Sesame Protein Research Articles

Thermal processing, salt and high pressure treatment effects on molecular structure and antigenicity of sesame protein isolate

Sesame protein is a recognized food allergen in many countries. Conditions used during processing can affect its detection in foods. In this study, the effect of different extraction conditions, pH, high pressure (HP) (100–500MPa) and thermal processing (boiling, microwave heating and dry roasting) on the antigenic properties of sesame protein isolates were studied. Isolates prepared using water, sodium chloride at different concentrations, and ammonium sulfate at different percent saturation showed different immunoreactivity responses. Higher immunoreactivity was observed with the water, low salt (0.2M NaCl), and ammonium sulfate isolated extracts compared to those extracted with higher salt (0.6–1M NaCl) likely due to differences in the types of proteins extracted. High pressure treatment markedly decreased antigenicity at all pH values. Boiling and dry roasting increased the ELISA response, whereas microwaving decreased it. FTIR results showed significant changes in sesame protein conformation due to unfolding and/or denaturation which could have modified the antigenic properties of the sesame proteins.

Separation and identification of zinc-chelating peptides from sesame protein hydrolysate using IMAC-Zn2+ and LC–MS/MS

The metal chelating peptides from sesame protein hydrolysates (SPH), treated by papain, alcalase and trypsin, respectively, were investigated. The hydrolysates treated by trypsin had the highest metal chelating ability. The metal chelating peptides were isolated from the trypsin hydrolysates using immobilized metal affinity chromatography (IMAC-Zn(2+)). Further, six zinc-chelating peptides were identified with reversed phase (RP)-HPLC and mass spectrometry (LC-MS/MS). Three of these metal-chelating peptides, Ser-Met, Leu-Ala-Asn and Asn-Cys-Ser, were synthesized and the metal-chelating ability of peptides was measured. The Asn-Cys-Ser peptide showed the highest zinc and iron chelating ability, which was even higher than reduced glutathione (GSH). The results confirm that the zinc or iron chelating activity of these peptides, and provide further support to its feasibility as natural metal chelating agents from sesame protein.

Sesame protein isolate: Fractionation, secondary structure and functional properties

This study investigated the selective fractionation of sesame proteins using sodium chloride and ammonium sulfate. Maximum protein extraction occurred at pH 7–10 and in the presence of 0.6–1M NaCl. Sesame protein isolate (Ses-PI) yield increased from 12.5% in the absence of NaCl to 54.6% at 1M NaCl. Sodium dodecyl sulfate-polyacrylamide gel electrophoresis (SDS-PAGE) indicated differences in the electrophoretic pattern of water-extracted Ses-PI compared to the NaCl extracts. However, changing the NaCl concentration did not affect the principal components in the profile of the sesame protein extracts. With ammonium sulfate (AS) precipitation, the 11S fraction was preferentially extracted at 30% saturation (AS30%). More 2S and 7S polypeptide bands were found in the AS50% fraction, whereas the AS70% sample had a higher concentration of the 7S fraction. FTIR analysis revealed that heat treatment as well as use of NaCl and AS at lower concentrations induced changes in protein conformation, whereas at higher concentrations the protein conformation was more stable. CD analysis revealed a predominance of α-helices in the water extract which decreased with increasing NaCl content toward more β-strand structures. Changes in secondary structure were also observed as the ammonium sulfate concentration was increased from 30 to 70%. The functional properties of (Ses-PI-1M NaCl) were compared to that of soy protein isolate (Soy-PI). Ses-PI-1M NaCl had significantly (P<0.05) lower protein solubility, water holding and fat binding capacities, but much greater emulsifying and foaming properties compared to Soy-PI.

EFFECT OF VARYING LEVELS OF ADDED CALCIUM ON THE BIOCHEMISTRY, TEXTURE AND MICRO-STRUCTURE OF FRESH CHEESE CONTAINING SESAME PROTEIN ISOLATE

