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Lopez-Rodulfo IM, Tsochatzis ED, Stentoft EW, Martinez-Carrasco P, Bechtner JD, Martinez MM. Partitioning and in vitro bioaccessibility of apple polyphenols during mechanical and physiological extraction: A hierarchical clustering analysis with LC-ESI-QTOF-MS/MS. Food Chem 2024; 441:138320. [PMID: 38199101 DOI: 10.1016/j.foodchem.2023.138320] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 11/14/2023] [Revised: 12/09/2023] [Accepted: 12/27/2023] [Indexed: 01/12/2024]
Abstract
Polyphenol partitioning during mechanical (cold-pressing) and physiological (digestion) extraction at the individual polyphenol and subclass level was investigated. UHPLC-ESI-QTOF-MS/MS analysis yielded a comprehensive identification of 45 polyphenols whose semi-quantification revealed a hierarchical clustering strongly determined by polyphenol structure and their location within the apple tissue. For instance, pomace retained most flavonols and flavanols (degree of polymerization DP 5-7), which were highly hydrophobic, hydroxylated, or large (>434 Da), and more abundant in peel. In vitro digestion UHPLC-ESI-QTOF-MS/MS analysis of whole apple (and its corresponding matrix-free extract) clustered polyphenols into five main groups according to their interaction with plant cell walls (PCWs) during each digestion phase. This grouping was not reproduced in pomace, which exhibited a greater matrix effect than whole apple during oral and gastric digestion. Nevertheless, the interaction between most polyphenol groups, including dihydrochalcones, flavanols (DP 1-4) and hydroxycinnamic acid derivatives, and pomace PCWs was lost during intestinal digestion.
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Affiliation(s)
- Ivan M Lopez-Rodulfo
- Centre for Innovative Food (CiFOOD), Department of Food Science, Aarhus University, Agro Food Park 48, Aarhus N 8200, Denmark
| | - Emmanouil D Tsochatzis
- Centre for Innovative Food (CiFOOD), Department of Food Science, Aarhus University, Agro Food Park 48, Aarhus N 8200, Denmark
| | - Emil W Stentoft
- Centre for Innovative Food (CiFOOD), Department of Food Science, Aarhus University, Agro Food Park 48, Aarhus N 8200, Denmark
| | - Pamela Martinez-Carrasco
- Centre for Innovative Food (CiFOOD), Department of Food Science, Aarhus University, Agro Food Park 48, Aarhus N 8200, Denmark
| | - Julia D Bechtner
- Centre for Innovative Food (CiFOOD), Department of Food Science, Aarhus University, Agro Food Park 48, Aarhus N 8200, Denmark
| | - Mario M Martinez
- Centre for Innovative Food (CiFOOD), Department of Food Science, Aarhus University, Agro Food Park 48, Aarhus N 8200, Denmark.
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Mandura Jarić A, Haramustek L, Nižić Nodilo L, Vrsaljko D, Petrović P, Kuzmić S, Jozinović A, Aladić K, Jokić S, Šeremet D, Vojvodić Cebin A, Komes D. A Novel Approach to Serving Plant-Based Confectionery-The Employment of Spray Drying in the Production of Carboxymethyl Cellulose-Based Delivery Systems Enriched with Teucrium montanum L. Extract. Foods 2024; 13:372. [PMID: 38338507 PMCID: PMC10855723 DOI: 10.3390/foods13030372] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [Grants] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 01/08/2024] [Revised: 01/19/2024] [Accepted: 01/21/2024] [Indexed: 02/12/2024] Open
Abstract
In this study, spray drying was used as a technological solution for the valorization of Teucrium montanum extract into carboxymethyl cellulose-based delivery systems (CMC), individually or in combination with collagen, guar gum, gum arabic, and kappa-carrageenan. The results showed that the process yield and morphological properties were positively influenced by the introduction of CMC binary blends. The employment of CMC resulted in a high encapsulation efficiency (77-96%) for all phenylethanoid glycosides (PGs) analyzed. Due to the low wettability of the microparticles, a relatively gradual in vitro release of the PGs was achieved. Infusion of the filling with hydrophilic T. montanum extract encapsulated in microparticles with high hydrophobic surface area proved to be a practical route for significant confectionery fortification (5-9 mg PGs per dw serving), ensuring prolonged interaction between the food matrix used and the extract under simulated gastrointestinal conditions. Based on sensory evaluation, the introduction of kudzu starch into the jelly matrix has shown a texture-modifying potential.
