了解糖尿病肾病进展中脂质代谢重编程和铁下垂的机制

IF 4.2 2区 农林科学 Q2 BIOCHEMISTRY & MOLECULAR BIOLOGY
Yi Zhen Han, Xing Yu Zhu, Yang Zhi Yuan Wang, Bo Xuan Du, Yun Qiao Zhou, Xue Qin Zhang, Yao Xian Wang, Hui Juan Zheng, Wei Jing Liu
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引用次数: 0

摘要

糖尿病肾病(DKD)是糖尿病的常见并发症。DKD患者肾损伤影响肾细胞(包括足细胞和肾小管上皮细胞)的主要机制是脂质代谢重编程。这些变化导致代谢应激反应,包括氧化应激、线粒体能量应激、溶酶体应激、内质网应激和其他应激反应。脂质代谢的改变,包括与脂质吸收、合成和分解相关的蛋白质和酶的异常,可能导致脂质过氧化和源自脂质的活性氧的产生,最终引发肾细胞的铁死亡。铁凋亡是DKD中程序性细胞死亡的一种重要形式,其特征是依赖铁的有毒脂质过氧化物的积累。它在肾脏相关组织损伤的进展中起着重要作用。讨论还涉及到通过靶向脂质代谢重编程和代谢应激反应来减少DKD中铁下垂治疗的潜力。
本文章由计算机程序翻译,如有差异,请以英文原文为准。

Understanding the Mechanisms of Lipid Metabolism Reprogramming and Ferroptosis in Diabetic Kidney Disease Progression

Understanding the Mechanisms of Lipid Metabolism Reprogramming and Ferroptosis in Diabetic Kidney Disease Progression

Diabetic kidney disease (DKD) is a common complication of diabetes. The primary mechanism by which renal damage affects renal cells, including podocytes and renal tubular epithelial cells in DKD patients, is lipid metabolism reprogramming. These changes result in a metabolic stress response, including oxidative stress, energy stress in mitochondria, lysosomal stress, endoplasmic reticulum stress, and other stress reactions. Altered lipid metabolism, including abnormalities in proteins and enzymes related to lipid absorption, synthesis, and breakdown, may result in lipid peroxidation and the generation of reactive oxygen species derived from lipids, ultimately initiating ferroptosis in kidney cells. Ferroptosis is a crucial form of programmed cell death in DKD, marked by the buildup of toxic lipid peroxides dependent on iron. It plays a significant role in the progression of kidney-related tissue damage. The discussion also touches on the potential of reducing ferroptosis treatment in DKD by targeting lipid metabolism reprogramming and the metabolic stress response.

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来源期刊
Journal of Food Biochemistry
Journal of Food Biochemistry 生物-生化与分子生物学
CiteScore
7.80
自引率
5.00%
发文量
488
审稿时长
3.6 months
期刊介绍: The Journal of Food Biochemistry publishes fully peer-reviewed original research and review papers on the effects of handling, storage, and processing on the biochemical aspects of food tissues, systems, and bioactive compounds in the diet. Researchers in food science, food technology, biochemistry, and nutrition, particularly based in academia and industry, will find much of great use and interest in the journal. Coverage includes: -Biochemistry of postharvest/postmortem and processing problems -Enzyme chemistry and technology -Membrane biology and chemistry -Cell biology -Biophysics -Genetic expression -Pharmacological properties of food ingredients with an emphasis on the content of bioactive ingredients in foods Examples of topics covered in recently-published papers on two topics of current wide interest, nutraceuticals/functional foods and postharvest/postmortem, include the following: -Bioactive compounds found in foods, such as chocolate and herbs, as they affect serum cholesterol, diabetes, hypertension, and heart disease -The mechanism of the ripening process in fruit -The biogenesis of flavor precursors in meat -How biochemical changes in farm-raised fish are affecting processing and edible quality
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