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The Influence of Different Potato (Solanum tuberosum) Strains and Technological Processing on Allergenicity

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This study was undertaken to investigate the distinctions between different horticultural strains of potato and the influence of technological treatment on allergenicity. The allergenic potencies of raw and processed fruit extracts were determined by means of electrophoretical and immunological methods. For immunological assays sera of 12 patients with a sensibilization to raw potato (EAST-classes ≥2) were pooled. The examinations of extracts from six different potato strains showed differences in the pattern of the IgE-binding proteins, but no distinctions could be observed in the allergenic potency by EAST-inhibition experiments. The technological influence on allergenicity was investigated on a model-production of potato-flakes and different heating processes. The data show only a slight decrease of allergenic activity by raising the temperature. In spite of this it proved possible to determine a new protein band in SDS-PAGE with molecular weight of approximately 50 kDa in extracts resulting from heated potatoes, which also showed an IgE binding activity. The application of additives had no influence on allergenic potency.
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Keywords: Potato; food allergy; strains; technological processing

Document Type: Research Article

Publication date: March 1, 2003

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