Anti-inflammatory mechanisms of flavonoids in Pueraria lobata: Immune cell regulation and molecular mechanisms

IF 3.8 2区 农林科学 Q2 FOOD SCIENCE & TECHNOLOGY
Xiao-Wei Meng , Qian-Qian Wang , Ni Zhang , Feng-Mei Guo , Jia-Rong Li , Qing Zhu , Rong-Hua Liu , Wei-Feng Zhu
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Abstract

Inflammation is a fundamental pathogenic process in various kinds of disorders, and excessive activation can result in tissue damage and chronic disease development. Pueraria lobata is a medicinal and edible herb, highly valued for its food, medicinal, and economic properties, with extensive potential applications. Extensive research indicates that the flavonoids in Pueraria lobata exhibit significant anti-inflammatory potential. These flavonoids primarily modulate macrophage polarization and phagocytosis, regulate T cell homeostasis, inhibit neutrophil infiltration, control the release of inflammatory cytokines and mediators, influence signaling pathways, alter miRNA expression, and regulate intestinal flora. Through these diverse mechanisms, they mitigate various inflammatory diseases. This paper systematically reviews the recent research advancements regarding flavonoids in Pueraria lobata, focusing on immune cell regulation and molecular mechanisms, to offer a theoretical foundation for further investigation into the anti-inflammatory properties of these flavonoids and the development and utilization of Pueraria lobata products.

Abstract Image

葛根黄酮类化合物的抗炎机制:免疫细胞调控及分子机制
炎症是各种疾病的基本致病过程,过度激活可导致组织损伤和慢性疾病的发展。葛根是一种药用和食用草本植物,具有很高的食品、药用和经济价值,具有广泛的潜在应用价值。大量研究表明葛根中的黄酮类化合物具有显著的抗炎作用。这些类黄酮主要调节巨噬细胞极化和吞噬,调节T细胞稳态,抑制中性粒细胞浸润,控制炎症细胞因子和介质的释放,影响信号通路,改变miRNA表达,调节肠道菌群。通过这些不同的机制,它们减轻了各种炎症性疾病。本文系统综述了近年来葛根类黄酮的研究进展,重点从免疫细胞调控和分子机制等方面进行综述,为进一步研究葛根类黄酮的抗炎特性和开发利用葛根产品提供理论基础。
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来源期刊
Journal of Functional Foods
Journal of Functional Foods FOOD SCIENCE & TECHNOLOGY-
CiteScore
9.60
自引率
1.80%
发文量
428
审稿时长
76 days
期刊介绍: Journal of Functional Foods continues with the same aims and scope, editorial team, submission system and rigorous peer review. We give authors the possibility to publish their top-quality papers in a well-established leading journal in the food and nutrition fields. The Journal will keep its rigorous criteria to screen high impact research addressing relevant scientific topics and performed by sound methodologies. The Journal of Functional Foods aims to bring together the results of fundamental and applied research into healthy foods and biologically active food ingredients. The Journal is centered in the specific area at the boundaries among food technology, nutrition and health welcoming papers having a good interdisciplinary approach. The Journal will cover the fields of plant bioactives; dietary fibre, probiotics; functional lipids; bioactive peptides; vitamins, minerals and botanicals and other dietary supplements. Nutritional and technological aspects related to the development of functional foods and beverages are of core interest to the journal. Experimental works dealing with food digestion, bioavailability of food bioactives and on the mechanisms by which foods and their components are able to modulate physiological parameters connected with disease prevention are of particular interest as well as those dealing with personalized nutrition and nutritional needs in pathological subjects.
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