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A Comprehensive Review of Glycation on Food Quality Involved Allergenicity Reduction and Functionality Improvement:
Siyu Ren1,2, Tanying Zhang2, Bowen Li2
1Westa College, Southwest University, Chongqing 400715, China.
Journal of Agricultural and Food Chemistry
|June 17, 2026
Summary
Glycation reduces food allergenicity by altering allergenic proteins. This process also enhances food functionality, offering a promising strategy for hypoallergenic food development.
Area of Science:
- Food Science
- Immunology
- Biochemistry
Background:
- Food allergy is a major global health concern.
- The "big nine" allergenic foods are responsible for most food allergies.
- Understanding allergen characteristics and mechanisms is crucial for developing mitigation strategies.
Purpose of the Study:
- To review the mechanisms of food allergenicity.
- To explore glycation as a strategy to reduce allergenicity and enhance food functionality.
- To summarize the impact of glycation on allergenic proteins and immune responses.
Main Methods:
- Literature review of studies on food allergenicity and glycation.
- Analysis of glycation's effects on protein structure and epitopes.
- Evaluation of glycation's impact on immune modulation and gut microbiota.
- Assessment of changes in functional properties of glycated food components.
Main Results:
- Food allergenicity is linked to specific allergenic proteins.
- Glycation modifies protein structure, masking or destroying allergenic epitopes.
- Oral administration of glycated proteins can modulate immune responses (Th1/Th2 balance) and gut microbiota.
- Glycation improves functional properties like foaming, emulsification, and antioxidant activity.
- Glycation effectiveness is influenced by sugar type and reaction conditions.
Conclusions:
- Glycation is an effective strategy for reducing food allergenicity.
- Glycation enhances the functional properties of food products.
- Hypoallergenic food products with improved functionality can be developed using glycation.
- Further research is needed to optimize glycation processes and clinical validation.
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