Exploring the allergenic potential of sesame oleosins: Isolation and bioinformatics analysis.

This study examined two oleosins of 17 kDa and 15 kDa isolated from Yuzhi white sesame seeds through oil body extraction. The allergens were identified as oleosin H1 (Ses i 4) and oleosin L (Ses i 5) using SDS-PAGE, dot blot analysis, and LC-MS/MS. PCR analysis revealed high sequence homology for the oleosin proteins in the sesame seeds. Utilizing AlphaFold2, bioinformatics tools, and protein-protein docking, the structure and function of these oleosins were analyzed. Ten potential B cell epitope peptides were predicted and mapped onto the α-helix and random coil-dominated oleosome membrane conformation. IgE binding simulations identified key epitopes, B3 (FLTSGAFGL) and B4 (RGVQEGTLY) for oleosin H1, and B8 (GGFGVAALSV) and B9 (DQLESAKTKL) for oleosin L. Mutational analysis highlighted Glu135, Phe102, Tyr128, Tyr139, Gly136, and Gly132 in oleosin H1, and Leu120, Lys119, and Leu113 in oleosin L as critical residues for binding stability, providing insights into the sensitization mechanism of these epitopes. The integration of bioinformatics and immunoinformatics in this study has contributed to a deeper understanding of the allergy properties of sesame oleosins.

The Effect of Water Stress on Bioactive Compounds in Australian-Grown Black Sesame.

Sesame is an emerging crop of interest in Australia and has attracted widespread interest due to the health-benefitting properties of its bioactive compounds, including fatty acids, lignans, and polyphenols. This study aimed to investigate the impact of drought stress on these bioactive compounds, using eleven cultivars of black sesame seeds grown in Australia. Specific varieties responded positively to water deficit (WD) conditions, showing increased levels of TPC, FRAP, CUPRAC, and lignans. Varieties 1, 4, 7, and 12 showed significantly increased FRAP values ranging from 158.02 ± 10.43 to 195.22 ± 9.63 mg TE/100 g DW in the WD treatment compared to the well-watered (WW) treatment, whereas varieties 7, 10, 12, 13, and 18 demonstrated the highest CUPRAC values of all varieties (2584.86 ± 99.68-2969.56 ± 159.72 mg TE/100 g) across both WW and WD conditions, with no significant variations between irrigation regimes. Moreover, lignan contents (sesamin and sesamolin) were higher in varieties 1, 2, 5, and 8 grown in WD conditions. Compared to the optimal unsaturated to saturated fatty acid ratio (Σ UFA/Σ SFA ratio) of 0.45, all sesame genotypes showed superior ratios (ranging between 1.86 and 2.34). Moreover, the ω-6/ω-3 PUFA ratio varied from 33.7-65.5, with lower ratios in varieties 2, 4, 5, 8, and 18 under WD conditions. The high levels of phenolic compounds and healthy fats suggest the potential of black sesame to be incorporated into diets as a functional food. Furthermore, the enhanced phytochemistry of these cultivars in WD conditions is promising for widespread adoption. However, larger trial studies to confirm these findings across different geographic locations and seasons are warranted.

Metabolomic analysis of black sesame seeds: Effects of processing and active compounds in antioxidant and anti-inflammatory properties.

Black sesame seeds (BSS) have been recognized as a functional food due to their nutritional and therapeutic value for many years. In China, BSS is traditionally processed and consumed through two methods, namely, nine steaming nine sun-drying and stir-frying. The present study aimed to evaluate the effects of these processing techniques on the antioxidant and anti-inflammatory activities of BSS. UPLC-QTOF/MS was used for untargeted metabolomics to analyze the composition changes. The results indicated that the different samples had good antioxidant and anti-inflammatory activities, but thermal treatment reduced their activities. Untargeted metabolomics identified a total of 196 metabolites. Molecular docking studies targeting proteins associated with inflammation (iNOS) demonstrated that compounds acting as inhibitors were significantly reduced under both treatments. These results indicate that both nine steaming nine sun-drying and stir-frying lead to substantial loss of antioxidant, anti-inflammatory, and bioactive metabolites in BSS, which provides an important reference for its rational utilization.

