Front Cover: Extension Region Domain of Soybean 7S Globulin Contributes to Serum Triglyceride-Lowering Effect via Modulation of Bile Acids Homeostasis

IF 4.5 2区农林科学 Q1 FOOD SCIENCE & TECHNOLOGY

Molecular Nutrition & Food Research Pub Date : 2023-09-01 DOI:10.1002/mnfr.202370037

Kaining Han, Guangxin Feng, Tanghao Li, Zhili Wan, Wenjing Zhao, Xiaoquan Yang

引用次数: 0

Abstract

Mol. Nutr. Food Res. 2023, 67, 202200883

DOI: 10.1002/mnfr.202200883

Soybean 7S globulin is a major storage protein in soybean. The extension region (ER) domain contributes to the serum triglyceride (TG)-lowering effect of soybean 7S globulin. The TG-lowering effect of ER peptides mainly stem from their modulation of bile acids (BAs) homeostasis, including increasing the fecal BAs excretion and promoting the hepatic BAs synthesis. This is reported by Xiaoquan Yang and co-workers in article number 2200883.

Abstract Image

查看原文本刊更多论文

封面:大豆7S球蛋白延伸区通过调节胆汁酸稳态参与血清甘油三酯降低作用

摩尔。减轻。食品研究，2023,67,202200883DOI: 10.1002/mnfr。大豆7S球蛋白是大豆中主要的贮藏蛋白。大豆7S球蛋白的延伸区(ER)结构域参与了其降低血清甘油三酯(TG)的作用。内质网肽的降tg作用主要源于其对胆汁酸稳态的调节，包括增加粪便胆汁酸排泄和促进肝脏胆汁酸合成。这是由Xiaoquan Yang及其同事在第2200883号文章中报道的。

本文章由计算机程序翻译，如有差异，请以英文原文为准。

求助全文

约1分钟内获得全文求助全文

来源期刊

Molecular Nutrition & Food Research 工程技术-食品科技

CiteScore

8.70

自引率

1.90%

发文量

250

审稿时长

1.7 months

期刊介绍： Molecular Nutrition & Food Research is a primary research journal devoted to health, safety and all aspects of molecular nutrition such as nutritional biochemistry, nutrigenomics and metabolomics aiming to link the information arising from related disciplines: Bioactivity: Nutritional and medical effects of food constituents including bioavailability and kinetics. Immunology: Understanding the interactions of food and the immune system. Microbiology: Food spoilage, food pathogens, chemical and physical approaches of fermented foods and novel microbial processes. Chemistry: Isolation and analysis of bioactive food ingredients while considering environmental aspects.