Microbial Transglutaminase Enzyme Research Articles

Enhancing the Quality of Ready‐to‐Eat Trout Burger Patties: Investigating the Combination of Modified Atmosphere Packaging and Microbial Transglutaminase Enzyme

ABSTRACTIn this study, rainbow trout patties (Oncorhynchus mykiss Walbaum, 1792) were treated under a modified atmosphere (MA) (60/40:CO2/N2) packed with microbial transglutaminase enzyme (MTGase) at varying concentrations (0.5% and 1%) and kept for a full day at 2°C ± 2°C. Denser and more complex intermolecular cross‐linking formations between peptides and gel network structures were observed in the first and last scanning electron microscope images of MTGase‐containing groups. MTGase increased the springiness, hardness, shear force, and work‐of‐shear parameters during the storage period in uncooked and cooked patties compared to the control group. The protein, energy, moisture, and amino acid contents were maintained in the MTGase‐containing groups, but using MTGase at higher concentrations was ineffective. Microbiological analyses have shown that MTGase is partially effective on microbial fauna, and the most significant inhibitory effect was determined on total mesophilic aerobic bacteria (TMAB). In all groups, the total amounts of saturated, monosaturated, and polyunsaturated fatty acids remained unchanged on both production and expiration days (p > 0.05). After mixing the burger patty additives into the ground meat, the amounts of sodium, calcium, potassium, and magnesium increased in all groups (p < 0.05); however, a decrease in calcium was observed in the MTGase‐containing groups (p < 0.05) compared to the control group. The higher proportion of the MTGase‐contained group did not exhibit significant differences compared to the lower proportion of the MTGase‐contained group, except for textural characteristics and the TMAB inhibition effect.

Rheological and textural properties of fish gelatine-microbial transglutaminase gel microparticles as thickener for texture-modified food

Gel microparticles are tiny, soft particles made from proteins or polysaccharides using particle size reduction. In creating texture-modified food and thickened liquids, gel microparticles are frequently employed to customise the rheological and textural features of foods or thin liquids. Gel microparticles aid by lowering flow behaviour, and modifying the taste perception of the texture-modified food. By cross-linking fish gelatine with the microbial transglutaminase enzyme (mTGA) using the homogenisation process, fish gelatine has tremendous potential to be used to create gel microparticles. The size measurements, texture profile, viscoelastic characteristics, and impact of sugar content on the texture profile of gel microparticles were all examined in the present work for the developed gel microparticles. The results of a particle size investigation revealed that gel microparticle sizes, which ranged from 18 to 1445 µm, increased with higher enzyme concentrations. With increasing mTGA concentration, the texture profile analysis (TPA) also revealed increasing values for hardness, adhesiveness, springiness, cohesiveness, gumminess, and chewiness parameters. The cross-linked gel microparticles had higher dominance on elastic behaviour than viscous behaviour from the rheological investigation, as evidenced by a higher G' compared to G". Additionally, larger TPA values were seen as the sugar concentration increased. These outcomes are anticipated because sugar will strengthen fish gelatine’s hydrogen bond. Based on all completed analyses, fish gelatine cross-linked with 0.7% mTGA to create gel microparticles has shown encouraging results, which can be used as a thickener in texture-modified food to aid those who have trouble swallowing.

Cross‐linking duration impacts on Hatay cheeses with microbial transglutaminase enzyme

The study aimed to enhance Hatay cheese texture using microbial transglutaminase enzyme (mTG). Cheeses were manufactured using milk treated with mTG for different durations (30, 45 and 60 min) and assessed over 60 days. Longer treatment increased yield (18.79–20.81%) and hardness but reduced springiness. Composition, proteolysis and adhesiveness remained unaffected. Electrophoresis showed β‐casein and αs1‐casein declines during storage, with minor changes in αs1‐casein's breakdown product. Microbial transglutaminase enzyme created a denser protein network, visible in SEM, resulting in a compact structure. Sensory analysis favoured the 60‐min treatment. Overall, mTG improved Hatay cheese quality by modifying texture without major compositional changes.