Analysis of genes specific to the early maturation stage of Sesamum indicum seeds by subtraction method*,*.

The mechanisms regulating the content ratio of unsaturated fatty acid in sesame oil need to be clarified in order to breed novel varieties with high contents of unsaturated fatty acids. Full-length cDNA libraries prepared from sesame seeds 1 to 3 weeks after flowering were subtracted with cDNAs from plantlets of 4 weeks after germination. A total of 1545 cDNA clones was sequenced. The functions of novel genes expressed specifically during the early maturation of sesame seeds were investigated by the transformation of Arabidopsis thaliana. Thirteen genes for a transcription factor were identified, four of which were involved in ethylene signaling. Fifty-nine genes, including those for the aquaporin-like protein and ethylene response factor, were analyzed by overexpression in A. thaliana. The overexpression of novel genes and the aquaporin-like protein gene in A. thaliana increased the content of unsaturated fatty acids. The localization of these products was investigated by the induction of the expression vectors for the GFP fusion protein into onion epidermal cells and sesame root cells with a particle gun. As a result, two cDNA clones were identified as good candidate genes to clarify the regulation in the yield and the ratio of unsaturated fatty acids in sesame seeds. Sein60414 (Accession No. LC603128), an intrinsic membrane protein, may be involved in the increase of unsaturated fatty acids, and Sein61074 (Accession No. LC709278) MAP3K δ-1 protein kinase in the regulation of the total ratio of unsaturated fatty acids in sesame seeds.

α-Glucosidase Inhibitors from Cold-Pressed Black Sesame (Sesamum indicum) Meal: Characterization of New Furofuran Lignans, Kinetic Study, and In Vitro Gastrointestinal Digestion.

Black sesame (Sesamum indicum) meal is an agricultural waste obtained after oil extraction. It is used as a key protein source in animal feed. Previous investigations have indicated that its health benefits, such as antidiabetic activity, are mainly due to its high lignan content. In the present study, we applied α-glucosidase inhibitory guided isolation to identify the active components responsible for the above claim. Twenty-nine compounds, mostly lignans, were isolated and identified, of which five (2-3, 12-13, and 28) were newly isolated. Of the isolated compounds, 20 and 21 were the most potent inhibitors, retarding enzyme function in noncompetitive and uncompetitive manners. Structure-activity relationship analysis suggested that the number of phenolic hydroxyl groups in the structures was significantly related to the inhibitory effect against α-glucosidase. A gastrointestinal digestion study of the major lignan sesaminol triglucoside (STG, 9) suggested that the transformation of dioxymethylene and glucoside moieties gradually began in the late process, thus enhancing the α-glucosidase inhibitory effect.

Sesamol: A Phenolic Compound of Health Benefits and Therapeutic Promise in Neurodegenerative Diseases.

Sesamol, one of the key bioactive ingredients of sesame seeds (Sesamum indicum L.), is responsible for many of its possible nutritional benefits. Both the Chinese and Indian medical systems have recognized the therapeutic potential of sesame seeds. It has been shown to have significant therapeutic potential against oxidative stress, inflammatory diseases, metabolic syndrome, neurodegeneration, and mental disorders. Sesamol is a benign molecule that inhibits the expression of inflammatory indicators like numerous enzymes responsible for inducing inflammation, protein kinases, cytokines, and redox status. This review summarises the potential beneficial effects of sesamol against neurological diseases including Alzheimer's disease (AD), Parkinson's disease (PD), and Huntington's disease (HD). Recently, sesamol has been shown to reduce amyloid peptide accumulation and attenuate cognitive deficits in AD models. Sesamol has also been demonstrated to reduce the severity of PD and HD in animal models by decreasing oxidative stress and inflammatory pathways. The mechanism of sesamol's pharmacological activities against neurodegenerative diseases will also be discussed in this review.

Physico-Chemical, Textural and Sensory Evaluation of Emulsion Gel Formulated with By-Products from the Vegetable Oil Industry.

