#Enzyme transglutaminase

[saltypeanutnerd]

Enzyme transglutaminase, Prévisions de la Taille du Marché Mondial, Classement et Part de Marché des 8 Premières Entreprises

Selon le nouveau rapport d'étude de marché “Rapport sur le marché mondial de Enzyme transglutaminase 2024-2030”, publié par QYResearch, la taille du marché mondial de Enzyme transglutaminase devrait atteindre 328 millions de dollars d'ici 2030, à un TCAC de 4.8% au cours de la période de prévision.

Figure 1. Taille du marché mondial de Enzyme transglutaminase (en millions de dollars américains), 2019-2030

Selon QYResearch, les principaux fabricants mondiaux de Enzyme transglutaminase comprennent Ajinomoto, Taixing Dongsheng, etc. En 2023, les trois premiers acteurs mondiaux détenaient une part d'environ 73.0% en termes de chiffre d'affaires.

Figure 2. Classement et part de marché des 8 premiers acteurs mondiaux de Enzyme transglutaminase (Le classement est basé sur le chiffre d'affaires de 2023, continuellement mis à jour)

The transglutaminase enzyme market is influenced by several key drivers that contribute to its growth and demand across various industries:

1. Food Industry Applications: Transglutaminase (TG) enzymes are widely used in the food industry for improving texture, binding proteins, and creating novel food products. They enhance the quality of processed meats, dairy products, seafood, bakery items, and convenience foods by improving texture, reducing cooking losses, and extending shelf life.

2. Clean Label and Natural Ingredients: As consumers demand clean label and natural food products, transglutaminase enzymes provide a natural solution for improving texture and functionality without the need for chemical additives. This aligns with the clean label trend, driving the adoption of TG enzymes in food processing.

3. Functional Benefits in Food: TG enzymes can modify food proteins to enhance functional properties such as gelation, viscosity, emulsification, and water-binding capacity. These functional benefits cater to the food industry's need for ingredients that improve product quality and consistency.

4. Cost Efficiency in Food Production: Using transglutaminase enzymes can improve yield and reduce waste in food production processes. They enable manufacturers to achieve desired product characteristics with fewer raw materials and resources, thus enhancing cost-efficiency.

5. Rising Demand for Processed and Convenience Foods: The global trend towards convenience and processed foods fuels the demand for ingredients like transglutaminase enzymes that can improve product texture, mouthfeel, and overall consumer appeal.

6. Expansion of Meat and Seafood Processing: Transglutaminase enzymes are extensively used in meat and seafood processing to improve product texture, bind meat pieces together, and create value-added products like restructured meats and surimi-based products.

7. Health and Wellness Trends: With increasing consumer awareness about health and wellness, there is a growing demand for food products that offer nutritional benefits and improved quality. Transglutaminase enzymes contribute to the development of healthier food options by enhancing texture without compromising nutritional value.

8. Technological Advancements: Ongoing research and development efforts are expanding the application potential of transglutaminase enzymes. Innovations in enzyme production, formulation, and application methods continue to drive market growth and diversify their use across different food categories.

9. Regulatory Approval and Safety: Regulatory approvals for transglutaminase enzymes in various regions support their use in food processing. Ensuring safety and compliance with food regulations enhances market acceptance and facilitates broader adoption by food manufacturers.

10. Emerging Markets and Applications: As food technology evolves, new applications for transglutaminase enzymes emerge in areas such as plant-based proteins, alternative meat products, and gluten-free foods. These expanding markets offer additional growth opportunities for enzyme manufacturers.

In summary, the transglutaminase enzyme market is driven by its versatile applications in the food industry, clean label trends, functional benefits, cost efficiency, demand for processed foods, health considerations, technological advancements, regulatory support, and emerging market opportunities. These factors collectively contribute to the growing utilization and market expansion of transglutaminase enzymes globally.

À propos de QYResearch

QYResearch a été fondée en 2007 en Californie aux États-Unis. C'est une société de conseil et d'étude de marché de premier plan à l'échelle mondiale. Avec plus de 17 ans d'expérience et une équipe de recherche professionnelle dans différentes villes du monde, QYResearch se concentre sur le conseil en gestion, les services de base de données et de séminaires, le conseil en IPO, la recherche de la chaîne industrielle et la recherche personnalisée. Nous société a pour objectif d’aider nos clients à réussir en leur fournissant un modèle de revenus non linéaire. Nous sommes mondialement reconnus pour notre vaste portefeuille de services, notre bonne citoyenneté d'entreprise et notre fort engagement envers la durabilité. Jusqu'à présent, nous avons coopéré avec plus de 60 000 clients sur les cinq continents. Coopérons et bâtissons ensemble un avenir prometteur et meilleur.

QYResearch est une société de conseil de grande envergure de renommée mondiale. Elle couvre divers segments de marché de la chaîne industrielle de haute technologie, notamment la chaîne industrielle des semi-conducteurs (équipements et pièces de semi-conducteurs, matériaux semi-conducteurs, circuits intégrés, fonderie, emballage et test, dispositifs discrets, capteurs, dispositifs optoélectroniques), la chaîne industrielle photovoltaïque (équipements, cellules, modules, supports de matériaux auxiliaires, onduleurs, terminaux de centrales électriques), la chaîne industrielle des véhicules électriques à énergie nouvelle (batteries et matériaux, pièces automobiles, batteries, moteurs, commande électronique, semi-conducteurs automobiles, etc.), la chaîne industrielle des communications (équipements de système de communication, équipements terminaux, composants électroniques, frontaux RF, modules optiques, 4G/5G/6G, large bande, IoT, économie numérique, IA), la chaîne industrielle des matériaux avancés (matériaux métalliques, polymères, céramiques, nano matériaux, etc.), la chaîne industrielle de fabrication de machines (machines-outils CNC, machines de construction, machines électriques, automatisation 3C, robots industriels, lasers, contrôle industriel, drones), l'alimentation, les boissons et les produits pharmaceutiques, l'équipement médical, l'agriculture, etc.

