Food Processing: The Influence of the Maillard Reaction on Immunogenicity and Allergenicity of Food Proteins
The majority of foods that are consumed in our developed society have been processed. Processing promotes a non-enzymatic reaction between proteins and sugars, the Maillard reaction (MR). Maillard reaction products (MRPs) contribute to the taste, smell and color of many food products, and thus influ...
Autores principales: | , , |
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Formato: | Online Artículo Texto |
Lenguaje: | English |
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MDPI
2017
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Materias: | |
Acceso en línea: | https://www.ncbi.nlm.nih.gov/pmc/articles/PMC5579628/ https://www.ncbi.nlm.nih.gov/pubmed/28777346 http://dx.doi.org/10.3390/nu9080835 |
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author | Teodorowicz, Malgorzata van Neerven, Joost Savelkoul, Huub |
author_facet | Teodorowicz, Malgorzata van Neerven, Joost Savelkoul, Huub |
author_sort | Teodorowicz, Malgorzata |
collection | PubMed |
description | The majority of foods that are consumed in our developed society have been processed. Processing promotes a non-enzymatic reaction between proteins and sugars, the Maillard reaction (MR). Maillard reaction products (MRPs) contribute to the taste, smell and color of many food products, and thus influence consumers’ choices. However, in recent years, MRPs have been linked to the increasing prevalence of diet- and inflammation-related non-communicable diseases including food allergy. Although during the last years a better understanding of immunogenicity of MRPs has been achieved, still only little is known about the structural/chemical characteristics predisposing MRPs to interact with antigen presenting cells (APCs). This report provides a comprehensive review of recent studies on the influence of the Maillard reaction on the immunogenicity and allergenicity of food proteins. |
format | Online Article Text |
id | pubmed-5579628 |
institution | National Center for Biotechnology Information |
language | English |
publishDate | 2017 |
publisher | MDPI |
record_format | MEDLINE/PubMed |
spelling | pubmed-55796282017-09-06 Food Processing: The Influence of the Maillard Reaction on Immunogenicity and Allergenicity of Food Proteins Teodorowicz, Malgorzata van Neerven, Joost Savelkoul, Huub Nutrients Review The majority of foods that are consumed in our developed society have been processed. Processing promotes a non-enzymatic reaction between proteins and sugars, the Maillard reaction (MR). Maillard reaction products (MRPs) contribute to the taste, smell and color of many food products, and thus influence consumers’ choices. However, in recent years, MRPs have been linked to the increasing prevalence of diet- and inflammation-related non-communicable diseases including food allergy. Although during the last years a better understanding of immunogenicity of MRPs has been achieved, still only little is known about the structural/chemical characteristics predisposing MRPs to interact with antigen presenting cells (APCs). This report provides a comprehensive review of recent studies on the influence of the Maillard reaction on the immunogenicity and allergenicity of food proteins. MDPI 2017-08-04 /pmc/articles/PMC5579628/ /pubmed/28777346 http://dx.doi.org/10.3390/nu9080835 Text en © 2017 by the authors. Licensee MDPI, Basel, Switzerland. This article is an open access article distributed under the terms and conditions of the Creative Commons Attribution (CC BY) license (http://creativecommons.org/licenses/by/4.0/). |
spellingShingle | Review Teodorowicz, Malgorzata van Neerven, Joost Savelkoul, Huub Food Processing: The Influence of the Maillard Reaction on Immunogenicity and Allergenicity of Food Proteins |
title | Food Processing: The Influence of the Maillard Reaction on Immunogenicity and Allergenicity of Food Proteins |
title_full | Food Processing: The Influence of the Maillard Reaction on Immunogenicity and Allergenicity of Food Proteins |
title_fullStr | Food Processing: The Influence of the Maillard Reaction on Immunogenicity and Allergenicity of Food Proteins |
title_full_unstemmed | Food Processing: The Influence of the Maillard Reaction on Immunogenicity and Allergenicity of Food Proteins |
title_short | Food Processing: The Influence of the Maillard Reaction on Immunogenicity and Allergenicity of Food Proteins |
title_sort | food processing: the influence of the maillard reaction on immunogenicity and allergenicity of food proteins |
topic | Review |
url | https://www.ncbi.nlm.nih.gov/pmc/articles/PMC5579628/ https://www.ncbi.nlm.nih.gov/pubmed/28777346 http://dx.doi.org/10.3390/nu9080835 |
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