Sesame Protein Research Articles

Fabrication and characterization of oleic acid/sesame protein isolate/ poly (vinyl) alcohol core-shell nanofibers: Mitigating lipid oxidation by emulsion electrospinning

Formulated oil-in-water (O/W) emulsions of oleic acid (OA) using sesame protein isolate (SPI) were processed via emulsion electrospinning with poly (vinyl) alcohol (PVA) to fabricate core-shell nanofibers for lipid oxidation prevention. The emulsion droplet size and viscosity increased as the oil volume fraction rose from 5 % to 30 %. The morphology tests and Fourier transform infrared spectroscopy (FTIR) confirmed the uniformity of nanofibers and OA encapsulation with hydrogen bonding. The thermal stability, mechanical properties, and water contact angle (WCA) of the nanofiber films improved with increased OA content. Encapsulation efficiency was 94.76 % and storage stability was maintained for 7 days in 5 % oil fraction nanofibers. The nanofibers showed lower oxidation and superior oxidative resistance to free OA, with the lowest peroxide value (POV, 2.14 mmol/L) and thiobarbituric acid-reactive substances (TBARS, 36.75 μmol/L). In conclusion, the OA/SPI/PVA (PE) core-shell nanofibers via emulsion electrospinning are efficient for fatty acid encapsulation in functional foods.

Efficacy and safety of low-dose sesame oral immunotherapy in paediatric patients: a protocol for a single-centre, randomised controlled trial

IntroductionSesame allergy, though with low prevalence, can result in severe, potentially life-threatening reactions and poses challenges in allergen avoidance due to hidden sources. In the majority of patients, sesame allergy...

Effect of sesame protein isolate modified by high-pressure homogenization, high-intensity ultrasound, and high-pressure processing on the colloidal stability of sesame paste: Determination of physicochemical, rheological, microstructural properties and storage stability

In this study, sesame protein isolate modified with different emerging technologies, including high-pressure homogenization, high-intensity ultrasonication, and high-hydrostatic pressure, was applied to improve the stability of sesame paste. Sesame protein addition reduced the phase separation by up to 48% in sesame paste compared to the sample (control) without protein addition, and also significantly enhanced the firmness and spreadability. With the addition of sesame protein isolate, the sesame paste samples formed a denser and more compact appearance. The flow characteristics of samples were better fitted by the Herschel-Bulkley equation, and modifying the added protein also played an essential role in improving the flow properties of sesame paste samples. Phase separation and oxidative stability of sesame paste were significantly improved by the addition of modified protein. Overall, the results indicated that sesame protein modified with HPH technology has a significant potential to improve the quality of sesame paste and prevent phase separation.

Comparative analysis of rice bran and sesame protein hydrolysates in inhibiting foodborne pathogens: efficacy against Escherichia coliO157:H7 and Listeria monocytogenes

SummaryThis study explores the antibacterial potential of hydrolysates derived from rice bran protein (RBP) and sesame protein (SP) against Escherichia coli O157:H7 and Listeria monocytogenes. RBP and SP were hydrolysed by protease from Bacillus licheniformis (labelled as RBPH‐B and SPH‐B) and α‐chymotrypsin (denoted as RBPH‐C and SPH‐C), and subsequently fractionated into four molecular weight (MW) categories: F1 (>100 kDa), F2 (10–100 kDa), F3 (1–10 kDa), and F4 (<1 kDa). The antibacterial activities of these hydrolysates and their fractions were systematically evaluated. The results indicated that RBPH‐B and RBPH‐C, along with their fractions, exhibited notable efficacy against L. monocytogenes. Conversely, both SPH‐B, SPH‐C, and their fractions showed pronounced antibacterial activities against both pathogens. Notably, lower MW fractions (SPH‐B, SPH‐B‐F2, and SPH‐B‐F3) demonstrated superior antibacterial properties, effectively reducing bacterial populations to below detection limits (≥6 log CFU mL−1) at a concentration of 100 mg mL−1. Further analysis revealed that SPH‐B‐F3 markedly reduced the reaction time required to inhibit or eliminate E. coli O157:H7 and L. monocytogenes, with comparable times of 6 and 4 h, respectively. These findings highlight the potential application of specific SPH‐B fractions as antibacterial agents in the food industry.

