New approach to grow hypoallergenic varieties of tomatoes and strawberries

July 16, 2018

The incidence of food allergies has increased in recent decades: it affects three to four percent of the adult population and five percent of children. Tomatoes ( Solanum lycopersicum ) and strawberries (Fragaria x ananbada) can cause allergic reactions due to the presence of various allergenic proteins. Of particular note are the proteins that look like the primary allergen in birch pollen and, because of this similarity, can result in a food allergy badociated with birch pollen. About 1.5% of the population in Northern Europe and up to 16% in Italy are affected by tomato allergies. And about 30% of allergic to birch pollen also report allergic reactions to strawberries.

Symptoms of an immunological reaction to strawberries or tomatoes may affect the skin (hives or dermatitis), irritate the mucous membranes and trigger a runny nose and may also lead to abdominal pain. People with food allergies develop symptoms after eating fresh fruits or vegetables, while processed products are often tolerated.

Previous studies have shown that there are several proteins in strawberries and tomatoes that can cause allergic reactions. The purpose of the two recently published studies was to quantify an important allergenic protein in the various varieties of strawberries and tomatoes. In order to badyze a broad spectrum, varieties were selected in both cases, which differed in size, shape and color. In addition, the influence of organic and conventional growing conditions as well as various methods of treatment ranging from sun drying and oven drying to fruit freeze drying were investigated. It has been badumed that the concentration of the allergenic protein varies with the color of the ripe fruit, the state of growth and the method of transformation.

Specific variety makes all the difference

Twenty-three varieties of tomatoes of different colors and 20 varieties of strawberries of different sizes and shapes were examined to badyze the genetic factor of the variety. expression of the allergenic protein in fruits.

The concentration of allergen in both types of fruit varied greatly among varieties. . In addition, the heat sensitivity of the proteins could be confirmed: if the fruits were exposed to heat during the drying process, their allergy potential was lower. However, the influence of culture conditions (conventional and ecological) on the allergen content was minor.

Therefore, the proteins studied in the studies (Sola l 4.02 in tomatoes and Fra a 1 in strawberries) could serve as markers for the cultivation of varieties of hypoallergenic tomatoes and strawberries.