Introducing new food allergens: soy, sesame, and lentil extracts
We are excited to announce that Citeq Biologics has expanded its portfolio of natural allergens to include three new food allergens: soy, sesame, and lentil. These additions are now available for research applications, and we are happy to bring them to market.
Soy extract
Soy allergy is a common food allergy, affecting approximately 0.3% of the general population. This hypersensitivity is triggered by compounds found in soy (Glycine max) and can lead to a range of symptoms, from gastrointestinal discomfort and respiratory issues to skin reactions. In severe cases, IgE-mediated responses may result in anaphylaxis, necessitating immediate medical intervention.
Lentil extract
Lentil, a member of the legume family (Fabaceae), is another significant allergen, particularly in Mediterranean, Asian, and African populations. While mild symptoms may include hives and stomach pain, severe cases can lead to anaphylaxis. Lentil allergies are part of a broader sensitivity to legumes, which also includes peas, beans, soy, peanuts, tamarind, and fenugreek.
Sesame extract
Sesame seed allergy, although less prevalent globally, is significant in regions such as the Middle East, where sesame is a dietary staple. This allergy involves an immune response to proteins and lipophilic proteins in sesame seeds and products like food-grade sesame oil. Rapid-onset reactions can be life-threatening, requiring prompt treatment with epinephrine, while slower-onset symptoms may manifest as atopic dermatitis or esophageal inflammation.