Controlled and rapid microreactor-assisted hydrolysis of sesame protein by a novel nanobiocatalyst; immobilized alcalase over activated sol–gel magnetic nanosupport

In this study, sesame cake was valorized to produce sesame protein hydrolysate (SPH) with improved functional and antioxidant properties using a recoverable nanomagnetic immobilized Alcalase (ALC); the process was accelerated in the microreactor through a controlled-hydrolysis technique. For this purpose, silica-coated magnetic nanoparticles (Fe3O4@SiO2) were synthesized and functionalized with tetraethoxysilane (TEOS), N-(trimethoxysilylpropyl) ethylenediamine (TMSED), and finally activated with glutaraldehyde (GLU) to produce Fe3O4@SiO2-TMSED-GLU. Immobilization efficiency of ALC was 88.78 % in the optimum conditions of ALC concentration (1.23 mg/mL), immobilization period (119.12 min), and temperature (38.93 °C). The successful synthesis of Fe3O4@SiO2-TMSED-GLU-ALC magnetic nanobiocomposite (MNBC) was approved using FTIR, XRD, VSM, FESEM, EDX, and elemental mapping. The effective immobilisation of the enzyme was responsible for the decrease in the intensity of Fe3O4 diffraction peaks (in XRD) in MNBC and a reduction in saturation magnetization (in VSM) following ALC immobilisation. Microreactor-intensified hydrolysis in the optimized conditions of MNBC = 4.85 wt%, reaction time = 54.10 s, and temperature = 46.95 °C, led to a degree of hydrolysis = 7.19 %. After 10 hydrolysis cycles, MNBC had relative activity > 80 %, due to the appropriate covalent bonding between the enzyme and the support and the short duration of the process. The produced SPH had superior foaming capacity (113.09 %) compared to sesame protein (76.34 %). The emulsion activity and emulsion stability of SPH were 28.78 m2/g and 56.43 min, respectively, which were higher than those of the sesame protein.

Effect of high-pressure homogenization pretreatment on gelation behavior and physicochemical, rheological and structural properties of sesame protein isolate with glucono-δ-lactone

This study investigated the gelation of sesame protein isolate induced by high-pressure homogenization (HPH) with glucono-δ-lactone (GDL) acidification, focusing on the effect of pressures on gelation behavior and physicochemical, rheological and microstructural properties of the resulting gels. The HPH significantly affected the acidification kinetic parameters such as Vmax, Tmax, T5, and T4.5. The maximum Vmax (0.062 pH units/min) value was determined in the sample treated with 100 MPa, and T4.5 was decreased by 30 min with HPH at 50 and 100 MPa pressures. The particle size of sesame protein decreased with the homogenization pressure increased, and this played a role in the formation of lower particle size aggregates after gelation. The highest water holding capacity (69.02%) and gel strength (7.9 g) were reached with a pressure at 100 and 150 MPa, respectively. While a significant increase in the whiteness index of gels was observed by increasing pressure up to 100 MPa, the highest total color difference (ΔE) was detected at 50 MPa. The G′ value of the samples tended to increase with gelation time and with the high pressure applied, indicating a significant improvement in the elasticity of the gels. All gel samples exhibit shear-thinning behavior. Hydrophobic interactions were dominant in the gel samples, and the highest value (8.28 mg/g) was determined in the sample prehomogenized at 100 MPa. This study revealed that the gelation properties of sesame protein induced by GDL can be improved with HPH and that 100 MPa pressure application is ideal.

