Recent Advances in Understanding the Influence of Maillard Reaction on the Allergenicity of Crustacean Allergens in Aquatic Products

doi:10.7506/spkx1002-6630-20230926-251

FOOD SCIENCE ›› 2024, Vol. 45 ›› Issue (7): 10-18.doi: 10.7506/spkx1002-6630-20230926-251

• Food Allergen Allergenicity • Previous Articles Next Articles

Recent Advances in Understanding the Influence of Maillard Reaction on the Allergenicity of Crustacean Allergens in Aquatic Products

LIU Meng, YAO Yourong, ZHANG Jianhua, LI Ying, SUN Zhaomin, ZHUO Zesheng, HUAN Fei, LIU Qingmei, LIU Guangming

(1. College of Marine Biology, Xiamen Ocean Vocational College, Xiamen 361100, China; 2. College of Ocean Food and Biological Engineering, Jimei University, Xiamen 361021, China; 3. Xiamen Key Laboratory of Intelligent Fishery, Xiamen 361100, China; 4. Faculty of Social Sciences, University of Macau Taipa, Macau 999078, China; 5. Xiamen Lotus Hospital, Xiamen 361009, China)

Online:2024-04-15 Published:2024-04-23

Abstract

Abstract: Crustacean products are popular for its rich nutritional value, despite causing serious allergy symptoms. The presence of allergens is one of the main factors restricting the further development of the consumer market of crustacean products. The Maillard reaction widely exists in the processing and storage of aquatic products and can affect the allergenicity of foods. This review systematically introduces readers to the Maillard reaction, and summarizes the recent progress in research on the structure and epitopes of crustacean allergens. More importantly, it reviews the changes in the allergenicity of crustacean allergens after Maillard reaction and the underlying mechanism. It is our hope that this paper will provide a reference for controlling and reducing the allergenicity of crustacean products by Maillard reaction.

Key words: Maillard reaction; food allergy; crustacean products; allergen; allergen structure; allergen epitopes

CLC Number:

TS254.1

LIU Meng, YAO Yourong, ZHANG Jianhua, LI Ying, SUN Zhaomin, ZHUO Zesheng, HUAN Fei, LIU Qingmei, LIU Guangming. Recent Advances in Understanding the Influence of Maillard Reaction on the Allergenicity of Crustacean Allergens in Aquatic Products[J]. FOOD SCIENCE, 2024, 45(7): 10-18.

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Recent Advances in Understanding the Influence of Maillard Reaction on the Allergenicity of Crustacean Allergens in Aquatic Products

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