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Hydroxypropyl Methylcellulose as a Functional Dietary Fiber Preserves Intestinal Barrier Integrity via NF-κB Modulation Under Inflammatory Conditions.

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Title: Hydroxypropyl Methylcellulose as a Functional Dietary Fiber Preserves Intestinal Barrier Integrity via NF-κB Modulation Under Inflammatory Conditions.
Authors: Kim M; Division of Functional Food Research, Korea Food Research Institute, Wanju-gun, Republic of Korea.; Department of Food Biotechnology, University of Science and Technology, Daejeon, Republic of Korea., Cho CH; Division of Functional Food Research, Korea Food Research Institute, Wanju-gun, Republic of Korea., Kim S; Department of Biological Sciences, Korea Advanced Institute of Science and Technology (KAIST), Daejeon, Republic of Korea., Oh MJ; Division of Functional Food Research, Korea Food Research Institute, Wanju-gun, Republic of Korea., Park HY; Division of Functional Food Research, Korea Food Research Institute, Wanju-gun, Republic of Korea., Choi IW; Division of Functional Food Research, Korea Food Research Institute, Wanju-gun, Republic of Korea., Lee SH; Division of Functional Food Research, Korea Food Research Institute, Wanju-gun, Republic of Korea.; Department of Food Biotechnology, University of Science and Technology, Daejeon, Republic of Korea.
Source: Journal of medicinal food [J Med Food] 2026 Apr; Vol. 29 (4), pp. 222-231. Date of Electronic Publication: 2026 Mar 25.
Publication Type: Journal Article
Journal Info: Publisher: Mary Ann Liebert, Inc Country of Publication: United States NLM ID: 9812512 Publication Model: Print-Electronic Cited Medium: Internet ISSN: 1557-7600 (Electronic) Linking ISSN: 1096620X NLM ISO Abbreviation: J Med Food Subsets: MEDLINE
Database: MEDLINE Ultimate
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  Data: Hydroxypropyl Methylcellulose as a Functional Dietary Fiber Preserves Intestinal Barrier Integrity via NF-κB Modulation Under Inflammatory Conditions.
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  Data: <searchLink fieldCode="AU" term="%22Kim+M%22">Kim M</searchLink>; Division of Functional Food Research, Korea Food Research Institute, Wanju-gun, Republic of Korea.; Department of Food Biotechnology, University of Science and Technology, Daejeon, Republic of Korea.<br /><searchLink fieldCode="AU" term="%22Cho+CH%22">Cho CH</searchLink>; Division of Functional Food Research, Korea Food Research Institute, Wanju-gun, Republic of Korea.<br /><searchLink fieldCode="AU" term="%22Kim+S%22">Kim S</searchLink>; Department of Biological Sciences, Korea Advanced Institute of Science and Technology (KAIST), Daejeon, Republic of Korea.<br /><searchLink fieldCode="AU" term="%22Oh+MJ%22">Oh MJ</searchLink>; Division of Functional Food Research, Korea Food Research Institute, Wanju-gun, Republic of Korea.<br /><searchLink fieldCode="AU" term="%22Park+HY%22">Park HY</searchLink>; Division of Functional Food Research, Korea Food Research Institute, Wanju-gun, Republic of Korea.<br /><searchLink fieldCode="AU" term="%22Choi+IW%22">Choi IW</searchLink>; Division of Functional Food Research, Korea Food Research Institute, Wanju-gun, Republic of Korea.<br /><searchLink fieldCode="AU" term="%22Lee+SH%22">Lee SH</searchLink>; Division of Functional Food Research, Korea Food Research Institute, Wanju-gun, Republic of Korea.; Department of Food Biotechnology, University of Science and Technology, Daejeon, Republic of Korea.
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  Data: <searchLink fieldCode="JN" term="%229812512%22">Journal of medicinal food</searchLink> [J Med Food] 2026 Apr; Vol. 29 (4), pp. 222-231. <i>Date of Electronic Publication: </i>2026 Mar 25.
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  Data: <i>Publisher: </i><searchLink fieldCode="PB" term="%22Mary+Ann+Liebert%2C+Inc%22">Mary Ann Liebert, Inc </searchLink><i>Country of Publication: </i>United States <i>NLM ID: </i>9812512 <i>Publication Model: </i>Print-Electronic <i>Cited Medium: </i>Internet <i>ISSN: </i>1557-7600 (Electronic) <i>Linking ISSN: </i><searchLink fieldCode="IS" term="%221096620X%22">1096620X </searchLink><i>NLM ISO Abbreviation: </i>J Med Food <i>Subsets: </i>MEDLINE
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        Value: 10.1177/1096620X261430170
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      – Code: eng
        Text: English
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      – TitleFull: Hydroxypropyl Methylcellulose as a Functional Dietary Fiber Preserves Intestinal Barrier Integrity via NF-κB Modulation Under Inflammatory Conditions.
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              Text: 2026 Apr
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              Y: 2026
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