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

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.

• Authors: Aaron Lerner, Torsten Matthias
• Journal: World journal of clinical cases (World J Clin Cases) Vol. 7 Issue 22 Pg. 3912-3914 (Nov 26 2019) ISSN: 2307-8960 [Print] United States
• PMID: 31799322 (Publication Type: Journal Article)
• Copyright: ©The Author(s) 2019. Published by Baishideng Publishing Group Inc. All rights reserved.