Influence of cultivar and processing on cherry (Prunus avium) allergenicity

L. Primavesi, O. V. Brenna, C. Pompei, V. Pravettoni, L. Farioli, E. A. Pastorello

Research output: Contribution to journalArticlepeer-review

Abstract

Oral allergy syndrome is an immediate food allergic event that affects lips, mouth, and pharynx, is often triggered by fruits and vegetables, and may be associated with pollinosis. Here, we report on the allergenic pattern of different varieties of cherry (Prunus avium) and results obtained by applying several technological processes to the selected varieties. Whole cherries were submitted to chemical peeling, thermal treatment, and syruping processes, and the relative protein extracts were analyzed by in vitro (sodium dodecyl sulfate-polyacrylamide gel electrophoresis and immunoblotting analysis) and in vivo tests (skin prick test). Electrophoretic analyses demonstrated that there was no marked difference among cherry cultivars. Chemical peeling successfully removed Pru av 3, a lipid transfer protein (LTP) responsible for oral allergy syndrome in patients without pollinosis, leading to the industrial production of cherry hypoallergenic derivatives. Furthermore, the syruping process removed almost all allergenic proteins to whom patients with pollinosis are responsive. In vivo tests confirmed electrophoretic results.

Original languageEnglish
Pages (from-to)9930-9935
Number of pages6
JournalJournal of Agricultural and Food Chemistry
Volume54
Issue number26
DOIs
Publication statusPublished - Dec 27 2006

Keywords

  • Allergy
  • Fruit processing
  • Lipid transfer protein
  • Prunus avium
  • Syruping

ASJC Scopus subject areas

  • Agricultural and Biological Sciences (miscellaneous)
  • Food Science
  • Chemistry (miscellaneous)

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