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Transglutaminase

Last reviewed October 19, 2026

In plain words: Transglutaminase is an enzyme that binds pieces of protein together, for example to make formed meat or fish products.

What the evidence review says

Transglutaminase is an enzyme that binds pieces of protein together, for example to make formed meat or fish products. Reviews of specific enzyme preparations have not found a safety problem at estimated intakes. US and EU rules require a 'formed' or similar label. Binding can carry bacteria from the surface of a piece to the inside of the product.

Authoritative reviews of specific enzyme preparations have not found genotoxicity or a systemic-toxicity problem at estimated intakes. The practical issues are different. Bound pieces can look like a single cut, so US and EU rules require a “formed” or equivalent disclosure. Surface bacteria can end up inside a bound piece, which is why cooking instructions matter. Separate from that, laboratory and clinical papers argue that microbial transglutaminase can mimic tissue transglutaminase and make gluten peptides more immunogenic in celiac disease. Those papers are a hypothesis, not the basis of the FDA or EFSA safety conclusions. A 2026 EFSA revision for one production strain said a contribution to coeliac disease cannot be excluded while still finding no safety concern under the intended use.

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This page is for general education. It is not medical advice and does not replace advice from your doctor, pediatrician, allergist or registered dietitian. Research changes; we review these pages when new evidence or rules come out. Last reviewed October 19, 2026.