Microbial transglutaminase: A new potential player in celiac disease

被引：37

作者：

Aaron, Lerner ^{[1
,2
]}

Torsten, Matthias ^{[2
]}

机构：

[1] Technion Israel Inst Technol, B Rappaport Sch Med, Haifa, Israel

[2] AESKU KIPP Inst, Mikroforum Ring 2, D-55234 Wendelsheim, Germany

来源：

CLINICAL IMMUNOLOGY | 2019年 / 199卷

关键词：

Celiac disease; Enzyme; Microbial; Food additive; Gluten; Microbial transglutaminase; ANTIBIOTIC-RESISTANCE GENES; BIOTECHNOLOGICAL APPLICATIONS; TISSUE TRANSGLUTAMINASE; SUBSTRATE-SPECIFICITY; GUT MICROBIOTA; WHEAT-FLOUR; FOOD; GLUTEN; GLIADIN; PROTEIN;

D O I：

10.1016/j.clim.2018.12.008

中图分类号：

R392 [医学免疫学]; Q939.91 [免疫学];

学科分类号：

100102 ;

摘要：

Microbial transglutaminase is heavily used in the food processing industries to improve food qualities. Being a protein's glue, by cross-linking it creates neoepitope complexes that are immunogenic and potentially pathogenic in celiac disease. Despite low sequence identity, it imitates functionally its family member, the endogenous tissue transglutaminase, which is the autoantigen of celiac disease. The present comprehensive review highlights the enzyme characteristics, endogenous and exogenous intestinal sources, its cross-talks with gluten and gliadin, its immunogenicity and potential pathogenicity and risks for the gluten induced conditions. If substantiated, it might represent a new environmental inducer of celiac disease. The present findings might affect nutritional product labeling, processed food additive policies and consumer health education.

引用

页码：37 / 43

页数：7

共 101 条

[1] The last two millennias echo-catastrophes are the driving forces for the potential genetic advantage mechanisms in celiac disease [J].

Aaron, Lerner .

MEDICAL HYPOTHESES, 2011, 77 (05) :773-776

[2] Protein Lipidation Catalyzed by Microbial Transglutaminase [J].

Abe, Hiroki ;

Goto, Masahiro ;

Kamiya, Noriho .

CHEMISTRY-A EUROPEAN JOURNAL, 2011, 17 (50) :14004-14008

[3]

Adapted from Freedonia Group Inc, 2011, WORLD ENZ FOR 2015 2

[4] Gapped BLAST and PSI-BLAST: a new generation of protein database search programs [J].

Altschul, SF ;

Madden, TL ;

Schaffer, AA ;

Zhang, JH ;

Zhang, Z ;

Miller, W ;

Lipman, DJ .

NUCLEIC ACIDS RESEARCH, 1997, 25 (17) :3389-3402

[5] PURIFICATION AND CHARACTERISTICS OF A NOVEL TRANSGLUTAMINASE DERIVED FROM MICROORGANISMS [J].

ANDO, H ;

ADACHI, M ;

UMEDA, K ;

MATSUURA, A ;

NONAKA, M ;

UCHIO, R ;

TANAKA, H ;

MOTOKI, M .

AGRICULTURAL AND BIOLOGICAL CHEMISTRY, 1989, 53 (10) :2613-2617

[6]

[Anonymous], 2016, J. Clin. Cell. Immunol, DOI DOI 10.4172/2155-9899.1000401

[7]

[Anonymous], 2017, Int. J. Celiac Dis, DOI [DOI 10.12691/IJCD-5-1-5, 10.12691/IJCD-5-1-5]

[8] Processed foods and the nutrition transition: evidence from Asia [J].

Baker, P. ;

Friel, S. .

OBESITY REVIEWS, 2014, 15 (07) :564-577

[9] Antibiotic Susceptibility Profiles of Dairy Leuconostoc, Analysis of the Genetic Basis of Atypical Resistances and Transfer of Genes In Vitro and in a Food Matrix [J].

Belen Florez, Ana ;

Campedelli, Ilenia ;

Delgado, Susana ;

Alegria, Angel ;

Salvetti, Elisa ;

Felis, Giovanna E. ;

Mayo, Baltasar ;

Torriani, Sandra .

PLOS ONE, 2016, 11 (01)

[10] Celiac-related properties of chemically and enzymatically modified gluten proteins [J].

Berti, Cristiana ;

Roncoroni, Leda ;

Falini, Maria Letizia ;

Caramanico, Rosita ;

Dolfini, Ersilia ;

Bardella, Maria Teresa ;

Elli, Luca ;

Terrani, Claudia ;

Forlani, Fabio .

JOURNAL OF AGRICULTURAL AND FOOD CHEMISTRY, 2007, 55 (06) :2482-2488

← 1 2 3 4 5 6 7 8 9 10 →