Transglutaminases are a family of enzymes. They form protein polymers, like scaffolding, which are vital in the formation of barriers and stable structures. The Transglutaminase found in the gastrointestinal tract is responsible for the conversion of glutamine to glutamic acid.
Commercial food industry uses transglutaminase to bind proteins together in the making of processed meats, including fish and imitation meats.
Known Cross-Reactions: Fibrinogen, Transglutaminase-3 and -6
References:
Baldas, et al. Testing for anti-human transglutaminase antibodies in saliva is not useful for diagnosis of celiac disease. Clin Chem, 2004; 50:216-219.
Bonamico, et al. First salivary screening of Celiac disease by detection of anti-transglutaminase autoantibody radioimmunoassay in 5000 Italian primary school children. JPGN, 2011; 52:17–20.
Hadjivassiliou, et al. Autoantibodies in gluten ataxia recognize a novel neuronal transglutaminase. Ann Neurol, 2008; 64(3):332–343.
Ocmant and Mascart. Effective detection of celiac disease using salivary anti-transglutaminase. Am Med, 2007; 120:e15.
Park, et al. Transglutaminase 2 mediates polymer formation of ikBa through C-terminal glutamine cluster. Biologic Chem, 2006; 281(46):34965-34972.
Walker. Oral mucosal immunology: an overview. Ann Acad Med Singapore, 2004; 33(Suppl):27S-30S.
Yokoyama, et al. Properties and applications of microbial transglutaminase. Appl Microbiol Biotechnol, 2004; 64:447-454.
Zöller-Utz, et al. Natural hidden autoantibodies to tissue transglutaminase cross-react with fibrinogen. Clin Immunol, 2010; 30(2):204-212.
Transglutaminase 2 IgA+IgM
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