[certifiedceliac]

A new study that analyzed the activity of more than 10,000 genes found that a drug being investigated to treat celiac disease prevented intestinal damage caused by gluten. The research focused on the molecular mechanism of ZED1227, a treatment designed to block transglutaminase 2 (TTG), an enzyme that reacts with fragments of gluten. This reaction makes the fragments more recognizable to the cells that cause destruction of the nutrient-absorbing finger-like projections in the intestine of those who have celiac disease.

[darkeagleruins]

Americans Are Being Poisoned

“Suppliers have been caught using a special product known as meat glue to stick together scraps of meat”

Meat glue, also known as transglutaminase, is legal in all 50 states.

It is used in about eight million pounds of meat every year in America

“The hidden ingredient that’s making you sick”

“I've just got some, fine diced beef and my special enzyme. I'm just gonna mix it up a bit.

Why have we got the masks on?

This is dangerous. See that? Don't breathe that in.

This powder is transglutanamase enzyme, otherwise known as meat glue. Meat glues come in a number of forms, some produced by cultivating bacteria, the others, the primary ingredient comes from the blood plasma of pigs and cattle, specifically the coagulant which causes blood to clot. Ours uncooked is easy to spot the difference, but cooked is another story. Okay.

(SEE VIDEO FOR IMAGES)

Meat glue one is on the right, and the real McCoy is on the left.

And it's not just beef. Pork, lamb, fish, and chicken are all stuck back together using this glue.

If this food is sold or represented as a solid piece of steak and you cook it rare, you're really leaving yourself open, um, to get food poisoning. And chances are, unless you're a vegetarian, you're eating it on a regular basis.”

[ananya5400]

Global Enzymes Market: Key Drivers, Challenges, and Future Outlook

The enzymes market size is expected to grow from USD 14.0 billion in 2024 to USD 20.4 billion by 2029, reflecting a CAGR of 7.8% during this period. This growth is driven by increasing global demand for enzymes across various industries. In the food and beverage sector, enzymes improve product quality and consistency, while in biofuels, they promote more efficient and sustainable production methods. The pharmaceutical industry leverages enzymes for drug formulation and disease treatment. Furthermore, the rising emphasis on eco-friendly and cost-effective industrial processes is boosting enzyme applications in detergents and textiles. Innovations in biotechnology are also leading to the development of specialized enzymes for targeted uses, enhancing their demand. Overall, the versatility and effectiveness of enzymes across multiple sectors are fueling their increasing global demand, with market players actively engaging in partnerships for industrial and specialty enzymes.Enzymes Market

Enzymes Market Trends

Here are some trends currently shaping the enzymes market:

Increased Demand in Food and Beverage: The rise in health-conscious consumers has led to higher demand for enzymes in food processing, enhancing flavor, texture, and nutritional content.

Biotechnology Advancements: Innovations in biotechnology are leading to more efficient enzyme production processes, improving yield and reducing costs.

Sustainable Practices: There’s a growing emphasis on sustainability, driving the use of enzymes in eco-friendly applications like biofuels, biodegradable plastics, and waste management.

Pharmaceutical Applications: The use of enzymes in drug formulation and as therapeutic agents is expanding, particularly in personalized medicine and biosimilars.

Animal Feed Enzymes: The demand for animal feed additives, particularly enzymes that improve nutrient absorption and digestion, is on the rise due to the growing livestock industry.

Personal Care Products: Enzymes are increasingly being incorporated into personal care and cosmetics for their ability to enhance product efficacy and skin benefits.

Specialty Enzymes Expected to Capture a Major Enzymes Market Share During the Forecast Period.

Specialty enzymes are crucial in the pharmaceutical and biotechnology sectors, particularly in biopharmaceutical production involving monoclonal antibodies and gene therapies, where precision and specificity are vital. For example, proteinase K is commonly used in DNA and RNA extraction for genomic research, a field that has seen heightened demand due to advancements in personalized medicine and diagnostics. This segment of specialty enzymes benefits from substantial R&D investments and innovations. Companies such as Novozymes A/S (Denmark) and dsm-firmenich (Switzerland) are focused on creating novel enzymes with enhanced stability and activity tailored for specific industrial uses. A notable example is dsm-firmenich’s launch of Maxilact Next in May 2023, which improves lactose-free dairy production efficiency by 25% without compromising taste. Additionally, supportive regulatory frameworks for biopharmaceuticals and the rising incidence of chronic diseases that require advanced treatments further drive the growth of specialty enzymes, reinforcing their market leadership.

Download PDF Brochure: https://www.marketsandmarkets.com/pdfdownloadNew.asp?id=46202020

Plant-Derived Enzymes Capture a Major Share of the Enzymes Market.

Amylase, derived from barley and wheat, plays a vital role in the brewing industry by breaking down starches into fermentable sugars, enhancing both the efficiency and quality of beer production. In the juice and wine sectors, pectinase sourced from fruits such as apples and oranges is widely used to clarify beverages and boost juice yield. Plant enzymes are also essential in the expanding market for plant-based and vegan products. For example, transglutaminase from plant sources improves texture and binding in meat alternatives, addressing the growing consumer demand for sustainable and ethical food choices. This trend is reinforced by the increasing popularity of plant-based diets, which further drives the demand for plant-derived enzymes. Companies like Novozymes have made significant investments in developing enzyme solutions tailored to specific industry needs. In March 2020, Novozymes A/S (Denmark) launched Saphera Fiber, a plant-derived lactase enzyme aimed at increasing fiber content in dairy products while lowering sugar levels, catering to health-conscious consumers.

