微小核糖核酸介导食物因素的影响。

IF 1.4 4区生物学 Q4 BIOCHEMISTRY & MOLECULAR BIOLOGY

Bioscience, Biotechnology, and Biochemistry Pub Date : 2024-10-26 DOI:10.1093/bbb/zbae152

Motofumi Kumazoe, Hirofumi Tachibana

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引用次数: 0

摘要

食物因子通过干扰中枢神经系统（包括 DNA 甲基化、复制、转录和翻译）引起生理效应。微小RNA（miRNA）是一种非编码短RNA，长约20个核苷酸，在调节mRNA水平和翻译过程中发挥着重要作用。重要的是，miRNA 可被输送到纳米颗粒的不同位置。然而，人们对它们作为食物因子效应介质的作用知之甚少。本综述介绍了 miRNAs 在食物因子（包括绿茶多酚和大豆异黄酮）的有益效应中的作用的最新发现，并讨论了 miRNAs 作为食物有益效应介质的重要性。

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microRNA mediates the effects of food factors.

Food factors elicit physiological effects by interfering with the central dogma system, including DNA methylation, replication, transcription, and translation. MicroRNAs (miRNAs) are non-coding short RNAs that are approximately 20 nucleotides long and play a crucial role in the regulation of mRNA levels and translation processes. Importantly, miRNAs can be delivered to different locations in nanovesicles. However, little is known about their roles as mediators of the effects of food factors. This review introduces recent findings on the role of miRNAs in the beneficial effects of food factors, including green tea polyphenols and soybean isoflavones, and discusses the importance of miRNAs as mediators of the beneficial effects of food.

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来源期刊

Bioscience, Biotechnology, and Biochemistry 生物-生化与分子生物学

CiteScore

3.50

自引率

0.00%

发文量

183

审稿时长

1 months

期刊介绍： Bioscience, Biotechnology, and Biochemistry publishes high-quality papers providing chemical and biological analyses of vital phenomena exhibited by animals, plants, and microorganisms, the chemical structures and functions of their products, and related matters. The Journal plays a major role in communicating to a global audience outstanding basic and applied research in all fields subsumed by the Japan Society for Bioscience, Biotechnology, and Agrochemistry (JSBBA).