Milk fermentation products of L. helveticus R389 activate calcineurin as a signal to promote gut mucosal immunity

BACKGROUND: Fermented milks containing probiotic bacteria are a way of delivering bioactive constituents to targets in the gastrointestinal tract. We reported previously that the fermentation of milk at constant pH 6 by L. helveticus R389 increased its content of peptide fractions, and the oral admi...

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Detalles Bibliográficos
Autores principales: Vinderola, Gabriel, Matar, Chantal, Perdigón, Gabriela
Formato: Texto
Lenguaje:English
Publicado: BioMed Central 2007
Materias:
Research Article
Acceso en línea:https://www.ncbi.nlm.nih.gov/pmc/articles/PMC2045662/
https://www.ncbi.nlm.nih.gov/pubmed/17825099
http://dx.doi.org/10.1186/1471-2172-8-19

Internet

https://www.ncbi.nlm.nih.gov/pmc/articles/PMC2045662/
https://www.ncbi.nlm.nih.gov/pubmed/17825099
http://dx.doi.org/10.1186/1471-2172-8-19

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