The aim of this study was to obtain low fat mayonnaise-like emulsion gels using sesame cake and walnut cake by-products resulting from vegetable oil extraction. The ingredients used to formulate the mayonnaise like emulsion gel samples were corn starch, sesame seed cake (SSC), walnuts seed cake (WSC), lemon juice, sunflower oil, mustard, sugar, salt, gelatin and water. Five different samples were prepared: one control lab sample (M) containing only corn starch and the other ingredients (without SSC and WSC), two samples (SO1 and SO2) with 2 and 4% of SSC (without corn starch and WSC) and two samples (WO1 and WO2) with 2 and 4% of WSC (without corn starch and SSC). Also, an egg-free commercial mayonnaise (CM) was purchased and used for comparison. Physicochemical (fat, protein, moisture, ash, carbohydrate, water activity, emulsion stability, viscosity, density and color), textural (hardness, adhesiveness, springiness, cohesiveness, gumminess and chewiness), and sensory (aspect, color, texture/firmness, flavor, taste and acceptability) attributes of all samples were investigated. The results showed that carbohydrate content decreased in all four seed cakes samples compared to the control sample, while protein and fat content increased in all seed cakes samples, with the largest increases observed in the sesame seed cake samples. It was observed that the CM sample has a carbohydrate content value close to that obtained for the M sample, while the protein content has the lowest value for the CM sample compared to all samples analyzed. The stability of the emulsion gels increased from 70.73% (control sample) to 83.64% for the sample with 2% addition sesame seed cake and to 84.09% for the 2% walnut cake added, due to the coagulation capacity of the added cakes. The type and concentration of oil seeds cake added in emulsion gels affected their textural properties such as hardness, adhesiveness, gumminess, and chewiness. The hardness and adhesiveness of low-fat mayonnaise-like emulsion gels samples decreased with the addition of oil seeds cake. However, the addition of by-products improved the sensory properties of emulsion gels. This study provided a theoretical basis for the food industry's application of oilseed cakes, especially for the development of low-fat mayonnaise.

New Anti-Glycative Lignans from the Defatted Seeds of Sesamum indicum.

Seven known analogs, along with two previously undescribed lignan derivatives sesamlignans A (1) and B (2), were isolated from a water-soluble extract of the defatted sesame seeds (Sesamum indicum L.) by applying the chromatographic separation method. Structures of compounds 1 and 2 were elucidated based on extensive interpretation of 1D, 2D NMR, and HRFABMS spectroscopic data. The absolute configurations were established by analyzing the optical rotation and circular dichroism (CD) spectrum. Inhibitory effects against the formation of advanced glycation end products (AGEs) and peroxynitrite (ONOO-) scavenging assays were performed to evaluate the anti-glycation effects of all isolated compounds. Among the isolated compounds, (1) and (2) showed potent inhibition towards AGEs formation, with IC50 values of 7.5 ± 0.3 and 9.8 ± 0.5 µM, respectively. Furthermore, the new aryltetralin-type lignan 1 exhibited the most potent activity when tested in the in vitro ONOO- scavenging assay.

Optimal Hydrothermal Treatment of Sesame Seeds to Retain Most of the Nutrients.

Sesame oil is an important source of nutrients. Thus, there is a need to develop new technologies, which preserve the integrity of these substances in processed oil. The aim of the study was to outline the optimal hydrothermal treatment of sesame seeds, which would enable preserving its therapeutic properties. White sesame seeds were used as raw materials. They were treated with infrared radiation (900 watts per 1 m2), followed by hydrothermal treatment. Infrared treatment decreased the seed moisture content of 10-16% by 1.5-2.0 times. A range of important compounds was preserved after treatment, such as fatty acids (ranging from 5 to 45%, depending on the type of compound). The following fatty acids were found in the oil composition: linoleic (40-43%), palmitic (7%), stearic (5%), and oleic (43-45%). In addition, vitamin E was found (130 mg per 100 g). The oil can be stored for long periods as it contains trace amounts of water and dissolved oxygen.

