天然多糖治疗肾脏疾病的疗效及分子机制研究

IF 3.8 2区农林科学 Q2 FOOD SCIENCE & TECHNOLOGY

Journal of Functional Foods Pub Date : 2025-05-01 DOI:10.1016/j.jff.2025.106859

Fang Cheng , Zheng Cui , Qiang Li , Kaiping Wang , Yu Zhang

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引用次数: 0

摘要

肾病是肾脏疾病的总称，是指各种因素引起的肾脏结构和功能的改变。目前的治疗方法主要围绕减轻症状和控制疾病，而不是提供根本的治疗方法。尽管有几种治疗药物可用，但标准治疗是有限的，并且经常伴有严重的副作用。因此，迫切需要一种安全有效的治疗肾脏疾病的新药。近年来，从自然资源中提取的多糖因其对肾脏疾病的潜在治疗作用而引起了人们的极大关注。本文综述了近年来利用天然来源的多糖治疗各种肾脏疾病的进展，如急性肾损伤、慢性肾病、糖尿病肾病、肾炎、肾结石和肾纤维化。多糖良好的疗效和安全性使其成为治疗肾脏疾病的有前景的药物。

本文章由计算机程序翻译，如有差异，请以英文原文为准。

Efficacy and molecular mechanisms of natural polysaccharides in the treatment of kidney diseases

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Efficacy and molecular mechanisms of natural polysaccharides in the treatment of kidney diseases

Nephropathy, a term encompassing kidney diseases, refers to structural and functional changes in the kidney resulting from various factors. The prevailing treatment approaches predominantly revolve around mitigating symptoms and controlling the disease rather than offering a fundamental cure. Despite the availability of several therapeutic agents, standard treatments are limited and often accompanied by severe side effects. Thus, there is a pressing need for a safe and effective novel drug for kidney diseases. Recently, polysaccharides derived from natural resources have garnered significant attention due to their potential therapeutic effects on kidney diseases. This review aims to highlight the recent advancements in utilizing polysaccharides from natural sources for the treatment of various kidney diseases, such as acute kidney injury, chronic kidney disease, diabetic nephropathy, nephritis, kidney stones, and renal fibrosis. The favorable efficacy and safety profile of polysaccharides position them as promising pharmaceuticals for kidney disease treatment.

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来源期刊

Journal of Functional Foods FOOD SCIENCE & TECHNOLOGY-

CiteScore

9.60

自引率

1.80%

发文量

428

审稿时长

76 days

期刊介绍： Journal of Functional Foods continues with the same aims and scope, editorial team, submission system and rigorous peer review. We give authors the possibility to publish their top-quality papers in a well-established leading journal in the food and nutrition fields. The Journal will keep its rigorous criteria to screen high impact research addressing relevant scientific topics and performed by sound methodologies. The Journal of Functional Foods aims to bring together the results of fundamental and applied research into healthy foods and biologically active food ingredients. The Journal is centered in the specific area at the boundaries among food technology, nutrition and health welcoming papers having a good interdisciplinary approach. The Journal will cover the fields of plant bioactives; dietary fibre, probiotics; functional lipids; bioactive peptides; vitamins, minerals and botanicals and other dietary supplements. Nutritional and technological aspects related to the development of functional foods and beverages are of core interest to the journal. Experimental works dealing with food digestion, bioavailability of food bioactives and on the mechanisms by which foods and their components are able to modulate physiological parameters connected with disease prevention are of particular interest as well as those dealing with personalized nutrition and nutritional needs in pathological subjects.