Pyroglutamyl leucine, a peptide in fermented foods, attenuates dysbiosis by increasing host antimicrobial peptide
| Autor: | Yumi Kojima, Kenji Sato, Naohiro Tomari, Kaori Ikeda, Yasuki Matsumura, Saki Shirako, Nobuya Inagaki, Yasushi Nakamura |
|---|---|
| Jazyk: | angličtina |
| Rok vydání: | 2019 |
| Předmět: |
0301 basic medicine
Antimicrobial peptides Peptide Ileum lcsh:TX341-641 Pharmacology 01 natural sciences Article 03 medical and health sciences Oral administration medicine Defensin Nutrition chemistry.chemical_classification lcsh:TP368-456 Chemistry 010401 analytical chemistry Public Health Environmental and Occupational Health medicine.disease Antimicrobial 0104 chemical sciences lcsh:Food processing and manufacture 030104 developmental biology medicine.anatomical_structure Leucine Peptides Dysbiosis lcsh:Nutrition. Foods and food supply Food Science |
| Zdroj: | NPJ Science of Food npj Science of Food, Vol 3, Iss 1, Pp 1-9 (2019) |
| ISSN: | 2396-8370 |
| Popis: | 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. |
| Databáze: | OpenAIRE |
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