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Selenium biofortification of different varieties of apples (Malus domestica) - Influence on protein content and the allergenic proteins Mal d 1 and Mal d 3. Food Chem 2021; 362:130134. [PMID: 34087709 DOI: 10.1016/j.foodchem.2021.130134] [Citation(s) in RCA: 4] [Impact Index Per Article: 1.3] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 03/02/2021] [Revised: 05/10/2021] [Accepted: 05/13/2021] [Indexed: 11/22/2022]
Abstract
As allergy towards apples is widespread, the evaluation of various cultivation and postharvest influences on the allergenic potential is of great importance. Therefore, the analysis of the Mal d 1 content was the focus of this study, originally dealing with investigating the influence of a selenium biofortification on apple quality. The Mal d 1 content of apples was in most cases reduced when the fruits were biofortified with selenium. Apple variety and climatic conditions were identified as further influencing factors for the Mal d 1 content of the fruits. The separate analysis of the peel and the fruit flesh showed that the content of Mal d 1 in the fruit flesh was significantly lower in the biofortified samples than in the controls. In conclusion, the results indicate that the selenium biofortification of apples and biochemical mechanism behind can reduce the allergenic potential regarding the content of Mal d 1.
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Groth S, Budke C, Weber T, Neugart S, Brockmann S, Holz M, Sawadski BC, Daum D, Rohn S. Relationship between Phenolic Compounds, Antioxidant Properties, and the Allergenic Protein Mal d 1 in Different Selenium-Biofortified Apple Cultivars ( Malus domestica). Molecules 2021; 26:2647. [PMID: 33946582 PMCID: PMC8124677 DOI: 10.3390/molecules26092647] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Grants] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 04/08/2021] [Revised: 04/27/2021] [Accepted: 04/29/2021] [Indexed: 11/17/2022] Open
Abstract
Notable parts of the population in Europe suffer from allergies towards apples. To address this health problem, the analysis of the interactions of relevant allergens with other substances such as phenolic compounds is of particular importance. The aim of this study was to evaluate the correlations between the total phenolic content (TPC), polyphenol oxidase (PPO) activity, antioxidant activity (AOA), and the phenolic compound profile and the content of the allergenic protein Mal d 1 in six apple cultivars. It was found that the PPO activity and the content of individual phenolic compounds had an influence on the Mal d 1 content. With regard to the important constituents, flavan-3-ols and phenolic acids, it was found that apples with a higher content of chlorogenic acid and a low content of procyanidin trimers and/or epicatechin had a lower allergenic potential. This is probably based on the reaction of phenolic compounds (when oxidized by the endogenous PPO) with proteins, thus being able to change the conformation of the (allergenic) proteins, which further corresponds to a loss of antibody recognition. When apples were additionally biofortified with selenium, the composition of the apples, with regard to TPC, phenolic profile, AOA, and PPO, was significantly affected. Consequently, this innovative agronomic practice seems to be promising for reducing the allergenic potential of apples.
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Affiliation(s)
- Sabrina Groth
- Hamburg School of Food Science, Institute of Food Chemistry, University of Hamburg, Grindelallee 117, 20146 Hamburg, Germany; (S.G.); (S.B.); (M.H.); (B.C.S.)
| | - Christoph Budke
- Department of Plant Nutrition, Osnabrück University of Applied Sciences, 49090 Osnabrück, Germany; (C.B.); (T.W.); (D.D.)
| | - Timo Weber
- Department of Plant Nutrition, Osnabrück University of Applied Sciences, 49090 Osnabrück, Germany; (C.B.); (T.W.); (D.D.)
| | - Susanne Neugart
- Department of Crop Sciences, Division Quality and Sensory of Plant Products, Georg-August-Universität Göttingen, 37075 Göttingen, Germany;
| | - Sven Brockmann
- Hamburg School of Food Science, Institute of Food Chemistry, University of Hamburg, Grindelallee 117, 20146 Hamburg, Germany; (S.G.); (S.B.); (M.H.); (B.C.S.)