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Affiliation(s)
- Ana Mandura Jarić
- Department of Food Engineering, Faculty of Food Technology and Biotechnology, University of Zagreb, Pierotti St 6, 10 000 Zagreb, Croatia; (A.M.J.); (L.H.); (D.Š.); (A.V.C.)
| | - Laura Haramustek
- Department of Food Engineering, Faculty of Food Technology and Biotechnology, University of Zagreb, Pierotti St 6, 10 000 Zagreb, Croatia; (A.M.J.); (L.H.); (D.Š.); (A.V.C.)
| | - Laura Nižić Nodilo
- Institute of Pharmaceutical Technology, Faculty of Pharmacy and Biochemistry, University of Zagreb, Domagojeva St 2, 10 000 Zagreb, Croatia
| | - Domagoj Vrsaljko
- Department of Thermodynamics, Mechanical Engineering and Energy, Faculty of Chemical Engineering and Technology, University of Zagreb, Savska St 16, 10 000 Zagreb, Croatia;
| | - Predrag Petrović
- Department of Chemical Engineering, Faculty of Technology and Metallurgy, University of Belgrade, Karnegijeva St 4, 11 000 Belgrade, Serbia;
| | - Sunčica Kuzmić
- Forensic Science Centre “Ivan Vučetić” Zagreb, Forensic Science Office, Ilica St 335, 10 000 Zagreb, Croatia;
| | - Antun Jozinović
- Faculty of Food Technology, Josip Juraj Strossmayer University of Osijek, Franje Kuhača St 20, 31 000 Osijek, Croatia; (A.J.); (K.A.); (S.J.)
| | - Krunoslav Aladić
- Faculty of Food Technology, Josip Juraj Strossmayer University of Osijek, Franje Kuhača St 20, 31 000 Osijek, Croatia; (A.J.); (K.A.); (S.J.)
| | - Stela Jokić
- Faculty of Food Technology, Josip Juraj Strossmayer University of Osijek, Franje Kuhača St 20, 31 000 Osijek, Croatia; (A.J.); (K.A.); (S.J.)
| | - Danijela Šeremet
- Department of Food Engineering, Faculty of Food Technology and Biotechnology, University of Zagreb, Pierotti St 6, 10 000 Zagreb, Croatia; (A.M.J.); (L.H.); (D.Š.); (A.V.C.)
| | - Aleksandra Vojvodić Cebin
- Department of Food Engineering, Faculty of Food Technology and Biotechnology, University of Zagreb, Pierotti St 6, 10 000 Zagreb, Croatia; (A.M.J.); (L.H.); (D.Š.); (A.V.C.)
| | - Draženka Komes
- Department of Food Engineering, Faculty of Food Technology and Biotechnology, University of Zagreb, Pierotti St 6, 10 000 Zagreb, Croatia; (A.M.J.); (L.H.); (D.Š.); (A.V.C.)
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Li MJ, Deng YY, Pan LH, Luo SZ, Zheng Z. Comparisons in phytochemical components and in vitro digestion properties of corresponding peels, flesh and seeds separated from two blueberry cultivars. Food Sci Biotechnol 2024; 33:73-83. [PMID: 38186615 PMCID: PMC10766935 DOI: 10.1007/s10068-023-01326-w] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [Grants] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 02/13/2023] [Revised: 04/09/2023] [Accepted: 04/26/2023] [Indexed: 01/09/2024] Open
Abstract
Highbush blueberries (HB) and rabbiteye blueberries (RB) were separated into peels, flesh, and seeds to assess the compositions of nutriment, anthocyanins, soluble sugars and fatty acids, and the in vitro digesting abilities. Total phenolics contents (TPC) of 51-56 mg GAE/g DW were found in blueberry peels. Compared with HB peels, RB peels showed much higher TPC, but only contained 35 phenolics and lacked peonidin-3-O-rutinoside. Glucose, fructose, and sucrose were all present in HB and RB, but RB flesh had a higher acid-sugar ratio. Unsaturated fatty acid concentrations in HB and RB seeds were comparable (26.65 and 26.43 mg/g, respectively). However, HB seeds have 35 fatty acids, but RB seeds lacked cis-4,7,10,13,16,19-docosahexaenoic acid and cis-10-pentadecenoic acid. The in vitro digestion test showed that the whole fruit/peels/flesh of RB had a higher recovery and bioavailability index of phenolics and anthocyanins. Therefore, the reuse of blueberry pomace needs to be emphasized. Supplementary Information The online version contains supplementary material available at 10.1007/s10068-023-01326-w.
