Some bacteria make an enzyme that might mess up the sticky, protective slime layer in your gut by confusing the body’s own repair tools, potentially leaving you more vulnerable to irritation or infection.

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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

This study says that a food additive called microbial transglutaminase messes up the gut’s natural slime and defense system, just like the claim says it does.

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No contradicting evidence found

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According to GRADE and EBM methodology, here is what ideal scientific evidence would look like to definitively prove or disprove this specific claim, ordered from strongest to weakest evidence.

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 bacteria make an enzyme that might interfere with the gut’s natural slime layer, making it easier for more bacteria to stick to the gut wall instead of being washed away.

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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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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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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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72%