Enzymes Market Forecast: Asia Pacific to Experience the Highest Growth Rate

The Asia-Pacific region is poised for significant growth in the enzyme market, influenced by unique industry dynamics and regional trends. A major driver is the biopharmaceutical sector, especially in countries like South Korea and Singapore, where the demand for enzymes in drug manufacturing and bioprocessing is rising. These enzymes are vital for processes such as protein expression, purification, and modification, which are crucial for producing biologics like monoclonal antibodies and vaccines. Additionally, the burgeoning healthcare and diagnostic sectors in the region are rapidly increasing the need for specialty enzymes, particularly for diagnostic assays, genetic testing, and therapeutic applications, fueled by heightened investments in healthcare infrastructure and research. Moreover, the thriving textile and detergent industries in countries like Bangladesh and Vietnam present promising opportunities for enzyme manufacturers. Enzymes are increasingly utilized in textile processing for fabric softening, de-sizing, and denim finishing, as well as in detergent formulations for enhanced stain removal and fabric care. As these sectors evolve in response to changing consumer preferences and regulatory standards, the demand for enzymes is expected to rise sharply, establishing the Asia-Pacific region as a key driver of growth in the global enzyme market.

Top Enzymes Companies

Key players in this market include BASF SE (Germany), International Flavors & Fragrances Inc. (US), dsm-firmenich (Switzerland), Associated British Foods plc (England), Novozymes A/S (Denmark), Kerry Group plc. (Ireland), Dyadic International Inc. (US), Advanced Enzyme Technologies (India), Aumgene Biosciences (India), Amano Enzyme Inc. (Japan), F. Hoffmann-La Roche Ltd (Switzerland), Codexis, Inc. (US), Sanofi (France), Merck KGaA (Germany), Adisseo (China).

[chemicalresearchupdates]

Emerging Opportunities in the Global Meat Glue Market: An In-depth Study

The Meat Glue Market is estimated to be valued at US$ 226.9 Mn in 2023 and is expected to exhibit a CAGR of 3.6% over the forecast period 2023 to 2030, as highlighted in a new report published by Coherent Market Insights.

Market Overview:

Meat glue, also known as transglutaminase, is an enzyme which binds pieces of meat and seafood together. It is commonly used in food processing and restaurant industries to restructure or combine different cuts of meat and seafood proteins to produce desired shapes. Meat glue helps in reducing food wastage and improves texture and appearance of meat products. It provides convenience to food manufacturers and chefs. Market Key Trends:

The rising demand for convenience food products is driving the growth of meat glue market. Meat glue helps food processing companies in developing innovative meat products with desirable shapes and textures, thus saving preparation time. It allows combination of small pieces of meat into steaks and fillets without losing texture or quality. Also, growing fast food chains and quick service restaurants are relying more on meat glue to cut down preparation and production time. Moreover, rise in demand for exotic meat products requiring fusion of different types of meats and seafoods is also propelling the market growth. However, lack of consumer awareness about meat glue and perception issues linked to its unnatural way of processing meat may hinder the market growth to some extent over the forecast period. Porter’s Analysis:

Threat of new entrants: The threat of new entrants is low due to high capital requirements for production facilities and established distribution channels of existing players. However, new players can target specific customer segments.

Bargaining power of buyers: The bargaining power of buyers is moderate since there are many established brands. However, private labels from retail chains exert pricing pressure.

Bargaining power of suppliers: The bargaining power of suppliers is high as key raw materials like transglutaminase enzyme are patented by a few companies globally. This limits opportunities for price negotiations.

Threat of new substitutes: The threat of new substitutes is moderate as alternative binders/thickeners like xanthan gum, starch, and gums are used but lack proteins binding ability of meat glue.

Competitive rivalry: Intense due to global presence of key players.

SWOT Analysis:

Strength: High efficacy in binding meat and vegetarian products. Wide applications in food processing industries.

Weakness: Negative consumer perception over altering natural food properties. Strict regulations over labelling in some regions.

Opportunity: Growth in demand for meat alternatives and vegan products present opportunities. New applications in nutrition and healthcare sectors.

Threats: Development of new non-meat substitutes. Stringent regulatory approvals delay market access.

Key Takeaways:

The global meat glue market is expected to witness high growth, exhibiting CAGR of 3.6% over the forecast period, due to increasing demand for processed and packaged food products. Asia Pacific dominates the global market and is estimated to grow fastest due to rising meat consumption in China and India.

Regional analysis: Asia Pacific accounted for around 35% of global meat glue market share in 2023 led by China, Japan and India. China dominates the APAC market owing to large population, improving incomes and expanding food industry. North America is another major region supported by well-established food processing sector in US and Canada.

Key players operating in the meat glue market are Ajinomoto Co., Inc., Modernist Pantry, LLC, Special Ingredients Ltd., Kinry Food Ingredients Co., Ltd., BDF Natural Ingredients, S.L., Micro-Tech Foods Ingredients Inc., Yiming Biological Products Co., Ltd., and Nanning Pangbo Biological Engineering Co., Ltd. These players are focusing on new product development and geographic expansion to gain higher market shares.

[alicesara611]

Market Dynamics of Transglutaminase from 2022 to 2028: An In-Depth Study

The global transglutaminase market is expected to grow from US$ 195.46 million in 2022 to US$ 218.08 million by 2028, at a CAGR of 1.84%. The growth of the market is attributed to the increasing demand for processed food products, the growing popularity of meat substitutes, and the rising awareness of the benefits of TG in non-food industries.

Transglutaminase (TG) is an enzyme that catalyzes the formation of covalent bonds between glutamine and lysine residues in proteins. It is widely used in the food industry as a food additive to improve the texture, appearance, and stability of food products. TG is also used in other industries, such as pharmaceuticals, cosmetics, and textiles.

