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

Overview

Journal Nutrients

Date 2018 Jul 14

PMID 30004458

Citations 5

Authors

Elisabeth Kurze

Vanessa Kock

Roberto Lo Scalzo

Klaus Olbricht

Wilfried Schwab

Affiliations

Soon will be listed here.

Abstract

Birch pollen allergic patients show cross-reactivity to vegetables and fruits, including strawberries ( × ). 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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