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

27 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

Fingerprint

Maillard Reaction
Maillard reaction products
allergenicity
Food Handling
Maillard reaction
food processing
protein sources
immune response
Food
Proteins
noninfectious diseases
food allergies
antigen-presenting cells
consumer preferences
smell
foods
Food Hypersensitivity
Smell
inflammation
Antigen-Presenting Cells

Keywords

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

Cite this

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title = "Food processing: The influence of the maillard reaction on immunogenicity and allergenicity of food proteins",
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.",
keywords = "Advanced glycation end products (AGEs), Allergenicity of AGEs, Immunogenicity of AGEs, Maillard reaction, Maillard reaction in food, Maillard reaction products (MRPs)",
author = "Malgorzata Teodorowicz and {Van Neerven}, Joost and Huub Savelkoul",
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journal = "Nutrients",
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TY - JOUR

T1 - Food processing

T2 - The influence of the maillard reaction on immunogenicity and allergenicity of food proteins

AU - Teodorowicz, Malgorzata

AU - Van Neerven, Joost

AU - Savelkoul, Huub

PY - 2017

Y1 - 2017

N2 - 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.

AB - 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.

KW - Advanced glycation end products (AGEs)

KW - Allergenicity of AGEs

KW - Immunogenicity of AGEs

KW - Maillard reaction

KW - Maillard reaction in food

KW - Maillard reaction products (MRPs)

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DO - 10.3390/nu9080835

M3 - Article

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JO - Nutrients

JF - Nutrients

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