Can Glycation Reduce Food Allergenicity?

Qinchun Rao, Xingyi Jiang, Yida Li, Mustafa Samiwala, Ted P Labuza

Research output: Contribution to journalArticle

1 Citation (Scopus)

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

Fingerprint

allergenicity
glycation
Maillard Reaction
Food
Glycosylation
Maillard reaction
Food processing
Proteins
Food Handling
Terminology
Allergens
Immunoglobulin E
immunoglobulin E
Immunoglobulin G
binding capacity
terminology
glycosylation
allergens
food processing
protein sources

Keywords

  • Maillard reaction
  • allergenicity
  • glycation
  • immunoreactivity

PubMed: MeSH publication types

  • Journal Article

Cite this

Can Glycation Reduce Food Allergenicity? / Rao, Qinchun; Jiang, Xingyi; Li, Yida; Samiwala, Mustafa; Labuza, Ted P.

In: Journal of agricultural and food chemistry, Vol. 66, No. 17, 02.05.2018, p. 4295-4299.

Research output: Contribution to journalArticle

Rao, Qinchun ; Jiang, Xingyi ; Li, Yida ; Samiwala, Mustafa ; Labuza, Ted P. / Can Glycation Reduce Food Allergenicity?. In: Journal of agricultural and food chemistry. 2018 ; Vol. 66, No. 17. pp. 4295-4299.
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