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The food additive microbial transglutaminase is a potential new environmental inducer of autoimmune diseases
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DOI：10.1016/j.coi.2026.102812.png)
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Abstract
En 中文
Microbial transglutaminase (mTG) is a frequently used processed food additive, and the consumption of its cross-linked complexes is rapidly expanding. Despite numerous reports concerning its public safety, it is designated as a processing aid and classified as safe for use. mTG and/or its cross-linked complexes can compromise human health. They represent non-self peptides, resulting in non-immune-tolerable neoepitopes. They are proinflammatory, allergenic, immunogenic, pathogenic, human immune system suppressors, and potentially toxic, hence raising concerns for public health. mTG functionally mimics the endogenous transglutaminase and was recently identified as an inducer of celiac disease, potential primary biliary cholangitis, and neurodegenerative diseases. The present review describes the potential mechanisms and risky effects of mTG, highlighting its thermostability and broad pH activity range, its problematic, underregulated, genetically engineered origin, and public health concerns. The national food regulatory authorities are urged to reconsider mTG’s status, prioritizing public health protection over the mTG’s health-damaging consequences
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