Request a Sample copy of this Report! https://bit.ly/46L4xN0

Transglutaminase, also known as meat glue, is a food additive that is used to improve the texture and appearance of foods. It is a natural enzyme that is found in plants and animals, and it works by cross-linking proteins together. This can be used to create new food products with unique textures, such as restructured meats and fish products.

Future Outlook:

The transglutaminase market is expected to witness significant growth over the forecast period, driven by the increasing demand for processed foods, growing awareness of the health benefits of transglutaminase, and rising disposable incomes. Additionally, the expanding food and beverage industry and growing demand for meat alternatives are expected to further boost the market growth.

Key Takeaways:

The global transglutaminase market is expected to grow from US$ 195.46 million in 2022 to US$ 218.08 million by 2028, at a CAGR of 1.84% during the forecast period.

The growth of the market is attributed to the increasing demand for processed food products, growing popularity of meat substitutes, and rising awareness of the health benefits of transglutaminase.

The meat processing segment is the largest application segment of the transglutaminase market, accounting for over 50% of the market share in 2022.

The microbial fermentation type is the dominant type segment of the transglutaminase market, accounting for over 80% of the market share in 2022.

The North America region is the largest market for transglutaminase, accounting for over 30% of the market share in 2022.

Key Players:

Ajinomoto Foods

Foodchem International Corporation

Dongsheng Bio-Tech Co., Ltd.

Pangbo Biological

Taixing Dongsheng

Yiming Biological

BDF Natural Ingredients

C & P Additives

Kinry Biotech

Micro-Tech Foods Ingredients

Segmentation:

By Type:

Animal and plant tissues (TTGs)

Microbial fermentation (MTGs)

By Application:

Meat processing

Fish processing

Dairy products

Bakery products

Others

By Region:

North America

Europe

Asia-Pacific

Middle East & Africa

[didanawisgi]

Potential antigenic cross-reactivity between SARS-CoV-2 and human tissue with a possible link to an increase in autoimmune diseases

“Since the outbreak of COVID-19 caused by SARS-CoV-2, we tested 5 different blood specimens that were confirmed positive for SARS-CoV-2 IgG and IgM antibodies [1]. The measurements were for anti-nuclear antibody (ANA), anti-extractable nuclear antigen (ENA), anti-double-stranded DNA (dsDNA), actin antibody, mitochondrial antibody, rheumatoid factor (RF), and C1q immune complexes. We were surprised to find out that 3 of the 5 specimens had significant elevations in ANA, ENA, actin and mitochondrial antibodies, but not against dsDNA or RF. This prompted us to investigate patterns of cross-reactivity between SARS-CoV-2 and autoimmune target proteins.

Vaccine-induced autoimmunity from autoimmune cross-reactivity is associated with narcolepsy, Guillain-Barré syndrome, multiple sclerosis, demyelinating neuropathies, systemic lupus erythematosus, and postural orthostatic tachycardia syndrome in susceptible subgroups as reported by Segal and Shoenfeld [2]. Due to the significant red flags for the potential cross-reactive interactions with the current COVID-19 pandemic, we studied the relationships between spike and nuclear proteins of SARS-CoV-2 and autoimmune target proteins.

Commercially available mouse monoclonal antibody made against recombinant SARS coronavirus spike protein and rabbit monoclonal antibody made against SARS coronavirus nucleoprotein were applied at optimal dilution to the SARS-CoV-2 proteins and to 50 different tissue antigens using enzyme-linked immunosorbent assay (ELISA). Recombinant SARS-CoV-2 spike protein S1 and recombinant SARS-CoV-2 nucleocapsid protein were purchased from RayBiotech. ELISA wells were coated with nuclear antigens, dsDNA, F-actin, and mitochondria (M2) antigen purchased from different companies. An additional 45 tissue antigens used in this study have been previously described [9]. Each SARS-CoV-2 antibody was applied to quadruplicate wells. After the completion of all ELISA steps, the developed color was measured at 405 nm.

Looking at the reaction between SARS-CoV-2 spike protein antibody and tissue proteins (Fig. 1A), we found that the strongest reactions were with transglutaminase 3 (tTG3), transglutaminase 2 (tTG2), ENA, myelin basic protein (MBP), mitochondria, nuclear antigen (NA), α-myosin, thyroid peroxidase (TPO), collagen, claudin 5+6, and S100B. The reaction of this antibody was not as strong with several other antigens (Fig. 1A).

The nucleoprotein antibody showed some overlap in immune cross-reactivity with anti-spike protein antibody. As shown in Fig. 1B, nucleoprotein antibody reacted strongly with mitochondria, tTG6, NA, TPO, ENA, TG, actin, and MBP. Similar to spike protein, the nucleoprotein antibody reaction was not as strong with several other antigens as shown in Fig. 1A and B.

As the number of SARS-CoV-2 infections increase from day to day, scientists are learning that the damage caused by this virus can extend well beyond the lungs, where infection can lead to pneumonia and the often fatal condition called acute respiratory distress syndrome [3]. The virus can in fact affect the body from head to toe, including the nervous [4], cardiovascular [5], immune [6], and digestive systems [7].

Is it possible that some of the extensive organ, tissue, and cellular damage done by SARS-CoV-2 is due to viral antigenic mimicry with human tissue?

If the answer is yes, then we may face an increase in the rates of autoimmune disease in the future, because any factor that causes chronic inflammation in the body can potentially induce autoimmune disease.

