探索 MFG-E8 在神经退行性疾病中的潜力。

IF 7.3 1区 农林科学 Q1 FOOD SCIENCE & TECHNOLOGY
Dan Li, Wang Rongchun, Weihong Lu, Ying Ma
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引用次数: 0

摘要

牛奶脂肪球-表皮生长因子8(MFG-E8)是一种多功能糖蛋白,在各种生物和病理过程中调节细胞间的相互作用。本综述总结了 MFG-E8 在神经退行性疾病(NDDs)中的作用和机制,强调了它在炎症、细胞凋亡和氧化应激中的作用。本综述还将探讨 MFG-E8 作为诊断生物标志物的潜力及其在神经退行性疾病中的治疗应用。最近的研究揭示了将 MFG-E8 用作治疗各种脑部疾病的潜在药物的令人感兴趣的特点。虽然MFG-E8在各种器官和组织中的发现、起源、表达和生理功能都已明确,但其在大脑中的作用仍不甚明了。这一点在非传染性疾病中尤为明显,表明医疗需求尚未得到满足。阐明MFG-E8在大脑中的作用可将其定位为治疗NDDs的潜在疗法。
本文章由计算机程序翻译,如有差异,请以英文原文为准。
Exploring the potential of MFG-E8 in neurodegenerative diseases.

Milk fat globule-epidermal growth factor 8 (MFG-E8) is a multifunctional glycoprotein regulating intercellular interactions in various biological and pathological processes. This review summarizes the effects and mechanisms of MFG-E8 in neurodegenerative diseases (NDDs), emphasizing its roles in inflammation, apoptosis, and oxidative stress. In this review, will also explore the potential of MFG-E8 as a diagnostic biomarker and its therapeutic applications in neurodegenerative disorders. Recent studies have revealed intriguing characteristics of using MFG-E8 as a potential drug for treating various brain disorders. While the discovery, origin, expression, and physiological functions of MFG-E8 in various organs and tissues are well defined, its role in the brain remains less understood. This is particularly true for NDDs, indicating unmet medical needs. Elucidating its role in the brain could position MFG-E8 as a potential treatment for NDDs.

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来源期刊
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.
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