摘要：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.
关键词：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
