Food processing: The influence of the maillard reaction on immunogenicity and allergenicity of food proteins

Malgorzata Teodorowicz*, Joost Van Neerven, Huub Savelkoul

*Corresponding author for this work

Research output: Contribution to journalArticleAcademicpeer-review

54 Citations (Scopus)

Abstract

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.
Original languageEnglish
Article number835
JournalNutrients
Volume9
Issue number8
DOIs
Publication statusPublished - 2017

Keywords

  • Advanced glycation end products (AGEs)
  • Allergenicity of AGEs
  • Immunogenicity of AGEs
  • Maillard reaction
  • Maillard reaction in food
  • Maillard reaction products (MRPs)

Fingerprint Dive into the research topics of 'Food processing: The influence of the maillard reaction on immunogenicity and allergenicity of food proteins'. Together they form a unique fingerprint.

Cite this