Receptor Mediated Effects of Advanced Glycation End Products (AGEs) on Innate and Adaptative Immunity: Relevance for Food Allergy

Nutrients

Huub F. J. Savelkoul¹  Cresci-Anne Croes¹  Arifa Ewaz¹  Janneke Ruinemans-Koerts¹  Malgorzata Teodorowicz¹  Daniela Briceno Noriega¹  R. J. Joost van Neerven¹  Hannah E. Zenker² 

[1] Cell Biology and Immunology, Wageningen University and Research Centre, De Elst 1, 6708 WD Wageningen, The Netherlands;Food Chemistry, Department of Chemistry and Pharmacy, Friedrich-Alexander-Universität Erlangen-Nürnberg (FAU), 91054 Erlangen, Germany;

关键词: advanced glycation end products (AGEs);    immunogenicity;    glycation;    dAGEs;    innate immunity;    adaptative immunity;   

DOI  :  10.3390/nu14020371

来源: DOAJ

【 摘 要 】

As of late, evidence has been emerging that the Maillard reaction (MR, also referred to as glycation) affects the structure and function of food proteins. MR induces the conformational and chemical modification of food proteins, not only on the level of IgG/IgE recognition, but also by increasing the interaction and recognition of these modified proteins by antigen-presenting cells (APCs). This affects their biological properties, including digestibility, bioavailability, immunogenicity, and ultimately their allergenicity. APCs possess various receptors that recognize glycation structures, which include receptor for advanced glycation end products (RAGE), scavenger receptors (SRs), galectin-3 and CD36. Through these receptors, glycation structures may influence the recognition, uptake and antigen-processing of food allergens by dendritic cells (DCs) and monocytes. This may lead to enhanced cytokine production and maturation of DCs, and may also induce adaptive immune responses to the antigens/allergens as a result of antigen uptake, processing and presentation to T cells. Here, we aim to review the current literature on the immunogenicity of AGEs originating from food (exogenous or dietary AGEs) in relation to AGEs that are formed within the body (endogenous AGEs), their interactions with receptors present on immune cells, and their effects on the activation of the innate as well as the adaptive immune system. Finally, we review the clinical relevance of AGEs in food allergies.

【 授权许可】

Unknown