Dietary xenobiotics and their role in immunomodulation

IF 2.4 3区农林科学 Q3 FOOD SCIENCE & TECHNOLOGY

Food Science and Biotechnology Pub Date : 2024-12-19 DOI:10.1007/s10068-024-01752-4

Nilanjan Saha, Monisha Samuel

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引用次数: 0

Abstract

Within our daily dietary intake, lies an intriguing and frequently overlooked dimension— the realm of dietary xenobiotics. These chemical compounds originate from different food sources like grilled or processed meat (animal-origin), flavonoids, preservatives, beverages(plant-origin) and so on. Numerous studies have explored the oncogenic properties. Additionally, these compounds also result in interrupting the humoral and cellular immune response. This review specifically concentrates on elucidating the regulatory functions of these dietary xenobiotics within the human immune system. While some, like heterocyclic amines (HCAs) and polycyclic aromatic hydrocarbons (PAHs), are predominantly deemed harmful, certain other compounds, such as specific phenolic compounds and nitrates, have exhibited therapeutic benefits. Furthermore, the review notes the immunomodulatory role of two relatively underexplored compounds, acrylamide and maltol. This underscores the necessity to broaden the scope of investigation surrounding these compounds and this review gives a brief overview of these xenobiotics interfering with the immune system.

Graphical abstract

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膳食外源物及其免疫调节作用

在我们的日常饮食摄入中，有一个有趣但经常被忽视的方面——饮食中的异种菌。这些化合物来自不同的食物来源，如烤肉或加工肉（动物源）、类黄酮、防腐剂、饮料（植物源）等。许多研究探索了其致癌特性。此外，这些化合物还会导致体液和细胞免疫反应中断。这篇综述特别集中在阐明这些膳食外源物在人体免疫系统中的调节功能。虽然有些化合物，如杂环胺（HCAs）和多环芳烃（PAHs），主要被认为是有害的，但某些其他化合物，如特定的酚类化合物和硝酸盐，已显示出治疗益处。此外，该综述还指出了两种相对未被开发的化合物丙烯酰胺和麦芽糖醇的免疫调节作用。这强调了扩大对这些化合物的研究范围的必要性，本综述简要概述了这些干扰免疫系统的外源药物。图形抽象

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来源期刊

Food Science and Biotechnology FOOD SCIENCE & TECHNOLOGY-

CiteScore

5.40

自引率

3.40%

发文量

174

审稿时长

2.3 months

期刊介绍： The FSB journal covers food chemistry and analysis for compositional and physiological activity changes, food hygiene and toxicology, food microbiology and biotechnology, and food engineering involved in during and after food processing through physical, chemical, and biological ways. Consumer perception and sensory evaluation on processed foods are accepted only when they are relevant to the laboratory research work. As a general rule, manuscripts dealing with analysis and efficacy of extracts from natural resources prior to the processing or without any related food processing may not be considered within the scope of the journal. The FSB journal does not deal with only local interest and a lack of significant scientific merit. The main scope of our journal is seeking for human health and wellness through constructive works and new findings in food science and biotechnology field.