MicroRNA-mediated mechanisms in whole grain consumption for preventing type 2 diabetes mellitus

IF 15.1 1区农林科学 Q1 FOOD SCIENCE & TECHNOLOGY

Trends in Food Science & Technology Pub Date : 2024-10-09 DOI:10.1016/j.tifs.2024.104745

Mengyuan Qin , Zenglong Chen , Xuan Liu , Xin Ren

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引用次数: 0

Abstract

Background

Whole grains emerge preventive or ameliorative effects on type 2 diabetes mellitus as one of the staple foods with abundant polyphenols and dietary fiber. However, there is currently no systematic review elucidating the metabolic mechanisms associated with whole-grain regulation of blood glucose metabolism based on novel disease marker microRNAs.

Scope and approach

The present paper systematically reviewed the metabolic mechanisms of whole grain for blood glucose regulation based on microRNA. In addition to the conventional mechanisms, including insulin resistance, inflammation, oxidative stress, and insulin signaling, we focused on the potential mechanisms of whole grains and their phytochemicals in modulating type 2 diabetes mellitus through microRNA.

Key findings and conclusions

Whole grains and their phytochemicals could mediate different miRNAs to improve diabetes by intervening with different targets, such as glycolipid metabolism, inflammation, oxidative stress and gut microbial. This work would enrich our understanding of whole grains improving type 2 diabetes mellitus and promote the consumption of whole grains.

查看原文本刊更多论文

食用全谷物预防 2 型糖尿病的微 RNA 媒介机制

背景全谷物作为富含多酚和膳食纤维的主食之一，对 2 型糖尿病具有预防或改善作用。范围和方法本文系统地综述了基于 microRNA 的全谷物调节血糖的代谢机制。主要发现和结论全谷物及其植物化学物质可通过干预糖脂代谢、炎症、氧化应激和肠道微生物等不同靶点，介导不同的miRNA改善糖尿病。这项工作将丰富我们对全谷物改善 2 型糖尿病的认识，并促进全谷物的消费。

本文章由计算机程序翻译，如有差异，请以英文原文为准。

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来源期刊

Trends in Food Science & Technology 工程技术-食品科技

CiteScore

32.50

自引率

2.60%

发文量

322

审稿时长

37 days

期刊介绍： Trends in Food Science & Technology is a prestigious international journal that specializes in peer-reviewed articles covering the latest advancements in technology, food science, and human nutrition. It serves as a bridge between specialized primary journals and general trade magazines, providing readable and scientifically rigorous reviews and commentaries on current research developments and their potential applications in the food industry. Unlike traditional journals, Trends in Food Science & Technology does not publish original research papers. Instead, it focuses on critical and comprehensive reviews to offer valuable insights for professionals in the field. By bringing together cutting-edge research and industry applications, this journal plays a vital role in disseminating knowledge and facilitating advancements in the food science and technology sector.