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  • Scott Adams
    Scott Adams

    By Scott Adams •

    Should Celiacs Worry About Microbial Transglutaminase, aka 'Meat Glue'?

    Reviewed and edited by a celiac disease expert.

    How dangerous is microbial transglutaminase to those with celiac disease?

    Should Celiacs Worry About Microbial Transglutaminase, aka 'Meat Glue'? - Fake crab utilizes meat glue. Image: CC BY 2.0--veer66
    Caption: Fake crab utilizes meat glue. Image: CC BY 2.0--veer66

    Celiac.com 05/18/2021 - Microbial transglutaminase, also known as ‘meat glue,’ is an enzyme commonly used in the meat industry to “glue” together smaller pieces of fish or meat to make a single larger piece from numerous smaller chunks. Microbial transglutaminase is usually unlabeled and largely invisible to consumers. 

    We've done a few articles on this over the years, including What is Meat Glue, and Why is it Unsafe for People with Celiac Disease, and Meat Glue Ingredient Triggers Symptoms in Celiacs and Could Promote Disease.

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     According to meat glue manufacturers, microbial transglutaminase and its related products are safe, nonallergenic, nonimmunogenic, and nonpathogenic. Most regulatory authorities say it is “generally recognized as safe” for public users. However, mounting data show that mTG functionally imitates its tissue transglutaminase, which is the autoantigen of celiac disease. That means that for people with celiac disease or gluten-intolerance, mTG could be harmful.

    Researchers Aaron Lerner and Torsten Matthias recently set out to assess the potentially detrimental effects of microbial transglutaminase on celiac disease. They are affiliated with the AESKU.KIPP Institute, Mikroforum Ring 2 in Wendelsheim, Germany.

    Both tissue transglutaminase and microbial transglutaminase mediate cross-linked complexes, which trigger immunogenic reactions in celiac patients. mTG enhances intestinal permeability, suppresses mucus and anti-phagocytic enteric protective barriers, stimulates luminal bacterial growth, and promotes the uptake of gliadin peptide. 

    Moreover, mucosal dendritic cell surface transglutaminase triggers gliadin endocytosis, and the enzyme-treated wheat products trigger immune reactions in celiac patients. 

    Looking to protect the at-risk individuals from potentially negative effects of the enzyme, the pair's recent review describes the potentially detrimental effects of mTG, and looks to promote scientific and regulatory discussion on the subject.

    Read more in the special issue of International Journal of Molecular Science, titled, The World of Transglutaminases: From Basic Biological and Medical Research to Applied Sciences. Int. J. Mol. Sci. 2020, 21(3), 1127.


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    Guest Lori

    Guest Lori

    Posted

    ALL ingredients should be on the label of every product. Including origin of the ingredients. I want total transparency, to know if my fish is hybrid, farm raised, wild caught, Atlantic or Pacific, my meat is pure, organic, grass fed, no hormonal additives....If everyone knew exactly what goes into food, there would be more demand for purity, local sourcing, clean ingredients...I react to some, but not all, commercially raised organic poultry, but never to my friend's backyard chickens. I suspect the commercial ones are fed something that comes through....

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    jjamstoU2

    So how do I know what is safe and what to avoid? Some advice in addition to the scary info would be helpful...

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    Guest Hannah

    Guest Hannah

    Posted

    4 hours ago, jjamstoU2 said:

    So how do I know what is safe and what to avoid? Some advice in addition to the scary info would be helpful...

    I attended a presentation by a well known GI doctor (I will leave his name off since I don’t have permission to quote him). This was maybe seven or eight years ago, and he was already worried about these meat glues. His advice was to eat meat on the bone. He never mentioned fish, but I’m sure fish with skin attached is fine. I would think hamburger meat should be fine. Beware of small steaks not on the bone.

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    Guest Didi

    Guest Didi

    Posted

    Yes, I had a problem with this mTg! idn't know what it was at first - finally found the culprit to be smoked tongue....

     

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    Oldturdle

    Just did some quick online research on transglutinase.  Apparently, it is only in about .3% of the food we eat, and must be listed in the ingredients.  Also, any food with transglutinase in it must be labeled "formed."  The research on transglutinase and Celiac disease is not conclusive, but it is recommended that celiacs avoid it.  I certainly will.  One more thing to add to the "no no ingredient list!"

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    Scott Adams was diagnosed with celiac disease in 1994, and, due to the nearly total lack of information available at that time, was forced to become an expert on the disease in order to recover. In 1995 he launched the site that later became Celiac.com to help as many people as possible with celiac disease get diagnosed so they can begin to live happy, healthy gluten-free lives.  He is co-author of the book Cereal Killers, and founder and publisher of the (formerly paper) newsletter Journal of Gluten Sensitivity. In 1998 he founded The Gluten-Free Mall which he sold in 2014. Celiac.com does not sell any products, and is 100% advertiser supported.

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