This article investigates the impact of sesame protein isolate (SPI) and increased calcium in milk on the biochemistry, rheology and micro-structure of cheese. The characteristics of two sets of cheeses made from raw milk and milk of 8% protein substituted by SPI (SPI milk) with 0, 5, 10 and 20 mM calcium addition were investigated. Adding SPI to milk resulted in rennet gel formation with longer coagulation time and lower storage modulus (G′) at 60 min in cheesemaking. The synergistic influence of SPI and calcium resulted in increased hardness, cohesiveness, adhesiveness and meltability during 21 days of cheese aging. Adding calcium to SPI milk resulted in a more compact and regular micro-structure in cheese. Scanning electron microscopy indicated the associative effect of sesame protein and calcium generated greater aggregation in complex cheese micelles, which was key in SPI cheese property formation. Sodium dodecyl sulfate polyacrylamide gel electrophoresis gel electrophoretograms of the wheys and caseins indicated the interaction of sesame protein and casein with calcium. This study is of benefit in the manufacture of novel cheese with traditional orient food to meet with the taste of Chinese people. PRACTICAL APPLICATION This research is focused on the influence of sesame protein and calcium ions on the properties of fresh cheese. In recent years, cheese has become increasingly popular in China and its market has increased more than 50% year upon year. To further promote cheese consumption, its nutritional benefits have been emphasized and various efforts have been made to promote cheese and to make it more acceptable to Chinese tastes. The addition of typical Chinese food ingredients into cheese could provide sensory familiarity to local consumers, and at the same time could also help to improve nutritional balance. The result of this research is of great value to the application of plant proteins as they may serve as novel ingredients added to cheese to meet the requirements of this new and fast-growing market.

Preparation of sesame peptide and evaluation of antibacterial activity on typical pathogens

The antibacterial activity of sesame peptides on common pathogen was evaluated. The preparation of sesame protein hydrolysate was carried out in an enzymatic membrane reactor followed by fractionation through several ultrafiltration stages to obtain desired peptide fractions and evaluation of their antibacterial activity using two pathogens namely, Pseudomonas aeruginosa and Bacillus subtilis. Potential sesame peptides were characterized by mass spectroscopy (TOF-MS) followed by determination of their corresponding amino acid compositions. Sesame peptide fraction of molecular mass less than 1kDa exhibited significant inhibition against growth of P. aeruginosa as compared to B. subtilis. Thus, these findings confirm the bacteriostatic effect of sesame peptide on growth of pathogens which can be exploited in bacteriostat composition.

Novel Approach to Recover Natural Antioxidants from Oil Seed Meal in Ultrafiltration-Nanofiltration-Based Technique

This study describes an innovative approach for recovery and concentration of sesame glucosides from defatted sesame cake using membrane separation route. Simple aqueous extraction of the seed meal at suitable pH value followed by two steps membrane fractionation (ultrafiltration-nanofiltration) was done to obtain sesame glucoside concentrate. In this process, about 0.7% ± 0.29 recovery of total meal glucoside was achieved along with coproduct sesame protein isolate at yield value of 36.50%. Several in vitro analyses were carried out to assay the antioxidative potential of recovered glucosides in different reaction models. Recovered glucosides have shown comparable α,α′-diphenyl-1-picryl-hydrazyl radical scavenging activity and Cu2+ ion chelation capacity with solvent extracted glucosides. Sesame glucosides have shown unique antioxidant activity for 29 h in an induced oxidation system of linoleic acid emulsion. This study includes a detail analysis on membrane performance parameters and fouling characteristics of ultrafiltration membrane, which are crucial factors to consider for industrial relevance. All findings point toward the potentiality of ultrafiltration-nanofiltration-based technique for recovery of polar antioxidants from various raw materials.

Emulsifying and foaming capacity and emulsion and foam stability of sesame protein concentrates

This study examined the effects of oil concentration and pH on the emulsifying and foaming characteristics of sesame protein concentrate (SESPC). SESPC was obtained through a simplified process, and its properties were compared with those of a commercial soybean concentrate (SOYPC). The simplified process did not affect the functional characteristics of SESPC, which were often similar or superior to those of the SOYPC. The maximum emulsifying capacity of SESPC was 38% at an acidic and alkaline pH, while the maximum emulsifying capacity of SOYPC was 44% at the same pH . Emulsifying capacity increased significantly as oil concentration increased; in SESPC, this capacity increased from 7.8 to 60.0%, while in SOYPC it increased from 7.6 to 68.2%. The emulsion stability of SESPC was greater at an acidic pH (51%) than at an alkaline pH (45%); it was also higher than the emulsion stability of SOYPC. The maximum emulsion stability of SESPC (96%) was obtained at a sample concentration greater than 55 g L − 1 and oil concentration lees than 550 g L − 1 oil. Minimum (118.3%) and maximum (240%) levels of SESPC foaming capacity were higher than those obtained for SOYPC (92% as maximum). These findings show that SESPC may have potential use as raw matter in the food industry. At an extreme pH, SESPC continued to have important functional characteristics like emulsion stability, oil absorption and foaming capacity.

