Apple allergens as affected by cultivation technolog and variental factors

K Takács,J Nyéki,Z Szabó,J Szamos,E E Szabó,É Gelencsér

doi:10.31421/ijhs/16/3/903

Abstract

Our objective was to study the effect of organic farming and area of cultivation on the allergen content of apple varieties by quantification of the major allergens (Mal d 1 and Mal d 2) using allergen-specific ELISA. The obtained results showed that except Idared IX. 29. most of examined varieties, when cultivated under organic farming conditions, contained lower level of Mal d1 allergen than those produced with integrated farming. The different varieties were found to vary substantially in theirMal d 1 allergen content. Furthermore, with some varieties the area of cultivation affected to some extent the content of Mal d 1 allergen.

Highlights

Consuming apple is involved in a healthy, well-balanced menu, for some people – mostly in Centre – and North Europe – it is meant to be a source of allergens
The main objective of the present work was to achieve a comparative study on quantification of the major allergens (Mal d 1 and Mal d 2) of different apple species and to characterize the effect of cultivation condition on the apple allergens
The apple varieties grown both under organic farming and integrated cultivation conditions are: Remo IX. 1. (Ú), Prima (Ú), Remo IX. 1. (P), Topáz IX. 29. (Ú), and Idared IX. 29. (P), while those grown with integrated cultivation conditions are: Rebella IX. 1. (Ú), GálaMust VIII. 26. (P), Rajka IX. 1. (Ú), Rewena IX. 29. (Ú), Florina IX. 29. (Ú), Idared X. 7. (Ú) and Red Idared X. 7. (Ú)

Summary

Introduction

Consuming apple is involved in a healthy, well-balanced menu, for some people – mostly in Centre – and North Europe – it is meant to be a source of allergens. Fruit allergy is an adverse reaction to the consumption of fruit, mediated by an IgE-response and manifested through pathophysiological response to food (Hoffmann-Sommergruber, 2000). IgE-mediated food allergies have two phases, the first involving sensitisation, where an IgE-response is generated towards a target antigen. The second phase occurs on re-exposure to an allergen when an allergic reaction takes place as pre-existing IgE binds the target macromolecules, triggering the release of histamine and other inflammatory mediators (Mills & Breiteneder, 2005). Most of the appleallergic patients suffer from local symptoms (i.e. oral itching, tingling, angioedema of the throat), which occur within minutes after ingestion of native apples. Only one bite of apples is sufficient to elicit an allergic reaction (Vieths et al, 1993). Apples in stores had higher levels of allergen than freshly picked fruit (www.allallergy.net)

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Conclusion