Phytocompounds From Edible Oil Seeds Target Hub Genes To Control Breast Cancer.

Breast cancer is one of the most commonly diagnosed cancers in woman which accounts for more than 1 in 10 new cancers in the entire world. The recently found four new potential hub genes that show a strong expression in breast cancer are CCNA2, CCNB1, MAD2L1, and RAD51. Nowadays, food habits and lifestyle of an individual are one of the factors for causing cancers. Consumption of seeds on a regular basis is the key factor for leading a good health. Sesame seeds and Sunflower seeds are few examples of cancer fighting seeds. Sesame (Sesamum indicum) is one of the earliest oil seed plant with various phytocompounds present which include lignans, tocopherols, phenolics, polyunsaturated fatty acids, and phytosterols. Sunflower (Helianthus annuus L.) is primarily harvested as an oil seed plant with various phytocompounds present which include flavonoids, phenolic acids, tocopherols, and vitamin B3. These are the few seeds that help women to prevent and also to fight against Breast cancer with its potential anti-cancer activity. The main objective of the current study is to identify the potential phytocompounds present in the cancer fighting seeds using molecular docking and dynamic simulation approach which can further help pharmaceuticals industries in producing targeted drugs against breast cancer hub genes as well as food industries in producing products combining the potential phytocompounds present in the seeds.

Determination of proximate composition, selected essential and heavy metals in sesame seeds (Sesamum indicum L.) from the Ethiopian markets and assessment of the associated health risks.

In this study, the proximate composition, levels of essential and heavy metals; and health risk assessment were evaluated in sesame seed (Sesamum indicum L.) samples purchased randomly from local markets of three study sites in Ethiopia. A 0.15 g of dried and homogenized samples were digested using 6 mL of HNO3 (69-72%) and 3 mL of HClO4 (70%) at 120 °C for 3 h. The levels of proximate composition and essential metals in the sesame samples were determined by the Association of Official Agricultural Chemists (AOAC) and Flame Atomic Absorption Spectrometer (FAAS), respectively. The moisture content, crude fiber, ash content, fat, crude proteins and carbohydrate of sesame samples ranged between 3.15% and 5.52%, 4.21-4.40%, 3.10-4.75%, 55.75-56.9%, 22.65-23.39% and 8.34-8.80%, respectively. The accuracy of the procedure was validated by percent recovery of samples for all metals varied from 85.60% to 102.00%. The mean levels of the metals (mg/kg) were found in the range of 37.20-70.10 (Na), 315.1-338.00 (K), 209.00-216.50 (Mg), 328.00-341.30 (Ca), 12.60-12.90 (Fe), 4.90-5.00 (Cu) and 8.30-8.70 (Zn) mg/kg. The THQ values of heavy metals were found < 1, indicating that the consumption of sesame may not cause health risks to local consumers. The values of HI ranged from 1.5 × 10-3 to 1.8 × 10-3 in the study areas and may not have a possible adverse health effect on the adult population from the consumption of sesame seeds.

Salmonella enterica Outbreaks Linked to the Consumption of Tahini and Tahini-Based Products

Salmonella is a leading cause of bacterial foodborne illness in the world. Although typically associated with foods of animal origin, low-moisture foods, such as tahini, are quickly gaining recognition as an important vehicle of Salmonella exposure. This review offers the Canadian perspective on the issue of Salmonella in tahini and tahini-based products. A summary of several recent food product recalls and foodborne outbreaks related to the presence of Salmonella in tahini and tahini-based products such as halva are presented. The properties of the food vehicles, their production practices, and potential routes of contamination are discussed. Particular focus is placed on the ecology of Salmonella in the tahini production continuum, including its survival characteristics and response to intervention technologies.

Authentication of the geographical origin of sesame seeds based on proximate composition, multi-element and volatile fingerprinting combined with chemometrics.