| | - Martina Holz
- Hamburg School of Food Science, Institute of Food Chemistry, University of Hamburg, Grindelallee 117, 20146 Hamburg, Germany; (S.G.); (S.B.); (M.H.); (B.C.S.)
| | - Bao Chau Sawadski
- Hamburg School of Food Science, Institute of Food Chemistry, University of Hamburg, Grindelallee 117, 20146 Hamburg, Germany; (S.G.); (S.B.); (M.H.); (B.C.S.)
| | - Diemo Daum
- Department of Plant Nutrition, Osnabrück University of Applied Sciences, 49090 Osnabrück, Germany; (C.B.); (T.W.); (D.D.)
| | - Sascha Rohn
- Hamburg School of Food Science, Institute of Food Chemistry, University of Hamburg, Grindelallee 117, 20146 Hamburg, Germany; (S.G.); (S.B.); (M.H.); (B.C.S.)
- Department of Food Chemistry and Analysis, Institute of Food Technology and Food Chemistry, Technische Universität Berlin, TIB 4/3-1, Gustav-Meyer-Allee 25, 13355 Berlin, Germany
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Ma Y, Zhao X, Ren H, Wu H, Guo M, Zhang Y, He Z, Han J, Tong R. Significant Reduction of the Expression of Peach ( Prunus persica L. Batsch) Allergen-Encoding Genes by Fruit Bagging with Opaque Paper. JOURNAL OF AGRICULTURAL AND FOOD CHEMISTRY 2018; 66:4051-4061. [PMID: 29634265 DOI: 10.1021/acs.jafc.8b00207] [Citation(s) in RCA: 2] [Impact Index Per Article: 0.3] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 06/08/2023]
Abstract
Freshly consumed peaches ( Prunus persica L. Batsch) can cause allergic reactions in the worldwide population because of the presence of four classes of allergens (Pru p 1, Pru p 2, Pru p 3, and Pru p 4). Fruit bagging has been widely practiced in peach cultivation to improve fruit quality; however, its effect on the expression of peach allergen-encoding genes remains unknown. In this study, the influence of fruit bagging with opaque paper bags on the major peach allergen-encoding genes, including Pru p 1.01, Pru p 1.06B, Pru p 2.01B, Pru p 2.02, Pru p 3.01, Pru p 4.01, and Pru p 4.02, were measured by means of real-time PCR. A significant reduction in transcript accumulation was observed for all of the selected genes in the epicarps of the bagged peach fruits, whereas slight increases were observed in the mesocarps for these genes, with the two exceptions of Pru p 2.02 and Pru p 3.01. For most of these genes, much higher transcripts were determined in the epicarps than in the mesocarps. Taken together, a significant reduction in the transcription rate of the allergen-encoding genes in the whole peach fruit was achieved by shading with opaque paper bags. According to these data, modifications in growing practices of peach may help to obtain fruits with lower levels of allergens and thus contribute to reducing potential allergenic risks in consumers.
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Affiliation(s)
- Yingtao Ma
- Life Science College , Luoyang Normal University , Luoyang , Henan 471934 , China
| | - Xuejiao Zhao
- Life Science College , Luoyang Normal University , Luoyang , Henan 471934 , China
| | - Hongwei Ren
- Institute of Fruit Science , Luoyang Academy of Agriculture and Forestry , Luoyang , Henan 471000 , China
| | - Hongxia Wu
- South Subtropical Crops Research Institute , Chinese Academy of Tropical Agricultural Sciences , Zhanjiang , Guangdong 524091 , China
| | - Mingxin Guo
- Life Science College , Luoyang Normal University , Luoyang , Henan 471934 , China
| | - Yanzhao Zhang
- Life Science College , Luoyang Normal University , Luoyang , Henan 471934 , China
| | - Zhaojun He
- College of Food and Pharmaceutical Sciences , Luoyang Normal University , Luoyang , Henan 471934 , China
| | - Jianming Han
- Life Science College , Luoyang Normal University , Luoyang , Henan 471934 , China
| | - Ruijian Tong
- Life Science College , Luoyang Normal University , Luoyang , Henan 471934 , China
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