Enhancing the Sausage Quality of Indonesian Local Lamb Meat with Microbial Transglutaminase Enzyme: Physicochemical, Textural, and Microstructure Properties

Indonesia Batur local lamb meat has emerged as a promising meat source for the production of emulsion-type sausages. However, the manufacturing process of this sausage typically requires high-fat content to achieve the desired quality characteristics. To address this issue, this study investigates utilizing microbial transglutaminase (MTGase) enzyme to improve local lamb meat sausage's physicochemical, textural, and microstructure features. This research aimed to develop emulsion sausages using local lamb meat by incorporating the MTGase enzyme. The experimental design encompassed various treatments, including a control group, the addition of 10% tapioca, and incremental amounts of MTGase (ranging from 0.2% to 1.0%). The sausages were evaluated comprehensively: pH value, color, tenderness, texture, and microstructure. The statistical analysis, employing ANOVA, demonstrated a significant improvement in pH, firmness, toughness, cohesiveness, and gumminess with the addition of MTGase, while also influencing the color of the sausages (P

Mechanical, Barrier and Thermal Properties of Amylose-Argan Proteins-Based Bioplastics in the Presence of Transglutaminase.

The bioeconomy aims to discover new sources for producing energy and materials and to valorize byproducts that otherwise would get wasted. In this work, we investigate the possibility of producing novel bioplastics, made up of argan seed proteins (APs), extracted from argan oilcake, and amylose (AM), obtained from barley plants through an RNA interference technique. Argan, Argania spinosa, is a plant widespread in arid regions of Northern Africa, where it plays a fundamental socio-ecological role. Argan seeds are used to obtain a biologically active and edible oil, producing a byproduct, the oilcake, that is rich in proteins, fibers, and fats, and is generally used as animal food. Recently, argan oilcakes have been attracting attention as a waste to be recovered to obtain high-added-value products. Here, APs were chosen to test the performance of blended bioplastics with AM, because they have the potential to improve the properties of the final product. High-AM-starches present attractive features for use as bioplastics, including a higher gel-forming capacity, a higher thermal stability, and reduced swelling compared to normal starch. It has already been demonstrated that pure AM-based films provide more suitable properties than normal starch-based films. Here, we report on the performance of these novel blended bioplastics in terms of their mechanical, barrier, and thermal properties; and the effect of the enzyme microbial transglutaminase (mTGase) as a reticulating agent for AP's components was also studied. These results contribute to the development of novel sustainable bioplastics with improved properties and confirm the possibility of valorizing the byproduct, APs, using them as a new raw material.

Results of the complex evaluation of bryndza cheese and the byproduct milk whey with the use of enzyme MTG and its activity degree during storage

The paper examines the question of using the enzyme microbial transglutaminase (mTG) for bryndza cheese production. Microbial transglutaminase belongs to the enzyme family that catalyzes formation of bonds between amino groups. One of the problems in production of high-protein products, in particular, cheeses from goat milk is flabbiness of the clot. The use of mTG in the technological process would allow strengthening the product protein matrix, thereby improving its commercial characteristics. When performing the histological investigation of cheeses with this enzyme type to characterize the state of the protein matrix, the authors established that the product protein structure was more condensed compared to the control samples (without mTG), which affected cheese consistency. Consistency became more rubbery negatively influencing the product sensory properties, which are important traits for a consumer when buying a product. Using a Brookfield texture analyzer, it was shown that structural-mechanical characteristics were improved by 1.5 times for cheese samples produced from cow milk and by 2 times for goat cheese when mTG was used. Analysis of the enzyme catalytic activity showed that this enzyme retained its activity throughout the whole storage period, which is a potential hazard for human health. After shelf-life expiration, a change in the mTG activity was not more than 5% relative to the initial levels. The enzyme activity retained not only in cheese but also in the by-product — cheese whey, which made its processing more difficult.

