Semnan University of Medical Sciences

Research and Technology Vice Chancellor

Amirdivani, Shabboo and Khorshidian, Nasim and Fidelis, Marina and Granato, Daniel and Koushki, Mohammad Reza and Mohammadi, Mehrdad and Khoshtinat, Khadijeh and Mortazavian, Amir Mohammad (2018) Effects of transglutaminase on health properties of food products. Current Opinion in Food Science, 22. pp. 74-80. ISSN 22147993

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Nowadays, food manufacturers try to develop new products with unique functional characteristics; however, these products have not always been to the benefit of the consumer and in some cases have led to consumer's health problems. The use of transglutaminase (TG) in the food industry is very common. Transglutaminase catalyzes covalent bond between lysine and glutamine in peptides and protein to achieve a more stable, rigid and complex product. From the health point of view, TG can reduce allergy, control energy intake from foods and act as mediator in wound healing. Besides all these benefits, evidences have suggested that transglutaminase (mTG) action in food products might cause autoantigen in celiac disease (CD) population. Microbial transglutaminase cross-linked gluten may be hazardous for CD since the enzymes can deamidate gluten and thus, mimic endogenous tissue transglutaminase (tTG). On the other hand, numerous studies indicated that transglutaminase is responsible for some neurodegenerative diseases such as Alzheimer disease and Huntington disease (HD). In the present article, recent achievements on health aspects of transglutaminase in food products are reviewed.

Item Type: Article
Subjects: R Medicine > R Medicine (General)
Divisions: Faculty of Medical Sciences > School of Medicine
Depositing User: Mr Vahab Moshtaghi
Date Deposited: 30 Apr 2018 09:39
Last Modified: 23 May 2018 09:55

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