Department of Nutrition, Food and Exercise Sciences , Florida State University , Tallahassee , Florida 32306 , United States.
Department of Food Science and Nutrition , University of Minnesota , St. Paul , Minnesota 55108 , United States.
J Agric Food Chem. 2018 May 2;66(17):4295-4299. doi: 10.1021/acs.jafc.8b00660. Epub 2018 Apr 23.
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.
作为食品加工过程中的一种自然反应，糖化作用，也称为非酶褐变或美拉德反应，可以改善食品蛋白质的理化性质和功能。从这个角度来看，本文详细阐述了糖化作用的三个方面（糖化作用和糖基化作用术语混淆、当前应用和对免疫反应性的影响）。总的来说，食品糖化作用后，糖化蛋白的免疫反应性可能降低、不变或甚至增加。此外，还应该注意的是，糖化作用对过敏原的免疫球蛋白（Ig）E 或 IgG 结合能力的影响不一定能正确预测糖基化蛋白在过敏患者人群中的变应原性。
