Tributyrin Explained

Tributyrin is a triglyceride naturally present in butter. It is an ester composed of butyric acid and glycerol. 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. [1]

Tributyrin is a stable and rapidly absorbed prodrug of butyric acid which enhances antiproliferative effects of dihydroxycholecalciferol in human colon cancer cells.[2]

Notes and References

  1. Pérez. José L.. Angeles Pulido . Florencia Pantozzi . Rogelio Martin . October 1990. Butyrate esterase (4-methylumbelliferyl butyrate) spot test, a simple method for immediate identification of Moraxella (Branhamella) catarrhalis corrected. Journal of Clinical Microbiology. 28. 10. 2347–2348. American Society for Microbiology. Washington, DC. 10.1128/jcm.28.10.2347-2348.1990. 1098-660X. 2121784. 268174. PDF Reprint.
  2. Gaschott. Tanja. Dieter Steinhilber . Vladan Milovic . Jürgen Stein . 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. 131. 6. 1839–1843. The American Society for Nutritional Sciences. Bethesda, MD. 1541-6100. 11385076. 10.1093/jn/131.6.1839. 2009-08-17. free.

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