Food allergens have a notable potential to induce various health concerns in susceptible individuals. The majority of allergenic foods are usually subjected to thermal processing prior to their consumption. However, during thermal processing and long storage of foods, Maillard reaction (MR) often takes place. The MR is a non-enzymatic glycation reaction between the carbonyl group of reducing sugars and compounds having free amino groups. MR may sometimes be beneficial by damaging epitope of allergens and reducing allergenic potential, while exacerbation in allergic reactions may also occur due to changes in the motifs of epitopes or neoallergen generation. Apart from these modulations, non-enzymatic glycation can also modify the food protein(s) with various type of advance glycation end products (AGEs) such as Nϵ-(carboxymethyl-)lysine (CML), pentosidine, pyrraline, and methylglyoxal-H1 derived from MR. These Maillard products may act as immunogen by inducing the activation and proliferation of various immune cells. Literature is available to understand pathogenesis of glycation in the context of various diseases but there is hardly any review that can provide a thorough insight on the impact of glycation in food allergy. Therefore, present review explores the pathogenesis with special reference to food allergy caused by non-enzymatic glycation as well as AGEs.

中文翻译：

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食物过敏中的美拉德反应：利弊

食物过敏原具有诱发易感人群各种健康问题的显着潜力。大多数过敏性食品通常在食用前经过热处理。但是，在热处理和食品长时间存储期间，经常发生美拉德反应（MR）。MR是还原糖的羰基与具有游离氨基的化合物之间的非酶促糖基化反应。MR有时可能通过破坏过敏原的表位和降低过敏原的潜力而受益，而由于表位或新过敏原的产生，过敏反应也可能加剧。除了这些调节作用外，非酶促糖基化还可通过各种类型的糖基化终末产物（AGEs）（例如Nϵ-（羧甲基-）赖氨酸（CML），戊糖苷，吡咯啉和甲基乙二醛-H1，源自MR。这些美拉德产物可通过诱导各种免疫细胞的活化和增殖而起免疫原的作用。已有文献了解糖基化在各种疾病中的发病机理，但是几乎没有任何综述可以对糖化对食物过​​敏的影响提供透彻的见解。因此，本综述探讨了由非酶糖基化以及AGEs引起的食物过敏的发病机理。已有文献了解糖基化在各种疾病中的发病机理，但是几乎没有任何综述可以对糖化对食物过​​敏的影响提供透彻的见解。因此，本综述探讨了由非酶糖基化以及AGEs引起的食物过敏的发病机理。已有文献了解糖基化在各种疾病中的发病机理，但是几乎没有任何综述可以对糖化对食物过​​敏的影响提供透彻的见解。因此，本综述探讨了由非酶糖基化以及AGEs引起的食物过敏的发病机理。