University of Hamburg, Hamburg School of Food Science, Institute of Food Chemistry, Grindelallee 117, 20146 Hamburg, Germany.
Osnabrück University of Applied Sciences, Department of Plant Nutrition, 49090 Osnabrück, Germany.
Food Chem. 2021 Nov 15;362:130134. doi: 10.1016/j.foodchem.2021.130134. Epub 2021 May 16.
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.
由于人们普遍对苹果过敏，因此评估各种种植和采后因素对过敏原潜力的影响非常重要。因此，本研究的重点是分析 Mal d 1 的含量，最初的研究目的是调查硒生物强化对苹果品质的影响。在大多数情况下，当果实被硒生物强化时，苹果中的 Mal d 1 含量会降低。苹果品种和气候条件被确定为影响果实 Mal d 1 含量的进一步因素。果皮和果肉的单独分析表明，生物强化样本中果肉中的 Mal d 1 含量明显低于对照样本。总之，这些结果表明，苹果的硒生物强化及其背后的生化机制可以降低 Mal d 1 含量的过敏原潜力。
