Product Description

Transglutaminase, with the chemical registry number CAS#80146-85-6, is an enzyme that has gained significant attention in various industries due to its unique properties and versatile applications.

Chemical Structure and Properties

Transglutaminase is a protein cross-linking enzyme that catalyzes the formation of covalent bonds between glutamine and lysine residues in proteins. It is a calcium-dependent enzyme, meaning that the presence of calcium ions is essential for its activity.

The enzyme is typically found in two forms: microbial transglutaminase (mTG) and tissue transglutaminase (tTG). Microbial transglutaminase is produced by certain bacteria and fungi, while tissue transglutaminase is found in animal tissues.

In terms of physical properties, transglutaminase is a stable enzyme that can function over a wide range of temperatures and pH values. It is insoluble in water but can be dispersed in aqueous solutions. The enzyme has a molecular weight ranging from 30 to 40 kDa.

Sources and Production

As mentioned earlier, microbial transglutaminase is produced by certain bacteria and fungi. The most common sources of microbial transglutaminase are Streptomyces mobaraensis and other related species. These microorganisms are cultured in fermentation tanks under controlled conditions to produce the enzyme.

Tissue transglutaminase, on the other hand, is found in animal tissues such as blood, liver, and kidney. It can be extracted from these tissues using various biochemical techniques.

Biological Activities

Protein Cross-Linking

The primary biological activity of transglutaminase is protein cross-linking. By catalyzing the formation of covalent bonds between proteins, the enzyme can modify the physical and chemical properties of proteins. This can lead to changes in protein solubility, gelation, emulsification, and foaming properties.

For example, in the food industry, transglutaminase is used to improve the texture and stability of processed foods such as meat products, dairy products, and bakery products. By cross-linking proteins in these products, transglutaminase can increase their firmness, elasticity, and water-holding capacity.

Wound Healing

Tissue transglutaminase plays an important role in wound healing. It is involved in the formation of a blood clot and the subsequent repair of damaged tissues. The enzyme can cross-link fibrinogen and other proteins in the blood clot, forming a stable matrix that promotes cell adhesion and proliferation.

In addition, tissue transglutaminase can also stimulate the production of extracellular matrix proteins such as collagen and fibronectin, which are essential for tissue repair.

Cell Signaling

Transglutaminase has been implicated in various cell signaling pathways. It can regulate the activity of transcription factors, kinases, and phosphatases, thereby influencing gene expression and cellular processes such as proliferation, differentiation, and apoptosis.

For example, tissue transglutaminase has been shown to be involved in the regulation of cell death pathways in response to stress and injury. By cross-linking proteins in the cell membrane and cytoplasm, the enzyme can trigger apoptotic signaling cascades and promote cell death.

Applications

Food Industry

Transglutaminase is widely used in the food industry for various applications. It is used to improve the texture and quality of processed foods such as meat products, dairy products, and bakery products. For example, in meat products, transglutaminase can be used to bind pieces of meat together, creating a more homogeneous product with improved texture and appearance.

In dairy products, transglutaminase can be used to improve the viscosity and stability of yogurt and cheese. In bakery products, the enzyme can be used to improve the elasticity and volume of bread dough.

Pharmaceutical Industry

Transglutaminase has potential applications in the pharmaceutical industry. It can be used to develop drug delivery systems and tissue engineering scaffolds. For example, transglutaminase can be used to cross-link proteins and polymers to create biodegradable nanoparticles for drug delivery.

In tissue engineering, transglutaminase can be used to cross-link collagen and other extracellular matrix proteins to create scaffolds for tissue regeneration.

Cosmetics Industry

Transglutaminase is also used in the cosmetics industry. It can be used to improve the texture and stability of cosmetic formulations such as creams, lotions, and gels. By cross-linking proteins in these formulations, transglutaminase can increase their viscosity and improve their spreadability.

In addition, transglutaminase can also be used in hair care products to improve the strength and elasticity of hair.

Safety and Toxicity

In general, transglutaminase is considered safe for use in food, pharmaceutical, and cosmetic applications. Microbial transglutaminase is produced by fermentation and is free from animal-derived contaminants. However, some people may be allergic to transglutaminase, especially those with a history of allergies to proteins or enzymes.

In addition, high doses of transglutaminase may have adverse effects on health. For example, excessive consumption of transglutaminase-treated foods may lead to digestive problems such as bloating and diarrhea. Therefore, it is important to use transglutaminase in moderation and follow recommended usage levels.

In conclusion, transglutaminase (CAS#80146-85-6) is a versatile enzyme with unique properties and applications. Its ability to cross-link proteins makes it useful in various industries, including food, pharmaceutical, and cosmetic. However, further research is needed to fully understand its safety and potential side effects. As with any enzyme or chemical compound, it is important to use transglutaminase in accordance with regulatory guidelines and best practices.

Transglutaminase Basic information

Product Name	Transglutaminase
CAS	80146-85-6
MF	C27H44O3H2O
MW	0
EINECS	232-554-6

Transglutaminase Chemical Properties

Storage temp.	-20°C
Solubility	H2O: soluble1.0mg/mL, clear
Form	Lyophilized powder
Color	White to yellow

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