Assia Sassi, Muhammad Taher Bin Bakhtiar, Muhammad Muzaffar Ali Khan Khattak, Normah Binti Haron, Mohd Arifin Bin Kaderi, Muhamad Ashraf Bin Rostam, Hanapi Bin Mat Jusoh
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引用次数: 0
Abstract
Type 2 diabetes mellitus (T2DM) is a medical disorder characterized by high blood sugar levels resulting from a lack of insulin caused by impaired activity of 𝛽‐cells and/or the inability of insulin to efficiently transport glucose from the bloodstream into cells, a condition referred to as insulin resistance. This occurs not only in insulin‐sensitive tissues such as muscles, adipose tissue, and the liver, but also in the gastrointestinal tract, which may be caused by a defect in the insulin signaling pathway. MicroRNAs (miRNAs) are RNA molecules that do not code for proteins and play a role in multiple pathways. Several studies have suggested that specific miRNAs could potentially be used as biomarkers for diagnosing diabetes. These miRNAs regulate the formation of pancreatic islets, the differentiation of β‐cells, the secretion of insulin, and the control of glucose metabolism. miRNA‐mediated pathways are associated with human genetic illnesses resulting from mutations in the maturation process of miRNAs. The changes in miRNAs impact their ability to bind to mRNA targets, hence modifying gene expression. This review provides a concise overview of the latest studies investigating the correlation between miRNA expression and the regulation of glucose levels in cases of β‐cell malfunction and insulin resistance.
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.