ReviewNutrients2017
Food Processing: The Influence of the Maillard Reaction on Immunogenicity and Allergenicity of Food Proteins.
Review in Nutrients, 2017. The graph could read no effect estimate from its abstract, so it casts no vote on the map. Cited by 67 papers.
What it found
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The trial behind it
Trials whose registry record cites this paper, or whose number appears in the abstract. A trial that started after this paper was published is citing it as background, not reporting it.
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Who cites it
67 citing papers in PubMed.
- Sequential Ultrasound-Assisted Enzymatic Hydrolysis and Microwave Treatment of Gluten-Starch Complexes: Functionality, Volatile Profiles, In Vitro Immunoreactivity and Interactions.Foods (Basel, Switzerland) · 2026Article
- A Review of Walnut Allergy: Allergens Characteristic, the Impact of Processing on Allergenicity and Future Perspectives.Foods (Basel, Switzerland) · 2026Review
- Heat Processing Reduces IgE Binding but Not Basophil Sensitivity to Pea Proteins in Pea-Allergic Children.Nutrients · 2026Article
- Protein-polysaccharide conjugation in food systems: Design principles, material and processing constraints, and functional outcomes.Food chemistry: X · 2026Review
- Optimizing the Functional and Safety Properties of a Marine Allergen: Maillard-Induced Conjugation of Chitosan and Saccharides Attenuates the Allergenicity of Turbot (Foods (Basel, Switzerland) · 2026Article
- Temperature-Driven Maillard Conjugation and Phenolic Changes in Dried Lychee Pulp: Implications for Antioxidative Enhancement.Foods (Basel, Switzerland) · 2026Article
- Review
- Maillard reaction products from Tilapia (Food chemistry: X · 2025Article
- Macronutrients, Micronutrients, and Malnutrition: Effects of Nutrition on Immune Function in Infants and Young Children.Nutrients · 2025Review
- Allergenicity of Alternative Proteins: Reduction Mechanisms and Processing Strategies.Journal of agricultural and food chemistry · 2025Review
- Functional Characterization of Glycated Peptide Aggregates in Whey Protein Hydrolysates.Food science & nutrition · 2025Article
- Systems biology to unravel Western diet-associated triggers in inflammatory bowel disease.Frontiers in immunology · 2025Review
- Diabetic Glycation of Human Serum Albumin Affects Its Immunogenicity.Biomolecules · 2024Article
- Effects of Different Defatting Methods of Black Soldier Fly (Animals : an open access journal from MDPI · 2024Article
- Antioxidant capacity and peptidomic analysis of in vitro digested Camelina sativa L. Crantz and Cynara cardunculus co-products.Scientific reports · 2024Article
- Effect of Ball-Milling Treatment Combined with Glycosylation on the Structure and Functional Properties ofFoods (Basel, Switzerland) · 2024Article
- Effect of Steam Pressure Toasting Duration on Snowbird Faba Bean Seeds and the Impact on the Intestinal and Metabolic Characteristics in Dairy Cows.Animals : an open access journal from MDPI · 2024Article
- Protein components of maple syrup as a potential resource for the development of novel anti‑colorectal cancer drugs.Oncology reports · 2023Article
- Food Allergens: When Friends Become Foes-Caveats and Opportunities for Oral Immunotherapy Based on Deactivation Methods.Nutrients · 2023Review
- Insights into the Mechanism Underlying the Influence of Glycation with Different Saccharides and Temperatures on the IgG/IgE Binding Ability, Immunodetection, In Vitro Digestibility of Shrimp (Foods (Basel, Switzerland) · 2023Article
7 more citing papers are in PubMed but not listed here.
Corrections and comments
PubMed lists nothing against this paper. Absence here is not a guarantee, only a check that was made.
Authors and funding
3 authors.
Funding
No grant is acknowledged in the PubMed record.
Abstract
The majority of foods that are consumed in our developed society have been processed. Processing promotes a non-enzymatic reaction between proteins and sugars, the Maillard reaction (MR). Maillard reaction products (MRPs) contribute to the taste, smell and color of many food products, and thus influence consumers' choices. However, in recent years, MRPs have been linked to the increasing prevalence of diet- and inflammation-related non-communicable diseases including food allergy. Although during the last years a better understanding of immunogenicity of MRPs has been achieved, still only little is known about the structural/chemical characteristics predisposing MRPs to interact with antigen presenting cells (APCs). This report provides a comprehensive review of recent studies on the influence of the Maillard reaction on the immunogenicity and allergenicity of food proteins.
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Registered trials
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