Intestinal IncRNAs and circRNAs Regulated by Dietary-Lipid Stimuli

IF 4.5 2区 农林科学 Q1 FOOD SCIENCE & TECHNOLOGY
Luis A. Chapado, Carmen Crespo, Joao Tomé-Carneiro, Judit Gil-Zamorano, María-Carmen López de las Hazas, Ana I. Ortiz, Carmen Mazarío-Gárgoles, Daniel Sánchez-López, Veronique Touche, Henar Ortega-Senovilla, Sophie Lestavel, Olivier Briand, Bart Staels, Alberto Dávalos
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引用次数: 0

Abstract

A diet rich in lipids can lead to many deleterious conditions, which involve many regulatory molecules, such as non-coding (nc)RNAs. We aimed to analyze the effects of high dietary lipid exposure on the expression of intestinal ncRNAs (long non-coding [lncRNAs] and circular [circRNAs]). lncRNAs and circRNAs were screened, both in vivo (mice) and in vitro (human intestinal organoids). In vivo, 15 lncRNAs (9 up- and 6 downregulated) and 41 circRNAs (13 up- and 28 downregulated) were modulated 3 h after a lipid challenge, while the expression of 11 lncRNAs (4 up- and 7 downregulated) was altered after 4 days of daily high-fat diet intake. In vitro, 251 up- and 387 downregulated lncRNAs, along with 19 up- and 16 downregulated circRNAs, were found 3 h after the exposure to a dietary-lipid stimulus, whereas 111 up- and 86 downregulated lncRNAs were found 24 h after exposure. Concord between the differently expressed ncRNAs found in both studies was scarce. Numerous differentially expressed lncRNAs and circRNAs have been found in response to dietary lipids both in mice and humans organoids. A potential association between many of these ncRNAs and lipid metabolism is suggested, but ncRNAs found differ greatly between humans and mice.

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来源期刊
Molecular Nutrition & Food Research
Molecular Nutrition & Food Research 工程技术-食品科技
CiteScore
8.70
自引率
1.90%
发文量
250
审稿时长
1.7 months
期刊介绍: Molecular Nutrition & Food Research is a primary research journal devoted to health, safety and all aspects of molecular nutrition such as nutritional biochemistry, nutrigenomics and metabolomics aiming to link the information arising from related disciplines: Bioactivity: Nutritional and medical effects of food constituents including bioavailability and kinetics. Immunology: Understanding the interactions of food and the immune system. Microbiology: Food spoilage, food pathogens, chemical and physical approaches of fermented foods and novel microbial processes. Chemistry: Isolation and analysis of bioactive food ingredients while considering environmental aspects.
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