietary sesame lignan elevates alpha-tocopherol concentration and decreases lipid peroxidation in tissues and serum of rats fed alpha-tocopherol. In this study, the effect of dietary sesame seeds on alpha-tocopherol concentration and lipid peroxidation in rat brain was examined. In experiment 1, male Wistar rats (4 wk old) were fed a vitamin E-free diet, or a diet containing alpha-tocopherol with or without sesame seeds for 1, 4 and 8 wk. The dietary sesame seeds elevated the alpha-tocopherol and lowered the thiobarbituric acid-reactive substance (TBARS) concentrations in the brain of the rats fed alpha-tocopherol for 4 and 8 wk. The dietary sesame seeds maintained the high alpha-tocopherol concentration in the brain during the experimental period, while the concentration of the rats fed alpha-tocopherol without sesame seeds was lowered after 8 wk. Then, the alpha-tocopherol concentration in various regions of the brain of rats fed a basal level of alpha-tocopherol with sesame seeds was compared with that of rats fed an excess amount of alpha-tocopherol in experiment 2. The alpha-tocopherol concentration in the cerebrum, cerebellum, brain stem and hippocampus of the rats fed 50 mg alpha-tocopherol/kg with sesame seeds was higher than those of the rats fed 500 mg alpha-tocopherol/kg without sesame seeds. These results suggest that the dietary sesame seeds are more useful than the intake of an excess amount of alpha-tocopherol, for maintaining a high alpha-tocopherol concentration and inhibiting lipid peroxidation in the various regions of the rat brain.
Animals↗
Sesame oil attenuates multiple organ failure and increases survival rate during endotoxemia in rats.
OBJECTIVE: To investigate the effects and the possible mechanism of sesame oil on multiple organ failure induced by lipopolysaccharide in rats. DESIGN: Laboratory in vivo study of the effects of sesame oil on serum aspartate aminotransferase, gamma-glutamyltransferase, alkaline phosphatase, total bilirubin, blood urea nitrogen, creatinine, lipid peroxide, and nitric oxide concentrations. To assess the effect of sesame oil on xanthine oxidase, serum uric acid was measured. Furthermore, lipid peroxide concentrations in liver and kidney were determined. SETTING: University laboratory. SUBJECTS: Male Wistar rats. INTERVENTIONS: Blood testing. MEASUREMENT AND MAIN RESULTS: Serum aspartate aminotransferase, gamma-glutamyltransferase, alkaline phosphatase, total bilirubin, blood urea nitrogen, creatinine, and uric acid concentrations were determined. Lipid peroxide was analyzed by using a commercial kit. Nitric oxide production was estimated by Griess reaction. Sesame oil ameliorated hepatic and renal damage in a dose-dependent manner and increased animal survival in lipopolysaccharide-treated rats. Sesame oil decreased lipid peroxide concentration in serum but not in liver and kidney. Serum nitrite production was unaffected by sesame oil ingestion. Furthermore, the activity of xanthine oxidase was reduced by sesame oil in lipopolysaccharide-challenged rats. CONCLUSION: Sesame oil ameliorated multiple organ failure and mortality via its inhibition of xanthine oxidase in lipopolysaccharide-dosed rats. Xanthine oxidase may play a critical role in sesame oil-associated organ protection during endotoxemia in rats.
Animals↗
Effect of sesame oil on serum and liver lipid profiles in the rat.
In our previous study (Satchithanandam, S., Reicks, M., Calvert, R.J., Cassidy, M.M. and Kritchevsky, D. (1993) J. Nutr. 123, 1852-1858), we found that the absorption of lymphatic cholesterol by rats fed diets containing 24% sesame oil was about 50% less than that by rats fed the control diet containing no sesame oil. The effect of sesame oil on serum cholesterol levels was not determined at that time. In the present study, three groups of male Wistar rats (75-100 g) were fed a control diet or a diet containing 12 or 24% sesame oil. To increase serum cholesterol levels, 1% cholesterol and 0.5% cholic acid were added to each diet. After rats were fed for 4 weeks, total cholesterol, LDL-cholesterol, HDL-cholesterol, and triglyceride levels were measured in the serum. Liver weight and cholesterol and triglyceride levels were determined. Liver cholesterol levels were significantly lower in rats fed the 24% sesame oil diet, and the liver lipid level was significantly higher in the 24% sesame oil-fed group, compared with levels in the group fed the control diet. Liver weights and esterified cholesterol and liver triglyceride levels were not significantly different among the groups. Levels of serum total cholesterol and LDL-cholesterol were significantly lower in rats fed the 24% sesame oil diet, compared with levels in the control group. Serum triglyceride and HDL-cholesterol levels did not differ significantly among the groups. The mechanism by which a diet containing 24% sesame oil reduces levels of serum and liver cholesterol, liver LDL cholesterol, and liver lipids is not known. However, the high degree of unsaturation (85%) of sesame oil and the presence of linoleic acid may be important factors.
Animals↗
Sesame seed and its lignans produce marked enhancement of vitamin E activity in rats fed a low alpha-tocopherol diet.
Three series of experiments demonstrated that sesame seed and its lignans cause significant elevation of alpha-tocopherol content in rats. In Experiment 1, 20% sesame seed (with a negligible amount of alpha-tocopherol) supplementing 10 (low), 50 (normal), or 250 (high) mg/kg alpha-tocopherol diets (protein and fat concentrations in diets were adjusted to 200 and 110 g/kg, respectively) all caused a significant increase of alpha-tocopherol in the blood and tissue of rats. In Experiment 2, groups of rats were fed five different diets: a vitamin E-free control diet, a low alpha-tocopherol diet, and three low alpha-tocopherol diets supplemented with 5, 10, and 15% sesame seed. Changes in lipid peroxides in liver, red blood cell hemolysis, and pyruvate kinase activity, as indices of vitamin E deficiency, were examined. These indices were high in the low alpha-tocopherol diet, whereas supplementation with even 5% sesame seed suppressed these indices completely and caused a significant increase of alpha-tocopherol content in the plasma and liver. In Experiment 3, two diets containing sesame lignan (sesaminol or sesamin) and low alpha-tocopherol were tested. Results in both of the sesame lignan-fed groups were comparable to those observed in the sesame seed-fed groups as shown in Experiment 2. These experiments indicate that sesame seed lignans enhance vitamin E activity in rats fed a low alpha-tocopherol diet and cause a marked increase in alpha-tocopherol concentration in the blood and tissue of rats fed an alpha-tocopherol-containing diet with sesame seed or its lignans.
Animals↗