INDUSTRIAL FOOD ADDITIVE MICROBIAL TRANSGLUTAMINASE IS IMMUNOGENIC IN CHILDREN WITH CELIAC DISEASE

2016 ◽  
Author(s):  
Aaron Lerner
Keyword(s):  
Celiac Disease ◽  
Food Additive ◽  
Microbial Transglutaminase

scholarly journals Blocking celiac antigenicity of the glutamine-rich gliadin 33-mer peptide by microbial transglutaminase

RSC Advances ◽  
2017 ◽  
Vol 7 (24) ◽  
pp. 14438-14447 ◽  
Author(s):  
Lin Zhou ◽  
Yujie Wu ◽  
Youfei Cheng ◽  
Jie Wang ◽  
Jun Lu ◽  
...  
Keyword(s):  
Celiac Disease ◽  
Microbial Transglutaminase ◽  
Acyl Acceptor ◽  
Gliadin Peptide

Transamidation by mTG with variety of acyl-acceptor substrates decreased the antigenicity of gliadin peptide related to celiac disease.

Microbial transglutaminase: A new potential player in celiac disease

2019 ◽  
Vol 199 ◽  
pp. 37-43 ◽  
Author(s):  
Lerner Aaron ◽  
Matthias Torsten
Keyword(s):  
Celiac Disease ◽  
Microbial Transglutaminase

scholarly journals Microbial Transglutaminase Is a Very Frequently Used Food Additive and Is a Potential Inducer of Autoimmune/Neurodegenerative Diseases

Toxics ◽  
2021 ◽  
Vol 9 (10) ◽  
pp. 233
Author(s):  
Aaron Lerner ◽  
Carina Benzvi
Keyword(s):  
Immune Cells ◽  
Posttranslational Modification ◽  
Scientific Community ◽  
Microbial Growth ◽  
Tissue Transglutaminase ◽  
Food Additive ◽  
Microbial Transglutaminase ◽  
The Public ◽  
Gluten Enteropathy ◽  
Gliadin Peptides

Microbial transglutaminase (mTG) is a heavily used food additive and its industrial transamidated complexes usage is rising rapidly. It was classified as a processing aid and was granted the GRAS (generally recognized as safe) definition, thus escaping full and thorough toxic and safety evaluations. Despite the manufacturers claims, mTG or its cross-linked compounds are immunogenic, pathogenic, proinflammatory, allergenic and toxic, and pose a risk to public health. The enzyme is a member of the transglutaminase family and imitates the posttranslational modification of gluten, by the tissue transglutaminase, which is the autoantigen of celiac disease. The deamidated and transamidated gliadin peptides lose their tolerance and induce the gluten enteropathy. Microbial transglutaminase and its complexes increase intestinal permeability, suppresses enteric protective pathways, enhances microbial growth and gliadin peptide’s epithelial uptake and can transcytose intra-enterocytically to face the sub-epithelial immune cells. The present review updates on the potentially detrimental side effects of mTG, aiming to interest the scientific community, induce food regulatory authorities’ debates on its safety, and protect the public from the mTG unwanted effects.

Sa1110 – Cross Presentation of Microbial Transglutaminase by Enterocytes in Celiac Disease

2019 ◽  
Vol 156 (6) ◽  
pp. S-273
Author(s):  
Sebastian Stricker ◽  
Jan de Laffolie ◽  
Silvia Rudloff ◽  
Klaus-Peter Zimmer
Keyword(s):  
Celiac Disease ◽  
Microbial Transglutaminase ◽  
Cross Presentation

Microbial transglutaminase has a lower deamidation preference than human tissue transglutaminase on a celiac disease relevant wheat gliadin T-cell epitope

2016 ◽  
Vol 70 ◽  
pp. 47-56 ◽  
Author(s):  
Andreas Heil ◽  
Jürgen Ohsam ◽  
Christian Büchold ◽  
Ralf Pasternack ◽  
Keiichi Yokoyama ◽  
...  
Keyword(s):  
Celiac Disease ◽  
T Cell ◽  
Human Tissue ◽  
Tissue Transglutaminase ◽  
Cell Epitope ◽  
Microbial Transglutaminase ◽  
T Cell Epitope ◽  
Wheat Gliadin

scholarly journals Processed Food Additive Microbial Transglutaminase and Its Cross-Linked Gliadin Complexes Are Potential Public Health Concerns in Celiac Disease

2020 ◽  
Vol 21 (3) ◽  
pp. 1127 ◽  
Author(s):  
Aaron Lerner ◽  
Torsten Matthias
Keyword(s):  
Celiac Disease ◽  
Tissue Transglutaminase ◽  
Microbial Transglutaminase ◽  
Processed Food ◽  
The Public ◽  
Food Industries ◽  
Survival Factor ◽  
Gliadin Peptide ◽  
Wheat Products ◽  
Potential Public Health

Microbial transglutaminase (mTG) is a survival factor for microbes, but yeasts, fungi, and plants also produce transglutaminase. mTG is a cross-linker that is heavily consumed as a protein glue in multiple processed food industries. According to the manufacturers’ claims, microbial transglutaminase and its cross-linked products are safe, i.e., nonallergenic, nonimmunogenic, and nonpathogenic. The regulatory authorities declare it as “generally recognized as safe” for public users. However, scientific observations are accumulating concerning its undesirable effects on human health. Functionally, mTG imitates its family member, tissue transglutaminase, which is the autoantigen of celiac disease. Both these transglutaminases mediate cross-linked complexes, which are immunogenic in celiac patients. The enzyme enhances intestinal permeability, suppresses mechanical (mucus) and immunological (anti phagocytic) enteric protective barriers, stimulates luminal bacterial growth, and augments the uptake of gliadin peptide. mTG and gliadin molecules are cotranscytosed through the enterocytes and deposited subepithelially. Moreover, mucosal dendritic cell surface transglutaminase induces gliadin endocytosis, and the enzyme-treated wheat products are immunoreactive in CD patients. The present review summarizes and updates the potentially detrimental effects of mTG, aiming to stimulate scientific and regulatory debates on its safety, to protect the public from the enzyme’s unwanted effects.

Microbial Transglutaminase Treatment in Pasta-Production Does Not Affect the Immunoreactivity of Gliadin with Celiac Disease Patients’ Sera

2014 ◽  
Vol 62 (30) ◽  
pp. 7604-7611 ◽  
Author(s):  
Tobias Ruh ◽  
Jürgen Ohsam ◽  
Ralf Pasternack ◽  
Keiichi Yokoyama ◽  
Yoshiyuki Kumazawa ◽  
...  
Keyword(s):  
Celiac Disease ◽  
Microbial Transglutaminase
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