Microbial Transglutaminase IgG is a specific marker tested in the Array 3X - Wheat/Gluten Proteome Reactivity & Autoimmunity panel developed by Cyrex Laboratories, designed to detect immune responses to a unique enzyme, microbial transglutaminase. This enzyme, commonly used in food processing to improve protein texture, is structurally similar to the tissue transglutaminase (tTG) enzyme in the human body, which plays a role in the development of celiac disease and other gluten-related disorders.
The presence of IgG antibodies against microbial transglutaminase in the blood suggests that the immune system may mistakenly recognize both the microbial and human forms of the enzyme as threats, potentially leading to inflammation and autoimmunity. Testing for these antibodies can provide valuable insights into individual food sensitivities, especially to processed foods, and help in understanding the complex reactions associated with gluten and wheat intolerances. By identifying such specific immune responses, the Array 3X panel aids in the customization of dietary recommendations and interventions tailored to reduce inflammation and autoimmune reactions in sensitive individuals.
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Microbial Transglutaminase is not made by the human body, it is made by bacteria and is used in the food and drug industry. It is capable of cross reacting with the Gliadin-Transglutaminase complex. Those antibodies may trigger autoimmune reactivity.
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Elevated levels of "Microbial Transglutaminase IgG" can indicate an immune response to microbial transglutaminase, an enzyme commonly used in food processing to improve protein quality, texture, and shelf life. This enzyme is structurally similar to the tissue transglutaminase (tTG), which is involved in the pathogenesis of celiac disease, a condition where the body's immune system attacks its own tissues when gluten is consumed.
An elevated IgG response suggests that the body's immune system is recognizing and reacting to microbial transglutaminase as if it were a harmful substance, potentially leading to cross-reactivity with tTG, thereby contributing to gluten sensitivity or exacerbating celiac disease symptoms.
It's essential to consider this result within the broader context of clinical symptoms and other diagnostic tests. Treatment options typically involve dietary modifications to eliminate gluten and foods containing microbial transglutaminase, which may help reduce symptoms and immune reactions. In some cases, healthcare professionals might recommend a comprehensive gluten-free diet, nutritional support to address any deficiencies, and possibly interventions to heal the gut lining and reduce inflammation.
Which food produts might contain Microbial Transglutaminase?
Microbial transglutaminase (MTG) is an enzyme used in the food industry to improve the texture, appearance, and shelf life of various products. While not all food products containing MTG will trigger an IgG response in everyone, individuals with sensitivity to this enzyme or related autoimmune conditions might react to foods containing MTG. Here are some food products that might contain microbial transglutaminase:
→ Meat Products: MTG is often used in processed meats to bind pieces of meat together, creating restructured products like chicken nuggets, fish balls, and certain types of sausages or hams. It helps in improving the texture and yield of meat products.
→ Dairy Products: Some dairy products, especially those aiming for improved texture or reduced fat content, might contain MTG. It can be used in yogurt, cheese, and other milk-based products to modify texture or firmness.
→ Bakery Products: MTG can be used in the bakery industry to improve dough strength, enhance volume, and extend shelf life of breads and other baked goods. It might be found in gluten-free products to improve texture.
→ Seafood Products: Similar to its use in meat products, MTG can be used to bind pieces of seafood together, found in products like imitation crab meat, fish balls, and surimi-based items.
→ Pasta and Noodles: MTG might be used to improve texture and cooking qualities of pasta and noodles, including those that are gluten-free.
→ Plant-based Meat Alternatives: Some manufacturers use MTG to improve the texture and binding of plant-based proteins, making them resemble the texture of meat more closely.
It's important for individuals with sensitivity to MTG or those trying to avoid it for health reasons to read food labels carefully. However, the use of MTG is not always explicitly mentioned on food labels in all regions, making it challenging to avoid completely.
For those particularly sensitive or with autoimmune responses, consulting with healthcare professionals for dietary advice and opting for whole, minimally processed foods might be beneficial strategies to minimize exposure to microbial transglutaminase.
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Alpha-Gliadin-17-mer IgA, Alpha-Gliadin-17-mer IgG, Gamma-Gliadin-15-mer IgA, Gamma-Gliadin-15-mer IgG, Gliadin Toxic Peptides IgA, Gliadin Toxic Peptides IgG, Gliadin-Transglutaminase Complex IgA, Gliadin-Transglutaminase Complex IgG, Glutenin-21-mer IgA, Glutenin-21-mer IgG, Gluteomorphin+Prodynorphin IgA, Gluteomorphin+Prodynorphin IgG, Microbial Transglutaminase IgA, Microbial Transglutaminase IgG, Native + Deamidated Alpha-Gliadin-33-mer IgA, Native + Deamidated Alpha-Gliadin-33-mer IgG, Non-Gluten Proteins-A IgA, Non-Gluten Proteins-A IgG, Non-Gluten Proteins-B IgA, Non-Gluten Proteins-B IgG, Omega-Gliadin-17-mer IgA, Omega-Gliadin-17-mer IgG, Transglutaminase-2 IgA, Transglutaminase-2 IgG, Transglutaminase-3 IgA, Transglutaminase-3 IgG, Transglutaminase-6 IgA, Transglutaminase-6 IgG, Wheat Germ Agglutinin IgA, Wheat Germ Agglutinin IgG, Wheat IgA, Wheat IgG
