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Food Processing Does Not Abolish the Allergenicity of the Carrot Allergen Dau c 1: Influence of pH, Temperature, and the Food Matrix
Author(s) -
Jacob Thessa,
Vogel Lothar,
Reuter Andreas,
Wangorsch Andrea,
Kring Carolin,
Mahler Vera,
Wöhrl Birgitta M.
Publication year - 2020
Publication title -
molecular nutrition and food research
Language(s) - English
Resource type - Journals
SCImago Journal Rank - 1.495
H-Index - 131
eISSN - 1613-4133
pISSN - 1613-4125
DOI - 10.1002/mnfr.202000334
Subject(s) - allergen , chemistry , food science , sensitization , food allergens , recombinant dna , heat stability , matrix (chemical analysis) , chromatography , biochemistry , biology , allergy , immunology , materials science , gene , composite material
Scope The major carrot allergen Dau c 1 belongs to the group of pathogenesis related class 10 (PR‐10) proteins and is homologous to the birch pollen allergen Bet v 1. In contrast to most other PR‐10 allergens, Dau c 1 can elicit Bet v 1 independent sensitization. Although Dau c 1 is considered heat labile, allergic reactions against cooked carrots are possible. Methods and results The pH and temperature stability as well as the allergenic potential before and after treatment of purified natural (n) Dau c 1 and different recombinant (r) isoallergens is investigated: rDau c 1.0104, rDau c 1.0105, rDau c 1.0201, rDau c 1.0301. All proteins except rDau c 1.0201 are able to refold at physiological pH. pH conditions around the pI (4.4–5.5) or the presence of the carrot matrix reduce the refolding capacity. Below the pI, most isoallergens are heat resistant and still able to cause mediator release, indicating allergenicity. Moreover, cooked carrot extract is still able to provoke mediator release due to remaining soluble Dau c 1. Conclusion Patients allergic to carrots should avoid processed carrot containing foodstuff because heating or pH treatment do not completely abolish the allergenicity of Dau c 1.