A bacterial enzyme used in food processing can stick pieces of wheat protein together in a way that tricks the immune system of people with celiac disease into attacking their own intestines—and the more damage they have, the more of these weird antibodies their body makes.

When a bacteria-made enzyme called mTG mixes with gluten in food, it can glue gluten pieces together in a way that tricks the immune system of people with celiac disease into attacking their own intestines—and the more damage they have, the more of these weird antibodies their body makes.

In people with celiac disease, a bacterial enzyme and a wheat protein stick together, sneak through the gut lining, and end up where immune cells hang out—this might trick the immune system into attacking the gut.

In people with celiac disease, a bacterial enzyme called microbial transglutaminase might glue together the tiny seals between gut cells, making the gut leakier and letting more of the harmful wheat protein (gliadin) slip through, which could make symptoms worse.

When you eat gluten, certain bacteria-made enzymes and gluten bits team up to sneak through your gut lining and get stuck underneath, where your immune system might mistake them for invaders and react.

Some processed wheat products treated with an enzyme called microbial transglutaminase might trick the immune system of people with celiac disease into thinking they’re under attack, causing inflammation and triggering harmful antibodies.