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...

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Autores principales: Teodorowicz, Malgorzata, van Neerven, Joost, Savelkoul, Huub
Formato: Online Artículo Texto
Lenguaje:English
Publicado: MDPI 2017
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.
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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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