Applications of Single-Cell Sequencing in Airway Inflammatory Diseases: Progress and Perspectives

IF 2.1 3区 农林科学 Q3 CHEMISTRY, APPLIED
Huifang Liu, Jiali Yin, Yujuan Yang, Xinjun Xu, Jingyi Yu, Xianghuang Luo, Yu Zhang, Xicheng Song
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引用次数: 0

Abstract

Airway inflammatory diseases include allergic rhinitis (AR), chronic rhinosinusitis (CRS), bronchial asthma (BA), chronic obstructive pulmonary disease (COPD) and idiopathic pulmonary fibrosis (IPF). Single-cell sequencing (SCS), as a powerful tool for revealing cellular and molecular landscapes at single-cell resolution, which has revealed many of the intrinsic biological features and dynamics of airway inflammation, viral infections and other pathologies, as well as constructing immune landscapes of health and disease states. We reviewed the literature focusing on the past several years have focused on using SCS technology increased our understanding of the airway immune cell landscape of airway diseases, including CRS, AR, BA, COPD, IPF, as well as the landscape of airway immune cells in healthy and pathological conditions. We also have elucidated the role of a subset of T cells, myeloid cell, basophils and mast cells in airway diseases revealed by SCS. Meanwhile we also highlighted the use of SCS to explore the potential mechanisms of immune cell interactions.

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来源期刊
Flavour and Fragrance Journal
Flavour and Fragrance Journal 工程技术-食品科技
CiteScore
6.00
自引率
3.80%
发文量
40
审稿时长
1 months
期刊介绍: Flavour and Fragrance Journal publishes original research articles, reviews and special reports on all aspects of flavour and fragrance. Its high scientific standards and international character is ensured by a strict refereeing system and an editorial team representing the multidisciplinary expertise of our field of research. Because analysis is the matter of many submissions and supports the data used in many other domains, a special attention is placed on the quality of analytical techniques. All natural or synthetic products eliciting or influencing a sensory stimulus related to gustation or olfaction are eligible for publication in the Journal. Eligible as well are the techniques related to their preparation, characterization and safety. This notably involves analytical and sensory analysis, physical chemistry, modeling, microbiology – antimicrobial properties, biology, chemosensory perception and legislation. The overall aim is to produce a journal of the highest quality which provides a scientific forum for academia as well as for industry on all aspects of flavors, fragrances and related materials, and which is valued by readers and contributors alike.
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