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Nutrients 2017, 9(8), 835; doi:10.3390/nu9080835

Food Processing: The Influence of the Maillard Reaction on Immunogenicity and Allergenicity of Food Proteins

1
Cell Biology and Immunology Group, Wageningen University & Research, 6708 WD Wageningen, The Netherlands
2
Allergy Consortium Wageningen, Wageningen University & Research, 6708 WD Wageningen, The Netherlands
3
FrieslandCampina, 3818 LE Amersfoort, The Netherlands
*
Author to whom correspondence should be addressed.
Received: 4 July 2017 / Revised: 25 July 2017 / Accepted: 1 August 2017 / Published: 4 August 2017
(This article belongs to the Special Issue Nutrition and Allergic Diseases)
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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. View Full-Text
Keywords: Maillard reaction; advanced glycation end products (AGEs); Maillard reaction products (MRPs); immunogenicity of AGEs; allergenicity of AGEs; Maillard reaction in food Maillard reaction; advanced glycation end products (AGEs); Maillard reaction products (MRPs); immunogenicity of AGEs; allergenicity of AGEs; Maillard reaction in food
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This is an open access article distributed under the Creative Commons Attribution License which permits unrestricted use, distribution, and reproduction in any medium, provided the original work is properly cited. (CC BY 4.0).

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Teodorowicz, M.; van Neerven, J.; Savelkoul, H. Food Processing: The Influence of the Maillard Reaction on Immunogenicity and Allergenicity of Food Proteins. Nutrients 2017, 9, 835.

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