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.

Abstract Image

单细胞测序在气道炎性疾病中的应用:进展与展望
气道炎症性疾病包括过敏性鼻炎(AR)、慢性鼻窦炎(CRS)、支气管哮喘(BA)、慢性阻塞性肺疾病(COPD)和特发性肺纤维化(IPF)。单细胞测序(Single-cell sequencing, SCS)作为一种在单细胞分辨率下揭示细胞和分子景观的有力工具,揭示了气道炎症、病毒感染等病理的许多内在生物学特征和动力学,以及构建健康和疾病状态的免疫景观。我们回顾了过去几年的文献,重点是利用SCS技术增加了我们对气道疾病(包括CRS, AR, BA, COPD, IPF)的气道免疫细胞景观的理解,以及健康和病理状态下气道免疫细胞景观。我们还阐明了T细胞、骨髓细胞、嗜碱性细胞和肥大细胞亚群在SCS揭示的气道疾病中的作用。同时,我们也强调了利用SCS来探索免疫细胞相互作用的潜在机制。
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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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