Antihyperlipidemic Effect of Sesame (Sesamum indicum L.) Protein Isolate in Rats Fed a Normal and High Cholesterol Diet

The dietary influence of sesame protein isolate (protein content 91.5%), produced from dehulled, defatted sesame meal, on blood and tissue lipid profile and lipid peroxidation has been assessed in normal and hypercholesterolemic rats. To evaluate their hypocholesterolemic and antioxidative activity in vivo, we fed 18% sesame protein isolate with or without 2% cholesterol in comparison with casein to rats for 28 d. We determined plasma total protein, total cholesterol, high-density lipoprotein (HDL)-cholesterol, low-density lipoprotein (LDL)-cholesterol, triacylglycerol as well as susceptibility of plasma and erythrocyte membrane lipid to oxidation ex vivo. Liver tissue lipid, cholesterol, phospholipids, and lipid peroxidations were also determined. The total cholesterol, LDL-cholesterol and triacylglycerol levels were significantly reduced in the sesame protein isolate and isolate containing cholesterol group than the corresponding control casein groups. HDL-cholesterol level was also increased in sesame protein isolate (41%) and protein isolate containing cholesterol group (38%) than the corresponding control casein and casein containing cholesterol groups. There was 49% and 64% lowering of plasma lipid peroxidation as well as 36% and 56% lowering of lipoprotein oxidation susceptibility (LOS) in the 2 experimental groups (sesame protein isolate and isolate containing cholesterol group) than the corresponding control (casein and casein containing cholesterol) groups. There was significant lowering of erythrocyte membrane lipid peroxidation (68% and 63% lowering in sesame protein isolate and isolate containing cholesterol groups) and liver lipid peroxidation (61% and 76% lowering in the 2 experimental groups than the corresponding control casein groups). Therefore, our results indicate that sesame protein isolate decreases cholesterol concentration in plasma, increases HDL-cholesterol, and also decreases plasma and erythrocyte membrane lipid peroxidation with or without cholesterol fed diet in rats.

Development and validation of a sandwich ELISA for the determination of potentially allergenic sesame (Sesamum indicum) in food

This paper presents a sandwich enzyme-linked immunosorbent assay (ELISA) that allows the determination of traces of sesame in food. Chicken anti-sesame antibodies, used as coating antibodies, and rabbit anti-sesame antibodies, used as secondary antibodies, were prepared by immunization with a protein extract of white, peeled sesame. The ELISA did not show any cross-reactivity with 19 food ingredients commonly found in sesame-containing foodstuffs such as seeds, nuts, and cereals. In whole grain bread, crisp toast, and snacks, the limit of detection (S/N = 3) was 0.5, 0.5, and 0.3 μg sesame protein/g, and the limit of quantification (S/N = 10) was 0.6, 0.8, and 1.4 μg sesame protein/g, respectively. The analysis of blank food matrices (whole grain bread, white bread, crisp toast, and snacks) spiked with sesame protein at four spike levels generally resulted in mean recoveries from 72% to 145%. In the case of spiking blank food matrices with sesame seeds, the ELISA proved to be more accurate for whole wheat cookies than for whole wheat bread.

Effect of sesame protein isolate in partial replacement of milk protein on the rheological, textural and microstructural characteristics of fresh cheese

Soft cheeses were manufactured from bovine milk with the addition of 0–12% sesame protein isolate (SPI) were utilised to investigate rheology, texture and microstructure at different stages of cheese making. SPI addition reduced the speed of milk fermentation, kappa-casein proteolysis of rennet and elongated the time of cheese curd formation. Renneted milk storage modulus G′60min was decreased and coagulation time increased with increasing SPI content. Low SPI supplements (4% and 8%) enhanced the hardness, cohesiveness, adhesiveness and gumminess of the soft cheese, while high SPI addition (12%) deteriorated the texture. In the cheese curd gel matrix, SPI distributed as specific SPI-gel clusters on the surface of curd fractures, stacked or fused with ball-shaped casein micelles and wrapped up to casein gel strands. In summary, SPI actively interacted with casein colloid throughout the cheese making process.