The current study was designed to discriminate and authenticate sesame seeds cultivated in China, Togo, Sudan, Mozambique and Ethiopia. Fingerprinting analysis combined with chemometrics was applied to clarify the differences present in the chemical elements and volatiles of sesame seeds. Clear separations were observed among different groups of sesame seeds. Discrimination models were established with 100 % correction rate for the authentication of investigated sesame seeds. A panel of 14 chemical elements and 12 volatile compounds with p value < 0.05 and VIP score > 1 was suggested as important contributors for the discrimination of sesame seeds from China, Togo, Sudan, Mozambique and Ethiopia. In conclusion, our data demonstrate that chemical analysis together with chemometrics is of great applicability to authenticate the geographical origins of sesame seeds.

Discrimination of Black and White Sesame Seeds Based on Targeted and Non-Targeted Platforms with Chemometrics: From Profiling towards Identification of Chemical Markers.

The present study was conducted to clarify the differences in the multi-element, volatile organic compound, fatty acid, and metabolite fingerprints between black and white sesame seeds. A total of 53 chemical elements, 32 volatile flavor compounds, 40 fatty acids, and 283 metabolites were identified and evaluated in the two groups of sesame seeds. Univariate and multivariate statistics indicated a distinct separation between the two groups of sesame seeds. A panel of 16 chemical elements, 3 volatile compounds, 8 individual fatty acids, and 54 metabolites with p value < 0.05 and variable importance in projection score > 1 were selected as the most important discriminants for the two types of sesame seeds. Overall, these data reveal the influence of genotype on the chemical composition of sesame seeds. Our findings also demonstrate that the hybrid model of instrumental analysis and chemometrics is feasible for the discrimination of black and white sesame seeds.

Structural Characterization of Polysaccharides in Waste Liquor Produced by Wet Decortication of Sesame Seeds.

The wet decortication of sesame seeds produces wastewater containing diverse minerals and organic pollutants that could be valuable resources for the food industry. This investigation aimed to reclaim, purify, and characterize the polysaccharides contained in the waste liquor from the sesame decortication industry. The purified polysaccharide fractions were characterized using monosaccharide analysis, GPC (high-performance gel permeation chromatography), FT-IR (Fourier-transform infrared) spectroscopy, methylation analysis, 1D and 2D Nucleai Magnetic Resonance (NMR) analysis, and thermal analysis. Four fractions were found (SSP-1,-2,-3, -4), of which SSP-2 was proportionately the largest and most interesting. The backbone of SSP-2 is mainly composed of (1→2,4)-ß-D-Xylp residues with side chains connected to the O-4 position, with many T-ß-D-Galp and (1→5)-α-L-Araf residues, and fewer (1→4)-α-D-Glcp, (1→2)-α-L-Rhap, T-α-L-Araf, and (1→2)-ß-D-GlcpA residues. An efficient method for removing the polysaccharides would simplify wastewater treatment while finding a use for them would benefit the sesame, food, and pharmaceutical industries.

Hydrolyzing behaviors of endogenous proteases on proteins in sesame milk and application for producing low-phytate sesame protein hydrolysate.

Endogenous proteases with high activity have been identified in sesame seeds. However, the hydrolyzing behaviors of endogenous proteases on proteins in sesame milk are not well understood. In this study, the endogenous proteases optimally hydrolyzed proteins at pH 4.5 and 50 °C for 6 h. Tricine-sodium dodecyl sulphate-polyacrylamide gel electrophoresis and liquid chromatography tandem mass spectrometry analyses revealed that endogenous proteases randomly cleaved the cleavable peptide bonds on 11S globulins, and amino acid analysis indicated that serine carboxypeptidases preferentially cleaved tryptophan, phenylalanine, methionine, tyrosine, and leucine. The hydrolyzed sesame milk was separated into cream, transparent skim, and precipitate fractions by centrifugation (3000g, 5 min). The major protein components in skim were 42% peptides (<1500 Da) and 35% free amino acids. The phytate in skim was greatly reduced by adjusting to neutral and alkaline pH. This study is meaningful at supplying a strategy for producing low-phyate sesame protein hydrolysate.

Exploring the Impact of Solid-State Fermentation on Macronutrient Profile and Digestibility in Chia (Salvia hispanica) and Sesame (Sesamum Indicum) Seeds.

