The Maillard reaction and food allergy : Impacts on sensitisation and on elicitation
2024
Teodorowicz, Gosia | Bastiaan-Net, Shanna | Hoppenbrouwers, Tamara | Wichers, Harry J.
The Maillard reaction, alias glycation, is a non-enzymatic reaction between free amino groups of proteins and reducing sugars in foods upon heating. Glycated proteins interactions with specific receptors on antigen presenting cells, which leads to a modified immunological response. Aggregation of glycated proteins also changes their immunological properties. Literature is sometimes conflicting, emphasizing the need for rigorous standardization of experimentation. Generally, glycation of isolated allergens leads to a reduction in their ability to bind to IgE. Surprisingly, glycated allergens as present in whole foods are likely the primary sensitizer. As proteins are seldomly consumed in their isolated form, the relevance of these studies is in mechanistic aspects but much less in physiological relevance. Simple IgE-binding tests are insufficient to estimate the effect of glycation on IgE-binding, as they ignore e.g. glycation-induced aggregation. More advanced testing, such as cross-linking tests, are minimally required for this purpose.
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Эту запись предоставил Wageningen University & Research