吲哚-3-丙酸对骨代谢的作用机制。

IF 5.1 1区 农林科学 Q1 BIOCHEMISTRY & MOLECULAR BIOLOGY
Food & Function Pub Date : 2025-01-07 DOI:10.1039/D4FO03783A
Huimin Xu, Yingzhe Luo, Yi An and Xi Wu
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引用次数: 0

摘要

吲哚-3-丙酸(IPA)是肠道菌群通过色氨酸代谢产生的代谢物,最近被发现在骨代谢中起关键作用。IPA通过上调线粒体转录因子A (Tfam)促进成骨细胞分化,有助于增加骨密度和支持骨修复。同时,它抑制破骨细胞的形成和活性,减少骨吸收,可能通过调节核因子-κB (NF-κB)通路和下调破骨细胞相关因子,从而维持骨结构的完整性。此外,IPA通过激活芳基烃受体(AhR)和孕烷X受体(PXR)等受体,调节宿主免疫反应和炎症,为骨骼健康提供间接保护。本文就IPA在骨代谢中的作用、信号通路及其对各种骨代谢紊乱的影响作一综述。此外,我们还讨论了IPA治疗骨代谢性疾病的潜力和局限性,旨在为临床治疗提供新的策略。
本文章由计算机程序翻译,如有差异,请以英文原文为准。

The mechanism of action of indole-3-propionic acid on bone metabolism

The mechanism of action of indole-3-propionic acid on bone metabolism

Indole-3-propionic acid (IPA), a metabolite produced by gut microbiota through tryptophan metabolism, has recently been identified as playing a pivotal role in bone metabolism. IPA promotes osteoblast differentiation by upregulating mitochondrial transcription factor A (Tfam), contributing to increased bone density and supporting bone repair. Simultaneously, it inhibits the formation and activity of osteoclasts, reducing bone resorption, possibly through modulation of the nuclear factor-κB (NF-κB) pathway and downregulation of osteoclast-associated factors, thereby maintaining bone structural integrity. Additionally, IPA provides indirect protection to bone health by regulating host immune responses and inflammation via activation of receptors such as the Aryl hydrocarbon Receptor (AhR) and the Pregnane X Receptor (PXR). This review summarizes the roles and signaling pathways of IPA in bone metabolism and its impact on various bone metabolic disorders. Furthermore, we discuss the therapeutic potential and limitations of IPA in treating bone metabolic diseases, aiming to offer novel strategies for clinical management.

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来源期刊
Food & Function
Food & Function BIOCHEMISTRY & MOLECULAR BIOLOGY-FOOD SCIENCE & TECHNOLOGY
CiteScore
10.10
自引率
6.60%
发文量
957
审稿时长
1.8 months
期刊介绍: Food & Function provides a unique venue for physicists, chemists, biochemists, nutritionists and other food scientists to publish work at the interface of the chemistry, physics and biology of food. The journal focuses on food and the functions of food in relation to health.
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