Differences between Raw and Variously Cooked Sesame Seeds on the Allergenicity

Purpose: There has been a significant increase in the number on reports of hypersensitivity to sesame, probably because of its use in international fast-food and bakery products. Thus, we have investigated whether various cooking methods affect the allergenicity of sesame. Methods: Sesame seeds were roasted, boiled or fried with vegetable oil, and then their proteins were each extracted. The proteins were separated by sodium dodecyl sulfate-poly-acrylamide gel electrophoresis (SDS-PAGE) and detection of immunoglobulin (Ig) E specific to sesame seed proteins was performed with Western blotting using 6 sera. Results: SDS-PAGE of raw sesame proteins showed various-sized bands including 7, 9, 12, 15 and 17 kD known as major allergens. While only few protein bands remained in roasted or fried sesame seeds, some protein bands sized under 15 kD were observed in the boiled sesame seeds and their soup. The pooled sera yielded IgE-specific reaction with 7 kD in raw and boiled, and 37 kD in fried and boiled sesame proteins. Conclusion: These findings suggest that the cooking methods may change the allergenicity of sesame seed proteins.ope

A Case of Perilla Allergy in a 2-Year-old Boy

Even though perilla is one of the most commonly consumed grain in Asia including Korea, perilla allergy is rare. A 2 year-old boy had erythematous popular urticaria on his whole body, as well as vomiting and diarrhea after ingestion of boiled perilla. On the second day of admission, old blood clots in the vomitus and blood tinged stool were shown. He underwent an esophago gastro duodenoscopy which showed a large duonenal ulcer. After treatment, his general condition improved. We report a case of perilla allergy with brief review of related literature.ope

조직공학을 이용한 반월판 연골의 재생

Thesis (master`s)--서울대학교 대학원 :응용화학부,2003.Maste