Pyroglutamyl leucine, a peptide in fermented foods, attenuates dysbiosis by increasing host antimicrobial peptide

ARTICLE OPEN Pyroglutamyl leucine, a peptide in fermented foods, attenuates dysbiosis by increasing host antimicrobial peptide Saki Shirako 1 , Yumi Kojima1 , Naohiro Tomari 2 , Yasushi Nakamura 3 , Yasuki Matsumura 4 , Kaori Ikeda 5 , Nobuya Inagaki 5 and Kenji Sato 1 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...