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http://dx.doi.org/10.9799/ksfan.2015.28.3.404

General Characteristics of Taurine: A Review  

Yoon, Jin A (Dept. of Food and Nutrition, Baewha Women's University)
Choi, Kyung-Soon (Dept. of Food and Nutrition, Sahmyook University)
Shin, Kyung-Ok (Dept. of Food and Nutrition, Sahmyook University)
Publication Information
The Korean Journal of Food And Nutrition / v.28, no.3, 2015 , pp. 404-414 More about this Journal
Abstract
Taurine is one of the most abundant free ${\beta}$-amino acids in the human body that accounts for 0.1% of the human body weight. It has a sulfonic acid group in place of the more common carboxylic acid group. Mollusks and meat are the major dietary source of taurine, and mother's milks also include high levels of this amino acid. The leukocytes, heart, muscle, retina, kidney, bone, and brain contain more taurine than other organs. Furthermore, taurine can be synthesized in the brain and liver from cysteine. There are no side effects of excessive taurine intake in humans; however, in case of taurine deficiency, retinal abnormalities, reduced plasma taurine concentration, and other abnormalities may occur. Taurine enters the cell via a cell membrane receptor. It is excreted in the urine (approximately 95%) and feces (approximately 5%). Taurine has a number of features and functions, including conjugation with bile acid, reduction of blood cholesterol and triglyceride levels, promotion of neuron cell differentiation and growth, antioxidant effects, maintenance of cell membrane stability, retinal development, energy generation, depressant effects, regulation of calcium level, muscle contraction and relaxation, bone formation, anti-inflammatory effects, anti-cancer and anti-atherogenic effects, and osmotic pressure control. However, the properties, functions, and effects of taurine require further studies in future.
Keywords
taurine; taurine contents of food; metabolism of taurine; function of taurine;
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