Antibodies and Their Replicae in Microfluidic Sensor Systems—Labelfree Quality Assessment in Food Chemistry and Medicine

Sesame protein is one of the most potent food allergens making it an interesting topic for analytical chemistry and sensor approaches. Within this paper, we compare different strategies to obtain sensitive layers for this purpose: immobilizing natural anti-sesame IgY on the gold electrodes of a quartz crystal microbalance (QCM) leads to appreciable sensor responses with selectivity factors of about four towards brazil nut protein, which shows cross reactions in sesame allergy patients. Molecularly imprinted polymers (MIP) generated directly from sesame protein yield the same selectivity, but sensitivity is increased by a factor of three as compared to the natural antibodies. Synthesizing antisesame IgY MIP nanoparticles and utilizing these as templates in a surface imprinting procedure yields cavities exposing “copies” of the initial immunoglobulin molecules on their surfaces. On QCM, these materials again show the same selectivity as the natural one, but sensitivity is increased by a factor of ten. Therefore, the templating process does not only yield rugged, robust materials but also gives way to substantially increased sensor responses due to the higher surface density of selective recognition sites on the respective sensor surface.

Development and Validation of an Indirect Competitive Enzyme Linked-Immunosorbent Assay for the Determination of Potentially Allergenic Sesame (Sesamum indicum) in Food

This study was designed to develop an indirect competitive enzyme linked-immunosorbent assay (ELISA) to detect traces of sesame in food. Antibodies against sesame were prepared by immunizing a hen with a protein extract of white, peeled sesame. The ELISA did not show any cross-reactivity with 12 of 13 food ingredients tested, only for chocolate was a low cross-reactivity of 0.7% observed. To eliminate matrix effects, sesame protein standard solutions were prepared by diluting the sesame extract with blank food matrix (1:20 diluted with PBS). Recovery of sesame protein in food samples (crisp toasts, snacks, and rolls) spiked with different sesame protein concentrations ranged from 85% to 120%, with the exception of multigrain crisp toast, resulting in too high recoveries (117%-160%) and whole grain bread, yielding too low recoveries (70%-85%). In crisp bread, cracker, cereals, and snacks the limit of detection (LOD) was found to be 5 microg of sesame protein/g of food, in fresh breads and rolls, the LOD was 11 microg of sesame protein/g of food.

The Debittering and Desalting of Defatted Sesame Protein Hydrolysate using a Macroporous Resin and an Assessment of its Bioactive and Functional Properties

The Debittering and Desalting of Defatted Sesame Protein Hydrolysate using a Macroporous Resin and an Assessment of its Bioactive and Functional Properties

Effects of operating parameters and nature of fouling behavior in ultrafiltration of sesame protein hydrolysate

Sesame seeds contain important proteins like globulin, albumin, prolamine and glutelin. Sesame protein hydrolysate is also thought to be an important source of nutritional supplement. The work in this study was carried out to assess the feasibility of concentrating sesame protein hydrolysate by ultrafiltration (UF) and to obtain the effects of different operating parameters like transmembrane pressure (TMP), feed concentration and solution pH on UF flux and rejection. No studies regarding the application of UF in treating sesame protein hydrolysate have been reported in the literature elsewhere. A polyether sulfone (PES) membrane of 5 kDa molecular weight cut-off was used for this study. Results of investigation show the membrane fouling to be quite dominant, though in most of the cases, water flux could be recovered by following the suggested cleaning methodology. Capillary electrophoresis was carried out for feed characterization with an objective to obtain molecular weight distribution. Solute rejection with a 5 kDa PES membrane was found to lie within the range of 50–70% depending upon the operating condition—an observation which is commensurate with the molecular weight distribution results obtained through capillary electrophoresis. Minimum flux and maximum permeate concentration (i.e. minimum rejection) were obtained at the isoelectric point of the sesame protein hydrolysate. Adequate explanations for all the observations reported in this study were cited in appropriate places. The investigation clearly proved that UF could be used as an effective tool for concentration of sesame protein hydrolysate after proper choice of operating conditions.

Studies on Membrane Processing of Sesame Protein Isolate and Sesame Protein Hydrolysate using Rotating Disk Module

Proteolytic enzyme modifications of sesame (Sesamum indicum L.) protein isolate produce a protein hydrolysate containing small peptides. These small peptides are mainly used for therapeutic applications. This work was carried out to fractionate protein hydrolysate into small peptides and large peptides fractions using ultrafiltration and to study the effect of different operating parameters to optimize the process. Membrane rotation reduces concentration polarization and enhances the permeate flux value and found to be more effective than stirrer rotation. Maximum rejection and minimum flux were observed at the isoelectric point of the protein. So, ultrafiltration is a potential route to produce sesame peptides of desired properties.

