Microbial transglutaminase should be considered as an environmental inducer of celiac disease.

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ID: 68803
2019
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Abstract
Due to the recent interest in food additives that can act as triggering factors in autoimmune diseases including celiac disease (CD), the present letter to the editor expands on the microbial transglutaminase (mTG). It is heavily consumed by a plethora of food processing industries as "glue of proteins" thus improving product's stability, texture and shelf life. However, more and more information is accumulated lately, questioning its safety. Its cross-linked gliadin complexes are immunogenic in CD. The enzyme increases gliadin uptake, is transported in a trans-epithelial way and deposited below the enterocyte's line, has anti- phagocytic activity, enhances intestinal permeability and creates luminal resistant isopeptide bonds. No doubt that mTG is beneficial to food industries but a caveat to public health is highly recommended.
Reference Key
lerner2019microbialworld Use this key to autocite in the manuscript while using SciMatic Manuscript Manager or Thesis Manager
Authors Lerner, Aaron;Matthias, Torsten;
Journal World journal of clinical cases
Year 2019
DOI
10.12998/wjcc.v7.i22.3912
URL
Keywords
public health food additive immunogenicity celiac disease food safety food industry pathogenicity transglutaminase 2 microbial transglutaminase processed food

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