Tiglylglycine (TG) is an organic acid and a biomarker of mitochondrial function. It is produced when the body metabolizes the amino acid isoleucine. In healthy individuals, mitochondria—the “power plants” of our cells—process it efficiently, keeping TG levels very low.

When TG levels are elevated in urine, it may indicate mitochondrial dysfunction or, in rare cases, an inherited metabolic disorder. For this reason, TG is often included in organic acids tests as part of evaluating cellular energy health.

A moderate level of Tiglylglycine (TG) in urine suggests your mitochondria—the parts of your cells that produce energy—may not be working at full efficiency. This level is above the expected range but not as high as those seen in severe mitochondrial dysfunction or rare genetic disorders. Moderate results often reflect stress on the mitochondria from triggers such as toxin exposure, inflammation, chronic infection, or nutritional deficiencies. While not immediately dangerous, this finding means your body may be struggling with energy metabolism, which can contribute to symptoms like fatigue, muscle weakness, or brain fog. Supporting mitochondrial health through better nutrition, detoxification strategies, and lifestyle changes can help bring levels back toward the optimal range.

Tiglylglycine is a marker for mitochondrial dysfunction. Mutations of mitochondria DNA may result from exposure to toxic chemicals, infections, inflammation, and nutritional deficiencies.

SOURCES:

Found in manufacturing, food, packaging, solder, bronzing, dyeing textiles, plastics, PVC pipes, fungicides, toothpaste, perfume, soap, food additives, electronic, cigarette aerosol, and dyes. Naturally present and rocks and nearby air, water, and soil. Seafood is the primary route of human exposure to tin compounds. Tin is found in both organic and inorganic forms. Inorganic tin is generally regarded as safe by the FDA as a food additive for human consumption.

Nutrient interactions:

Tin disturbs copper, zinc, and iron metabolism.

Urinary tin (Sn) provides an indication of recent or ongoing exposure to the metal, and endogenous detoxification to a lesser extent. Sn has no known physiological function in the body. Inorganic Sn has a low potential for toxicity, while organic Sn may have appreciable toxic effects.

Metallic Sn and inorganic Sn compounds are normally found in small amounts in soil, food and air. Exposure to Sn compounds may be much higher in close proximity to hazardous waste sites. Inorganic Sn is poorly absorbed from the gut. The main source of Sn is food. Canned tomatoes, tomato products, pineapple, pears and similar fruits contain the highest concentrations of Sn. The Sn concentrations of food increase with storage in opened cans.

SOURCES:

Found in manufacturing, food, packaging, solder, bronzing, dyeing textiles, plastics, PVC pipes, fungicides, toothpaste, perfume, soap, food additives, electronic, cigarette aerosol, and dyes. Naturally present and rocks and nearby air, water, and soil. Seafood is the primary route of human exposure to tin compounds. Tin is found in both organic and inorganic forms. Inorganic tin is generally regarded as safe by the FDA as a food additive for human consumption.

Nutrient interactions:

Tin disturbs copper, zinc, and iron metabolism.

Hair Tin (Sn) levels have been found to correlate with environmental exposure. Depending on chemical form, Sn is a potentially toxic element. Inorganic Sn has a low degree of toxicity, while organic Sn has appreciable toxicity. Inorganic Sn is used as flame-proofing treatment in textiles, as a wood preservative, and has various uses in the glass industry. Sn is also used in tin plate electrolysis for Sn alloy coatings.

Sources of exposure:

Toothpastes, perfumes, soaps, food additives and dyes, plastics, food packages, plastic pipes, pesticides, paints, and pest repellents; air, water, and soil near places where naturally present in rocks.

Health Effects:

Stomach ache, anemia, liver and kidney problems, reproduction, skin and eye irritation, affects brain and nervous system

Tissue transglutaminase (tTG) is an enzyme involved in tissue repair and gut integrity. Elevated antibodies to tTG reflect an immune reaction commonly associated with gluten exposure, intestinal permeability, and celiac-related immune activation. This marker helps assess gluten-driven gut inflammation and immune stress.

Normal or low tissue transglutaminase antibody levels suggest appropriate immune tolerance to gluten and intact gut barrier function. In this context, gluten-driven immune activation is unlikely to be a primary contributor to symptoms.

A tissue transglutaminase (tTG) IgA and/or IgG test is used as part of an evaluation for certain autoimmune conditions, most notably celiac disease.

An autoimmune disease can occur when the body’s immune system mistakenly perceives a nonthreatening substance. In the case of people with celiac disease, gluten (a protein found in wheat, barley, rye, and oats) is seen as a foreign invader and is attacked by the immune system. This immune system response in celiac disease also involves the production of antibodies directed against an enzyme normally present in the intestines called tissue transglutaminase (tTG).

Tissue transglutaminase has been identified as the major autoantigen in celiac disease. IgA antibodies against tTG are highly disease specific serological markers for celiac disease and dermatitis herpetiformis. tTG IgG antibodies are less specific for these diseases but are helpful markers in patients with IgA deficiency.

A negative tTG IgG test alone does not rule out gluten-sensitive enteropathy. 

Celiac disease is a life-long condition in which ingestion of gluten, the water insoluble wheat-gliadin and the prolamins in rye and barley, leads to chronic inflammation and damage of the small intestinal mucosa. Also useful in monitoring adherence to gluten-free diet in patients with IgA deficiency.

Interpretation:

TTGA and TTGG both >10 U/mL: Suggestive of Celiac disease

TTG-IgG may be used to follow patients with Celiac disease who are IgA deficient. However, TTG-IgG alone is not sufficient to diagnose Celiac Disease.