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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...
| Autores principales: | , , |
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| Formato: | Texto |
| Lenguaje: | English |
| Publicado: |
BioMed Central
2007
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| 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 |