过量摄入Neu5Gc会引发结直肠炎症并改变肝脏代谢

IF 1.7 3区农林科学 Q3 CHEMISTRY, APPLIED

Food and Agricultural Immunology Pub Date : 2023-11-22 DOI:10.1080/09540105.2023.2281274

Teng Yuan, Peidong Yang, Anjing Zhang, Jing Li, Ziyin Han, Shuqi Yang, Yihamu Jimu, Fanli Kong, Dengke Pan, Keren Long, Mingzhou Li, Lu Lu

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引用次数: 0

摘要

大量食用红肉与结直肠癌之间有正相关的报道。鉴于肉类成分的复杂性，我们专注于研究Neu5Gc在人类…

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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Overdose intake of Neu5Gc triggers colorectal inflammation and alters liver metabolism

A positive correlation between massive red meat consumption with colorectal cancer had been reported. Given the complexity of meat components, we focused on investigating the role of Neu5Gc in huma...

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来源期刊

Food and Agricultural Immunology 农林科学-毒理学

CiteScore

5.30

自引率

6.70%

发文量

审稿时长

2 months

期刊介绍： Food and Agricultural Immunology is an international open access journal publishing original immunological research with applications in food, agricultural, environmental and veterinary science. Submissions describing the use of immunological techniques and methods are particularly welcomed. The journal aims to expand our understanding of the interactions at the interface of food and immune systems including studies on: -Development of diagnostic systems – all types of ligand-based assays, e.g. antibody, aptamer -Application of ligand-based assays for the detection or identification of molecules of interest in food science, agricultural research, veterinary investigations and clinical systems relating to food allergy or sensitivity to agricultural chemicals -Effects of food on the immune system -Studies on allergy and allergic reactions -Investigations into food allergies -Development of allergen-free food systems -Development of novel assay formats -Applications of assay systems to the monitoring of food items in relation to safety and labelling -Food quality issues, e.g. speciation, adulteration and contamination -Comparisons between different analytical techniques The journal publishes research and review articles and is essential reading for food scientists, immunologists and all those concerned with the interaction between food and immune systems.