Pyroglutamyl leucine, a peptide in fermented foods, attenuates dysbiosis by increasing host antimicrobial peptide

PyroGlu-Leu is present in certain food protein hydrolysates and traditional Japanese fermented foods. Our previous study demonstrated that the oral administration of pyroGlu-Leu (0.1 mg/kg body weight) attenuates dysbiosis in mice with experimental colitis. The objective of this study was to elucida...

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Detalles Bibliográficos
Autores principales: Shirako, Saki, Kojima, Yumi, Tomari, Naohiro, Nakamura, Yasushi, Matsumura, Yasuki, Ikeda, Kaori, Inagaki, Nobuya, Sato, Kenji
Formato: Online Artículo Texto
Lenguaje:English
Publicado: Nature Publishing Group UK 2019
Materias:
Article
Acceso en línea:https://www.ncbi.nlm.nih.gov/pmc/articles/PMC6779755/
https://www.ncbi.nlm.nih.gov/pubmed/31602398
http://dx.doi.org/10.1038/s41538-019-0050-z

Internet

https://www.ncbi.nlm.nih.gov/pmc/articles/PMC6779755/
https://www.ncbi.nlm.nih.gov/pubmed/31602398
http://dx.doi.org/10.1038/s41538-019-0050-z

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