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Tmoato industrial derivatives: mallardo reaction and residual allergenicity

Authors
Journal
Clinical and Translational Allergy
2045-7022
Publisher
Springer (Biomed Central Ltd.)
Publication Date
Volume
1
Identifiers
DOI: 10.1186/2045-7022-1-s1-p19
Keywords
  • Poster Presentation
Disciplines
  • Biology
  • Chemistry

Abstract

Tmoato industrial derivatives: mallardo reaction and residual allergenicity POSTER PRESENTATION Open Access Tmoato industrial derivatives: mallardo reaction and residual allergenicity Valerio Pravettoni1*, Laura Primavesi1, Marta Piantanida1, Oreste V Brenna2, Larua Farioli3, Joseph Scibilia4, Ambra Mascheri4, Elide Anna Pastorello4 From Food Allergy and Anaphylaxis Meeting 2011 Venice, Italy. 17-19 February 2011 Background tomato is the third most cultivated crop around the world, 4.64% of which derived from Italy, where tomato production is mainly focused on industrial derivatives (about 85%).In a previous study we demonstrated that, differently from other lipid transfer protein (LTP) con- taining fruits, in tomatoes LTP is contained in peel, pulp and seeds. Aim of the study To investigate the influence of technological processing, usually applied in tomato industry, on the allergenicity of the end product in respect to fresh tomato fruit. We analyzed twenty-two processed tomato derivatives pur- chased on Italian market, and two tomato extracts obtained from whole tomatoes and chemically peeled tomatoes. Methods The thermal damage index in all tomato derivatives was determined chromatographically by detecting furosine level, which allowed us to divide the commercial pro- ducts in low, medium and highly thermally damaged. SDS-PAGE and immunoblotting on samples of these three groups was performed. We used the patients’ sera from our previous study after obtaining informed con- sent. Five patients had a documented positive history of severe allergic reactions to tomato, fresh or household cooked or industrially processed, and were exclusively reacting to tomato LTP. Other five patients experienced oral allergy syndrome (OAS) grade I-II when eating fresh tomatoes and were sufferings from birch pollinosis and not reacting to tomato LTP. Results In LTP-positive patients, no statistical difference between chemically peeled and raw extracts was detected by means of skin tests. An

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