Evaluation of physicochemical, rheological, microstructural, and microbial characteristics of synbiotic ultrafiltrated white cheese treated with transglutaminase

The quality parameters of the optimized symbiotic ultrafiltrated white cheese (OC; containing demineralized whey powder and inulin) treated with microbial transglutaminase enzyme (MTE) was compared with two commercial probiotic (PC) and non-probiotic (NC) cheeses. The counts of probiotic (Lactobacillus acidophilus LA5) and total lactic acid bacteria, and pH were significantly decreased during the 60-day cold storage period. Fat and protein contents, stress levels at the rupture point, and Young's modulus were meaningfully increased until the 30th day of storage, and thereafter were decreased. The amount of free amino acids in OC, PC, and NC cheeses were 1,440.25, 829.02, and 616.43 μmol/L, respectively. The total amount of free fatty acids in OC, PC, and NC cheeses were 100.06, 96.79, and 90.77 mg/100 g, respectively. Results showed that OC cheese had a more compact and less porous protein structure and maintained its superior texture score until the end of the storage period. Practical applications This research article deals with improving the texture of a synbiotic ultrafiltrated Iranian white cheese using whey powder and inulin (as prebiotics) and enzymatic treatment by microbial transglutaminase. In this investigation, an optimized synbiotic cheese was produced and compared with two commercial (non-probiotic and probiotic) cheeses based on physicochemical, rheological, microstructural, and microbial characteristics of the product. We found that the optimized cheese had superior texture as compare to control cheeses. The count of probiotic bacteria in both probiotic and synbiotic cheeses throughout the storage period was more than standard (>107). Therefore, our findings may likely to be of great interest to the vision of scientists, dairy technologists, and cheese-making industries.

The effects of transglutaminase on the qualitative properties of different pastırma types

The aim of the study was to determine the effect of microbial transglutaminase enzyme (MTgase) on the volatile compound (VC) profile, free amino acid (FAA) composition, maximum cutting force and aw of pastırma types (sırt, kuşgömü, şekerpare, kürek, and bohça). In addition, changes in pH, TBARS and instrumental color values during cold storage under MAP (70% N2 + 30% CO2) were examined for 6 months. Transglutaminase caused a decrease in the level of VCs. These treatment had a significant effect on FAA composition. VCs and FAA were affected by pastırma type factor. MTgase increased the maximum cutting force. The effect of transglutaminase on the pH was depends of pastırma types. Four pastırma types (sırt, kuşgömü, kürek and bohça) without MTgase showed higher TBARS value than with MTgase. As storage time progressed, L* and a* values decreased depending on pastırma types. In all pastırma types pH ranged between 5.61 and 5.72 during cold storage under MAP condition.

MECHANICAL, BARRIER AND STRUCTURAL PROPERTIES OF WHEY PROTEIN ISOLATE-BASED FILMS TREATED BY MICROBIAL TRANSGLUTAMINASE

Nowadays, polymers obtained from edible resources such as polysaccharides and proteins have attained growing consideration to substitute petroleum-derived polymers. Edible films are a good alternative for the plastic packaging since these films are biodegradable, environmental-friendly and non-toxic. However, protein based edible films have poor water permeability and lower mechanical strength. In this study, edible films based on whey protein isolate (WPI) were produced with different microbial transglutaminase (MTG) concentrations (0, 5, 10 and 15 Unit/g of protein) and the effect of enzymatic treatment on the film properties was investigated. Results showed that as compared to control, the treatment with the lower concentration of MTG (5–10 U/g) significantly increased the tensile strength (TS) and decreased elongation at rapture (ER) values of WPI-films, while at the higher concentration of MTG (15 U/g), TS value slightly decreased and ER values significantly increased. By increasing the enzyme concentration from 5 to 10 U/g, water vapor transferability (WVT) and water soluble fractions (WSF) decreased significantly (P≤0.05). The MTG-treated films except the film treated with 15 U/g TG, had homogeneous and even surface without any crack or fracture. Based on results, treatment with MTG enzyme may be applied as an appropriate technique to modify the structural and barrier properties of WPI-based films.

