Evaluating the Safety and Halal Compliance of Microbial Transglutaminase (mTGase) Using in Processed Food: A Pilot Study

Rising demand for halal food underscores the need to ensure safety and compliance of food additives like microbial transglutaminase (mTGase). This study evaluates mTGase's alignment with halalan tayyiban (HT) principles, which emphasize permissibility (halal) and wholesomeness (tayyib) in Islamic dietry laws. The HT framework includes six principles: food must originate from halal sources, avoid shubhah (doubtful) elements, align with human nature (fitrah), safe, clean, and nutritious. TGase is widely used to enhance food texture and reduce allergens. However, emerging evidence suggests that mTGase poses health risks, particularly for individuals with
celiac disease (CD), as it can cross-link and deamidate gluten, mimicking endogenous tissue transglutaminase (tTGase) and triggering autoimmune responses. Additionally, mTGase has been linked to neurodegenerative disorders, including Alzheimer’s and Huntington’s diseases. The research employs a document analysis methodology to review existing literature, regulatory guidelines, and scientific findings on mTGase’s ethical and safety implications. The findings reveal both benefits and risks, underscoring the need for stricter regulation and clearer labeling to ensure adherence to HT standards. This study contributes to the enhancement of halal food safety by promoting awareness and better regulatory measures for enzyme additives.