Because SARS-CoV-2 attacks the respiratory system first, in a very interesting letter [8] Kanduc and Shoenfeld suggested that because the SARS-CoV-2 spike glycoprotein and lung surfactant proteins shared 13 out of 24 pentapeptides, the immune response following infection with SARS-CoV-2 may lead to cross-reactions with pulmonary surfactant proteins, followed by SARS-CoV-2-associated lung disease [8]. Based on their findings, they warned against the use of the entire SARS-CoV-2 antigens in the vaccines and cautioned that perhaps the use of only unique peptides would be the most effective way to fight the SARS-CoV-2 infection. Very similar suggestions were made by Razim et al., in designing a vaccine against Clostridium difficile [9]. Two sequences, peptide 9 and peptide 10, of C. difficile were recognized not only by the sera of patients with C. difficile infections but also by the sera of patients with autoimmune disease. Razim et al. concluded that before considering a protein as a vaccine antigen, special care should be taken in analyzing the sequence of tissue cross-reactive epitopes in order to avoid possible future side effects [9].

We agree with Razim et al., and we feel that our own findings that 21 out of 50 tissue antigens had moderate to strong reactions with the SARS-CoV-2 antibodies are a sufficiently strong indication of cross-reaction between SARS-CoV-2 proteins and a variety of tissue antigens beyond just pulmonary tissue, which could lead to autoimmunity against connective tissue and the cardiovascular, gastrointestinal, and nervous systems.

We live in critical times when the world may be veering towards the very real possibility of requiring immunity certification “passports” earned by prior infection with SARS-CoV-2 or vaccination before being allowed to travel, or perhaps even to work [10].

At the moment, scientists are frantically trying to develop either a definitive cure, neutralizing antibodies, or a vaccine to protect us from contracting the disease in the first place, and they want it right now. We must consider that finding a vaccine for a disease may normally take years. There are reasons for all the precautions involved in developing a vaccine, not the least of which are unwanted side-effects. In light of the information discussed above about the cross-reactivity of the SARS-CoV-2 proteins with human tissues and the possibility of either inducing autoimmunity, exacerbating already unhealthy conditions, or otherwise resulting in unforeseen consequences, it would only be prudent to do more extensive research regarding the autoimmune-inducing capacity of the SARS-CoV-2 antigens. The promotion and implementation of such an aggressive “immune passport” program worldwide in the absence of thorough and meticulous safety studies may exact a monumental cost on humanity in the form of another epidemic, this time a rising tide of increased autoimmune diseases and the years of suffering that come with them.”

[alkalineholisticwellness]

@alkalineholisticwellness Does the consumption of gluten-containing grains contribute to psychiatric disorders such as schizophrenia? Believe it or not, this question has been asked for well over 60 years by researchers who stumbled upon evidence that the removal of gluten from the diet results in improved symptoms, or conversely, that gluten grain consumption leads to higher prevalence of both neurological and psychiatric problems. a number of studies have been published linking the consumption of gluten-containing grains to schizophrenia: Schizophrenia Bulletin, 2011: Persons with schizophrenia have higher than expected titers of antibodies (7 fold increased prevalence) related to celiac disease and gluten sensitivity. #### Schizophrenia Research, 2010: Individual with schizophrenia have a novel immune response to gliadin distinct from those with celiac disease (i.e. absence of antibodies to the transglutaminase enzyme and the HLA-DQ2/DQ8 genetic locus of susceptibility. ### Acta Psychiatra Scandinavica, 2006: A review of the literature found a drastic reduction, if not full remission, of schizophrenic symptoms after initiation of gluten withdrawal has been noted in a variety of studies. ## Biological Psychiatry, 1984: Only two chronic schizophrenics were found among over 65,000 examined or closely observed adults in remote regions of Papua New Guinea (PNG, 1950-1967) and Malaita , Solomon Islands (1980-1981), and on Yap , Micronesia (1947-1948), who do not consume grains. Researchers noted that when these peoples became partially westernized and consumed wheat, barley beer, and rice, the prevalence reached European levels. Science, 1976: Schizophrenics maintained on a grain-free and milk-free diet challenged with gluten saw interruption of their therapeutic progress. After termination of the gluten challenge, the course of improvement was reinstated. https://www.instagram.com/p/Bvm2bD3A437/?utm_source=ig_tumblr_share&igshid=lnrhv1xt51v1

[paleorecipecookbook]

The Symptoms of Gluten Intolerance You Haven’t Heard About

You just don’t feel good. You’re tired and get frequent headaches, have ongoing skin issues, or struggle with depression—or all of the above. Maybe you’ve wondered if gluten could be the culprit, but because you don’t experience gastrointestinal upset, you’ve since put the thought out of your mind and haven’t mentioned anything to your doctor. Or perhaps you’ve shared your suspicion, but conventional testing ruled out celiac disease (CD) and thus, supposedly, any issues with gluten. In either case, your diet has likely stayed the same … and so have these often-overlooked symptoms of gluten intolerance.

Yes, all of the symptoms mentioned here—and many others you may not have heard about—can be signs that you have a significant degree of gluten intolerance. Even if you don’t run to the bathroom right after enjoying a plate of pasta, and even if standard lab work says otherwise, your body (and brain) may be having serious problems with gluten. Let’s explore these lesser-known symptoms and discuss if going gluten free is right for you.

You’ve heard of the havoc gluten can wreak on your digestive tract, but did you know that gluten intolerance can cause skin problems, depression, and frequent headaches? Check out this article for more symptoms of gluten intolerance you’ve never heard of. #nutrition #chriskresser

Undiagnosed Intolerance Is More Common than You May Think

First off, I want you to know that if you eat gluten and you feel lousy but you don’t have digestive issues—and you have tested negative for CD and been told it’s all in your head—you are not alone. In fact, undiagnosed cases of gluten intolerance are incredibly widespread. Here’s why.

As I’ve written before, wheat contains several different classes of proteins: gliadins (of which there are four different types, including one called alpha-gliadin); glutenins; agglutinins; and prodynorphins. Once wheat is consumed, enzymes in the digestive tract called tissue transglutaminases (or tTGs) help break down the wheat compound. During this process, additional proteins are formed, such as deamidated gliadins and gliadorphins (also called gluteomorphins). Stick with me here—these terms are worth knowing so that you can understand the pitfalls of conventional testing for CD.