Semi‐volume gluten‐free bread: effect of guar gum, sodium caseinate and transglutaminase enzyme on the quality parameters

Nowadays, celiac disease is known as an autoimmune disorder, the only cure for whom is consuming gluten-free foods. In this study, potato flour (Konbak variety) was used as a gluten-free resource in bread baking and texture improvement. Nevertheless, industrial challenges and strategies to facilitate formulation development still exist in terms of gluten-free bread characteristics such as texture, flavor, and extension of the products shelf life. As additives, guar gum, sodium caseinate and microbial transglutaminase enzyme at four levels (0.0, 0.5, 1.0 and 1.5) were used. Principal component analysis (PCA) was applied to evaluate type and level of additives in three bread formulations. The multivariate analysis allowed us to recognize different effect of additives from each other. The results showed that these additives increased the porosity, adhesion and elongation of the treatments and reduced the amount of a*, L* and b* dye component in the bread crust. Moreover, they reduced the specific volume, firmness of the tissue, adhesion and wrinkle of the final product. Besides that, all optimal formulation showed an acceptability quality level, indicating the potential to be used on an industrial scale.

The effect of microbial transglutaminase enzyme and Persian gum on the characteristics of traditional kefir drink

The effects of microbial transglutaminase enzyme (m-TG) and Persian Gum (PG) on physicochemical, microbial and sensory properties of kefir were investigated. The addition of m-TG-PG to kefir lead to an increase in pH, particle size and viscosity, while causing a decrease in titratable acidity, syneresis and zeta potential. The lactic acid bacteria decreased about 1–1.5 log units and yeast counts increased about 2 log units during storage, while treated samples lower populations. Fifty-one volatile compositions were isolated and identified with SPME-GC/MS with most of them belonging to acids, alcohols, esters, ketones, and aldehydes, respectively. Alcohol and acid compounds increased, while esters, ketones, and aldehydes decreased during storage. Sensory evaluation results showed a preference for treated samples; although storage time had a negative effect on the all sensory attributes. Use of m-TG with PG could be recommended to improve the quality properties of kefir.

The Effects of Microbial Transglutaminase (MTG) Enzyme Usage on Sensory Properties of Hatay Cheese

Hatay Cheese is a kind of cheese produced in and around Hatay with its own shapes and sizes. In this study, the use of microbial transglutaminase enzyme was tried to improve the textural structure of Hatay cheese which is in fresh cheese class. Enzymatic modification of milk proteins by microbial transglutaminase enzyme has been applied in the production of half-fat Hatay cheese with different pre-ripening time applications and some sensory properties of the cheeses have been investigated such as external appearance, internal appearance, texture, odor and taste during 60 days of storage. In this study, four different Hatay cheese were produced as control sample (A), 30 minutes pre-ripening with enzyme (B), 45 minutes pre-ripening with enzyme (C) and 60 minutes pre-ripening with enzyme (D). When the sensory properties of the cheeses were examined, it was observed that the application of different pre-ripening time significantly affected the external appearance, internal appearance, texture and taste scores on the 60th day of storage (p 0.05). The effects of different pre-ripening periods and storage time on the odor scores of the cheeses were not significant (p>0.05). Taste scores of cheese D were significantly affected by storage time (p<0.05). As a result of all sensory analyzes, it was found that the cheeses supplemented with MTG enzyme were more liked and the scores given to the cheeses increased as the pre-ripening period increased. As a result, the most admired cheese was D cheese.

Comparison of the effects of adding microbial transglutaminase to milk and ice cream mixture on the properties of ice cream

In this study, the effect of recombinant microbial transglutaminase enzyme on the physicochemical properties of ice cream produced by two different methods was investigated. For this purpose, different enzyme units (2, 4 and 6 U/g milk protein) were applied to both ice cream mixture and milk. While with the first method, a 10% increase in the overrun value of ice cream samples was observed, a 7% increase was obtained by the second method. All ice cream samples exhibited pseudoplastic behaviour. This study indicated that transglutaminase concentration is an important factor in terms of improving the physicochemical properties of ice cream.

