Faster Short-Chain Fatty Acid Absorption from the Cecum Following Polydextrose Ingestion Increases the Salivary Immunoglobulin A Flow Rate in Rats

Faster Short-Chain Fatty Acid Absorption from the Cecum Following Polydextrose Ingestion Increases the Salivary Immunoglobulin A Flow Rate in Rats

Salivary immunoglobulin A (IgA) plays a vital role in preventing upper respiratory tract infections (URTI). In our previous study, we showed that the intake of carbohydrates increases the intestinal levels of short-chain fatty acids (SCFAs), which in turn increase salivary IgA levels. However, the m...

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Bibliographic Details
Main Authors: Yuko Yamamoto, Toshiya Morozumi, Toru Takahashi, Juri Saruta, Masahiro To, Wakako Sakaguchi, Tomoko Shimizu, Nobuhisa Kubota, Keiichi Tsukinoki
Format: Article
Language:English
Published: MDPI AG 2020-06-01
Series:Nutrients
Subjects:
IgA
saliva
short-chain fatty acids
polydextrose
polymeric immunoglobulin receptor
rats
Online Access:https://www.mdpi.com/2072-6643/12/6/1745

Internet

https://www.mdpi.com/2072-6643/12/6/1745

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