Transglutaminase in Foods and Biotechnology

Vasić, Katja; Knez, Željko; Leitgeb, Maja

doi:10.3390/ijms241512402

Cited by 14 publications

(4 citation statements)

References 197 publications

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“…Tgases may now be obtained from microorganisms at increased yields and this allowed a number of novel potential applications to be developed using Tgases ( 20 ). In the food industry, it can be used for protein modification, while in the biotechnology and pharmaceuticals, it can be used to mediate bioconjugation ( 21 ). Although Tgases are enzymes that are widely distributed throughout the human body, they are scarce in the cornea because of their lack of blood and lymphatic vessels.…”

Section: Discussionmentioning

confidence: 99%

Efficacy of enzyme‑induced collagen crosslinking on porcine cornea

Zhang,

Xiao

et al. 2024

Exp Ther Med

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The purpose of the present study was to investigate the effect of a new crosslinking (CXL) method, induced by enzymes, on porcine corneas. Corneal strip (10x3 mm) pairs obtained from 60 fresh porcine eyes were harvested and divided into four groups, Groups A-D. Each pair of corneal strips was incised from the central part of the same cornea; one was incubated in transglutaminase (Tgase) solution (microbial Tgase 2 produced by tissue engineering) and the other remained untreated as a control. CXL strips of Groups A-D were incubated with 2, 1, 0.5 and 0.25 U/ml Tgase solution, respectively at 37˚C for 30 min. After that, tensile strain measurements were performed for all strips. One cornea from each group was chosen randomly for hematoxylin and eosin, and Masson staining to identify histological morphology changes. The elastic modulus of treated corneas of Groups A-D were 6.56±2.93, 4.72±1.29, 5.24±2.13 and 3.48±1.60 MPa (mean ± SD), respectively at a strain of 20%, and had a 66, 43, 36 and -6% increase compared with those of their control strips. Compared with the control strips, the elastic modulus of the treated strips significantly increased in Groups A-C. The central corneal thickness of the treated corneas in Groups A-D were 1.54±0.14, 1.41±0.15, 1.47±0.11 and 1.43±0.13 µm, respectively; however, there was not a statistically significant difference compared with the control group. No reduction in corneal transparency was observed, and no obvious abnormalities were found in corneal morphology. CXL mediated by enzymes can lead to a notable enhancement in the biomechanical characteristics of the cornea while maintaining its structural integrity. Enzyme-induced CXL could be a new generation CXL method for strengthening the cornea.

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Section: Discussionmentioning

confidence: 99%

Efficacy of enzyme‑induced collagen crosslinking on porcine cornea

Zhang,

Xiao

et al. 2024

Exp Ther Med

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“…Microbial transglutaminase is recognized as an effective "protein maker", capable to catalyze the cross-linking reactions between protein and peptide molecules within the meat products, thus improving their functional characteristics [101]. Based on the above, it is obvious that TG can be successfully used to develop new products with improved properties [110]. It can be concluded that in the future TG will play an important role in creation of restructured meat products with increased value.…”

Section: Cross-linked Meatsmentioning

confidence: 99%

The role of enzymes in the formation of meat and meat products

Khvostov,

Khryachkova,

Minaev

2024

Teor. prakt. pererab. mâsa (Print)

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The meat industry is one of the most dynamic and competitive sectors of the food industry. As the global population keeps on growing and the demand for protein does the same, the consumers define ever higher standards of quality for the meat producers. One of the key quality criteria is the tenderness and juiciness of meat, which directly affects its taste and texture characteristics. In order to satisfy the expectations of the modern consumers and to ensure the stable quality of the meat product, meat processing enterprises actively introduce the innovative technologies. In recent decades, proteolytic enzymes have been increasingly used to improve the quality characteristics of the meat products, which is a more progressive method in comparison with to mechanical methods of processing due to less impact on other consumer properties. This article overviews the role and importance of enzymes in the meat industry. We will consider various aspects of the application of these enzymes for the meat products, their effect on the level of tenderness, juiciness and other characteristics of meat, as well as prospects for the further development of their using

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“…Transglutaminase enzyme catalyzes the amino acid transformation reaction by carrying out an acyl transfer reaction from the carboxamides of a protein and the amino acid lysine from the protein chain as the recipient of the acyl group to form a glutamyl-lysine bond. This enzyme activity will result in changes and modifications to proteins into protein conjugates with high molecular weights [2][3][4].…”

Section: Introductionmentioning

confidence: 99%

The beginning study of transglutaminase from plant origin

Indarto,

Prihanta,

Supriyanto

2024

E3S Web Conf.

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Texture is an important parameter in processed foods such as meatball, sausage and surimi, where it is affected by the protein gel strength. Sodium tripolyphosphate is often used to improve quality of food texture, and even borax which is harmful to health including causing severe dizziness and trouble breathing, is still widely used. This study aims to explore and characterize transglutaminase of plant origin which is safer than gelling chemicals agents in food products. Transglutaminase is an enzime that can modify protein into strong gel by creating cross-linkage among protein chains. Animal tissue is one source of transglutaminase but requires high costs for providing raw materials. While the search for transglutaminase source from microorganisms need many stages to ensure that transglutaminase meets safety standards, therefore transglutaminasefrom plant origin is an alternative. The method in this study was to identify and characterize transglutaminase extracted from iodine leaf (Jatropha multifida), including determining the optimum temperature, optimum pH as well as activator and inhibitor of transglutaminase extract from iodine leaf. The results showed that the optimum temperature for transglutaminase from iodine leaf is 40-60 oC; The optimum pH is in the range of 6-7. Unlike most transglutaminases derived from animal tissues, transglutaminase from iodine leaf does not depent on presence of Ca2+, however Zn2+ could be an inhibitor. Transglutaminase extract from iodine leaf has high activity, it will be a promising potential to be applied in food industry to improve texture quality.

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Transglutaminase in Foods and Biotechnology

Cited by 14 publications

References 197 publications

Efficacy of enzyme‑induced collagen crosslinking on porcine cornea

Efficacy of enzyme‑induced collagen crosslinking on porcine cornea

The role of enzymes in the formation of meat and meat products

The beginning study of transglutaminase from plant origin

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