Texture, Color and Sensory Characteristics of Synbiotic Ultrafiltrated White Cheese Treated with Microbial Transglutaminase Enzyme During Storage Period

Texture, Color and Sensory Characteristics of Synbiotic Ultrafiltrated White Cheese Treated with Microbial Transglutaminase Enzyme During Storage Period

The N-terminal peptide of the transglutaminase-activating metalloprotease inhibitor from Streptomycesmobaraensis accommodates both inhibition and glutamine cross-linking sites.

Streptomycesmobaraensis is a key player for the industrial production of the protein cross-linking enzyme microbial transglutaminase (MTG). Extra-cellular activation of MTG by the transglutaminase-activating metalloprotease (TAMP) is regulated by the TAMP inhibitory protein SSTI that belongs to the large Streptomyces subtilisin inhibitor (SSI) family. Despite decades of SSI research, the binding site for metalloproteases such as TAMP remained elusive in most of the SSI proteins. Moreover, SSTI is a MTG substrate, and the preferred glutamine residues for SSTI cross-linking are not determined. To address both issues, that is, determination of the TAMP and the MTG glutamine binding sites, SSTI was modified by distinct point mutations as well as elongation or truncation of the N-terminal peptide by six and three residues respectively. Structural integrity of the mutants was verified by the determination of protein melting points and supported by unimpaired subtilisin inhibitory activity. While exchange of single amino acids could not disrupt decisively the SSTI TAMP interaction, the N-terminally shortened variants clearly indicated the highly conserved Leu40-Tyr41 as binding motif for TAMP. Moreover, enzymatic biotinylation revealed that an adjacent glutamine pair, upstream from Leu40-Tyr41 in the SSTI precursor protein, is the preferred binding site of MTG. This extension peptide disturbs the interaction with TAMP. The structure of SSTI was furthermore determined by X-ray crystallography. While no structural data could be obtained for the N-terminal peptide due to flexibility, the core structure starting from Tyr41 could be determined and analysed, which superposes well with SSI-family proteins. ENZYMES: Chymotrypsin, EC3.4.21.1; griselysin (SGMPII, SgmA), EC3.4.24.27; snapalysin (ScNP), EC3.4.24.77; streptogrisin-A (SGPA), EC3.4.21.80; streptogrisin-B (SGPB), EC3.4.21.81; subtilisin BPN', EC3.4.21.62; transglutaminase, EC2.3.2.13; transglutaminase-activating metalloprotease (TAMP), EC3.4.-.-; tri-/tetrapeptidyl aminopeptidase, EC3.4.11.-; trypsin, EC3.4.21.4. DATABASES: The atomic coordinates and structure factors (PDB 6I0I) have been deposited in the Protein Data Bank (http://www.rcsb.org).

Designing an industrial protocol to develop a new fat-reduced- ice cream formulation by replacing stabilizers with microbial transglutaminase enzyme

In this study, the possibility of replacing stabilizers with microbial transglutaminase (MTG) enzyme in fat-reduced ice cream production was studied. In addition, the stage of adding (before or after the heat treatment) the MTG enzyme to ice cream was also investigated. Five different ice creams (A and C containing 1 unit MTG/g protein without stabilizer, B and D containing 0.5 unit MTG/g protein and 0.35 % stabilizer, which also consist of the mixture of Carrageenan (E 407), Guar gum (E 412), Xanthan gum (E 415) and Sodium alginate (E 401), and E (control) containing 0.7 % stabilizer) were manufactured. MTG has been added to samples A and B after heat treatment while it was added to C and D samples before the heat treatment. An experimental analysis related to the overrun, viscosity melting properties, pH, titratable acidity, dry matter, fat, protein, sensorial and microstructural properties of ice creams was carried out. According to the results, the amount and the adding stage of MTG significantly affected overrun, melting, viscosity, coldness, firmness, smoothness, mouth coating, color, appearance, taste, smell scores, and also microstructure of ice creams (p&amp;lt;0.01). Results also showed that MTG could be used together with other stabilizers after heat treatment in the production of ice cream. Moreover, our findings demonstrated that sample B was the closest to control in terms of sensorial properties.

