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作 者:Aaron Lerner Torsten Matthias
出 处:《World Journal of Clinical Cases》2019年第22期3912-3914,共3页世界临床病例杂志
摘 要: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 antiphagocytic 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.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(m TG). 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 antiphagocytic activity, enhances intestinal permeability and creates luminal resistant isopeptide bonds. No doubt that m TG is beneficial to food industries but a caveat to public health is highly recommended.
关 键 词:Microbial TRANSGLUTAMINASE TRANSGLUTAMINASE 2 CELIAC disease Processedfood FOOD additive FOOD industry IMMUNOGENICITY PATHOGENICITY FOOD safety Publichealth
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