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Affiliation(s)
- Mei-Jia Li
- School of Food and Biological Engineering, Hefei University of Technology, Hefei, People’s Republic of China
- Key Laboratory for Agricultural Products Processing of Anhui Province, Hefei University of Technology, Hefei, People’s Republic of China
| | - Yuan-Yuan Deng
- Sericultural & Agri-Food Research Institute Guangdong Academy of Agricultural Sciences/Key Laboratory of Functional Foods, Ministry of Agriculture and Rural Affairs/Guangdong Key Laboratory of Agricultural Products Processing, Guangzhou, People’s Republic of China
| | - Li-Hua Pan
- School of Food and Biological Engineering, Hefei University of Technology, Hefei, People’s Republic of China
- Key Laboratory for Agricultural Products Processing of Anhui Province, Hefei University of Technology, Hefei, People’s Republic of China
| | - Shui-Zhong Luo
- School of Food and Biological Engineering, Hefei University of Technology, Hefei, People’s Republic of China
- Key Laboratory for Agricultural Products Processing of Anhui Province, Hefei University of Technology, Hefei, People’s Republic of China
| | - Zhi Zheng
- School of Food and Biological Engineering, Hefei University of Technology, Hefei, People’s Republic of China
- Key Laboratory for Agricultural Products Processing of Anhui Province, Hefei University of Technology, Hefei, People’s Republic of China
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Kaeswurm JAH, Sempio R, Manca F, Burandt MR, Buchweitz M. Analyzing Bioaccessibility of Polyphenols in Six Commercial and Six Traditional Apples (Malus domestica Borkh.) during In Vitro and Ex Vivo Oral Digestion. Mol Nutr Food Res 2023; 67:e2300055. [PMID: 37726237 DOI: 10.1002/mnfr.202300055] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Grants] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 01/31/2023] [Revised: 05/30/2023] [Indexed: 09/21/2023]
Abstract
SCOPE Apples are an important polyphenol (PP) source. To compare the health benefits of traditional and commercial varieties, the phenolic contents and profiles as well as their release from the matrix (bioaccessibility) during oral digestion are determined. Furthermore, based on these data the proposed beneficial effect of PP on the variety specific allergenicity is discussed. METHODS AND RESULTS Phenolics are quantified by HPLC-DAD. Total phenolic contents (TPC) are in the range of 111-645 and 343-1950 mg 100 g-1 dry weight for flesh and peel, respectively. Matrix release during oral digestion is investigated ex vivo, with centrifuged and non-centrifuged human saliva and in vitro with simulated saliva fluid (SSF). The overall bioaccessibility is similar in all digestion media, ranging between 40-80% and 39-65% of the TPC in flesh and peel, respectively. Analyzing the correlation among Mal-d 1-allergen-content, unoxidized PP, and the allergenic potential for the samples reveals a negligible effect of phenolics. CONCLUSION Due to higher phenolic contents in combination with a similar release, increased PP concentrations in the oral phase and an improved uptake of PP from traditional varieties are assumed. However, the proposed beneficial effect of phenolics on allergenicity cannot be confirmed.