CD is a serious form of gluten intolerance, one that can do real damage to the tissues in the small intestine (though its symptoms aren’t merely gut related). CD is characterized by an immune response to one specific gliadin (the aforementioned alpha-gliadin) and one specific type of transglutaminase (tTG-2). But people can—and very much do—react to several other components of wheat and gluten.

Therein lies the problem, because conventional lab testing for CD and gluten intolerance only screens for antibodies to alpha-gliadin and tTG-2.

If your body reacts to any other wheat protein or type of transglutaminase, even severely, you’ll still test negative for CD and intolerance.

Statistics suggest that for every one case of CD that is diagnosed, 6.4 cases remain undiagnosed—the majority of which are atypical forms without gastrointestinal symptoms; even many patients who are eventually diagnosed don’t experience an upset stomach after consuming gluten. (1)

What’s more, the distinct autoimmune response to wheat proteins and transglutaminase enzymes in the gut that defines CD is just one possible expression of gluten intolerance. The many other ways a sensitivity to gluten can affect the body are collectively referred to as non-celiac gluten sensitivity, or NCGS. Cases of gluten intolerance classified as NCGS involve both intestinal and non-digestive reactions to gluten that are not autoimmune or allergic in nature and that resolve when gluten is eliminated from the diet.

There is no definitive diagnostic test for NCGS, making it difficult to put a number on its prevalence. By some estimates, it may occur in as many as one in 20 Americans. (2) And although your doctor and plenty of others out there might still insist that NCGS doesn’t truly exist, several studies have validated it as a distinct clinical condition. (3) As I’ve explained previously, gluten sensitivity is very real. Stories painting NCGS as a collective delusion have gotten it wrong.

Decoding Your (Real) Symptoms

Gluten intolerance can affect nearly every tissue in the body, including the brain, skin, endocrine system, liver, blood vessels, smooth muscles (found in hollow organs such as the intestines), and, yes, stomach.

That’s why it can manifest either in the classic presentation of digestive distress—abdominal pain, bloating, gas, and diarrhea or constipation—or in any of the following, likely surprising, non-digestive symptoms.

Anemia

Although it’s discussed infrequently in popular articles, iron-deficiency anemia is well documented as a symptom of gluten intolerance in scientific studies. (4, 5) In fact, research suggests that it may often be the first noticeable symptom of CD and that up to 75 percent of those with an anemia diagnosis may be gluten intolerant. (6, 7) Gluten intolerance can interfere with the uptake of iron from food, causing malabsorption of this important nutrient. (8) What’s more, because anemia generally saps one’s energy, it can trigger or worsen the next non-digestive sign of gluten intolerance on this list.

Fatigue

Many gluten-intolerant individuals report feeling tired and fatigued, especially right after eating, you guessed it, gluten. (9) Research has linked NCGS to chronic fatigue symptoms in some people. (10) As with chronic fatigue syndrome, symptoms of gluten intolerance can also include muscle fatigue and muscle and joint pain.

Brain Fog

This type of cognitive dysfunction can be a sign of gluten sensitivity. Those affected often describe experiencing “foggy mind” symptoms such as an inability to focus and concentrate; some also describe feeling mentally fatigued. (11, 12)

Headaches

Headache is a frequent finding in NCGS, with one recent study reporting the symptom in more than half of its participants. (13, 14, 15) Migraine in particular is an associated symptom. (16, 17)

Eczema and Other Skin Disorders

As with fatigue, brain fog, and headaches, people with NCGS may notice a worsening of skin symptoms such as eczema, rash, and undefined dermatitis after ingesting gluten-containing foods. The most commonly reported skin lesions include those similar to subacute eczema, as well as the bumps and blisters indicative of dermatitis herpetiformis, or Duhring’s disease—to which CD is closely linked. Those who are gluten intolerant may also experience scaly patches resembling psoriasis. Lesions are typically found on the muscles of the upper limbs. (18, 19, 20)

Depression and Anxiety

One of the main reasons gluten sensitivity often goes unrecognized and untreated, researchers theorize, is because mental health issues can be a hallmark of this condition.  Data suggests that up to 22 percent of patients with CD develop such dysfunctions, with anxiety and depression occurring most commonly. One study found that CD patients were more likely than others to feel anxious in the face of threatening situations, while additional research has linked conditions such as panic disorder and social phobia to gluten response. Depression and related mood disorders appear to occur with both NCGS and CD. (21, 22)

Here’s the good news: The majority of studies cited here not only investigated whether or not these symptoms are signs of gluten intolerance, but also whether or not they can be addressed by going gluten free. And it turns out, these problems improved or completely resolved with adherence to a gluten-free diet.

But more on that in a minute.

Beware These Surprising Consequences of Intolerance

While the symptoms mentioned above are what will most likely clue you in to your body’s negative response to gluten, they aren’t the only effects of intolerance to be aware of. In fact, a variety of chronic diseases may develop due to long-term CD or NCGS, including: (23, 24)

Epilepsy

Attention-deficit hyperactivity disorder, or ADHD

Autism spectrum disorders

Schizophrenia

Type 1 diabetes

Osteoporosis

Multiple sclerosis

Hashimoto’s

Peripheral neuropathy

Amyotrophic lateral sclerosis, or ALS

In one study, researchers found a strong link between gluten sensitivity and neurological complications—especially those in which the cause was unknown. (25) Research has even shown that, for some people with gluten sensitivity, the primary symptom they experience is a neurological dysfunction. (26) The data suggests that nearly 60 percent of people with neurological dysfunction of unknown origin test positive for anti-gliadin antibodies. (27)

Challenge Yourself: Do You Feel Better On a Gluten-Free Diet?

