Please use this identifier to cite or link to this item: http://dx.doi.org/10.14279/depositonce-11932
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dc.contributor.authorGroth, Sabrina-
dc.contributor.authorBudke, Christoph-
dc.contributor.authorWeber, Timo-
dc.contributor.authorNeugart, Susanne-
dc.contributor.authorBrockmann, Sven-
dc.contributor.authorHolz, Martina-
dc.contributor.authorSawadski, Bao Chau-
dc.contributor.authorDaum, Diemo-
dc.contributor.authorRohn, Sascha-
dc.date.accessioned2021-05-19T10:47:34Z-
dc.date.available2021-05-19T10:47:34Z-
dc.date.issued2021-04-30-
dc.identifier.urihttps://depositonce.tu-berlin.de/handle/11303/13138-
dc.identifier.urihttp://dx.doi.org/10.14279/depositonce-11932-
dc.description.abstractNotable parts of the population in Europe suffer from allergies towards apples. To address this health problem, the analysis of the interactions of relevant allergens with other substances such as phenolic compounds is of particular importance. The aim of this study was to evaluate the correlations between the total phenolic content (TPC), polyphenol oxidase (PPO) activity, antioxidant activity (AOA), and the phenolic compound profile and the content of the allergenic protein Mal d 1 in six apple cultivars. It was found that the PPO activity and the content of individual phenolic compounds had an influence on the Mal d 1 content. With regard to the important constituents, flavan-3-ols and phenolic acids, it was found that apples with a higher content of chlorogenic acid and a low content of procyanidin trimers and/or epicatechin had a lower allergenic potential. This is probably based on the reaction of phenolic compounds (when oxidized by the endogenous PPO) with proteins, thus being able to change the conformation of the (allergenic) proteins, which further corresponds to a loss of antibody recognition. When apples were additionally biofortified with selenium, the composition of the apples, with regard to TPC, phenolic profile, AOA, and PPO, was significantly affected. Consequently, this innovative agronomic practice seems to be promising for reducing the allergenic potential of apples.en
dc.description.sponsorshipBMBF, 031B0299A, IBÖM02: BioFortiSe - Biofortifikation von Äpfeln mit Selen zur Verbesserung der Fruchtqualität, der Lagerfähigkeit und des gesundheitlichen Wertesen
dc.description.sponsorshipBMBF, 031B0299B, IBÖM02: BioFortiSe - Biofortifikation von Äpfeln mit Selen zur Verbesserung der Fruchtqualität, der Lagerfähigkeit und des gesundheitlichen Wertesen
dc.description.sponsorshipBMBF, 031B0299C, IBÖM02: BioFortiSe - Biofortifikation von Äpfeln mit Selen zur Verbesserung der Fruchtqualität, der Lagerfähigkeit und des gesundheitlichen Wertesen
dc.language.isoenen
dc.rights.urihttps://creativecommons.org/licenses/by/4.0/en
dc.subject.ddc540 Chemie und zugeordnete Wissenschaftende
dc.subject.otherappleen
dc.subject.otherbiofortificationen
dc.subject.otherseleniumen
dc.subject.otherantioxidant propertiesen
dc.subject.otherphenolic compoundsen
dc.subject.otherpolyphenol oxidaseen
dc.subject.otherMal d 1en
dc.subject.otherallergyen
dc.titleRelationship between Phenolic Compounds, Antioxidant Properties, and the Allergenic Protein Mal d 1 in Different Selenium-Biofortified Apple Cultivars (Malus domestica)en
dc.typeArticleen
dc.date.updated2021-05-03T19:41:17Z-
tub.accessrights.dnbfreeen
tub.publisher.universityorinstitutionTechnische Universität Berlinen
dc.identifier.eissn1420-3049-
dc.type.versionpublishedVersionen
dcterms.bibliographicCitation.doi10.3390/molecules26092647en
dcterms.bibliographicCitation.journaltitleMoleculesen
dcterms.bibliographicCitation.originalpublisherplaceBaselen
dcterms.bibliographicCitation.volume26en
dcterms.bibliographicCitation.originalpublishernameMDPIen
dcterms.bibliographicCitation.issue9en
dcterms.bibliographicCitation.articlenumber2647en
Appears in Collections:FG Lebensmittelchemie und Analytik » Publications

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