Chemical modification of sesame protein by acylation reactions: characterisation and evaluation of functional properties

Chemical modification of sesame protein by acylation reactions: characterisation and evaluation of functional properties

Comparison of characteristics and antioxidant activities of sesame protein hydrolysates and their fractions

Sesame meal is a by-product obtained from oil extraction. We investigated the characteristics and antioxidant activities of a sesame protein hydrolysate (SPH–B), as well as its peptide fractions. Four peptide fractions (F1; >100 kDa, F2; 10–100 kDa, F3; 1–10 kDa, and F4; <1 kDa) of SPH-B were prepared. The characteristics and antioxidant properties of SPH-B and its peptide fractions were evaluated. Sesame protein (SP) contained protein fractions with molecular weights ranging from 10 to 44 kDa, whereas SPH-B had peptide fractions ranging from 8 to 44 kDa. The peptide fractions had molecular weight ranging from 7 to 10 kDa. The four peptide fractions had a higher α-helix content and lower surface hydrophobicity than SPH-B and SP. They exhibited better antioxidant properties, with higher ABTS and DPPH radical scavenging activities, higher metal chelating activity, and greater inhibition of linoleic acid peroxidation, suggesting that sesame peptide fractions can use as plant-based functional ingredients and potentially health-promoting properties.

Effect of sesame protein/PVA nanofibers on oil separation and rheological properties in sesame paste

AbstractThis study aimed to prevent or minimize the oil phase separation that occurs during storage (0‐90 days) of sesame paste at room temperature. In order to determine the changes during storage in the sesame paste samples, the zeta potential, rheological properties, and the separated oil ratio were determined. Significant (p &lt; 0.01) effects of applied storage time and additives on the amount of oil separated in sesame pastes were determined. The oil separated in sesame paste samples varied between 3.83% and 16.29%. While the rate of separated oil increased three times in the control group over time, it showed an insignificant (p &gt; 0.05) increase especially in the samples where 2% nanofiber was added. It was determined that the separation of the oil phase from the structure could be prevented up to 24.73% with the addition of SPI and up to 63.02% with addition of SPINL (nanofiber containing protein isolate) compared to the control.Practical applicationsDuring storage, the particles in the sesame paste tend to precipitate, causing oil separation and residue cake, thus negatively affecting the acceptability of consumers. Additives were added in order to prevent or minimize oil phase separation, which occurs in sesame paste stored at room temperature and is not desired by consumers. As additives, nanofibers containing sesame proteins produced by the electrospinning method and sesame protein isolates (SPIs) were added. Added additives acted by preventing the separation of the oil phase from the structure. It has been determined that the addition of SPI to sesame pastes does not completely prevent the problem of oil separation in sesame paste, but is effective in delaying and reducing it. Since the oil decomposition can be reduced, the amount of oil separated and therefore the part that can sink to the bottom will decrease, so sesame paste will be consumed more appropriately and will contribute to the country's economy.

Effects of alkaline pH and gallic acid enrichment on the physicochemical properties of sesame protein and common vetch starch-based composite films

In this study, sesame (Sesamum indicum L.) meal protein and common vetch (Vicia sativa L.) starch were extracted and used to obtain biodegradable composite films at different pH values (7, 9, and 11). Films were plasticized with glycerol (2.5 %) and enriched with gallic acid (0.25 %). Increasing pH promoted mechanical properties of the films with the developed barrier and thermal characteristics. Gallic acid addition at pH 7 resulted in lower tensile strength and higher elongation by reducing intermolecular forces, and a shift of diffraction peaks through lower angles due to crystal lattice expansion, as compared to neutral films without gallic acid. On the other hand, gallic acid-enriched films at neutral pH exhibited superior antioxidant properties. The mild alkalinity with gallic acid provided the lowest water vapor permeability, high thermal stability, improved mechanical properties and light barrier property due to deprotonation and subsequent interactions with biopolymers. The FTIR spectrum confirmed intense interactions, such as crosslinking and covalent bonding, promoted by mild alkalinity. Therefore, sesame protein and common vetch starch-based composite film with gallic acid incorporation at pH 9 can be recommended to be used in biodegradable active food packaging applications.

Mechanistic insights into the improving effects of germination on physicochemical properties and antioxidant activity of protein isolate derived from black and white sesame.

