title: Maillard reaction in food allergy: Pros and cons.
abstract: Food allergens have a notable potential to induce various health concerns in susceptible individuals. The majority of allergenic foods are usually subjected to thermal processing prior to their consumption. However, during thermal processing and long storage of foods, Maillard reaction (MR) often takes place. The MR is a non-enzymatic glycation reaction between the carbonyl group of reducing sugars and compounds having free amino groups. MR may sometimes be beneficial by damaging epitope of allergens and reducing allergenic potential, while exacerbation in allergic reactions may also occur due to changes in the motifs of epitopes or neoallergen generation. Apart from these modulations, non-enzymatic glycation can also modify the food protein(s) with various type of advance glycation end products (AGEs) such as Nϵ-(carboxymethyl-)lysine (CML), pentosidine, pyrraline, and methylglyoxal-H1 derived from MR. These Maillard products may act as immunogen by inducing the activation and proliferation of various immune cells. Literature is available to understand pathogenesis of glycation in the context of various diseases but there is hardly any review that can provide a thorough insight on the impact of glycation in food allergy. Therefore, present review explores the pathogenesis with special reference to food allergy caused by non-enzymatic glycation as well as AGEs.
authors.affiliation: a Food, Drug and Chemical Toxicology Group, Indian Institute of Toxicology Research , Lucknow -, India.|b Department of Biosciences , Integral University , Lucknow , India.
authors.forename: Rinkesh Kumar
authors.initials: RK
authors.lastname: Gupta
authors.affiliation: a Food, Drug and Chemical Toxicology Group, Indian Institute of Toxicology Research , Lucknow -, India.
authors.forename: Kriti
authors.initials: K
authors.lastname: Gupta
authors.affiliation: a Food, Drug and Chemical Toxicology Group, Indian Institute of Toxicology Research , Lucknow -, India.|c Academy of Scientific and Innovative Research (AcSIR), CSIR-IITR Capmus , Lucknow , India.
authors.forename: Akanksha
authors.initials: A
authors.lastname: Sharma
authors.affiliation: a Food, Drug and Chemical Toxicology Group, Indian Institute of Toxicology Research , Lucknow -, India.
authors.forename: Mukul
authors.initials: M
authors.lastname: Das
authors.affiliation: b Department of Biosciences , Integral University , Lucknow , India.
authors.forename: Irfan Ahmad
authors.initials: IA
authors.lastname: Ansari
authors.forename: Premendra D
authors.initials: PD
authors.lastname: Dwivedi
mesh_terms: D056704:Adaptive Immunity; D000941:Antigens / Q000009:adverse effects* / Q000737:chemistry / Q000378:metabolism; D004044:Dietary Proteins / Q000009:adverse effects* / Q000737:chemistry / Q000378:metabolism; D000939:Epitopes; D005512:Food Hypersensitivity / Q000209:etiology* / Q000276:immunology / Q000378:metabolism / Q000473:pathology; D017127:Glycation End Products, Advanced / Q000009:adverse effects* / Q000737:chemistry / Q000378:metabolism; D006031:Glycosylation; D006801:Humans; D007107:Immune System / Q000276:immunology / Q000378:metabolism / Q000473:pathology; D007113:Immunity, Innate; D055261:Immunogenetic Phenomena; D037181:Lectins, C-Type / Q000819:agonists / Q000378:metabolism; D015416:Maillard Reaction; D000090323:Mannose Receptor; D037241:Mannose-Binding Lectins / Q000819:agonists / Q000378:metabolism; D018448:Models, Immunological; D000067759:Receptor for Advanced Glycation End Products / Q000819:agonists / Q000378:metabolism; D011956:Receptors, Cell Surface / Q000819:agonists / Q000378:metabolism; D051116:Receptors, Scavenger / Q000819:agonists / Q000378:metabolism; D015398:Signal Transduction
chemical_list: C000593871:AGER protein, human; D000941:Antigens; D004044:Dietary Proteins; D000939:Epitopes; D017127:Glycation End Products, Advanced; D037181:Lectins, C-Type; D000090323:Mannose Receptor; D037241:Mannose-Binding Lectins; D000067759:Receptor for Advanced Glycation End Products; D011956:Receptors, Cell Surface; D051116:Receptors, Scavenger
keywords: AGEs; Allergenicity; Maillard reactions; food allergy; neoallergen