While aspartame and MSG are known to be dangerous for human consumption, transglutaminase has not been studied enough to be conclusively negatively affective. However, the enzyme that binds is covalent; formed by cross-linked, insoluble and irreversible protein polymers.
The binding enzyme in transglutaminase is made by cultivating bacteria using blood plasma from cows and pigs, but also can be created from vegetable or plant extracts. No regulatory body, including the FDA, forced manufacturers to divulge the process they use to create transglutaminase or its bonding enzymes. Even “kosher” meat has a special meat glue created especially for it.