Mechanisms and active substances of targeting lipid peroxidation in ferroptosis regulation

IF 5.6 1区农林科学 Q1 FOOD SCIENCE & TECHNOLOGY

Food Science and Human Wellness Pub Date : 2024-09-01 DOI:10.26599/FSHW.2022.9250204

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引用次数: 0

Abstract

Ferroptosis is a novel form of cell death driven by iron-dependent lipid peroxidation and it is implicated in various diseases, such as liver disease, acute kidney injury, cardiovascular disease, neurodegenerative disease and cancer. Lipid-based reactive oxygen species (ROS), particularly lipid hydroperoxides in the cellular membrane can lead to membrane disruption and cell death mediated by ferroptosis. There are three necessary stages involving in the process of lipid peroxidation regulation in ferroptosis, including the synthesis of membrane phospholipids, initiation of lipid peroxidation and clearance of lipid peroxides. In this review, we summarized the molecular modulation mechanisms of lipid peroxidation in ferroptosis from the above three stages, as well as various ferroptosis modulators targeting lipid peroxidation, including commonly used products, natural bioactive compounds and selenocompounds. Collectively, these findings suggest the vital role of lipid peroxidation in ferroptosis, and targeting lipid peroxidation in ferroptosis is potential to treat ferroptosis-associated diseases.

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以脂质过氧化为目标调控铁变态反应的机制和活性物质

铁变态反应是由铁依赖性脂质过氧化驱动的一种新型细胞死亡形式，与肝病、急性肾损伤、心血管疾病、神经退行性疾病和癌症等多种疾病有关。以脂质为基础的活性氧（ROS），特别是细胞膜上的脂质氢过氧化物，可导致膜破坏，并在铁氧化作用的介导下导致细胞死亡。铁变态反应中的脂质过氧化调节过程涉及三个必要阶段，包括膜磷脂的合成、脂质过氧化的启动和脂质过氧化物的清除。在这篇综述中，我们从上述三个阶段总结了铁变态反应中脂质过氧化的分子调节机制，以及针对脂质过氧化的各种铁变态反应调节剂，包括常用产品、天然生物活性化合物和硒化合物。总之，这些研究结果表明脂质过氧化在铁变态反应中的重要作用，而针对铁变态反应中的脂质过氧化具有治疗铁变态反应相关疾病的潜力。

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来源期刊

Food Science and Human Wellness Agricultural and Biological Sciences-Food Science

CiteScore

8.30

自引率

5.70%

发文量

审稿时长

28 days

期刊介绍： Food Science and Human Wellness is an international peer-reviewed journal that provides a forum for the dissemination of the latest scientific results in food science, nutriology, immunology and cross-field research. Articles must present information that is novel, has high impact and interest, and is of high scientific quality. By their effort, it has been developed to promote the public awareness on diet, advocate healthy diet, reduce the harm caused by unreasonable dietary habit, and directs healthy food development for food industrial producers.