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...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.展开更多
Celiac disease(CD)is one of the most common food intolerances in developed world.It affects genetically susceptible individuals and has severe consequences if it remains undiagnosed.A disease known for more than a cen...Celiac disease(CD)is one of the most common food intolerances in developed world.It affects genetically susceptible individuals and has severe consequences if it remains undiagnosed.A disease known for more than a century,it is still the focus for experts from various fields of research and development.Geneticists,pathologists,immunologists,food engineers and dieticians share their knowledge and expertise to improve the conditions of CD patients.With new insights in the pathomechanism of gluten processing and antigen presentation in CD,it was possible to improve the diagnostic antigen mimicking the primary epitope in CD.These celiac neo-epitopes are comprised of a complex of gliadin peptides crosslinked with transglutaminase(tTg).They are an early diagnostic marker for CD which occurs up to 6 months earlier than classical markers known to miss a certain amount of CD patients.展开更多
文摘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.
文摘Celiac disease(CD)is one of the most common food intolerances in developed world.It affects genetically susceptible individuals and has severe consequences if it remains undiagnosed.A disease known for more than a century,it is still the focus for experts from various fields of research and development.Geneticists,pathologists,immunologists,food engineers and dieticians share their knowledge and expertise to improve the conditions of CD patients.With new insights in the pathomechanism of gluten processing and antigen presentation in CD,it was possible to improve the diagnostic antigen mimicking the primary epitope in CD.These celiac neo-epitopes are comprised of a complex of gliadin peptides crosslinked with transglutaminase(tTg).They are an early diagnostic marker for CD which occurs up to 6 months earlier than classical markers known to miss a certain amount of CD patients.
