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.

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Evidence from Studies

Supporting (1)

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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

The study says that a food additive called mTG and a wheat protein (gliadin) stick together and get pulled through the gut lining into the tissue underneath, where the immune system can see them — exactly what the claim says.

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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

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.

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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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77%

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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77%

A bacterial enzyme used in food processing might glue together the cells lining your gut, making it leakier — and for people with celiac disease, this could make their symptoms worse.

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75%

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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75%