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How can thermal processing modify the antigenicity of proteins?
P J Davis1, C M Smales, D C James
1Unilever Research, Colworth Laboratory, Sharnbrook, Bedford, UK.
Allergy
|April 12, 2001
Summary
Thermal processing of food creates advanced glycation end-products (AGEs) through the Maillard reaction, altering protein structures and potentially increasing food allergenicity by forming new antigens.
Area of Science:
- Food Chemistry
- Protein Chemistry
- Allergenicity Studies
Background:
- Thermal processing is common in food production, influencing protein structure and function.
- Food processing can alter protein allergenicity, with complex and unpredictable outcomes.
- Advanced glycation end-products (AGEs) are formed via the Maillard reaction during heating.
Purpose of the Study:
- To review thermally induced covalent modifications in food proteins.
- To focus on AGEs formed during the Maillard reaction.
- To discuss the impact of these modifications on food allergenicity.
Main Methods:
- Literature review of studies on thermal processing and protein modification.
- Focus on chemical pathways, particularly the Maillard reaction and AGE formation.
- Analysis of the relationship between AGEs, neoantigens, and allergenicity.
Main Results:
- Thermal processing can increase or decrease food allergenicity, often by creating neoantigens.
- The Maillard reaction produces a variety of AGE-modified protein derivatives.
- These AGEs are antigenic and likely contribute to food allergies.
Conclusions:
- Understanding AGE formation is crucial for assessing food allergy risks.
- Knowledge of thermally induced changes aids in developing better quality control and diagnostic tools.
- Further research can lead to novel strategies for minimizing allergenic risks through protein engineering.