The emerging role of milk-derived extracellular vesicles in gut pathology and cancer management.

IF 8.8 1区农林科学 Q1 FOOD SCIENCE & TECHNOLOGY

Critical reviews in food science and nutrition Pub Date : 2025-08-25 DOI:10.1080/10408398.2025.2550517

Yan Li, Muhammad Zahoor Khan, Changfa Wang, Qingshan Ma

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引用次数: 0

Abstract

Background: Milk extracellular vesicles (mEVs) are emerging as important mediators in gut pathology and cancer management. These stable nanoscale vesicles contain bioactive cargos including microRNAs, proteins, and lipids that facilitate intercellular communication and offer therapeutic opportunities.

Scope and approach: This review examines mEVs' role in gut health and cancer therapy, synthesizing recent evidence from 2021 to 2025 across various milk sources (camel, bovine, equine, ovine, human).

Key findings and conclusions: mEVs significantly enhance intestinal health by strengthening epithelial barriers, modulating immune responses, and improving gut microbiota composition. In colitis models, they reduce inflammation, improve intestinal integrity, and restore microbial balance. Additionally, mEVs show promising cancer treatment applications, functioning as natural anticancer agents and efficient drug delivery vehicles. Their biocompatibility, tumor-targeting capabilities, and ability to enhance therapeutic efficacy while reducing toxicity address key limitations of conventional therapies. mEVs represent a promising frontier in preventive and therapeutic interventions for gastrointestinal disorders and cancer, positioning them as valuable candidates for future clinical applications in food-based therapeutics and precision medicine.

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乳源性细胞外囊泡在肠道病理和癌症管理中的新作用。

背景：乳细胞外囊泡（mev）正在成为肠道病理和癌症治疗的重要介质。这些稳定的纳米级囊泡含有生物活性物质，包括微rna、蛋白质和脂质，促进细胞间通讯并提供治疗机会。范围和方法：本综述研究了mev在肠道健康和癌症治疗中的作用，综合了2021年至2025年各种奶源（骆驼、牛、马、羊、人）的最新证据。主要发现和结论：mev通过加强上皮屏障、调节免疫反应和改善肠道微生物群组成显著改善肠道健康。在结肠炎模型中，它们可以减少炎症，改善肠道完整性，恢复微生物平衡。此外，mev作为天然抗癌剂和有效的药物递送载体，在癌症治疗方面也有很好的应用前景。它们的生物相容性、肿瘤靶向能力和提高治疗效果同时降低毒性的能力解决了传统疗法的主要局限性。mev代表了胃肠道疾病和癌症预防和治疗干预的一个有前途的前沿，将其定位为未来基于食物的治疗和精准医学临床应用的有价值的候选者。

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

Critical reviews in food science and nutrition 工程技术-食品科技

CiteScore

22.60

自引率

4.90%

发文量

600

审稿时长

7.5 months

期刊介绍： Critical Reviews in Food Science and Nutrition serves as an authoritative outlet for critical perspectives on contemporary technology, food science, and human nutrition. With a specific focus on issues of national significance, particularly for food scientists, nutritionists, and health professionals, the journal delves into nutrition, functional foods, food safety, and food science and technology. Research areas span diverse topics such as diet and disease, antioxidants, allergenicity, microbiological concerns, flavor chemistry, nutrient roles and bioavailability, pesticides, toxic chemicals and regulation, risk assessment, food safety, and emerging food products, ingredients, and technologies.