Multianalytical Approach to Understand Polyphenol-Mal d 1 Interactions to Predict Their Impact on the Allergenic Potential of Apples

• DOI: 10.1021/acs.jafc.4c01555
• Publication Date: 2024-07-11T15:06:56Z
• Authors: Julia. A H Kaeswurm; Birgit Claasen; Pia. S Mayer; Maria Buchweitz
• Keywords: Isothermal Titration Calorimetry; Browning

Interactions between phenolic compounds and the allergen Mal d 1 are discussed to be reason for better tolerance of apple cultivars, which rich in polyphenols. Because is susceptible proteolytic digestion allergenic symptoms usually restricted mouth throat area, release native during oral phase particular interest. Therefore, we studied under different vitro conditions revealed that only 6–15% total present apples released. To investigate proposed polyphenol-Mal interactions, various analytical methods, e.g., isothermal titration calorimetry, 1H–15N-HSQC NMR, untargeted mass spectrometry, were applied. For monomeric polyphenols, limited noncovalent interactions observed, whereas oligomeric polyphenols browning products caused aggregation. While covalent modifications not detectable samples, a Michael addition epicatechin at cysteine 107 r-Mal 1.01 was observed.