a Food, Drug and Chemical Toxicology Group, Indian Institute of Toxicology Research , Lucknow -, India.
b Department of Biosciences , Integral University , Lucknow , India.
Crit Rev Food Sci Nutr. 2018 Jan 22;58(2):208-226. doi: 10.1080/10408398.2016.1152949. Epub 2017 Jul 11.
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.
食物过敏原具有显著的潜力，可引起易感个体的各种健康问题。大多数致敏食物在食用前通常要经过热处理。然而，在食物的热处理和长期储存过程中，美拉德反应（MR）经常发生。MR 是还原糖的羰基与具有游离氨基的化合物之间的非酶糖化反应。MR 有时可能是有益的，因为它可以破坏过敏原的表位并降低其致敏潜力，但由于表位的基序发生变化或产生新的过敏原，过敏反应也可能加剧。除了这些调节作用外，非酶糖化还可以通过各种类型的晚期糖基化终产物（AGEs）来修饰食物蛋白，如 MR 衍生的 Nϵ-（羧甲基）赖氨酸（CML）、戊糖素、吡咯啉和甲基乙二醛-H1。这些美拉德产物可作为免疫原，通过激活和增殖各种免疫细胞。有文献可用于了解各种疾病中糖化的发病机制，但几乎没有任何综述可以深入了解糖化对食物过敏的影响。因此，本综述探讨了发病机制，特别是非酶糖化和 AGEs 引起的食物过敏。
