A novel method for producing a foodstuff from defatted black sesame seed that inhibits allergen absorption

A method is proposed to produce a foodstuff that inhibits allergen absorption through the intestinal tract. Defatted black sesame (Sesamum indicum) seeds as a starting material were hydrolyzed with a crude preparation of trypsin at 40°C and pH 8 for 3 hrs while gently stirring to generate an active peptide. The resulting hydrolysate was heated to inactivate the trypsin and make the active components soluble. An extract was obtained by centrifugation and then freeze-dried. Ser-Asn-Ala-Leu-Val-Ser-Pro-Asp-Trp-Ser-Met-Thr-Gly-His (compound 1) as an active peptide, and sesamino1 2′-O-β-glucopyranosyl-(1→2)-O-[β-glucopyranosyl(1→6)]-O-β-glucopyranoside (compound 2) and sesamino1 2′-O-β-glucopyranosyl (1→2)-O-β-glucopyranoside (compound 3) were identified as active lignan glycosides in an in vitro model by using Caco-2 cells. Compound 1 was active at 10 −7 M and compounds 2 and 3 at 10 −5 M.