Microbial Transglutaminase Is Immunogenic and Potentially Pathogenic in Pediatric Celiac Disease.

The enzyme microbial transglutaminase is heavily used in the food processing industries to ameliorate food qualities and elongate the products' shelf life. As a protein's glue, it cross-links gliadin peptides, creating neo-complexes that are immunogenic and potentially pathogenic to celiac disease communities. Even lacking sequence identity, it imitates functionally the endogenous tissue transglutaminase, known to be the autoantigen of celiac disease and representing an undisputable key player in celiac disease initiation and progress. The present review expend on the enzyme characteristics, exogenous intestinal sources, its cross-linking avidity to gluten or gliadin, turning naïve protein to immunogenic ones. Several observation on microbial transglutaminase cross linked complexes immunogenicity in celiac patients are reviewed and its pathogenicity is summarized. Warnings on its potential risks for the gluten dependent conditions are highlighted. When substantiated, it might represent a new environmental factor of celiac disease genesis. It is hoped that the presented knowledge will encourage further research to explore the mechanism and the pathogenic pathways taken by the gliadin cross linked enzyme in driving celiac disease.

Reassembling of Alkali-Treated Casein Micelles by Microbial Transglutaminase.

In milk, caseins interact to form nanoparticles called casein micelles. Under weak alkaline conditions, casein micelles swell reversibly and are disrupted at pH values above 8.5. The enzyme microbial transglutaminase (mTG) is widely used in food industry to modify the functional properties of proteins. Here, we evaluated the potential of mTG as a stabilizer for alkaline disrupted casein micelles. Hence, enzymatic cross-linking of casein micelles as well as sodium caseinate was studied at the natural milk pH 6.8 and under alkaline conditions at pH 7.9 by analyzing oligomerization via size exclusion chromatography, monomeric caseins via RP-HPLC-UV, and extra-micellar protein via Bradford assay. Additionally, alkaline swelling as well as enzymatic reconstruction of casein micelles was observed via scanning electron microscopy and dynamic light scattering. The results showed that the extent of cross-linking is mainly influenced by protein conformation and not by pH value. However, micellar αs2-casein was much more cross-linked at pH 7.9 compared to pH 6.8, whereas an opposite tendency was determined for micellar κ-casein. This leads to the conclusion that αs2-casein is mainly located in the inner center of casein micelles and is only accessible for enzymatic cross-linking after alkaline swelling of the micelle. Alkaline disrupted casein micelles are reassembled due to intramicellar cross-linking by mTG. On the basis of the results, an enhanced model of the structure of casein micelles was developed.

