How does the Maillard reaction product pyrraline enhance the allergenicity of ovalbumin (OVA)?

Label:chem

Topic
The Maillard reaction (MR) is a complex chemical reaction that occurs between reducing sugars and compounds with free amino groups, such as proteins, during thermal processing of foods. This reaction leads to the formation of advanced glycation end products (AGEs), which include various glycation structures like pyrraline. It has been suggested that some AGEs could have immunostimulatory effects and potentially influence the allergenicity of food allergens.

From: "Ovalbumin Modified with Pyrraline, a Maillard Reaction Product, shows Enhanced T-cell Immunogenicity", JBC. Volume 289, Issue 11, 14 March 2014, Pages 7919-7928;
Answer
Pyrraline enhances the allergenicity of ovalbumin (OVA) by promoting its uptake by dendritic cells (DCs) via scavenger receptor class A (SR-A). This enhanced uptake leads to increased activation of OVA-specific CD4+ T-cells and higher IgE production in mice, indicating that pyrraline could act as a pathogenesis-related component in food allergies.
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