推进糖皮质激素所致骨质疏松症的营养策略：富硒蛋清蛋白和肠-骨轴调节的观点

IF 3.4 2区农林科学 Q2 FOOD SCIENCE & TECHNOLOGY

Journal of Food Science Pub Date : 2025-09-27 DOI:10.1111/1750-3841.70584

Nathkapach Kaewpitoon Rattanapitoon, Phatsakul Thitimahatthanakusol, Thawatchai Aeksanit, Schawanya Kaewpitoon Rattanapitoon

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引用次数: 0

摘要

我们赞扬Wang等人开创性地证明富硒蛋清蛋白（Se-EWP）通过肠道菌群介导的Htr1b抑制减轻小鼠糖皮质激素诱导的骨质疏松症（GIOP）。这项工作提供了营养补充和肠-骨轴调节之间的机制桥梁。在这里，我们讨论了膳食富硒蛋白作为GIOP预防辅助物的翻译意义，强调了临床验证的途径，概述了剂量优化，长期安全性以及与标准骨质疏松症治疗的相互作用。

本文章由计算机程序翻译，如有差异，请以英文原文为准。

Advancing Nutritional Strategies for Glucocorticoid-Induced Osteoporosis: Perspectives on Selenium-Enriched Egg White Protein and Gut–Bone Axis Modulation

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Advancing Nutritional Strategies for Glucocorticoid-Induced Osteoporosis: Perspectives on Selenium-Enriched Egg White Protein and Gut–Bone Axis Modulation

We commend Wang et al. for their pioneering demonstration that selenium-enriched egg white protein (Se-EWP) mitigates glucocorticoid-induced osteoporosis (GIOP) in mice via gut microbiota–mediated Htr1b inhibition. This work provides a mechanistic bridge between nutritional supplementation and gut–bone axis regulation. Here, we discuss translational implications for dietary selenium-enriched proteins as adjuncts in GIOP prevention, highlight avenues for clinical validation, and outline considerations for dose optimization, long-term safety, and interaction with standard osteoporosis therapeutics.

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来源期刊

Journal of Food Science 工程技术-食品科技

CiteScore

7.10

自引率

2.60%

发文量

412

审稿时长

3.1 months

期刊介绍： The goal of the Journal of Food Science is to offer scientists, researchers, and other food professionals the opportunity to share knowledge of scientific advancements in the myriad disciplines affecting their work, through a respected peer-reviewed publication. The Journal of Food Science serves as an international forum for vital research and developments in food science. The range of topics covered in the journal include: -Concise Reviews and Hypotheses in Food Science -New Horizons in Food Research -Integrated Food Science -Food Chemistry -Food Engineering, Materials Science, and Nanotechnology -Food Microbiology and Safety -Sensory and Consumer Sciences -Health, Nutrition, and Food -Toxicology and Chemical Food Safety The Journal of Food Science publishes peer-reviewed articles that cover all aspects of food science, including safety and nutrition. Reviews should be 15 to 50 typewritten pages (including tables, figures, and references), should provide in-depth coverage of a narrowly defined topic, and should embody careful evaluation (weaknesses, strengths, explanation of discrepancies in results among similar studies) of all pertinent studies, so that insightful interpretations and conclusions can be presented. Hypothesis papers are especially appropriate in pioneering areas of research or important areas that are afflicted by scientific controversy.