Microbial transglutaminase is heavily used in the food processing industries to improve food qualities. Being a protein's glue, by cross-linking it creates neoepitope complexes that are immunogenic and potentially pathogenic in celiac disease. Despite low sequence identity, it imitates functionally its family member, the endogenous tissue transglutaminase, which is the autoantigen of celiac disease. The present comprehensive review highlights the enzyme characteristics, endogenous and exogenous intestinal sources, its cross-talks with gluten and gliadin, its immunogenicity and potential pathogenicity and risks for the gluten induced conditions. If substantiated, it might represent a new environmental inducer of celiac disease. The present findings might affect nutritional product labeling, processed food additive policies and consumer health education.

微生物转谷氨酰胺酶在食品加工行业中大量使用，以提高食品质量。作为一种蛋白质的胶，通过交联可产生新表位复合物，该复合物具有免疫原性并可能在乳糜泻中致病。尽管序列同一性较低，但它在功能上模仿其家族成员内源性组织转谷氨酰胺酶，这是乳糜泻的自身抗原。本综合综述重点介绍了酶的特性，内源性和外源性肠源，其与面筋和麦醇溶蛋白的串扰，其免疫原性和潜在的致病性以及面筋诱导病症的风险。如果得到证实，它可能代表了一种新的腹腔疾病的环境诱因。目前的发现可能会影响营养产品的标签，