title: Transglutaminases: a meeting point for wheat allergy, celiac disease, and food safety.
abstract: Wheat is the staple cereal in many countries and its uses in manufactured foods are ever growing due to the technological qualities of gluten proteins. Transglutaminases (TG) are ubiquitous enzymes with many functions. They are able to transform proteins by deamidation and/or transamidation. This last reaction can cross-link proteins together. Intestinal tissue TG has been shown to play an important role in two kinds of immune reactions to wheat: celiac disease and wheat-dependent exercise-induced anaphylaxis. In addition, new epitopes have been suspected in cases of anaphylaxis to wheat isolates, a food ingredient consisting mainly of deamidated gluten proteins. As a microbial TG is included in many food technological processes, its safe use should be checked. This assessment must cover not only the safety of the TG itself but also that of the deamidated/cross-linked proteins generated by this enzyme. This article aims at discussing the possible consequences of using TG in food industry in the light of today knowledge about immune reactions to wheat.
authors.affiliation: Laboratoire de Biochimie - Centre Hospitalier Chubert - 56000 Vannes, France. henri.malandain@ch-bretagne-atlantique.fr
authors.forename: H
authors.initials: H
authors.lastname: Malandain
mesh_terms: D000293:Adolescent; D000328:Adult; D001250:Asthma, Exercise-Induced / Q000209:etiology / Q000517:prevention & control; D001426:Bacterial Proteins / Q000008:administration & dosage / Q000009:adverse effects* / Q000378:metabolism / Q000494:pharmacology; D002446:Celiac Disease / Q000209:etiology* / Q000276:immunology; D002648:Child; D002675:Child, Preschool; D003429:Cross Reactions; D003432:Cross-Linking Reagents / Q000008:administration & dosage / Q000009:adverse effects / Q000494:pharmacology; D004044:Dietary Proteins / Q000009:adverse effects* / Q000276:immunology / Q000493:pharmacokinetics; D004063:Digestion; D002523:Edible Grain / Q000009:adverse effects; D000939:Epitopes / Q000187:drug effects / Q000276:immunology; D005503:Food Additives / Q000008:administration & dosage / Q000009:adverse effects* / Q000494:pharmacology; D005511:Food Handling / Q000379:methods*; D005516:Food Microbiology; D018698:Glutamic Acid / Q000378:metabolism; D005973:Glutamine / Q000378:metabolism; D005983:Glutens / Q000009:adverse effects / Q000737:chemistry / Q000187:drug effects / Q000276:immunology / Q000493:pharmacokinetics; D006801:Humans; D007218:Industrial Microbiology; D007413:Intestinal Mucosa / Q000201:enzymology*; D010940:Plant Proteins / Q000009:adverse effects / Q000737:chemistry / Q000187:drug effects / Q000276:immunology / Q000493:pharmacokinetics; D055315:Prolamins; D011499:Protein Processing, Post-Translational; D017434:Protein Structure, Tertiary; D017386:Sequence Homology, Amino Acid; D013302:Streptomyces / Q000201:enzymology*; D013379:Substrate Specificity; D011503:Transglutaminases / Q000008:administration & dosage / Q000009:adverse effects* / Q000378:metabolism / Q000494:pharmacology; D014908:Triticum / Q000009:adverse effects* / Q000276:immunology; D021182:Wheat Hypersensitivity / Q000209:etiology*
chemical_list: D001426:Bacterial Proteins; D003432:Cross-Linking Reagents; D004044:Dietary Proteins; D000939:Epitopes; D005503:Food Additives; D010940:Plant Proteins; D055315:Prolamins; D005973:Glutamine; D018698:Glutamic Acid; D005983:Glutens; D011503:Transglutaminases