Abstract
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.
Highlights
The use of food additives is soaring in the processed food industry
This review is not intended to systemically cover the entities of Microbial transglutaminase (mTG) or its nutritional applications. This targeted article will present a narrative review focusing on a niche topic, namely the cross-talks between mTG, its gliadin cross-linked complexes, and celiac disease (CD)
It might explain the surge in CD incidence, witnessed in recent decades [49,50], the changing epidemiology and the presenting symptoms, and the selected patients that do not improve on a gluten-free diet (GFD)
Summary
The use of food additives is soaring in the processed food industry. Some are labeled, many which have been characterized by the FDA as GRAS (generally recognized as safe) are not. The council on environmental health announced in 2018 that “Substantial improvements to the food additives regulatory system are urgently needed, including greatly strengthening or replacing the “generally recognized as safe” (GRAS) determination process, updating the scientific foundation of the FDA’s safety assessment program”. They even urged “retesting all previously approved chemicals and labeling direct additives with limited or no toxicity data” [4,5]. This review is not intended to systemically cover the entities of mTG or its nutritional applications. This targeted article will present a narrative review focusing on a niche topic, namely the cross-talks between mTG, its gliadin cross-linked complexes, and celiac disease (CD)
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