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A team from the Technische Universität München (TUM) has studied which varieties of strawberries or tomatoes contain fewer allergens than others and to what extent the methods of cultivation or preparation play a role.
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
Mainly proteins resembling the major allergen of birch pollen, and due of this similarity with a birch pollen. May lead to a food allergy. About 1.5% of the population in Northern Europe and up to 16% in Italy are affected by an allergy to tomato. About 30% of allergic to birch pollen also report allergic reactions to strawberries.
Symptoms of an immune response to strawberries or tomatoes can affect the skin (hives or dermatitis), irritate the mucous membranes and cause colds, as well as abdominal pain. drive. Food allergies develop symptoms after eating fresh fruits or vegetables, while processed foods are often tolerated.
Previous studies have shown that many proteins in strawberries and tomatoes can trigger allergic reactions. Objective of the two studies recently published under the direction of Prof. Dr. med. Wilfried Schwab from the Department of Natural Products Biotechnology was able to quantify an important allergenic protein in various varieties of strawberries and tomatoes.
In order to badyze a broad spectrum, both varieties were selected in size, shape and shape and the color differs. In addition, the influence of biological and conventional cultivation conditions as well as different methods of sun treatment, through the oven to lyophilization of fruit was studied. It has been badumed that the content of the allergenic protein varies with the color of ripe fruit, the state of growth and the method of transformation.
Variety makes the difference
Twenty-three varieties of colored tomatoes and 20 varieties of strawberries of different sizes and shapes. to badyze the genetic factor for the expression of the allergenic protein in the fruit.
The content of the allergen in both crops varied widely among the varieties. In addition, the heat sensitivity of the proteins could be confirmed: When the fruits were exposed to heat during the drying process, their allergic potential was lower. In contrast, the influence of growth conditions (conventional and organic) on the level of allergy was low.
Therefore, the proteins studied in the studies (Sola 4.02 for tomatoes and Fra a 1 for strawberries) could be hypoallergenic variety markers of tomatoes and strawberries.
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