Chemistry:Tributyrin
From HandWiki
Tributyrin is a triglyceride naturally present in butter. It is an ester composed of butyric acid and glycerol.[1] Among other things, it is used as an ingredient in making margarine. It is present in butter and can be described as a liquid fat with an acrid taste.
Tributyrin is also used in microbiological laboratories to identify the bacterium Moraxella catarrhalis.[2]
Tributyrin is a stable and rapidly absorbed prodrug of butyric acid which enhances antiproliferative effects of dihydroxycholecalciferol in human colon cancer cells.[3]
See also
References
- ↑ Cite error: Invalid
<ref>tag; no text was provided for refs namedMerck - ↑ Pérez, José L.; Pulido, Angeles; Pantozzi, Florencia; Martin, Rogelio (October 1990). "Butyrate esterase (4-methylumbelliferyl butyrate) spot test, a simple method for immediate identification of Moraxella (Branhamella) catarrhalis corrected" (PDF Reprint). Journal of Clinical Microbiology (Washington, DC: American Society for Microbiology) 28 (10): 2347–2348. doi:10.1128/jcm.28.10.2347-2348.1990. ISSN 1098-660X. PMID 2121784.
- ↑ Gaschott, Tanja; Steinhilber, Dieter; Milovic, Vladan; Stein, Jürgen (June 2001). "Tributyrin, a Stable and Rapidly Absorbed Prodrug of Butyric Acid, Enhances Antiproliferative Effects of Dihydroxycholecalciferol in Human Colon Cancer Cells". The Journal of Nutrition (Bethesda, MD: The American Society for Nutritional Sciences) 131 (6): 1839–1843. doi:10.1093/jn/131.6.1839. ISSN 1541-6100. PMID 11385076. http://jn.nutrition.org/cgi/content/full/131/6/1839. Retrieved 2009-08-17.
 |  |
