The Frequently Used Industrial Food Process Additive, Microbial Transglutaminase: Boon or Bane.

Area of Science:

• Food Science
• Toxicology
• Immunology

Background:

• Microbial transglutaminase (mTG) is a widely used food processing aid with a long-standing GRAS classification.
• Current safety assessments may not align with modern toxicological criteria.
• Its use in cross-linked complexes is rapidly expanding.

Purpose of the Study:

• To review the potential adverse health effects of mTG and its complexes.
• To challenge manufacturer claims regarding mTG safety and deactivation.
• To advocate for a reevaluation of mTG's GRAS status.

Main Methods:

• Narrative review of existing scientific literature.
• Analysis of mTG's biochemical properties, including thermostability and activity.
• Comparison of mTG's effects with tissue transglutaminase functions.

Main Results:

• mTG and its complexes exhibit proinflammatory, immunogenic, allergenic, pathogenic, and potentially toxic properties.
• Evidence suggests mTG may induce celiac disease.
• mTG demonstrates significant thermostability and activity across a wide pH range, contradicting claims of deactivation.

Conclusions:

• mTG poses potential public health risks, including inflammatory and toxic effects.
• Manufacturer claims of mTG safety and deactivation are challenged by its inherent properties.
• Regulatory authorities and the scientific community should reassess mTG's GRAS status to ensure public health protection.