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Affiliation(s)
- Julia Anna Helene Kaeswurm
- Department of Food Chemistry, Institute of Biochemistry and Technical Biochemistry, University of Stuttgart, 70569, Stuttgart, Germany
- Department of Chemistry, Institute of Food Chemistry, University of Hamburg, 20146, Hamburg, Germany
| | - Rebecca Sempio
- Department of Food, Nutrition and Environmental Sciences, Faculty of Agricultural and Food Sciences, University of Milan, Milan, 20122, Italy
| | - Federica Manca
- Department of Food, Nutrition and Environmental Sciences, Faculty of Agricultural and Food Sciences, University of Milan, Milan, 20122, Italy
| | - Melanie Regina Burandt
- Department of Food Chemistry, Institute of Biochemistry and Technical Biochemistry, University of Stuttgart, 70569, Stuttgart, Germany
| | - Maria Buchweitz
- Department of Food Chemistry, Institute of Biochemistry and Technical Biochemistry, University of Stuttgart, 70569, Stuttgart, Germany
- Department of Chemistry, Institute of Food Chemistry, University of Hamburg, 20146, Hamburg, Germany
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Villamil-Galindo E, Gastélum-Estrada A, Chuck-Hernandez C, Antunes-Ricardo M, Reza-Zaldivar EE, Piagentini A, Jacobo-Velázquez DA. Kinetic Ultrasound-Assisted Extraction as a Sustainable Approach for the Recovery of Phenolics Accumulated through UVA Treatment in Strawberry By-Products. Foods 2023; 12:2989. [PMID: 37627988 PMCID: PMC10453509 DOI: 10.3390/foods12162989] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 07/14/2023] [Revised: 08/01/2023] [Accepted: 08/05/2023] [Indexed: 08/27/2023] Open
Abstract
Ultrasound-assisted extraction (UAE) is an efficient and sustainable method for extracting bioactive compounds from agro-industrial by-products. Moreover, it has been reported that ultraviolet A (UVA) radiation can induce the biosynthesis and accumulation of bioactive phenolic compounds. This study optimized the efficiency of ultrasound-assisted extraction (UAE) for recovering ultraviolet A (UVA)-induced phenolic compounds in strawberry by-products (RF-N). The impact of three factors (solid-liquid ratio, ethanol concentration, and ultrasound power) on total phenolic compound (TPC) kinetics using Peleg's model was investigated. The developed model showed a suitable fit for both RF-N and strawberry by-products treated with UVA (RF-E). The optimal UAE conditions obtained were of a 1:30 ratio, 46% ethanol, and 100% ultrasound power, resulting in an average yield of 13 g total phenolics kg-1. The bioaccessibility of phenolic compounds during in-vitro digestion was 36.5%, with agrimoniin being the predominant compound. UAE combined with UVA treatment increased the bioactivity of RF extracts, displaying significant anti-proliferative effects on HT29 and Caco-2 cancer cell lines, as well as anti-inflammatory potential and cellular antioxidant activity. The ultrasound proved to be a sustainable and effective technique for extracting phenolic compounds from RF, contributing to the valorization of strawberry agro-industrial by-products, and maximizing their nutraceutical potential.
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Affiliation(s)
- Esteban Villamil-Galindo
- Instituto de Tecnología de Alimentos, Facultad de Ingeniería Química, Universidad Nacional del Litoral, Santiago del Estero 2829, Santa Fe 3000, Argentina (A.P.)
- Consejo Nacional de Investigaciones Científicas y Técnicas (CONICET), Santa Fe 3000, Argentina
| | - Alejandro Gastélum-Estrada
- Tecnológico de Monterrey, Institute for Obesity Research, Av. Eugenio Garza Sada 2501, Monterrey 64849, Mexico
- Tecnológico de Monterrey, Escuela de Ingeniería y Ciencias, Campus Guadalajara, Av. General Ramón Corona 2514, Zapopan 45201, Mexico
| | - Cristina Chuck-Hernandez
- Tecnológico de Monterrey, Institute for Obesity Research, Av. Eugenio Garza Sada 2501, Monterrey 64849, Mexico
- Tecnológico de Monterrey, Escuela de Ingeniería y Ciencias, Campus Monterrey, Av. Eugenio Garza Sada 2501, Monterrey 64849, Mexico
| | - Marilena Antunes-Ricardo
- Tecnológico de Monterrey, Institute for Obesity Research, Av. Eugenio Garza Sada 2501, Monterrey 64849, Mexico
- Tecnológico de Monterrey, Escuela de Ingeniería y Ciencias, Campus Guadalajara, Av. General Ramón Corona 2514, Zapopan 45201, Mexico
| | - Edwin E. Reza-Zaldivar
- Tecnológico de Monterrey, Institute for Obesity Research, Av. Eugenio Garza Sada 2501, Monterrey 64849, Mexico
| | - Andrea Piagentini
- Instituto de Tecnología de Alimentos, Facultad de Ingeniería Química, Universidad Nacional del Litoral, Santiago del Estero 2829, Santa Fe 3000, Argentina (A.P.)