If you’re currently experiencing any of the symptoms of gluten intolerance I shared in this article and can’t seem to find relief, or if you have received a diagnosis of any of the above linked diseases or disorders and you and your doctor have not found a probable cause or resolution, gluten could very well be a trigger for you.

Because of the limitations of current testing for CD and the lack of diagnostic options for NCGS, the most reliable test for gluten intolerance is a “gluten challenge.”

This involves removing gluten from your diet completely for a period of at least 30 days—60 days is best—then adding it back in after that time has elapsed. If your symptoms and/or diagnosis improve during the elimination period and return when gluten is reintroduced, let your healthcare provider know. You have NCGS or atypical CD.

Though I consider this to be the gold-standard test for gluten intolerance, Cyrex Laboratories does offer a comprehensive blood panel that screens for all of the wheat and gluten proteins and transglutaminase enzymes discussed earlier. It can be a helpful diagnostic tool, but it shouldn’t replace a gluten challenge. (Note: It must be ordered by your physician or another healthcare provider.)

How Will You Deal with Your Symptoms of Gluten Intolerance?

If you experience improvement on a gluten-free diet and plan to continue eating this way, you can feel confident that there is no risk in terms of nutrient deficiencies to removing gluten from your diet. (28) If anything, my experience has shown me that people who eat gluten-free are more likely to increase their intake of essential nutrients, especially if they replace breads and other flour products with whole foods.

Have you experienced any of these symptoms? Are you planning a gluten challenge to determine once and for all if gluten is the culprit? Let me know below in the comments!

The post The Symptoms of Gluten Intolerance You Haven’t Heard About appeared first on Chris Kresser.

Source: http://chriskresser.com November 20, 2018 at 09:17PM

[therealafrikantruth]

View this post on Instagram

A post shared by mkiwaki (@mkiwaki)

The video on the left is being reported as China manufactures making fake meat. To me it looks very similar to the process of rolling silicone. Well that’s neither here nor there, what I want to show you is a real process of selling the public fake meat. The process of gluing discarded meat together to form a piece of meat and selling it as prime or choice cut meat. Here is the Chemical they use: Transglutaminases are enzymes that in nature primarily catalyze the formation of an isopeptide bond between γ-carboxamide groups of glutamine residue side chains and the ε-amino groups of lysine residue side chains with subsequent release of ammonia. Watch the full story on my IGTV channel. https://www.instagram.com/p/Bp00IAqn5MV/?utm_source=ig_tumblr_share&igshid=xy5occp4wntw

[xtremejust]

Noti enzyme

Noti enzyme manual#

Noti enzyme download#

Ndel and Noel Sphl and Nhel Kpnl Enzyme Mix B Enzyme Mix Choose. But which enzyme mix was which? Based on your predictions regarding the sizes of fragments expected after digesting POTC-A DNA with each of these three enzyme mixes (using the plasmid map provided in Prac Report 2) and your actual agarose gel results, determine which enzymes were present in which mix (1.5 marks) Enzyme Mix A v Choose. Thermo Scientific NotI restriction enzyme recognizes GCGGCCGC sites and cuts best at 37C in O buffer (Isoschizomers: CciNI). Engineered with performance in mind, HF restriction enzymes are fully active under a broader range of conditions, minimizing off-target products, while offering.

Noti enzyme manual#

In the Subject Manual and in Prac Report 2 it was stated that one of the three enzyme mixes contained Kpnl alone, while another contained Ndel and Notland another contained Sphl and Nhel. from publication: Cloning and Expression of Genes Encoding Enzymes Involved in.

Noti enzyme download#

Pustaka genom dengan sisipan fragmen ~40 Kb yang membawa gen MTGase telah berhasil dikonstruksi dengan menggunakan fosmid pCC1FOSTM di dalam E.coli EPI300-TIR.Transcribed image text: 1% agarose stained in SYBR Safe IILIT 588 8 8 8 8 8 20 88888888 Size 60 ng05 ug ΣΣ ΣΣ ΣΣ 1kb+ DNA ladder OTC Plasmid OTC-A Plasmid OTC-A + A OTC-A + B OTC-A + Cġ% agarose stained in SYBR Safe HIITIT 1 58888888 a 8 8 88888888 Size Dp ng05 ug IL 1kb+ DNA ladder PCR Sample 1 (no DNA) PCR Sample 2 (POTC) PCR Sample 2 (POTC-A) Sample 4 (POTC control) Sample 5 (POTC-A control) Download scientific diagram NotI enzyme digestion. Berdasarkan sekuen gen 16S rRNA, isolat TTA 02 SDS 14 memiliki kekerabatan terdekat dengan Streptomyces thioleteus dengan homologi 99%. Sekuen parsial gen MTGase dari isolat tersebut memiliki homologi 93 % dengan MTGase dari Streptomyces cinnamoneus. Analisis molekuler dengan PCR membuktikan bahwa isolat tersebut mengandung gen MTGase. Hasil penelitian menunjukkan bahwa penapisan terhadap bakteri Streptomyces spp penghasil MTGase yang diisolasi dari berbagai jenis tanah di Indonesia, mendapatkan satu isolat yang potensial yaitu TTA 02 SDS 14. Untuk itu, penelitian ini dilakukan melalui beberapa tahapan yaitu, penapisan bakteri Streptomyces spp penghasil MTGase, identifikasi isolat penghasil MTGase dan pembuatan pustaka genom dengan mengkloning fragmen DNA 40 kb yang mengandung gen penyandi MTGase. Penelitian ini bertujuan untuk mendapatkan bakteri yang menghasilkan MTGase dan mengklon fragmen DNA penyandinya. Pendekatan teknologi rekayasa genetika sangat diperlukan untuk mendapatkan hasil yang lebih baik sehingga dapat dikembangkan dalam skala industri. HF enzymes also exhibit dramatically reduced star activity. High Fidelity (HF) Restriction Enzymes have 100 activity in rCutSmart Buffer single-buffer simplicity means more straightforward and streamlined sample processing. NotI Restriction Enzyme Endonuclease Type II Restriction enzyme Cleaves double-stranded DNA at specific recognition site Recognize octameric palindromic. Cleavage with two restriction endonucleases that. NotI has a High Fidelity version NotI-HF ( NEB R3189 ). Cleavage with two restriction endonucleases that produce blunt ends. These new restriction sites may be generated by: Cleavage followed by fill-in of 5 overhangs to generate blunt ends. Selain itu proses pemurnian cukup sulit karena memerlukan beberapa tahap pemurnian. New restriction sites can be generated by ligation of DNA fragments with compatible cohesive or blunt ends. The two enzymes used are NotI and any one of the following four enzymes: EcoRV. Produksi enzim Microbial Transglutaminase (MTGase) dari strain liar mempunyai beberapa kelemahan yaitu selain pertumbuhan selnya lambat, produk yang dihasilkan sedikit dan protein yang dihasilkan juga bercampur dengan protein lainnya. The first step is the double- restriction-enzyme digestion of the BAC DNA. In addition, the universal Tango buffer is provided for convenience in double digestions. 2.3.2.13) merupakan enzim yang mengkatalisis reaksi perpindahan gugus asil antara residu glutamin (Gln) yang berfungsi sebagai donor asil dan residu lisin (Lys) sebagai aseptor yang membentuk ikatan silang (crosslinking) ε-(γ-glutamyl) lisin isopeptida yang menghasilkan ikatan kovalen inter atau intramolekuler yang berikatan silang dengan protein makanan. Ad2 DNA digested with NotI, 0.7 agarose, 7 cleavage sites conventional restriction endonucleases are a large collection of high quality restriction enzymes, optimized to work in one of the buffers of the Five Buffer System.

