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Heads up if you use transglutaminase (aka "meat glue"), seems it might play a role in gum disease.
You'll know for sure if you start seeing bunch of judges trying to gum your food.
from http://www.meatingplace.com/Industry/News/Details/49141 :
Researchers say transglutaminase plays role in gum disease
Scientists at Forsyth, an independent, not-for-profit research institute specializing in oral health and related-conditions, along with a colleague from Northwestern University, are reporting that the protein Transgultaminase 2 (TG2), is a key component in the process of gum disease.
They found that blocking some associations of TG2 prevents the bacteria Porphyromonas gingivalis from adhering to cells.
Transglutaminase (TG) consists of a family of eight enzymes (factor XIII and TG1–TG7) that act as a binder to form smaller pieces of meat and poultry into a larger product. TG catalyzes the intermolecular binding between the amino acids glutamine and lysine from proteins of the raw meat, strengthening the protein network structure. Industrial transglutaminase is produced by Streptomyces mobaraensis fermentation in commercial quantities or extracted from animal blood.
Used in meat and poultry products for more than a decade, TG recently has sometimes come under the microscope of the media (notably by ABC News Senior National Correspondent Jim Avila in 2012).
In the research, the scientific team examined the critical role that TG2 plays in enabling Porphyromonas gingivalis to adhere to cells. Clusters of TG2 were found where the bacterium was binding to cells. When the team silenced the expression of TG2, Porphyromonas gingivalis was diminished.
“Once established, Porphyromonas gingivalis is very hard to get rid of,” Dr. Heike Boisvert, assistant member of the staff in the Department of Microbiology at Forsyth, said in a news release. “The bacterium changes conditions in the surrounding environment to ensure perfect growth; unfortunately, those changes, if untreated, can result in a loss of supportive tissue for our teeth.”
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