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.
Nutrients 2018, 10(7), 857; https://doi.org/10.3390/nu10070857
Received: 16 May 2018
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Revised: 12 June 2018
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Accepted: 28 June 2018
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Published: 2 July 2018
(This article belongs to the Special Issue Contributions of Diet and Gastrointestinal Digestion to Food Allergy)
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.
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Keywords:
strawberry; food allergy; Fra a 1; pathogenesis-related proteins; indirect competitive ELISA
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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. https://doi.org/10.3390/nu10070857
AMA 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(7):857. https://doi.org/10.3390/nu10070857
Chicago/Turabian StyleKurze, Elisabeth, Vanessa Kock, Roberto Lo Scalzo, Klaus Olbricht, and Wilfried Schwab. 2018. "Effect of the Strawberry Genotype, Cultivation and Processing on the Fra a 1 Allergen Content" Nutrients 10, no. 7: 857. https://doi.org/10.3390/nu10070857
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