transglutaminase (tTG)

Transglutaminase, often called tTG, is an enzyme that facilitates the formation of bonds between specific amino acids in proteins, effectively "gluing" them together. It plays a natural role in the body by helping to stabilize proteins in tissues, skin, and blood. In medical settings, tTG is important because its presence and activity are often used as a marker in diagnosing celiac disease, an autoimmune disorder where the immune system reacts to gluten. Additionally, in food production, transglutaminase is used to improve texture and include protein-rich ingredients more effectively.