| | - Daniel A. Jacobo-Velázquez
- Tecnológico de Monterrey, Institute for Obesity Research, Av. Eugenio Garza Sada 2501, Monterrey 64849, Mexico
- Tecnológico de Monterrey, Escuela de Ingeniería y Ciencias, Campus Guadalajara, Av. General Ramón Corona 2514, Zapopan 45201, Mexico
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6
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Lv JM, Ismail BB, Ye XQ, Zhang XY, Gu Y, Chen JC. Ultrasonic-assisted nanoencapsulation of kiwi leaves proanthocyanidins in liposome delivery system for enhanced biostability and bioavailability. Food Chem 2023; 416:135794. [PMID: 36878119 DOI: 10.1016/j.foodchem.2023.135794] [Citation(s) in RCA: 3] [Impact Index Per Article: 3.0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 11/02/2022] [Revised: 01/27/2023] [Accepted: 02/22/2023] [Indexed: 03/03/2023]
Abstract
The poor biostability and bioavailability of proanthocyanidins limit their application. In this study, it was hypothesized that encapsulation in lecithin-based nanoliposomes using ultrasonic technology improves the above properties. Based on preliminary experiments, the effects of lecithin mass ratio (1-9%, wt.), pH (3.2-6.8), ultrasonic power (0-540 W), and time (0-10 min) on biostability and bioavailability of purified kiwi leaves proanthocyanidins (PKLPs) were determined. Nanoliposomes prepared optimally with lecithin (5%, wt.), pH = 3.2, ultrasonic power (270 W), and time (5 min) demonstrated a significantly (p < 0.05) improved physicochemical stability, homogeneity, and high encapsulation efficiency (73.84%) relative to control. The PKLPs bioaccessibility during in vitro digestion increased by 2.28-3.07-fold, with a remarkable sustained release and delivery to the small intestine. Similar results were obtained by in vivo analyses, showing over 200% increase in PKLPs bioaccessibility compared to the control. Thus, PKLPs-loaded nanoliposomes are promising candidates for foods and supplements for novel applications.
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Affiliation(s)
- Ji-Min Lv
- College of Biosystems Engineering and Food Science, National-Local Joint Engineering Laboratory of Intelligent Food Technology and Equipment, Zhejiang Key Laboratory for Agro-Food Processing, Zhejiang Engineering Laboratory of Food Technology and Equipment, Zhejiang University, Hangzhou, China
| | - Balarabe B Ismail
- College of Biosystems Engineering and Food Science, National-Local Joint Engineering Laboratory of Intelligent Food Technology and Equipment, Zhejiang Key Laboratory for Agro-Food Processing, Zhejiang Engineering Laboratory of Food Technology and Equipment, Zhejiang University, Hangzhou, China; Department of Food Science & Technology, Faculty of Agriculture, Bayero University, Kano, PMB 3011, Kano, Nigeria.
| | - Xing-Qian Ye
- College of Biosystems Engineering and Food Science, National-Local Joint Engineering Laboratory of Intelligent Food Technology and Equipment, Zhejiang Key Laboratory for Agro-Food Processing, Zhejiang Engineering Laboratory of Food Technology and Equipment, Zhejiang University, Hangzhou, China
| | - Xia-Yan Zhang
- College of Biosystems Engineering and Food Science, National-Local Joint Engineering Laboratory of Intelligent Food Technology and Equipment, Zhejiang Key Laboratory for Agro-Food Processing, Zhejiang Engineering Laboratory of Food Technology and Equipment, Zhejiang University, Hangzhou, China
| | - Ye Gu
- College of Biosystems Engineering and Food Science, National-Local Joint Engineering Laboratory of Intelligent Food Technology and Equipment, Zhejiang Key Laboratory for Agro-Food Processing, Zhejiang Engineering Laboratory of Food Technology and Equipment, Zhejiang University, Hangzhou, China
| | - Jian-Chu Chen
- College of Biosystems Engineering and Food Science, National-Local Joint Engineering Laboratory of Intelligent Food Technology and Equipment, Zhejiang Key Laboratory for Agro-Food Processing, Zhejiang Engineering Laboratory of Food Technology and Equipment, Zhejiang University, Hangzhou, China.
