Open AccessMicrobial transglutaminase should be considered as an environmental inducer of celiac disease
Author(s) -
Aaron Lerner,
Matthias Tenbusch
Publication year - 2019
Publication title -
world journal of clinical cases
Language(s) - English
Resource type - Journals
SCImago Journal Rank - 0.368
H-Index - 10
ISSN - 2307-8960
DOI - 10.12998/wjcc.v7.i22.3912
Subject(s) - tissue transglutaminase , gliadin , medicine , enterocyte , intestinal permeability , disease , food science , immunology , enzyme , gluten , biochemistry , small intestine , pathology , biology
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.