Receptor Mediated Effects of Advanced Glycation End Products (AGEs) on Innate and Adaptative Immunity: Relevance for Food Allergy

As of late, evidence has been emerging that the Maillard reaction (MR, also referred to as glycation) affects the structure and function of food proteins. MR induces the conformational and chemical modification of food proteins, not only on the level of IgG/IgE recognition, but also by increasing th...

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Detalles Bibliográficos
Autores principales: Briceno Noriega, Daniela, Zenker, Hannah E., Croes, Cresci-Anne, Ewaz, Arifa, Ruinemans-Koerts, Janneke, Savelkoul, Huub F. J., van Neerven, R. J. Joost, Teodorowicz, Malgorzata
Formato: Online Artículo Texto
Lenguaje:English
Publicado: MDPI 2022
Materias:
Review
Acceso en línea:https://www.ncbi.nlm.nih.gov/pmc/articles/PMC8778532/
https://www.ncbi.nlm.nih.gov/pubmed/35057553
http://dx.doi.org/10.3390/nu14020371

Internet

https://www.ncbi.nlm.nih.gov/pmc/articles/PMC8778532/
https://www.ncbi.nlm.nih.gov/pubmed/35057553
http://dx.doi.org/10.3390/nu14020371

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