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Guo F, Peng L, Xiong H, Tsao R, Zhang H, Jiang L, Sun Y. Bioaccessibility and transport of lentil hull polyphenols in vitro, and their bioavailability and metabolism in rats. Food Res Int 2023; 167:112634. [PMID: 37087206 DOI: 10.1016/j.foodres.2023.112634] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [MESH Headings] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 11/06/2022] [Revised: 02/15/2023] [Accepted: 02/21/2023] [Indexed: 03/06/2023]
Abstract
Polyphenol-rich lentil hulls are a valuable by-product. In this study, lentil hulls were subjected to simulated in vitro digestion and caco-2 cell monolayer models to assess the bioaccessibility, transmembrane transport, and a rat model to examine the bioavailability and metabolism in vivo. Polyphenols were increasingly released during the in vitro digestion, and were found to contribute to the increased antioxidant activity. Among the bioaccessible polyphenols, catechin glucoside, kaempferol tetraglucoside, procyanidin dimer and dihydroxybenzoic acid-O-dipentoside were most efficiently transported across the caco-2 membrane, and responsible for promoting intestinal integrity as a result of enhanced expression of tight junction proteins. When ingested by rats, lentil hull polyphenols underwent extensive I and II phase metabolic reactions in vivo, including hydroxylation, methylation, glucuronidation and sulfation. Overall, results of this study showed that lentil hull polyphenols are bioaccessible and bioavailable, and lentil hulls as a by-product can be a valuable ingredient for future functional foods.
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Affiliation(s)
- Fanghua Guo
- State Key Laboratory of Food Science and Technology, Nanchang University, Nanchang 330047, Jiangxi, China
| | - Li Peng
- State Key Laboratory of Food Science and Technology, Nanchang University, Nanchang 330047, Jiangxi, China
| | - Hua Xiong
- State Key Laboratory of Food Science and Technology, Nanchang University, Nanchang 330047, Jiangxi, China
| | - Rong Tsao
- Guelph Research and Development Centre, Agricultural and Agri-Food Canada, 93 Stone Road West, Guelph, ON N1G 5C9, Canada
| | - Hua Zhang
- Jiangxi University of Traditional Chinese Medicine, Nanchang 330004, Jiangxi, China
| | - Li Jiang
- Jiangxi University of Traditional Chinese Medicine, Nanchang 330004, Jiangxi, China
| | - Yong Sun
- State Key Laboratory of Food Science and Technology, Nanchang University, Nanchang 330047, Jiangxi, China.
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Kaeswurm JAH, Straub LV, Siegele A, Brockmeyer J, Buchweitz M. Characterization and Quantification of Mal d 1 Isoallergen Profiles and Contents in Traditional and Commercial Apple Varieties by Mass Spectrometry. JOURNAL OF AGRICULTURAL AND FOOD CHEMISTRY 2023; 71:2554-2565. [PMID: 36696630 DOI: 10.1021/acs.jafc.2c05801] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 06/17/2023]
Abstract
The apple allergy in Northern Europe is a cross-reaction to the birch pollen allergy. No correlation between the allergenicity of an apple variety and the content of the major apple allergen Mal d 1, a homologue to the Bet v 1 allergen in birch, could be found using ELISA, so far. Therefore, an impact of polyphenols and/or differences in the isoallergen profile are discussed. To allow a more detailed analysis of the Mal d 1 content and the isoallergen profile, a mass spectrometric method was applied to investigate differences in the flesh and peel of 10 traditional varieties and 10 commercial breeds. The data revealed often, but not always, lower Mal d 1 contents in traditional varieties grown in orchard meadows, which was more obvious in the flesh. Differences among the peels were less pronounced. A closer look at the individual isoallergens 1.01, 1.02, 1.03, and 1.06 reveals an increased impact of the minor isoallergens 1.03 and 1.06 on the allergenic potential, since commercial breeds like Braeburn, Santana, and Holstein Cox, which are considered to have reduced allergenic potentials, were characterized by low levels of these isoallergens.
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Affiliation(s)
- Julia A H Kaeswurm
- Department of Food Chemistry, Institute of Biochemistry and Technical Biochemistry, University of Stuttgart, Allmandring 5b, 70569 Stuttgart, Germany
| | - Leonie V Straub
- Department of Food Chemistry, Institute of Biochemistry and Technical Biochemistry, University of Stuttgart, Allmandring 5b, 70569 Stuttgart, Germany
| | - Andreas Siegele
- Obstbauberatung Stuttgart, Liegenschaftsamt, Hospitalstraße 8, 70174 Stuttgart, Germany
| | - Jens Brockmeyer
- Department of Food Chemistry, Institute of Biochemistry and Technical Biochemistry, University of Stuttgart, Allmandring 5b, 70569 Stuttgart, Germany
| | - Maria Buchweitz
- Department of Food Chemistry, Institute of Biochemistry and Technical Biochemistry, University of Stuttgart, Allmandring 5b, 70569 Stuttgart, Germany
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