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Influence of polyphenolic content on the in vitro allergenicity of old and new apple cultivars: A pilot study

Kschonsek, Josephine, Wiegand, Cornelia, Hipler, Uta-Christina, Böhm, Volker
Nutrition 2019 v.58 pp. 30-35
Betula, allergenicity, antigens, apples, cross reaction, cultivars, enzymatic browning, high performance liquid chromatography, new variety, pollen
More than 70% of birch pollen–allergic individuals are affected by a cross-allergy from apples. The aim of this study was to determine if an increased polyphenolic content of apples is inversely related to clinical allergic reactions in sufferers.The polyphenolic content of two old and two new apple cultivars was analyzed using high performance liquid chromatography. The in vitro concentration of sulfidoleukotrienes and the CD63 basophil activation of 27 birch pollen sufferers with cross-reactivity to apples were determined with cellular antigen stimulation and basophil activation tests after incubation with different apple cultivars.The flesh of old cultivars was characterized by significantly higher total polyphenolic content (86.1 ± 5.5 µg/g) than that of new cultivars (24.7 ± 7.2 µg/g). The concentration of sulfidoleukotrienes and the CD63 basophil activation of old apple cultivars was up to 62% lower than new ones and decreased as the degree of enzymatic browning increased.Old apples cultivars are better tolerated than new ones by birch pollen-allergic individuals. The in vitro allergenicity (activation of effector cells) of apples depends on the total polyphenolic content and the degree of enzymatic browning.