CALORIC VALUE AND SENSORY PROPERTIES OF HAYANY DATE SUPPORTED BY DIFFERENT PROTIEN SOURCES

Hayany date variety were spread in North Sinai region, Hayany date was dried by different treatments .The products sensory evaluated and the promised treatment (oven drying at 60 C,o) was supported by 20% of four different protein sources ( dry skim milk , peanut , sesame and soy bean ).In the same time the products were homogenized then coconut 5% or cinnamon 3% as flavor were added to each varity products. The final products were sensory and chemically evaluated. Results showed that. Sesame protein treatment recorded the highest organoleptic scores for products either flavored by coconut or cinnamon .While soybean protein recorded the lowest organoleptic scores for products either flavored by coconut or cinnamon. Sesame protein treatment recorded the highest caloric value either flavored by coconut or cinnamon, although, it had the lowest value of carbohydrates, while soybean recorded the lowest caloric value either flavored by coconut or cinnamon , although it had the highest value of protein.

The use of Response Surface Methodology in Predicting Sesame (Sesamum indicum L.) Protein Extractability with Water and the Analysis of the Protein Extracted for it Amino Acid Profile

The use of Response Surface Methodology in Predicting Sesame (Sesamum indicum L.) Protein Extractability with Water and the Analysis of the Protein Extracted for it Amino Acid Profile

Sesame Protein 11: Functional Properties of Sesame (Sesamum indicum L.) Protein Isolate as Influenced by pH, Temperature, Time and Ratio of Flour to Water During its Production

Sesame Protein 11: Functional Properties of Sesame (Sesamum indicum L.) Protein Isolate as Influenced by pH, Temperature, Time and Ratio of Flour to Water During its Production

Antihypertensive Effect of Angiotensin I-Converting Enzyme Inhibitory Peptides from a Sesame Protein Hydrolysate in Spontaneously Hypertensive Rats

Sesame peptide powder (SPP) exhibited angiotensin I-converting enzyme (ACE) inhibitory activity, and significantly and temporarily decreased the systolic blood pressure (SBP) in spontaneously hypertensive rats (SHRs) by a single administration (1 and 10 mg/kg). Six peptide ACE inhibitors were isolated and identified from SPP. The representative peptides, Leu-Val-Tyr, Leu-Gln-Pro and Leu-Lys-Tyr, could competitively inhibit ACE activity at respective Ki values of 0.92 microM, 0.50 microM, and 0.48 microM. A reconstituted sesame peptide mixture of Leu-Ser-Ala, Leu-Gln-Pro, Leu-Lys-Tyr, Ile-Val-Tyr, Val-Ile-Tyr, Leu-Val-Tyr, and Met-Leu-Pro-Ala-Tyr according to their content ratio in SPP showed a strong antihypertensive effect on SHR at doses of 3.63 and 36.3 microg/kg, which accounted for more than 70% of the corresponding dosage for the SPP-induced hypotensive effect. Repeated oral administration of SPP also lowered both SBP and the aortic ACE activity in SHR. These results demonstrate that SPP would be a beneficial ingredient for preventing and providing therapy against hypertension and its related diseases.

Ternary diagram of extract proteins / solvent systems: Sesame, soybean and lupine proteins

Solvent extraction as a method of extracting protein from oilseed meals offers the advantage of higher efficiency. Unfortunately, the published literature points to the gap in the work concerned with the necessary equilibrium diagram to design due process equipment for such extracts. Initiated by this lack of basic knowledge, the present study has been undertaken to provide the equilibrium data for three different ternary systems, namely: sesame protein / sodium hydroxide solution system, soybean protein / sodium hydroxide solution system and lupine protein / sodium hydroxide solution system. These oilseed meals were selected because of their high protein content (53.4 %, 46.2 % and 42.3 % protein, respectively). The study also concentrated on the evaluation of the major parameters affecting the extraction process, i.e. the normality of the sodium hydroxide solution used as extracting solvent and the initial oilseed solvent to meal feeding ratio. The results obtained indicate that the best normality of sodium hydroxide solution used for extracting soybean and lupine protein is 0.02N, while 0.04N solution is required for extracting sesame protein. Also, operating at a liquid to solid feed ratio of 30:1 and 50:1 for soybean, sesame and lupine, respectively, is enough to reach a high protein extract. Correlations were presented for each locus of under flow compositions, graphically acquired, and the data are compared with those calculated by analytical solutions.