Recent Progress in Molecular Characterization and Detection of Sesame Allergens

doi:10.7506/spkx1002-6630-20171220-247

Abstract

Abstract: Food allergy has become a worldwide public health concern. As one of the most common food allergens, sesame has been intensively researched recently. Seven allergens in sesame have been recognized (Ses i 1–7). This article summarizes recent worldwide regulations on the management of sesame allergy, the structural characteristics of sesame allergens and the effects of processing on their structure and allergenic activity, as well as the detection methods for sesame allergens. This review is expected to provide a theoretical basis for eliminating or reducing the allergenicity of sesame allergens and for the implementation of allergen labeling. Finally, we present the current status of knowledge of sesame allergens and discuss future research trends.

Key words: sesame allergens, Ses i 1–7, structural characteristics, allergen detection technologies, allergenicity, food processing

CLC Number:

TS207.3

MA Xiuli, HUANG Wensheng, ZHANG Jiukai, HAN Jianxun, GE Yiqiang, CHEN Ying. Recent Progress in Molecular Characterization and Detection of Sesame Allergens[J]. FOOD SCIENCE, 2019, 40(7): 342-351.

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Recent Progress in Molecular Characterization and Detection of Sesame Allergens

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