Wang Jin, Zhang Lili, Dong Xin, Wang Jun, Raghavan Vijaya
Key Laboratory of Environmental Medicine and Engineering, Ministry of Education, and Department of Nutrition and Food Hygiene, School of Public Health, Southeast University, Nanjing 210009, China.
Department of Bioresource Engineering, Faculty of Agricultural and Environmental Sciences, McGill University, Sainte-Anne-de-Bellevue, QC H9X3V9, Canada.
Food Chem X. 2022 Oct 10;16:100467. doi: 10.1016/j.fochx.2022.100467. eCollection 2022 Dec 30.
This work aimed to study the influences of physiological characteristics (variety, maturity, and fruit components) and storage conditions on the allergenic potential of kiwifruit. The results found kiwifruit allergen (Act d 2) is only measured in the green kiwifruit rather than golden kiwifruit. The Act d 2 content of seed is 2-fold and 4-fold higher than that of pulp and peel, respectively. The highest Act d 2 allergen content was determined in ripe kiwifruit, followed by overripe fruit and unripe fruit. A 50 % of enhancement in Act d 2 content was observed after 10-day storage at 20 °C. Further, the Act d 2 content showed a negative relationship with the ascorbic acid content and total antioxidant activity at various conditions. Thus, antioxidants as important factors may involve the regulation of Act d 2 in kiwifruit. These findings could provide a deep understanding in the distribution of Act d 2.
这项研究旨在探究生理特性（品种、成熟度和果实成分）及储存条件对猕猴桃致敏性的影响。结果发现，仅在绿心猕猴桃中检测到猕猴桃过敏原（Act d 2），而在黄金猕猴桃中未检测到。种子中Act d 2的含量分别是果肉和果皮的2倍和4倍。成熟猕猴桃中Act d 2过敏原含量最高，其次是过熟果实和未成熟果实。在20℃储存10天后，Act d 2含量增加了50%。此外，在不同条件下，Act d 2含量与抗坏血酸含量和总抗氧化活性呈负相关。因此，抗氧化剂作为重要因素可能参与了猕猴桃中Act d 2的调控。这些发现有助于深入了解Act d 2的分布情况。
Zotero 插件
