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Nutrients 2018, 10(7), 857; https://doi.org/10.3390/nu10070857

Effect of the Strawberry Genotype, Cultivation and Processing on the Fra a 1 Allergen Content

1
Biotechnology of Natural Products, Technische Universität München, Liesel-Beckmann-Str.1, 85354 Freising, Germany
2
Consiglio per la ricerca in agricoltura e l’analisi dell’economia agraria, Unità di ricerca per i processi dell’industria agroalimentare (CREA-IAA), via Venezian 26, 20133 Milan, Italy
3
Hansabred GmbH & Co. KG, Radeburger Landstr. 12, 01108 Dresden, Germany
4
Humboldt-Universität zu Berlin, Albrecht Daniel Thaer-Institute, 10099 Berlin, Germany
*
Author to whom correspondence should be addressed.
Received: 16 May 2018 / Revised: 12 June 2018 / Accepted: 28 June 2018 / Published: 2 July 2018
(This article belongs to the Special Issue Contributions of Diet and Gastrointestinal Digestion to Food Allergy)
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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. View Full-Text
Keywords: strawberry; food allergy; Fra a 1; pathogenesis-related proteins; indirect competitive ELISA strawberry; food allergy; Fra a 1; pathogenesis-related proteins; indirect competitive ELISA
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This is an open access article distributed under the Creative Commons Attribution License which permits unrestricted use, distribution, and reproduction in any medium, provided the original work is properly cited. (CC BY 4.0).

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Kurze, E.; Kock, V.; Lo Scalzo, R.; Olbricht, K.; Schwab, W. Effect of the Strawberry Genotype, Cultivation and Processing on the Fra a 1 Allergen Content. Nutrients 2018, 10, 857.

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