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经常使用的工业食品工艺添加剂,微生物转质胺酶:Boon或Bane

Aaron Lerner¹, Carina Benzvi¹, Aristo Vojdani²

¹Research Department, Chaim Sheba Medical Center, The Zabludowicz Research Center for Autoimmune Diseases, 52621 Tel Hashomer, Israel.

Nutrition reviews

|July 3, 2024

概括

微生物转质氨酶 (mTG) 是一种常见的食品添加剂,由于其促炎和毒性作用,可能会对公众健康构成风险. 为了消费者安全,敦促重新评估其普遍公认的安全 (GRAS) 状态.

科学领域:

食品科学食品科学食品科学
毒理学毒理学毒理学
免疫学免疫学免疫学

背景情况:

微生物转质氨酶 (mTG) 是一种广泛使用的食品加工辅助剂,长期以来一直处于GRAS分类.
目前的安全评估可能与现代毒理学标准不一致.
它在交叉连接的复合体中的使用正在迅速扩大.

研究的目的:

审查mTG及其复合物的潜在不良健康影响.
质疑制造商关于mTG安全性和停用的说法.
倡导对mTG的GRAS地位进行重新评估.

主要方法:

现有科学文献的叙述性审查.
分析mTG的生物化学特性,包括热稳定性和活性.
将mTG的作用与组织转谷氨酶功能的比较.

主要成果:

mTG及其复合物具有促炎,免疫,过敏,致病和潜在的有毒性质.
有证据表明mTG可能会诱导乳性疾病.
mTG在广泛的pH范围内表现出显著的热稳定性和活性,这与失活的说法相矛盾.

结论:

mTG对公众健康构成潜在的风险,包括炎症和毒性影响.
由于其固有的特性,mTG安全性和禁用性的制造商声称受到质疑.
监管机构和科学界应该重新评估mTG的GRAS地位,以确保公共卫生的保护.

关键词:

应用程序应用程序应用程序这是自身免疫力.患有乳性疾病的患者.食品行业食品行业食品行业微生物转谷氨酸酶.加工食品加工食品加工食品加工食品加工食品加工食品加工食品加工食品加工食品加工食品加工食品加工食品加工食品加工食品加工食品加工食品加工食品加工食品加工食品加工食品加工食品加工食品加工食品加工食品加工食品加工食品加工食品加工食品加工食品加工食品加工食品加工食品加工食品加工食品加工食品在安全方面,安全是安全的.这是副作用的副作用.组织转谷氨酸酶.

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