Even if you don’t add more gluten to wheat bread, using a special enzyme called microbial transglutaminase can still make people with celiac disease have an immune reaction—like their body thinks it’s under attack.

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

Narrative Review

2020 Feb 8

Even if the gluten amount stays the same, adding a food enzyme called microbial transglutaminase makes wheat products more likely to trigger an immune reaction in people with celiac disease — and this study says that’s true.

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Source Study

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

Score: 1

DOI: 10.3390/ijms21031127

Similar Assertions

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.

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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.

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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.

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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.

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