Germination is a natural green technology to improve the nutritional and techno-functional quality of plant-based proteins. In this study, the mechanism of improving the functional and antioxidant properties of black and white sesame protein isolates (SPI) through germination process was investigated. Results showed that the surface hydrophobicity and sulfhydryl content increased significantly after germination, which were supported by multispectral analysis suggesting the exposed and unfolded conformational transition of germinated SPI. Moreover, the increased particle size was observed by microscopy analysis and reducing electrophoresis, which indicated that depolymerized protein molecules were rearranged to form protein aggregates during germination. The structural modification induced by germination contributed to the superior solubility (increased to 3.15-fold and 2.36-fold at pH 8 for black and white SPI, respectively), foaming capacity (increased to 3.99-fold and 1.69-fold, respectively), emulsifying ability (increased to 2.84-fold and 2.71-fold, respectively), and diverse chemical antioxidant activities (increased up to 5.60-fold) of SPI in both varieties. This was the first comprehensive study to investigate germination as a promising technology for obtaining high-quality SPI.

Comprehensive study of Maillard induced structural modification of sesame (Sesamum indicum L.) protein isolate: characterization, functional and antioxidant properties

Comprehensive study of Maillard induced structural modification of sesame (Sesamum indicum L.) protein isolate: characterization, functional and antioxidant properties

Comprehensive Diagnosis, Management, and Treatment of Sesame Allergy

Sesame allergy prevalence varies regionally and by age, in the range of 0.1% to 0.9%. Reactions can be severe and potentially fatal. Resolution rates are in the range of 20% to 50%. The diagnosis requires a careful history and the use of tests, such as skin prick tests and serum sesame-specific IgE. The availability of serum IgE testing for the sesame protein Ses i 1 has improved diagnostic accuracy. The emerging potential for sesame basophil activation tests and additional new tests will likely improve diagnosis in coming years, further reducing the need for diagnostic oral food challenges. Although sesame proteins share homology with those in many foods, clinically relevant cross-reactivity appears uncommon. Nevertheless, sesame is a prominent allergen for those with multiple food allergies. Management may include strict avoidance, but sesame products vary dramatically in protein content. Many people with sesame allergy tolerate forms that are low in protein, such as scattered seeds, rather than sesame paste that is protein-dense. Thus, options in the approach to avoidance are possible. Studies suggest that sesame oral immunotherapy may be safe and effective, and this and additional treatment options are emerging. Here, we review the current comprehensive diagnosis, management, and treatment for sesame allergy.

Sesame protein hydrolysate-gum Arabic Maillard conjugates for loading natural anthocyanins: Characterization, in vitro gastrointestinal digestion and storage stability

Protein-polysaccharide conjugates formed via Maillard reaction have the potential as a new type of encapsulation system. However, understanding the effects of the Maillard conjugates as carriers for anthocyanins (ANTs) is limited. The objectives of this study were to develop conjugation of sesame protein hydrolysate (SPH) and gum Arabic (GA) via a wet heating approach with variable times (1, 3, 6, and 12 h) and to investigate the ability of freshly prepared conjugates for encapsulation of Malva Sylvestris (common mallow) ANTs. Conjugate production was confirmed by the appearance of new properties, e.g., altered color, chemical interaction, and changed secondary and tertiary structures. The glycation degree of the conjugates increased to a maximum at 12 h. Conjugation with GA helped the partial unfolding of SPH, and improved its solubility and thermal stability. The ability of SPH, GA, and their conjugate as carriers were compared via the spray drying method. The encapsulation efficiency, morphology and simulated gastrointestinal conditions were investigated. The more homogeneous particles produced by the conjugate ensured greater retention and preservation of ANTs. The release of ANTs during in vitro simulated digestion was significantly slowed by encapsulation, particularly for encapsulated ANTs within the Maillard product. In storage for 90 days at 35 °C, the retention of ANTs was much higher within conjugates (93.13%) compared to nonencapsulated powder (39.76%). This research confirmed that the novel carrier prepared by the controlled Maillard reaction can be a proper wall material in the encapsulation of ANTs.

