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

Tissue Transglutaminase-2 (tTG2) -- Transglutaminases are enzymes with multiple functions. One of the key functions is to build tissue structures. tTG2 is found throughout the body, but is the predominant enzyme in the intestinal villi. This makes it a preferred biomarker for possible Celiac disease.

Tissue Transglutaminase-3 (tTG3) -- The transglutaminase found in skin and hair shaft follicles is tTG3. In some individuals, the ingestion of gluten causes eruptions on the skin known as dermatitis herpetiformis. Adherence to the gluten-free diet can clear the skin of these eruptions.

Tissue Transglutaminase-3 (tTG3) -- The transglutaminase found in skin and hair shaft follicles is tTG3. In some individuals, the ingestion of gluten causes eruptions on the skin known as dermatitis herpetiformis. Adherence to the gluten-free diet can clear the skin of these eruptions.

Tissue Transglutaminase-6 (tTG6) -- The transglutaminase found in the brain and nervous system is tTG6. In some individuals, the ingestion of gluten causes neurological manifestations, such as gluten ataxia (walking or balance disorder) or peripheral neuropathy (tingling in the legs or feet). Adherence to the gluten-free diet can improve these neurological conditions.

Tissue Transglutaminase-6 (tTG6) -- The transglutaminase found in the brain and nervous system is tTG6. In some individuals, the ingestion of gluten causes neurological manifestations, such as gluten ataxia (walking or balance disorder) or peripheral neuropathy (tingling in the legs or feet). Adherence to the gluten-free diet can improve these neurological conditions.

The marker "Transitional CD38+IgM+ %" on a Lymphocyte Subset Panel is an important parameter used in the evaluation of immune system health, specifically focusing on a particular subset of B lymphocytes. This marker identifies transitional B cells, which are a stage of B cell development occurring after they leave the bone marrow and before they become fully mature. CD38 and IgM are both molecules found on the surface of these cells. CD38 is a glycoprotein involved in cell activation and signaling, while IgM is a type of antibody that these cells produce in early stages. The percentage of these transitional CD38+IgM+ B cells among the total lymphocytes provides valuable information about the immune system's status and its ability to respond to infections or other immune challenges. In clinical settings, assessing the proportion of these cells helps in diagnosing and monitoring immune disorders, including certain types of immunodeficiencies and autoimmune diseases. This measurement is especially crucial in evaluating the immune system's maturity and functional capacity in young individuals or in patients undergoing immune restoration therapies.

Transitional CD38+IgM+ B cells are an intermediate stage in B cell development, bridging immature B cells in the bone marrow to mature B cells in peripheral lymphoid tissues. Defined by high CD38 expression and surface IgM as their predominant immunoglobulin isotype, these cells play a key role in establishing the initial B cell repertoire, maintaining central tolerance by eliminating autoreactive clones, and contributing to early immune responses. They are subdivided into T1, T2, and T3 subsets, with T1 being the most immature. Dysregulation of transitional B cells is associated with immune imbalances: elevated levels are linked to autoimmune diseases like SLE and rheumatoid arthritis, while reduced levels suggest primary immunodeficiencies such as CVID or XLA. Monitoring transitional CD38+IgM+ B cells provides valuable insights into B cell development, immune reconstitution, and the pathogenesis of immune disorders.

Treponema pallidum antibodies are specific antibodies produced by the immune system in response to infection with Treponema pallidum, the bacterium responsible for causing syphilis. These antibodies play a crucial role in the diagnosis and monitoring of syphilis.

There are various treponemal tests, including the Treponema pallidum particle agglutination (TP-PA) test, fluorescent treponemal antibody absorption (FTA-ABS) test, and enzyme immunoassays (EIAs). These tests detect different types of Treponema pallidum antibodies.

Tricarballylate is produced by a strain of aerobic bacteria. It binds to magnesium which results in magnesium deficiency.

Tricarballylate (tricarb) is derived from dietary carbohydrates. It binds magnesium very tightly and prevents absorption, leading to magnesium deficiency.

Tricarballylate (tricarb) is produced by a strain of aerobic bacteria that quickly repopulates in the gut. As its name implies, tricarb contains three carboxylic acid groups.

This organic acid binds very tightly to magnesium, possibly zinc and calcium and may induce a deficiency in these important minerals. The bacterium that produces this element is also very fast growing and may cause numerous vitamin and mineral deficiencies. As it may interfere with carbohydrate absorption, a diet low in carbohydrates is suggested.

A chemical byproduct released from fumonisins during passage through the gastrointestinal tract. Fumonisins are fungal toxins produced primarily by F. verticillioides. Elevated levels can be caused by the intake of corn or corn-based food contaminated with fumonisins.

A chemical byproduct released from fumonisins during passage through the gastrointestinal tract. Fumonisins are fungal toxins produced primarily by F. verticillioides. Elevated levels can be caused by the intake of corn or corn-based food contaminated with fumonisins.

A chemical byproduct released from fumonisins during passage through the gastrointestinal tract. Fumonisins are fungal toxins produced primarily by F. verticillioides. Elevated levels can be caused by the intake of corn or corn-based food contaminated with fumonisins.

A chemical byproduct released from fumonisins during passage through the gastrointestinal tract. Fumonisins are fungal toxins produced primarily by F. verticillioides. Elevated levels can be caused by the intake of corn or corn-based food contaminated with fumonisins.

What is trichomoniasis?

Trichomoniasis (or “trich”) is a very common STD caused by infection with Trichomonas vaginalis (a protozoan parasite). Although symptoms vary, most people who have trich cannot tell they have it.

How common is trichomoniasis?

In the United States, CDC estimates that there were more than two million trichomoniasis infections in 2018. However, only about 30% develop any symptoms of trich. Infection is more common in women than in men. Older women are more likely than younger women to have the infection.

How is trichomoniasis spread?

Sexually active people can get trich by having sex without a condom with a partner who has trich.

In women, the infection is most commonly found in the lower genital tract (vulva, vagina, cervix, or urethra). In men, the infection is most commonly found inside the penis (urethra). During sex, the parasite usually spreads from a penis to a vagina, or from a vagina to a penis. It can also spread from a vagina to another vagina.

It is not common for the parasite to infect other body parts, like the hands, mouth, or anus. It is unclear why some people with the infection get symptoms while others do not. It probably depends on factors like a person’s age and overall health. People with trich can pass the infection to others, even if they do not have symptoms.