論文

査読有り 本文へのリンクあり
2019年12月1日

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

npj Science of Food
  • Saki Shirako
  • ,
  • Yumi Kojima
  • ,
  • Naohiro Tomari
  • ,
  • Yasushi Nakamura
  • ,
  • Yasuki Matsumura
  • ,
  • Kaori Ikeda
  • ,
  • Nobuya Inagaki
  • ,
  • Kenji Sato

3
1
記述言語
掲載種別
研究論文(学術雑誌)
DOI
10.1038/s41538-019-0050-z

© 2019, The Author(s). 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 elucidate why such a low dose of pyroGlu-Leu attenuates dysbiosis in different animal models. High fat diet extensively increased the ratio of Firmicutes/Bacteroidetes in feces of rats compared to control diet. Oral administration of pyroGlu-Leu (1 mg/kg body weight) significantly attenuated high fat diet-induced dysbiosis. By focusing on the production of intestinal antimicrobial peptides, we found that pyroGlu-Leu significantly increased the level of 4962 Da peptides, which identified as the propeptide of rattusin or defensin alpha 9, in ileum. We also observed increased tryptic fragment peptides from rattusin in the lumen. Here, we report that orally administered pyroGlu-Leu attenuates dysbiosis by increasing in the host antimicrobial peptide, rattusin.

リンク情報
DOI
https://doi.org/10.1038/s41538-019-0050-z
Scopus
https://www.scopus.com/inward/record.uri?partnerID=HzOxMe3b&scp=85077712558&origin=inward 本文へのリンクあり
Scopus Citedby
https://www.scopus.com/inward/citedby.uri?partnerID=HzOxMe3b&scp=85077712558&origin=inward
ID情報
  • DOI : 10.1038/s41538-019-0050-z
  • eISSN : 2396-8370
  • SCOPUS ID : 85077712558

エクスポート
BibTeX RIS