期刊论文

Xiao, Wenjun

英文

Journal of Functional Foods

1756-4646

2020

64

103670

10.1016/j.jff.2019.103670

This work was financially supported by The National Natural Science Foundation of China (grant number 31871804), National Key Research and Development Program of China (grant number 2017YFD0400803), Science and Technology Major Project of Hunan Province, China (grant number 2017NK1020), and Science and Technology Major Project of Changsha, China (grant number kq1804003). We would like to thank Editage (www.editage.cn) for English language editing. This work was financially supported by The National Natural Science Foundation of China (grant number 31871804 ), National Key Research and Development Program of China (grant number 2017YFD0400803 ), Science and Technology Major Project of Hunan Province, China (grant number 2017NK1020 ), and Science and Technology Major Project of Changsha, China (grant number kq1804003 ). We would like to thank Editage (www.editage.cn) for English language editing.

本校为第一且通讯机构

L-theanine, a non-protein-derived amino acid, is widely used as a functional ingredient in foods. Here, we evaluated the in vivo effects of L-theanine on glutamine metabolism in healthy rats and in a stressed rat model, which was established by infecting rats with enterotoxigenic Escherichia coli (E44813). The results showed that L-theanine significantly enhanced the synthesis of glutamine and stabilized the intestinal tract in healthy rats. In E44813-stressed rats, L-theanine could replace L-glutamine, thereby alleviating intestinal stress by ...