牛乳蛋白衍生物对肠道渗透性调节的内部观察

IF 4.5 2区 农林科学 Q1 FOOD SCIENCE & TECHNOLOGY
Fabiola Guzmán-Mejía, Daniel Efrain Molotla-Torres, Marycarmen Godínez-Victoria, Ximena Valdes-Hilarios, Elizabeth Sánchez-Miranda, Rigoberto Oros-Pantoja, Maria Elisa Drago-Serrano
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引用次数: 0

摘要

上皮细胞的主要功能是调节肠道通透性;后者是一个定量参数,指的是溶质通过上皮单层的速度。上皮单层的功能取决于称为紧密连接蛋白的蛋白质复合物的表达;在炎症条件下,包括肠易激综合症(IBD)、肠道感染和高脂肪饮食等,紧密连接蛋白的功能和表达都会受到破坏。本手稿重点概述了牛乳蛋白衍生物对肠道渗透性的影响,主要是在肠道屏障受到破坏的动物模型中进行研究。目前,牛乳蛋白衍生物对人体肠道渗透性的影响还鲜有记载,但临床试验的证据表明,牛初乳有可能用于控制危重病人、非类固醇消炎药使用者(如运动员和民兵)的肠道渗透性。
本文章由计算机程序翻译,如有差异,请以英文原文为准。

Looking Inside of the Intestinal Permeability Regulation by Protein-Derivatives from Bovine Milk

Looking Inside of the Intestinal Permeability Regulation by Protein-Derivatives from Bovine Milk

Looking Inside of the Intestinal Permeability Regulation by Protein-Derivatives from Bovine Milk

The prime function of the epithelium is to regulate the intestinal permeability; the latter is a quantitative parameter that refers to the measurement of the rate of passage of solutes through the epithelial monolayer. Function of epithelial monolayer depends on the expression of protein complexes known as tight junction proteins; whose function and expression can be disrupted under conditions of inflammation including irritable bowel disease (IBD), intestinal infections, and high-fat diets, among others. This manuscript is focused to outline the effects of bovine milk protein derivatives on the intestinal permeability addressed mostly in animal models in which the intestinal barrier is disrupted. At present, the properties of bovine milk protein derivatives on intestinal permeability have been scarcely documented in humans, but evidence raised from clinical trials provides promising findings of potential application of colostrum to control of the intestinal permeability in critically ill patients, users of non-steroid anti-inflammatory drugs, like athletes and militia members.

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来源期刊
Molecular Nutrition & Food Research
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.
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