Abstract
Sesame seed represents an “emerging” food allergen that can be consumed accidentally or used in certain perfumes, cosmetics, and lubricants.1,2 Clinical presentation of sesame allergy includes non-immunoglobulin E (IgE) and IgE-mediated allergic reactions, ranging from contact dermatitis to severe cases of anaphylaxis. From a molecular point of view, 7 glycoproteins have been recognized as sesame allergens: Ses i 1 and Ses i 2 (two 2S albumins), Ses i 3 (a 7S globulin–vicilinlike protein), Ses i 4 and Ses i 5 (2 oleosins), Ses i 6 and Ses i 7 (two 11S globulins—leguminlike proteins), and Ses i 8 (profilin).
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