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Selenium biofortification of different varieties of apples (Malus domestica) – Influence on protein content and the allergenic proteins Mal d 1 and Mal d 3

  • 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.

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Author:Sabrina Groth, Christoph BudkeORCiD, Timo Weber, Marie Oest, Sven Brockmann, Martina Holz, Diemo DaumORCiD, Sascha RohnORCiD
Title (English):Selenium biofortification of different varieties of apples (Malus domestica) – Influence on protein content and the allergenic proteins Mal d 1 and Mal d 3
DOI:https://doi.org/10.1016/j.foodchem.2021.130134
Parent Title (English):Food Chemistry
Document Type:Article
Language:English
Date of Publication (online):2021/11/15
electronic ID:Zur Anzeige in scinos
Release Date:2024/03/07
Issue:362
Article Number:130134
Page Number:10
Note:
Zugriff im Hochschulnetz
Faculties:Fakultät AuL
DDC classes:500 Naturwissenschaften und Mathematik / 580 Pflanzen (Botanik)
Review Status:Veröffentlichte Fassung/Verlagsversion