[products123]

Get Your Digestive Enzyme capsule From Health Veda Organics

Digestive Enzyme - 

Health Veda Organics Digestive Enzyme Capsules can separate proteins and carbs and lipids, and their supplementation might assume a part in the administration of stomach related messes, from lactose bigotry to cystic fibrosis. Until this point, a few details of stomach related proteins are accessible available, being different each other as far as compound sort, source and beginning, and measurement.

This survey, performed through a non-efficient pursuit of the accessible writing, will give an outline of the ongoing information on stomach related protein supplementation in gastrointestinal problems, conversation of the utilization of pancreatic chemicals, lactase (β-galactosidase) and formed bile acids, and furthermore investigating the future point of view of stomach related catalyst supplementation.

Stomach related chemicals are delivered and emitted by the gastrointestinal framework to debase fats, proteins, and sugars, to achieve the processing and, a short time later, the ingestion of supplements. Their supplementation, when demonstrated, may give a dependable assistance as an adjuvant treatment of a few issues described by a hindrance of stomach related capabilities. Until this point, different definitions of compound supplementation are accessible available, and they are right now utilized in clinical practice for the administration of a few stomach related sicknesses, particularly those including organs assigned to the development of stomach related proteins, including the exocrine pancreas (which produces pancreatic catalysts) and the little gastrointestinal brush line (which produces lactase).

Pancreatic chemical supplementation is the treatment of decision for the administration of exocrine pancreatic deficiency (EPI) in persistent pancreatitis, pancreatic malignant growth, cystic fibrosis (CF) or diabetes [1-6].

One more important utilization of compound supplementation in the clinical practice is the administration of lactose prejudice. It is assessed that 75% of people overall experience hypolactasia, or some abatement of lactase action, particularly during adulthood .

Ongoing proof recommends that stomach related chemicals might be helpful likewise in celiac sickness, however they are a long way from being utilized in the normal administration of the illness. In celiac sickness a long lasting sans gluten diet might achieve challenges as keeping away from gluten totally is tricky attributable to the tainting with gluten of probably gluten free food sources [8]. New remedial methodologies incorporate chemical supplementation, amendment of the gastrointestinal hindrance deformity against gluten passage, obstructing of gliadin show by human leukocyte antigen blockers and tissue transglutaminase inhibitors .

At last, formed bile acids, regardless of whether are not classifiable as proteins, can advance retention of dietary lipids by emulsifying them in micelles, so we remembered them for this survey.

This paper will give an outline of the flow information on stomach related protein supplementation in gastrointestinal illnesses and incorporate likewise distributions with creatures and in vitro examinations. We did a non-methodical however intensive survey of the accessible writing. Separately, signs, biochemical highlights and measurements of pancreatic chemicals, lactase (β-galactosidase), formed bile acids and endopeptidases will be looked into. At last, our speculation for a potential situation of stomach related compound supplementation in the following future will be introduced.

Pancreatic catalysts can be isolated into three gatherings, as per their separate capability: proteolytic compounds (basically trypsinogen and chymotripsinogen and their dynamic structures trypsin and chymotripsin), amylolitic proteins (pancreatic amylase), and lipolitic chemicals (mainly lipase) 

Exogenous pancreatic catalysts are essentially removed from porcine or ox-like sources. Lipase may likewise be incorporated from microbial sources, for example, Aspergillus oryzae and Rhizopus arrhizus 

As depicted in creature studies, benefits of microorganism determined proteins are the necessity of a lower measurements to be compelling and a more extensive pH scope of movement than creature based partners nonetheless, porcine pancreatin, which contains trypsin, amylase and lipase, is really the main pancreatic catalyst substitution treatment (Spunky) accessible in the UK 

Monetarily accessible details are both non-intestinal covered and intestinal covered: this last readiness has been created to work with the entry of ingested compounds through the unfriendly corrosive milieu of the stomach and duodenum, in light of the fact that the viability of exogenous protein supplementation is diminished by low pH.