Steam explosion modification on phytate, protein, and lignan in sesame cake

Sesame cake is an oil-industrial waste which contains a considerable amount of nutrients. In this study, steam explosion technology was introduced to modify the chemical composition, the protein structural characterization, and lignan profiles in sesame cake under mild conditions. The results showed that steam explosion treatment could effectively and significantly degrade the antinutritional factor phytate with 13.69–49.43% reduction and increase the protein yield of 2.69–9.16%, highly dependent on the severity of steam explosion conditions. Steam-exploded sesame protein has a disordered secondary structure and a balanced amino acid profile, leading to the improved nutritional value and bioavailability. The antioxidant activities of lignan extracts were dramatically promoted after treatment, along with the modified lignan profiles. Sesaminol glycosides were degraded a lot and significant amount of sesamol was detected and converted from sesamolin. Interestingly, large amount of sesaminol was produced by steam explosion treatment. It might be caused by the deglycosylation of sesaminol glycosides. These results show that steam explosion technology could be considered the ideal treatment method to improve the nutritional and pharmaceutical value of sesame cake.

Fabrication and Characterization of Complex Coacervation: The Integration of Sesame Protein Isolate-Polysaccharides.

The exceptional biocompatibility of emulsion systems that rely on stabilizing protein-polysaccharide particles presents extensive possibilities for the transportation of bioactive carriers, making them highly promising for various biological applications. The current work aimed to explore the phenomenon of complex coacervation between sesame protein isolate (SPI) and four distinct polysaccharides, namely, Arabic gum (GA), carrageenan (CAR), sodium carboxymethyl cellulose (CMC), and sodium alginate (SA). The study objective was achieved by fabricating emulsions through the blending of these polymers with oil at their maximum turbidity level (φ = 0.6), followed by the measurement of their rheological properties. The turbidity, ζ-potential, and particle size were among the techno-parameters analyzed to assess the emulsion stability. The microstructural characterization of the emulsions was conducted using both transmission electron microscopy (TEM) and scanning electron microscopy (SEM). Furthermore, the functional properties were examined using Fourier-transform infrared spectroscopy (FTIR) and X-ray diffraction (XRD). The SPI incorporated with SA, CMC, and CAR reached the maximum turbidity (0.2% w/v) at a ratio of 4:1, corresponding to the pH values of 4.5, 3, or 3.5, respectively. The SPI-GA mixture exhibited the maximum turbidity at a ratio of 10:1 and pH 4.5. Results from the FTIR and XRD analyses provided evidence of complex formation between SPI and the four polysaccharides, with the electrostatic and hydrogen bond interactions facilitating the binding of SPI to these polysaccharides. SPI was bound to the four polysaccharides through electrostatic and hydrogen bond interactions. The SPI-CMC and SPI-SA emulsions were more stable after two weeks of storage.

A SERS-based immune-nanoprobe for ultrasensitive detection of glycinin via a lateral flow assay

Glycinin is one of the most nutritious ingredients in soybean, but it is also an allergen that can cause allergic reactions in humans and animals, and even endanger life in severe cases. Therefore, it is imperative to develop a rapid and ultrasensitive detection method for glycinin. In order to achieve this goal, this experiment combined surface-enhanced Raman spectroscopy (SERS) technology with an economical, simple, fast and easy-to-carry immunochromatographic test strip, and successfully constructed an efficient sandwich immunochromatographic test strip. The immunoprobe of the test strip was covalently coupled by gold nanostars (AuNSs), Raman molecule 4-aminothiophenol (4-PATP) and rabbit polyclonal antibody. In this experiment, a gold nanostar immunochromatographic test strip for detecting glycinin was established. The detection limit of the test strip was 0.23 ng / mL, the recovery rate was 91.5–96.6 %, and the coefficient of variation was 1.61–6.15 %. In addition, the test strip had no cross reaction with whey protein, wheat protein, peanut protein, sesame protein and β-conglycinin, indicating that the detection method had good specificity and the ability to avoid false positive results. Hence, this experiment successfully prepared a rapid and sensitive test strip for glycinin.

