Application of (multi-)omics approaches for advancing food allergy: an updated review

Parallel generation of extra advanced glycation end-products during co-digestion of whey proteins and α-dicarbonyls in a simulated gastrointestinal model

“…According to our previous work, the following types of variable modifications were set: Lys-derived AGEs including CML (+72 Da), CEL (+58 Da), and pyrraline (+108 Da); Arg-derived AGEs including GO-derived hydroimidazolones (G-Hs, +40 Da), GO-derived dihydroxyimidazolines (G-DHs, +58 Da), MGO-derived hydroimidazolones (+54 Da, MG-Hs), MGOderived dihydroxyimidazolines (+72 Da, MG-DHs), argpyrymidine (RPYR, +80 Da), dihydropyrimidine (DHP, +126 Da), and tetrahydropyrimidine (THP, +144 Da). 20,30,35,48 It is worth mentioning that, due to the limitation of the methodology, 20,34 only AGE modifications with non-crosslinking structures can be precisely identified, whereas the presence of crosslinking ones such as GOLD and MOLD is unfortunately not identified. Additionally, ascribing to the lack of commercially available standards, there are some types of AGE modifications (AGE-Ms) that cannot be quantified by LC-MS/MS and are shown in Fig.…”

Polysaccharide-Based Edible Gels as Functional Ingredients: Characterization, Applicability, and Human Health Benefits

“…The compositional and functional disequilibrium of the gut ecosystem, known as dysbiosis, is accountable for the disclosure of several diseases from neurological affections [ 130 , 131 ], to the liver [ 132 ], cardiovascular [ 133 ], autoimmune diseases [ 134 ], food allergies [ 135 ], diabetes [ 136 ], obesity [ 137 ], cancer development [ 138 ], decreased calcium absorption [ 139 ], and even influence the severity of infectious disease such as COVID-19 [ 140 , 141 ]. The applicability of these compounds can exert an alleged “prebiotic” outcome on the health of humans and animals.…”

Effects of Allergen‐Specific and Non‐Specific AGEs on the Allergenicity of Ovalbumin in a Mouse Model of Food Allergy

“…Over the past decades, the incidence of food allergy is drastically increased, especially in westernized developed countries. [1,2] inadvertently leading to the misinterpretation of a threat from coconsumed food allergens. [13] This is based on the fact that, on the one hand, AGE-modification of food allergens is shown to stimulate the uptake of antigens by antigen-presenting cells (e.g., dendritic cells, DCs) and promoted a T helper 2 cells (Th2)-skewed immune response in vitro [7,9] ; on the other hand, when absorbed into the circulation, dietary AGEs can interact with the receptor for advanced glycation end-products (RAGE), a transmembrane protein belonging to the immunoglobulin superfamily, and the ligand-RAGE axis with down-stream pathways is evidenced to amplify undesired immune and pro-inflammatory responses.…”

“…Over the past decades, the incidence of food allergy is drastically increased, especially in westernized developed countries. [ 1,2 ] Exploration of the important factors that drive food allergy has become a hotspot in recent years; however, the current explanations cannot firmly clarify the mechanisms of the etiology of the disease. [ 1–3 ] Given that genetic variations are not enough to explain the rapid increase of allergic conditions in many areas, environmental factors such as dietary pattern changes can be the main reason that modulates the risk of having food allergy.…”

“…[ 1,2 ] Exploration of the important factors that drive food allergy has become a hotspot in recent years; however, the current explanations cannot firmly clarify the mechanisms of the etiology of the disease. [ 1–3 ] Given that genetic variations are not enough to explain the rapid increase of allergic conditions in many areas, environmental factors such as dietary pattern changes can be the main reason that modulates the risk of having food allergy. [ 3 ] Recently, the Modern Diet Hypothesis has been raised, proposing that a modern diet is related to increased allergies through promoting an inflammatory state, or introducing immune‐toxic compounds and novel allergens to the diet.…”