The impact of high-fat diet-induced oxidative stress on micro RNA’s in various tissues

Abstract

Stress is the body’s reaction to any kind of injury or danger. It is linked to the production of oxidative free radicals, which are responsible for a variety of acute, chronic, and potentially fatal illnesses and diseases. Free radicals, due to their extreme reactivity, can harm or even kill cells. A High-Fat Diet (HFD) causes “oxidative stress”, which is characterized by an increase in the body’s generation of Reactive Oxygen Species (ROS) as a result of higher levels of triglycerides and Free Fatty Acids (FFA). HFD-induced oxidative stress alters cellular function by affecting transcriptional factors and mitochondrial enzymes (synthesis/inhibition). ROS and FFA damage the receptors of the epithelium, resulting in epithelial damage that impairs cellular function. ROS levels can harm cells by altering the expression of microRNA (miRNA), a sign of RNA damage. MiRNAs are non-coding RNAs found in animals, plants, and some viruses that play a role in the post-transcriptional regulation of gene expression. These three pathways—RNA cleavage, RNA destabilization, and RNA translation into proteins— all play a role in mRNA expression. The miRNA regulates the up- and downregulation of mRNA expression for cellular function, enzyme synthesis, and receptor modulation. MiRNA regulates cell function by maintaining the balance between cellular ROS levels and cellular damage.