transglutaminase

Transglutaminase is an enzyme that causes proteins to stick together. It is sometimes referred to as "meat glue" because it can bind smaller pieces of food, such as meat or seafood, into larger, uniform pieces. This property is utilized in food production to improve texture and create cohesive food products.12

In the context of celiac disease, a specific type of transglutaminase, microbial transglutaminase, is a potential target for autoantibodies that can damage the small intestine. The human body also naturally produces a transglutaminase enzyme that can stimulate the generation of these autoantibodies, contributing to the autoimmune response seen in celiac disease.2