Fermentation of plant-based substrates with edible fungi enhances the nutrient profile and digestibility, but it has been scarcely applied to edible seeds, which are rich in healthy lipids. In this study, chia and sesame seeds were solid-state fermented with Pleurotus ostreatus, followed by drying and milling. Fermentation led to increased content of lipid and protein in both seeds' products, and a change in fatty acid profile in favor of increased polyunsaturated fatty acids. Then, the samples were subjected to in vitro digestion. Lipolysis, determined by nuclear magnetic resonance, was higher in sesame than in chia products, and the fermented counterparts had increased values compared to the controls. In terms of physical properties, fermentation showed reduced particle size and increased matrix degradation and decreased viscosity of the digestion medium, which were related to increased lipolysis. In conclusion, applying solid-state fermentation on chia and sesame seeds could be a recommendable approach.

Mycobiome analysis for distinguishing the geographical origins of sesame seeds.

Sesame (Sesamum indicum) is one of the most widely cultivated crops in Asia and Africa. The identification of the geographical origins of sesame seeds is important for the detection of fraudulent samples. This study was conducted to build a prediction model and suggest potential biomarkers for distinguishing the geographical origins of sesame seeds using mycobiome (fungal microbiome) analysis coupled with multivariate statistical analysis. Sesame seeds were collected from 25 cities in Korea, six cities in China, and five sites in other countries (Ethiopia, India, Nigeria, and Pakistan). According to the expression of fungal internal transcribed spacer (ITS) sequences in sesame seeds, 21 fungal genera were identified in sesame seeds from various countries. The optimal partial least squares-discriminant analysis model was established by applying two components with unit variance scaling. Based on seven-fold cross validation, the predictive model had 94.4% (Korea vs. China/other countries), 91.7% (China vs. Korea/other countries), and 88.9% (other countries vs. Korea/China) accuracy in determining the geographical origins of sesame seeds. Alternaria, Aspergillus, and Macrophomina were suggested as the potential fungal genera to differentiate the geographical origins of sesame seeds. This study demonstrated that mycobiome analysis could be used as a complementary method for distinguishing the geographical origins of raw sesame seeds.

The Impact of Whole Sesame Seeds on the Expression of Key-Genes Involved in the Innate Immunity of Dairy Goats.

Whole sesame seeds (WSS) are rich in both linoleic acid (LA) and lignans. However, their impact on the innate immunity of goats is not well studied. Twenty-four goats were divided into three homogeneous sub-groups; comprise one control (CON) and two treated (WWS5 and WWS10). In the treated groups, WSS were incorporated in the concentrates of the CON at 5 (WSS5) and 10% (WSS10) respectively, by partial substitution of both soybean meal and corn grain. The expression levels of MAPK1, IL6, TRIF, IFNG, TRAF3, and JUND genes in the neutrophils of WSS10 fed goats were reduced significantly compared with the CON. The same was found for the expression levels of IFNG and TRAF3 genes in the neutrophils of WSS5 fed goats. Both treated groups primarily affected the MYD88-independent pathway. The dietary supplementation of goats with WSS might be a good nutritional strategy to improve their innate immunity.

Effects of "nine steaming nine sun-drying" on proximate composition, oil properties and volatile compounds of black sesame seeds.

Black sesame seeds (BSS) were processed by nine cycles of steaming and sun-drying, and the chemistry of their resulting products studied. That is, the shell color and structure, proximate composition, oil properties and volatile compounds of raw BSS were determined and compared with processed BSS. Various levels of shell color change and structure damage were observed. The proximate composition also differed, whereas the relative proportion of fatty acids and oil properties were unchanged. SPME-GCMS analysis revealed that aldehydes, hydrocarbons and alcohols were the main volatile compounds. And compared with raw BSS, four volatile substances were newly detected in the processed BSS. Principal component analysis (PCA) displayed the overall difference between samples and showed that repeated steaming and sun-drying process had a significant impact on the chemical composition of BSS.