Figure 2.

Schematic contribution of dietary Advanced glycation end products in the allergic sensitization process. Dietary Maillard reaction products (MRP) are taken up in the gut by crossing the epithelial barrier (I), leading to antigen uptake by mucosal dendritic cells and presentation of peptides to specific T-cells (II). Activated antigen-specific helper Th cells differentiate into pro-inflammatory and allergy-inducing Th17 and Th2 subsets (III). Allergen-specific B-cells become activated upon ligand binding and start the production of allergen-specific IgE antibodies (IV) that bind to mast cells and basophils and become detectable in the circulation.