Food Processing: The Influence of the Maillard Reaction on Immunogenicity and Allergenicity of Food Proteins
Abstract
:1. Food Processing
2. Thermal Processing Induces Conformational Changes in Food Proteins
3. The Maillard Reaction in Food Processing
4. Influence of Maillard Reaction of Digestibility of Proteins
5. Absorption of MRPs in Intestine
6. Influence of Maillard Reaction on Immunogenicity of Proteins
6.1. MR-Modified Proteins and Allergic Sensitization
6.2. Interaction of MR-Modified Proteins with Receptors Present on APCs
6.3. Influence of MR-Modified Proteins on T-Cell Activation and Polarization
6.4. Role of Agglomeration in Immunogenicity of MR-Modified Proteins
6.5. Influence of MR-Modified Proteins on B-Cells Switching and the Production of Antigen Specific IgG and IgE
7. Influence of Maillard Reaction on Recognition of Food Allergens by Specific IgE
8. Conclusions
Acknowledgments
Author Contributions
Conflicts of Interest
References
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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. https://doi.org/10.3390/nu9080835
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(8):835. https://doi.org/10.3390/nu9080835
Chicago/Turabian StyleTeodorowicz, Malgorzata, Joost Van Neerven, and Huub Savelkoul. 2017. "Food Processing: The Influence of the Maillard Reaction on Immunogenicity and Allergenicity of Food Proteins" Nutrients 9, no. 8: 835. https://doi.org/10.3390/nu9080835