Jakjimoska, Verica and Gjorgjeska, Biljana (2020) Sesame allergy: a growing food allergy of global proportions? Knowledge - International Journal, Scientific Papers, 38.4 (4). ISSN 2545-4439
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Abstract
Adverse immune responses to foods affect approximately 5% of young children and 3% to 4% of adults in westernized countries and appear to have increased in prevalence. Food-induced allergic reactions are responsible for a variety of symptoms and disorders involving the skin and gastrointestinal but also and respiratory tracts and can be attributed to IgE-mediated and non–IgE-mediated (cellular) mechanisms. Genetic disposition and environmental factors might abrogate oral tolerance that is leading to food allergy. Disease outcomes are influenced by the characteristics of the immune response and of the triggering allergen.
Diagnosis is complicated by the observation that detection of food-specific IgE (sensitization) does not necessarily indicate clinical allergy. Therefore diagnosis requires a careful medical history, laboratory studies, and, in many cases, an oral food challenge to confirm a diagnosis. Novel diagnostic methods, including ones that focus on immune responses to specific food proteins or epitopes of specific proteins, are useful.
Currently, management of food allergies consists of educating the patient to avoid ingesting the responsible allergen and to initiate therapy (eg, with injected epinephrine for anaphylaxis) in case of an unintended ingestion. Improved therapeutic strategies under study include oral and sublingual immunotherapy, Chinese herbal medicine, anti-IgE antibodies, and modified vaccines.
Sesame (Sesamum Indicum) is an oil seed plant originating in India. Nowadays, sesame is cultivated in the Balkans , in Africa, Asia, 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, 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, which may be due to poor quality allergen extracts. Detailed information on prevalence, symptoms, and diagnostic features of sesame seed allergy as well as cross-reactivities and allergen sources are reviewed.
Currently used sesame extracts are water-based and therefore lacking hydrophobic proteins like oleosins. Oleosins, the stabilizer of lipid droplets in plants, are described as allergens in sesame, peanut and hazelnut. In this study, we examine the role of oleosins in sesame allergy and their potential cross-reactivity between sesame and (pea)nuts.
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.
Keywords: sesame, allergic reaction, specific immuneantibodies.
| Item Type: | Article |
|---|---|
| Subjects: | Medical and Health Sciences > Basic medicine Medical and Health Sciences > Clinical medicine Medical and Health Sciences > Health sciences |
| Divisions: | Faculty of Medical Science |
| Depositing User: | Biljana Gorgeska |
| Date Deposited: | 27 Apr 2020 08:28 |
| Last Modified: | 27 Apr 2020 08:28 |
| URI: | https://eprints.ugd.edu.mk/id/eprint/24015 |
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