Proteomic variation is as large within as between strawberry varieties.

Area of Science:

• Food Science
• Proteomics
• Allergen research

Background:

• Strawberry (Fragaria ananassa) allergens, particularly Fra a 1, cause allergic reactions in susceptible individuals.
• Developing low-allergen strawberry varieties is a significant goal for food allergy management.
• Understanding proteomic variation is crucial for breeding allergen-reduced crops.

Purpose of the Study:

• To investigate the proteomic variation within and between strawberry varieties.
• To quantify the impact of variety and growth conditions on allergen content.
• To explore the relationship between allergen levels, color, and other proteins.

Main Methods:

• Proteomic analysis using Difference Gel Electrophoresis (DIGE).
• Protein identification via Matrix-Assisted Laser Desorption/Ionization-Tandem Mass Spectrometry (MALDI-MS/MS).
• Quantification of strawberry allergen Fra a 1 and other proteins.

Main Results:

• Significant proteomic variation observed between strawberry varieties (CV = 39%) and due to growth conditions (CV = 43%) for Fra a 1.
• Growth conditions had a greater impact on the variation of 153 other proteins (mean CV = 52%) compared to variety (mean CV = 43%).
• White strawberry varieties consistently showed lower allergen content than red varieties.

Conclusions:

• Allergen variation due to growth conditions must be considered when breeding low-allergen strawberries.
• Phenotypic traits of low allergen content and red color are not inseparable.
• Breeding red strawberries with low allergen content may be feasible.