Glycation of the Major Milk Allergen β-Lactoglobulin Changes Its Allergenicity by Alterations in Cellular Uptake and Degradation

Authors Marija Perusko , Manon van Roest , Dragana Stanic-Vucinic , Peter J. Simons , Raymond Pieters , Tanja Cirkovic-Velickovic , Joost Smit
Published in Molecular Nutrition and Food Rese
Publication date 2018
Research groups Innovative Testing in Life Sciences and Chemistry
Type Article


From the article: "Scope: During food processing, the Maillard reaction ( М R) may occur, resulting in the formation of glycated proteins. Glycated proteins are of particular importance in food allergies because glycation may influence interactions with the immune system. This study compared native and extensively glycated milk allergen β -lactoglobulin (BLG), in their interactions with cells crucially involved in allergy. Methods and results: BLG was glycated in MR and characterized. Native and glycated BLG were tested in experiments of epithelial transport, uptake and degradation by DCs, T-cell cytokine responses, and basophil cell degranulation using ELISA and flow cytometry. Glycation of BLG induced partial unfolding and reduced its intestinal epithelial transfer over a Caco-2 monolayer. Uptake of glycated BLG by bone marrow–derived dendritic cells (BMDC) was increased, although both BLG forms entered BMDC via the same mechanism, receptor-mediated endocytosis. Once inside the BMDC, glycated BLG was degraded faster, which might have led to observed lower cytokine production in BMDC/CD4 + T-cells coculture. Finally, glycated BLG was less efficient in induction of degranulation of BLG-specific IgE sensitized basophil cells. Conclusions: This study suggests that glycation of BLG by MR significantly alters its fate in processes involved in immunogenicity and allergenicity, pointing out the importance of food processing in food allergy."


  • Raymond Pieters | Professor | Research group Innovative Testing in Life Sciences & Chemistry
    Raymond Pieters
    • Professor
    • Research groups: Innovative Testing in Life Sciences and Chemistry

Language English
Published in Molecular Nutrition and Food Rese
Key words Maillard reaction

Innovative Testing in Life Sciences and Chemistry