Регенерация глубоких резаных ран кожи при различных вариантах местной терапии

Актуальность. Глубокие резаные раны являются одной из наиболее распространенных травм при авариях и, по-прежнему, остаются глобальной проблемой общественного здравоохранения. Несмотря на многочисленные успехи в терапии ран, все еще существует необходимость поиска и разработки новых препаратов для их местного лечения. Цель - определить возможности применения местной терапии трансглютаминазой микробного происхождения (МТГ) с вспомогательной экспериментальной субстанцией авторской фитомази при моделировании полнослойных резаных ран на основании изучения особенностей морфогенеза регенераторных процессов кожи. Методы. В эксперименте на 150 белых мышах самцах исследована динамика регенераторных процессов кожи в группах: без лечения; при использовании препарата Солкосерил и авторской фитомази; а также ее комбинации с ферментом МТГ в различных концентрациях. Применяли комплекс морфологических методов, направленных на изучение структуры кожи на органном, тканевом, клеточном и субклеточном уровнях организации: макроскопический метод - для описания и измерения размеров повреждений; гистологические методы на светооптическом уровне - для качественной оценки морфологических преобразований кожи; метод трансмиссионной электронной микроскопии - для выявления ультраструктурных преобразований различных клеток эпидермиса и дермы. Результаты. Наиболее эффективным препаратом для заживления полнослойных резаных ран по итогам визуальной оценки и гистологического исследования является комбинация фитомази с МТГ в концентрации 0,1%, что подтверждается остановкой кровотечения и образованием фибринового сгустка в 3 раза быстрее, чем в других экспериментальных и контрольной группах; ранним началом эпителизации (на 3 сутки эксперимента), окончательным завершением регенераторных процессов к 10 суткам, что свидетельствует о перспективах использования трансглютаминаз в хирургии и эстетической медицине. Заключение. Применение инновационной методики местной терапии глубоких резаных ран кожи ферментом микробной трансглютаминазой с вспомогательной экспериментальной субстанцией авторской фитомази характеризуется ранним началом эпителизации, что свидетельствует о перспективах использования трансглютаминаз в хирургии и эстетической медицине. В то же время, механизмы репарации должны быть дополнительно исследованы в серии клинических испытаний. Background. Deep cut wounds are one of the most common injuries in accidents and still remain a global public health problem. Despite much success in treatment of wounds searching for and developing new medicines for local treatment are still relevant. The study objective was to test a possibility of local treatment with microbial transglutaminase (MTG) supplemented with an auxiliary experimental substance of the author’s herbal ointment by studying morphogenesis of skin regenerative processes on a model of full-thickness cut wounds. Methods. We studied the dynamics of skin regenerative processes using the following groups: no treatment; a standard treatment with the medicine Solcoseryl in combination with the author’s ointment; the ointment alone; and the ointment in combinations with the enzyme MTG at different concentrations. A set of morphological methods was used for studying the skin structure at organ, tissue, cell, and subcellular levels in experiments on 150 white male mice. The methods included macroscopic description and measurement of skin lesions; histological methods at the light-optical level for qualitative evaluation of skin morphologic changes; and transmission electron microscopy for identifying ultrastructural transformations of different epidermal and dermal cells. Results. Visual evaluation and histological study showed that he most effective treatment for healing of full-thickness cut wounds was 0.1% MTG as evidenced by arrest of bleeding and formation of a fibrin clot, which occurred three times faster than in other experimental and control groups; an early onset of epithelialization on day 3 of the experiment; and the completion of regenerative processes by day 10, which suggested prospective benefits of using transglutaminases in surgery and aesthetic medicine. Conclusions. The innovative local treatment of deep cut wounds of the skin with microbial transglutaminase supplemented with an auxiliary experimental substance of the author’s herbal ointment is characterized by an early onset of epithelization, which suggested prospective benefits of using transglutaminases in surgery and aesthetic medicine. At the same time, mechanisms of reparation need further investigation in clinical trials.

Characteristics and effectiveness identification of restructured product of snakehead fish (Channa Striata) with transglutaminase enzyme addition

The existence of fishery waste problem shows that the innovation of fishery processing not yet maximized in Indonesia. Both waste and fresh cuts of fish can be utilized by restructuring with transglutaminase enzyme addition as a crosslinking agent. This microbial transglutaminase (MTG) enzyme can alter protein functionalities by forming stable covalent bonds between residues of the amino acid of protein. Accordingly, this study focused on Snakehead Fish (Channa striata) is used as the protein source and variations of treatment conditions include incubation duration (2 days and 7 days) and the composition of enzyme and processed fish meat (0.0%, 0.5%, 1.0%) and. The results of this study showed the strong performance of crosslinking by MTG on processed fish meat. This is confirmed by an increase in texture profile parameters (hardness, cohesiveness, and elasticity), the detection of myosin changes, also wave number increment of C-N and an increase of intensity of C=O bonds. The highest effectivity value in the sample was achieved by variation of incubation duration of 7 days and the addition of 1.0% MTG enzyme with a value of 129,78% in hardness parameter in sample.