Can Glycation Reduce Food Allergenicity?

Qinchun Rao, Xingyi Jiang, Yida Li, Mustafa Samiwala, Theodore P. Labuza

Research output: Contribution to journalArticlepeer-review

11 Scopus citations

Abstract

As a naturally occurring reaction during food processing, glycation, also known as non-enzymatic browning or Maillard reaction, can improve food protein physiochemical properties and functionality. In this perspective, three aspects of glycation (terminology confusion between glycation and glycosylation, its current application, and its impact on immunoreactivity) are elaborated. Overall, the immunoreactivity of glycated proteins may decrease, remain unchanged, or even increase after food glycation. Also, it should be noted that the effect of glycation on the immunoglobulin (Ig)E- or IgG-binding capacity of allergens does not necessarily and correctly predict the allergenicity of the glycated protein in the allergic patient population.

Original languageEnglish (US)
Pages (from-to)4295-4299
Number of pages5
JournalJournal of agricultural and food chemistry
Volume66
Issue number17
DOIs
StatePublished - May 2 2018

Bibliographical note

Funding Information:
This study was supported in part by the Midwest Dairy Association and the National Institute of Food and Agriculture, United States Department of Agriculture (2017-70001-25984).

Publisher Copyright:
© 2018 American Chemical Society.

Keywords

  • Maillard reaction
  • allergenicity
  • glycation
  • immunoreactivity

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