کد مقاله | کد نشریه | سال انتشار | مقاله انگلیسی | نسخه تمام متن |
---|---|---|---|---|
10540158 | 963403 | 2013 | 8 صفحه PDF | دانلود رایگان |
عنوان انگلیسی مقاله ISI
The methionine precursor dl-2-hydroxy-(4-methylthio)butanoic acid protects intestinal epithelial barrier function
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کلمات کلیدی
GSSGKMBHMTBAHcyGSHHEPESFBSDMEM4-(2-hydroxyethyl)-1-piperazineethanesulfonic acid - 4- (2-hydroxyethyl) -1-piperazineethanesulfonic acidBSA - BSADulbecco’s modified Eagle medium - Modified Eagle اصلاح شده DulbeccoHydrogen peroxide - آب اکسیژنهbovine serum albumin - آلبومین سرم گاوdocosahexaenoic acid - اسید داکوزاگزوائونیکDHA - دوکوساهگزائنوئیک اسیدfoetal bovine serum - سرم جنین گاوhomocysteine - هوموسیستئینH2O2 - هیدروژن پراکسیدGlutathione - گلوتاتیونglutathione disulfide - گلوتاتیون دی سولفید
موضوعات مرتبط
مهندسی و علوم پایه
شیمی
شیمی آنالیزی یا شیمی تجزیه
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چکیده انگلیسی
dl-2-hydroxy-(4-methylthio)butanoic acid (HMTBA) is a source of dietary methionine (Met) that is widely used in poultry nutrition. We have previously shown that HMTBA is preferentially diverted to the transsulfuration pathway, which gives antioxidant metabolites such as taurine and glutathione. Therefore, here we hypothesize that this Met source can protect epithelial barrier function in an in vitro model of intestinal inflammation of Caco-2 cells. The results show that HMTBA prevents the increase in paracellular permeability induced by H2O2 or tumour necrosis factor-α. This effect can be attributed to the increased production of taurine and reduced glutathione. Similar results were obtained for dl-Met, although the protective role of the amino acid was less pronounced than that of the hydroxy analogue. In conclusion, the diversion to the transsulfuration pathway means that this Met precursor is of greater value than previously thought, due to its capacity to improve intestinal homeostasis and the quality of poultry products destined for human consumption.
ناشر
Database: Elsevier - ScienceDirect (ساینس دایرکت)
Journal: Food Chemistry - Volume 141, Issue 3, 1 December 2013, Pages 1702-1709
Journal: Food Chemistry - Volume 141, Issue 3, 1 December 2013, Pages 1702-1709
نویسندگان
Raquel MartÃn-Venegas, M.Teresa Brufau, Ana Maria Guerrero-Zamora, Yves Mercier, Pierre-André Geraert, Ruth Ferrer,