Abstract
Food allergy is increasing in prevalence, posing aheavier social and financial burden. At present, there is still no widely accepted treatment for it. Methods to reduce or eliminate the allergenicity of trigger foods are urgently needed. Technological processing contributes to producing some hypoallergenic foods. Among the processing methods, the Maillard reaction (MR) is popular because neither special chemical materials nor sophisticated equipment is needed. MR may affect the allergenicity of proteins by disrupting the conformational epitope, disclosing the hidden epitope, masking the linear epitope, and/or forming a new epitope. Changes in the allergenicity of foods after processing are affected by various factors, such as the characteristics of the allergen, the processing parameters, and the processing matrix, and they are therefore variable and difficult to predict. This paper reviews the effects of MR on the allergenicity of each allergen group from common allergenic foods.
Highlights
Food allergy (FA) is an adverse immunological reaction to dietary foods, involving dermal, respiratory, and gastrointestinal discomforts
The reaction cannot be separated from heat treatment, which involves damage of allergen structure
The Maillard reaction (MR) may block linear epitopes of an allergen, and neoallergens such as advanced glycation end products (AGE) can be formed during the process
Summary
Food allergy (FA) is an adverse immunological reaction to dietary foods, involving dermal, respiratory, and gastrointestinal discomforts. The prevalence of FA among children in some developing countries is high, at 4.3% in Turkey (for preschool children at a mean age of 28 ± 6 months) and 7.7% in China (for children 0–24 months old) [4,5] To make it worse, the incidence of FA has been rising over the past few years [6,7]. When natural or added sugars are involved in a heating process, the Maillard reaction (MR) may occur. It is a non-enzymatic browning reaction between the amino acid residue of protein and reducing sugar, known as glycation [8]. There have been several reviews concerning the MR and allergenicity of foods; they either include various processings, and.
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