ArticleJournal of agricultural and food chemistry2017
Abrogation of Immunogenic Properties of Gliadin Peptides through Transamidation by Microbial Transglutaminase Is Acyl-Acceptor Dependent.
Article in Journal of agricultural and food chemistry, 2017. The graph could read no effect estimate from its abstract, so it casts no vote on the map. Cited by 13 papers.
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Who cites it
13 citing papers in PubMed, 31 citations in OpenAlex.
- Microbial transglutaminase in food biotechnology: from biochemical mechanisms to industrial applications.Applied microbiology and biotechnology · 2026Review
- Microbial Transglutaminase Increases Uptake and Translocation of Gliadin Peptides in the Human Intestinal Epithelium.Molecular nutrition & food research · 2025Article
- Non-Host Factors Influencing Onset and Severity of Celiac Disease.Gastroenterology · 2024Review
- Non-Native Site-Selective Enzyme Catalysis.Chemical reviews · 2023Review
- Analytical and functional approaches to assess the immunogenicity of gluten proteins.Frontiers in nutrition · 2022Review
- Review
- Characterization ofFoods (Basel, Switzerland) · 2021Article
- The Gluten Gene: Unlocking the Understanding of Gluten Sensitivity and Intolerance.The application of clinical genetics · 2021Review
- 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
- Effects of Cold Jet Atmospheric Pressure Plasma on the Structural Characteristics and Immunoreactivity of Celiac-Toxic Peptides and Wheat Storage Proteins.International journal of molecular sciences · 2020Article
- Review transglutaminases: part II-industrial applications in food, biotechnology, textiles and leather products.World journal of microbiology & biotechnology · 2019Review
- Food additives can act as triggering factors in celiac disease: Current knowledge based on a critical review of the literature.World journal of clinical cases · 2019Review
- Mechanisms by which gut microorganisms influence food sensitivities.Nature reviews. Gastroenterology & hepatology · 2019Review
Corrections and comments
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Authors and funding
9 authors at 2 institutions in 2 countries.
Funding
No grant is acknowledged in the PubMed record.
Abstract
Wheat gluten confers superior baking quality to wheat based products but elicits a pro-inflammatory immune response in patients with celiac disease. Transamidation of gluten by microbial transglutaminase (mTG) and tissue transglutaminase (tTG) reduces the immunogenicity of gluten; however, little information is available on the minimal modification sufficient to eliminate gliadin immunogenicity nor has the effectiveness of transamidation been studied with T-cell clones from patients. Here we demonstrate that mTG can efficiently couple three different acyl-acceptor molecules, l-lysine, glycine ethyl ester, and hydroxylamine, to gliadin peptides and protein. While all three acyl-acceptor molecules were cross-linked to the same Q-residues, not all modifications were equally effective in silencing T-cell reactivity. Finally, we observed that tTG can partially reverse the mTG-catalyzed transamidation by its isopeptidase activity. These results set the stage to determine the impact of these modifications on the baking quality of gluten proteins and in vivo immunogenicity of such food products.
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