Next Article in Journal
β-glucan Salecan Improves Exercise Performance and Displays Anti-Fatigue Effects through Regulating Energy Metabolism and Oxidative Stress in Mice
Next Article in Special Issue
The Effect of Digestion and Digestibility on Allergenicity of Food
Previous Article in Journal
Determining the Glycaemic Index of Standard and High-Sugar Rodent Diets in C57BL/6 Mice
Previous Article in Special Issue
Immunological Comparison of Native and Recombinant Hen’s Egg Yolk Allergen, Chicken Serum Albumin (Gal d 5), Produced in Kluveromyces lactis
Article Menu
Issue 7 (July) cover image

Export Article

Open AccessArticle
Nutrients 2018, 10(7), 857;

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

Biotechnology of Natural Products, Technische Universität München, Liesel-Beckmann-Str.1, 85354 Freising, Germany
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
Hansabred GmbH & Co. KG, Radeburger Landstr. 12, 01108 Dresden, Germany
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)
Full-Text   |   PDF [1310 KB, uploaded 2 July 2018]   |  


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

Graphical abstract

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).

Supplementary material


Share & Cite This Article

MDPI and ACS Style

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.

Show more citation formats Show less citations formats

Note that from the first issue of 2016, MDPI journals use article numbers instead of page numbers. See further details here.

Related Articles

Article Metrics

Article Access Statistics



[Return to top]
Nutrients EISSN 2072-6643 Published by MDPI AG, Basel, Switzerland RSS E-Mail Table of Contents Alert
Back to Top