ArticleNutrition reviews2015
Possible association between celiac disease and bacterial transglutaminase in food processing: a hypothesis.
Article in Nutrition reviews, 2015. The graph could read no effect estimate from its abstract, so it casts no vote on the map. Cited by 31 papers.
What it found
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The abstract states no effect estimate the extractor could read, or names no intervention and outcome on the map, so this paper lights no cell and moves no belief. It is still indexed, cited and linked below.
The trial behind it
Trials whose registry record cites this paper, or whose number appears in the abstract. A trial that started after this paper was published is citing it as background, not reporting it.
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Who cites it
31 citing papers in PubMed, 98 citations in OpenAlex.
- Genetically Modified Microorganisms: Risks and Regulatory Considerations for Human and Environmental Health.Microorganisms · 2026Review
- Microbial Transglutaminase-The Food Additive, a Potential Inducing Factor in Primary Biliary Cholangitis.Molecules (Basel, Switzerland) · 2025Article
- Gluten-related nutritional challenges in pediatric subjects: treatment and beyond.Frontiers in nutrition · 2025Review
- Novel Bacteroides Vulgatus strain protects against gluten-induced break of human celiac gut epithelial homeostasis: a pre-clinical proof-of-concept study.Pediatric research · 2024Article
- The Potential Harmful Effects of Genetically Engineered Microorganisms (GEMs) on the Intestinal Microbiome and Public Health.Microorganisms · 2024Review
- Cross-reactivity and sequence similarity between microbial transglutaminase and human tissue antigens.Scientific reports · 2023Article
- Transglutaminase in Foods and Biotechnology.International journal of molecular sciences · 2023Review
- Microbiological transglutaminase: Biotechnological application in the food industry.Open life sciences · 2023Review
- Review
- Potential application of enzymes to improve quality of dry noodles by reducing water absorption of inferior-quality flour.Food science and biotechnology · 2021Article
- Sourdough Biotechnology Applied to Gluten-Free Baked Goods: Rescuing the Tradition.Foods (Basel, Switzerland) · 2021Review
- Review
- A recent update on the use of microbial transglutaminase for the generation of biotherapeutics.World journal of microbiology & biotechnology · 2020Review
- Antibodies against neo-epitope of microbial and human transglutaminase complexes as biomarkers of childhood celiac disease.Clinical and experimental immunology · 2020Article
- Processed Food Additive Microbial Transglutaminase and Its Cross-Linked Gliadin Complexes Are Potential Public Health Concerns in Celiac Disease.International journal of molecular sciences · 2020Review
- Elevated Levels of 1,25-Dihydroxyvitamin D in Plasma as a Missing Risk Factor for Celiac Disease.Clinical and experimental gastroenterology · 2020Article
- Review transglutaminases: part II-industrial applications in food, biotechnology, textiles and leather products.World journal of microbiology & biotechnology · 2019Review
- Microbial transglutaminase should be considered as an environmental inducer of celiac disease.World journal of clinical cases · 2019Article
- Probiotics: If It Does Not Help It Does Not Do Any Harm. Really?Microorganisms · 2019Review
- Rising prevalence of celiac disease is not universal and repeated testing is needed for population screening.United European gastroenterology journal · 2019Article
Corrections and comments
PubMed lists nothing against this paper. Absence here is not a guarantee, only a check that was made.
Authors and funding
2 authors at 1 institution in 1 country.
Funding
No grant is acknowledged in the PubMed record.
Abstract
The incidence of celiac disease is increasing worldwide, and human tissue transglutaminase has long been considered the autoantigen of celiac disease. Concomitantly, the food industry has introduced ingredients such as microbial transglutaminase, which acts as a food glue, thereby revolutionizing food qualities. Several observations have led to the hypothesis that microbial transglutaminase is a new environmental enhancer of celiac disease. First, microbial transglutaminase deamidates/transamidates glutens such as the endogenous human tissue transglutaminase. It is capable of crosslinking proteins and other macromolecules, thereby changing their antigenicity and resulting in an increased antigenic load presented to the immune system. Second, it increases the stability of protein against proteinases, thus diminishing foreign protein elimination. Infections and the crosslinked nutritional constituent gluten and microbial transglutaminase increase the permeability of the intestine, where microbial transglutaminases are necessary for bacterial survival. The resulting intestinal leakage allows more immunogenic foreign molecules to induce celiac disease. The increased use of microbial transglutaminase in food processing may promote celiac pathogenesis ex vivo, where deamidation/transamidation starts, possibly explaining the surge in incidence of celiac disease. If future research substantiates this hypothesis, the findings will affect food product labeling, food additive policies of the food industry, and consumer health education.
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Registered trials
Read under generation 80e0d062 · epoch 390. Bibliography from PubMed, PubMed Central and OpenAlex; grants from NIH RePORTER; trial links from ClinicalTrials.gov; estimates, votes and beliefs from the OpenQuestion graph.