TY  - JOUR
U1  - Wissenschaftlicher Artikel
A1  - Groth, Sabrina
A1  - Budke, Christoph
A1  - Weber, Timo
A1  - Oest, Marie
A1  - Brockmann, Sven
A1  - Holz, Martina
A1  - Daum, Diemo
A1  - Rohn, Sascha
T1  - Selenium biofortification of different varieties of apples (Malus domestica) – Influence on protein content and the allergenic proteins Mal d 1 and Mal d 3
JF  - Food Chemistry
N2  - 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.
Y1  - 2021
U6  - https://doi.org/10.1016/j.foodchem.2021.130134
DO  - https://doi.org/10.1016/j.foodchem.2021.130134
N1  - Zugriff im Hochschulnetz
IS  - 362
SP  - 10
S1  - 10
ER  -