Correlations of the apple allergen proteins Mal d 1 and Mal d 3 with phenolic compounds in different apple varieties

Gostinčar, Kristina (avtor), Mikulič Petkovšek, Maja (avtor), Osterc, Gregor (avtor), Berne, Sabina (avtor), Luthar, Zlata (avtor)

Apples are among the most widely consumed fruits in temperate regions, yet they can trigger allergic reactions in a considerable part of the European population. This study investigated the content of the two major apple allergens, Mal d 1 and Mal d 3, as well as the phenolic compound profile and their correlations in 13 apple varieties. Significant variety-dependent variation was observed in both allergen and phenolic compound contents. Mal d 1 levels were highest in the peel of Blaucher Wadenswill and Ingol, while pulp samples contained significantly lower levels. The significantly highest Mal d 3 content was detected in the peel of Golden Delicious, although differences among the remaining varieties were not significant. Total phenolic content showed a negative, but non-significant, correlation with both Mal d 1 and Mal d 3. Similarly, no significant correlations between allergen content and individual phenolic compounds were observed in the peel, although several compounds exhibited moderate negative correlation trends. In the pulp, significant negative correlations were identified between allergen levels and 3-p-coumaroylquinic acid, 4-p-coumaroylquinic acid, procyanidin dimer 2 and phloretin-2-O-xyloglucoside. These results suggest that specific phenolic compounds may contribute to allergen modulation, providing new insights into allergen-phenolic interactions.

• Jezik: Angleški jezik
• Ključne besede: apple, Malus × domestica, phenolic compounds, allergenic proteins, mal d 1, mal d 3
• Vrsta gradiva: Članek v reviji
• Tipologija: 1.01 - Izvirni znanstveni članek
• Organizacija: BF - Biotehniška fakulteta
• Status publikacije: Objavljeno
• Različica publikacije: Objavljena publikacija
• Leto izida: 2026
• Št. strani: 15 str.
• Številčenje: Vol. 159, art. 109526
• PID: 20.500.12556/RUL-188796
• UDK: 634
• ISSN pri članku: 0889-1575
• DOI: 10.1016/j.jfca.2026.109526
• COBISS.SI-ID: 292711683
• Datum objave v RUL: 28.09.2026

Gradivo je del revije

• Naslov: Journal of food composition and analysis
• Skrajšan naslov: J. food compos. anal.
• Založnik: Academic Press
• ISSN: 0889-1575
• COBISS.SI-ID: 25742848

Licence

• Licenca: CC BY 4.0, Creative Commons Priznanje avtorstva 4.0 Mednarodna
• Povezava: http://creativecommons.org/licenses/by/4.0/deed.sl
• Opis: To je standardna licenca Creative Commons, ki daje uporabnikom največ možnosti za nadaljnjo uporabo dela, pri čemer morajo navesti avtorja.

Sekundarni jezik

• Jezik: Slovenski jezik
• Ključne besede: jablana, fenolne spojine, alergeni, kemična sestava, alergene beljakovine