Abstract
Birch pollen allergic patients show cross-reactivity to vegetables and fruits, including strawberries (Fragaria × ananassa). The objective of this study was to quantify the level of the Fra a 1 protein, a Bet v 1-homologous protein in strawberry fruits by a newly developed ELISA, and determine the effect of genotype, cultivation and food processing on the allergen amount. An indirect competitive ELISA using a specific polyclonal anti-Fra a 1.02 antibody was established and revealed high variability in Fra a 1 levels within 20 different genotypes ranging from 0.67 to 3.97 µg/g fresh weight. Mature fruits of red-, white- and yellow-fruited strawberry cultivars showed similar Fra a 1 concentrations. Compared to fresh strawberries, oven and solar-dried fruits contained slightly lower levels due to thermal treatment during processing. SDS-PAGE and Western blot analysis demonstrated degradation of recombinant Fra a 1.02 after prolonged (>10 min) thermal treatment at 99 °C. In conclusion, the genotype strongly determined the Fra a 1 quantity in strawberries and the color of the mature fruits does not relate to the amount of the PR10-protein. Cultivation conditions (organic and conventional farming) do not affect the Fra a 1 level, and seasonal effects were minor.
Highlights
Berries are consumed worldwide as fresh fruits as well as processed food products and are an important source of essential nutrients and health beneficial phytochemicals [1]
As previous studies showed that the allergenic potential of tomatoes [6] and apples [20,21] is cultivar-dependent; the aim of this study was to establish an enzyme-linked immunosorbent assay (ELISA) method for the quantification of the Fra a 1 allergen in strawberry fruits of different genotypes
Plant Material In May and June 2017, 20 strawberry cultivars from six species (Table S1) differing in color, size and shape were harvested at full maturity
Summary
Berries are consumed worldwide as fresh fruits as well as processed food products and are an important source of essential nutrients and health beneficial phytochemicals [1]. C, folate and phenolic compounds such as anthocyanins, flavonols, flavanols and ellagitannins [2]. Besides their health-beneficial effects e.g., lowering the risk of cardiovascular diseases [3] and cancer [4], strawberry fruits contain proteins, which can elicit food allergies. 5% of children are affected by food allergies [5]. Sensitizations patterns of patients suffering from allergies differ due to diverse geographical distribution of pollen allergens and alimentary habits [6]. IgE antibodies produced in response to a primary sensitization to birch pollen allergens can cross-react with similar allergen epitopes from different plant origins leading to birch-pollen related food allergy [8]. Local symptoms affecting the skin (itching) and the mucous membranes (rhinitis)
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