Processed Food Additive Microbial Transglutaminase and Its Cross-Linked Gliadin Complexes Are Potential Public Health Concerns in Celiac Disease

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...

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Detalles Bibliográficos
Autores principales: Lerner, Aaron, Matthias, Torsten
Formato: Online Artículo Texto
Lenguaje:English
Publicado: MDPI 2020
Materias:
Review
Acceso en línea:https://www.ncbi.nlm.nih.gov/pmc/articles/PMC7037116/
https://www.ncbi.nlm.nih.gov/pubmed/32046248
http://dx.doi.org/10.3390/ijms21031127

Internet

https://www.ncbi.nlm.nih.gov/pmc/articles/PMC7037116/
https://www.ncbi.nlm.nih.gov/pubmed/32046248
http://dx.doi.org/10.3390/ijms21031127

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