Protein Quality Characterization of Defatted White Sesame Cake and Its Protein Isolate

Present work evaluated the protein quality of defatted white sesame flour and the protein isolates obtained from sesame cake through the alkaline extraction at a pH 9.5. The study was conducted at Department of Foods and Nutrition, Post Graduate and Research Center (PGRC), College of Community Science and MFPI - Quality Control Laboratory, Professor Jayashankar Telangana State Agricultural University, Rajendranagar, Hyderabad (India) during 2021-2023. Defatted white sesame cake was subjected to alkaline extraction at pH 9.5 and resultant isolates were evaluated for nutrient composition, scanning electron microscope imaging, amino acid composition and sodium dodecyl sulphate polyacrylamide gel electrophoresis (SDS-PAGE) analysis. The obtained data was subjected to one-way analysis of variance. The white sesame protein isolates had a protein content of 93.83%, isolate recovery of 37.00 g/100 g and protein yield of 71.77%. The non-essential amino acids (NEAAs) content of the defatted white sesame flour and white sesame protein isolates ranged between 68.06% to 70.60% of the total protein content, while 29.40% to 31.94% was essential amino acids (EAAs). Sodium dodecyl sulphate polyacrylamide gel electrophoresis (SDS-PAGE) analysis of defatted white sesame flour WSF and white sesame protein isolate (WSPI) exhibited protein bands within the molecular weight range of 20 to 62 kDa. The protein isolates derived from sesame seed cake has promising potential for integration into diverse food formulations, offering an avenue to combat protein deficiencies.

Extraction of protein from sesame meal: Impact of deep eutectic solvents on protein structure and functionality

There is an increasing need for sustainable sources of dietary protein. Sesame meal is a protein-rich waste from the industrial production of sesame oil. It could help meet this need if high quality protein could be extracted from the meal in an environmentally friendly way. The traditional alkali-soluble acid precipitation extraction process produces proteins with poor functionality and harmful to the environment. Deep eutectic solvents (DESs) offer a novel, sustainable approach to protein extraction. In this study, four DES systems (choline chloride-glycerol, choline chloride-ethylene glycol, choline chloride-oxalic acid, and choline chloride-glycolic acid) were designed and tested in 3 M ratios (10 sample solutions). Extracted proteins were compared with protein extracted by traditional alkali-soluble acid precipitation in terms of structure and function. The choline chloride-ethylene glycol system extracted protein with a purity of 93.3%. The choline chloride-oxalic acid system performed well in terms of solubility, emulsification, foaming and thermal stability. These results indicate that deep eutectic solvents can effectively extract sesame protein with characteristics appropriate for use in the food industry. This research lays the groundwork for high-value utilization of sesame meal, which is currently discarded as waste.

Sesame eliciting and safe doses in a large sesame allergic population.

Sesame is a significant food allergen causing severe and even fatal reactions. Given its increasing prevalence in western diet, sesame is listed as an allergenic food requiring labeling in the United States and EU. However, data on the population reaction doses to sesame are limited. All sesame oral food challenges (OFCs), performed either for diagnosis or for threshold identification before the beginning of sesame oral immunotherapy (OIT) between November 2011 and July 2021 in Shamir medical center were analyzed for reaction threshold distribution. Safe-dose challenges with 90-120 min intervals were also analyzed. Two hundred and fifty patients underwent 338 positive OFCs, and additional 158 safe-dose OFCs were performed. The discrete and cumulative protein amounts estimated to elicit an objective reaction in 1% (ED01) of the entire cohort (n = 250) were 0.8 mg (range 0.3-6.3) and 0.7 mg (range 0.1-7.1), respectively, and those for 5% of the population (ED05) were 3.4 mg (range 1.2-20.6) and 4.5 mg (range 1.2-28.8), respectively. Safe-dose OFCs showed similar values of ED01 (0.8, 0.4-7.5 mg) and ED05 (3.4, 1.2-22.9 mg). While doses of ≤1 mg sesame protein elicited oral pruritus in 11.6% of the patients, no objective reaction was documented to this amount in any of the challenges, including safe-dose OFCs. This study provides data on sesame reaction threshold distribution in the largest population of allergic patients studied, with no right or left censored data, and with validation using a safe-dose OFC. It further supports the current methods for ED determination as appropriate for establishing safety precautions for the food industry.