MFG-E8 in Microglial Regulation: A Review of Basic Research in the Central Nervous System

IF 3.2 2区农林科学 Q2 FOOD SCIENCE & TECHNOLOGY

Journal of Food Science Pub Date : 2025-07-05 DOI:10.1111/1750-3841.70235

Dan Li, Weihong Lu, Rongchun Wang, Ying Ma

引用次数: 0

Abstract

Microglia are resident immune cells of the central nervous system (CNS) that play important roles under both physiological and pathological conditions. Milk fat globule-epidermal growth factor 8 (MFG-E8) is a glycoprotein that regulates various microglial functions and has a crucial impact on CNS health and disease. MFG-E8 promotes phagocytosis and anti-inflammatory responses and inhibits oxidative stress in microglia, thereby exerting neuroprotective effects and reducing neuroinflammation in diseases such as Alzheimer's and Parkinson's disease. Additionally, it promotes neural regeneration by stimulating the neurogenesis of neural progenitor cells and enhancing tissue repair. However, MFG-E8 may also regulate microglia to exert pro-tumor effects, facilitating CNS tumor invasion and making it a potential therapeutic target. This review focuses on targeting MFG-E8 to regulate microglial function and provides a basis for identifying therapeutic targets for CNS diseases in the future.

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MFG-E8在小胶质细胞调控中的作用：中枢神经系统基础研究综述

小胶质细胞是中枢神经系统（CNS）的常驻免疫细胞，在生理和病理条件下都起着重要作用。乳脂球-表皮生长因子8 （MFG-E8）是一种调节多种小胶质细胞功能的糖蛋白，对中枢神经系统的健康和疾病有重要影响。MFG-E8促进小胶质细胞的吞噬和抗炎反应，抑制氧化应激，从而发挥神经保护作用，减轻阿尔茨海默病和帕金森病等疾病的神经炎症。此外，它还通过刺激神经祖细胞的神经发生和促进组织修复来促进神经再生。但MFG-E8也可能调控小胶质细胞发挥促瘤作用，促进中枢神经系统肿瘤侵袭，成为潜在的治疗靶点。本文就MFG-E8调控小胶质细胞功能的作用进行综述，为今后确定中枢神经系统疾病的治疗靶点提供依据。

本文章由计算机程序翻译，如有差异，请以英文原文为准。

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来源期刊

Journal of Food Science 工程技术-食品科技

CiteScore

7.10

自引率

2.60%

发文量

412

审稿时长

3.1 months

期刊介绍： The goal of the Journal of Food Science is to offer scientists, researchers, and other food professionals the opportunity to share knowledge of scientific advancements in the myriad disciplines affecting their work, through a respected peer-reviewed publication. The Journal of Food Science serves as an international forum for vital research and developments in food science. The range of topics covered in the journal include: -Concise Reviews and Hypotheses in Food Science -New Horizons in Food Research -Integrated Food Science -Food Chemistry -Food Engineering, Materials Science, and Nanotechnology -Food Microbiology and Safety -Sensory and Consumer Sciences -Health, Nutrition, and Food -Toxicology and Chemical Food Safety The Journal of Food Science publishes peer-reviewed articles that cover all aspects of food science, including safety and nutrition. Reviews should be 15 to 50 typewritten pages (including tables, figures, and references), should provide in-depth coverage of a narrowly defined topic, and should embody careful evaluation (weaknesses, strengths, explanation of discrepancies in results among similar studies) of all pertinent studies, so that insightful interpretations and conclusions can be presented. Hypothesis papers are especially appropriate in pioneering areas of research or important areas that are afflicted by scientific controversy.