The methionine precursor DL-2-hydroxy-(4-methylthio)butanoic acid protects intestinal epithelial barrier function
- Author
- MARTÍN-VENEGAS, Raquel1 ; BRUFAU, M. Teresa1 ; GUERRERO-ZAMORA, Ana Maria1 ; MERCIER, Yves2 ; GERAERT, Pierre-André2 ; FERRER, Ruth1
[1] Departament de Fisiologia, Facultat de Farmàcia, Universitat de Barcelona, av. Joan XXIII s/n, 08028 Barcelona, Spain
[2] Adisseo France S.A.S., 10 Place du Général de Gaulle, 92160 Antony, France - Source
Food chemistry. 2013, Vol 141, Num 3, pp 1702-1709, 8 p ; ref : 3/4 p
- CODEN
- FOCHDJ
- ISSN
- 0308-8146
- Scientific domain
- Food science technology
- Publisher
- Elsevier, Kidlington
- Publication country
- United Kingdom
- Document type
- Article
- Language
- English
- Author keyword
- Caco-2 cells Glutathione Oxidative stress Paracellular permeability Taurine Tight junctions
- Keyword (fr)
- Fonction barrière Glutathion In vitro Intestin Jonction cellulaire Jonction communicante Jonction étanche Méthionine Précurseur Prévention Stress oxydatif Taurine Transport paracellulaire Aminoacide soufré Thiol
- Keyword (en)
- Barrier function Glutathione In vitro Gut Cell junction Gap junction Tight junction Methionine Precursor Prevention Oxidative stress Taurine Paracellular transport Sulfur containing aminoacid Thiol
- Keyword (es)
- Funcíon barrera Glutatión In vitro Intestino Unión celular Unión comunicante Unión estanca Metionina Precursor Prevención Estrés oxidativo Taurina Transporte paracelular Aminoácido azufrado Tiol
- Classification
- Pascal
- 002 Biological and medical sciences / 002B Medical sciences / 002B03 Toxicology / 002B03H Food toxicology
- Discipline
- Toxicology
- Origin
- Inist-CNRS
- Database
- PASCAL
- INIST identifier
- 27592333
Sauf mention contraire ci-dessus, le contenu de cette notice bibliographique peut être utilisé dans le cadre d’une licence CC BY 4.0 Inist-CNRS / Unless otherwise stated above, the content of this bibliographic record may be used under a CC BY 4.0 licence by Inist-CNRS / A menos que se haya señalado antes, el contenido de este registro bibliográfico puede ser utilizado al amparo de una licencia CC BY 4.0 Inist-CNRS
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DOI
10.1016/j.foodchem.2013.04.081 
https://dx.doi.org/10.1016/j.foodchem.2013.04.081
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