Development of an evaluation system for inducibility of strawberry allergy.

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Fruit allergies are serious health problems that limit the quality of life and slumping consumption of agricultural products. Strawberry can cause oral allergy syndrome, an allergic reaction in patients. In this study, the fundamental knowledge was obtained by analyzing strawberry allergen Fra a and antiallergic constituents, towards the development of an evaluation system for inducibility of strawberry allergy. The analysis of IgE binding capacity revealed that Fra a 1 might plays an important role in determining the allergenicity of strawberry fruits. Fra a 1 content varied by cultivars, cultivating methods, ripening stages, and different tissues. The secondary structure of Fra a 1 was altered by heating to more than 60 C. There is a difference in antiallergic effects among strawberry cultivars. These findings suggest that strawberry allergy symptoms could be reduced by appropriate selection of cultivars, cultivating methods, and cooking methods.