饮食中的 microRNA——食物的一种新型功能成分。
Dietary microRNA-A Novel Functional Component of Food.
机构信息
National Engineering Research Center for Breeding Swine Industry, Guangdong Provincial Key Laboratory of Animal Nutrition Control, College of Animal Science, South China Agricultural University, Guangzhou, China.
Key Laboratory of Agro-Ecological Processes in Subtropical Region, Institute of Subtropical Agriculture, Chinese Academy of Sciences, Changsha, China.
出版信息
Adv Nutr. 2019 Jul 1;10(4):711-721. doi: 10.1093/advances/nmy127.
MicroRNAs are a class of small RNAs that play essential roles in various biological processes by silencing genes. Evidence emerging in recent years suggests that microRNAs in food can be absorbed into the circulatory system and organs of humans and other animals, where they regulate gene expression and biological processes. These food-derived dietary microRNAs may serve as a novel functional component of food, a role that has been neglected to date. However, a significant amount of evidence challenges this new concept. The absorption, stability, and physiological effects of dietary microRNA in recipients, especially in mammals, are currently under heavy debate. In this review, we summarize our current understanding of the unique characteristics of dietary microRNAs and concerns about both the mechanistic and methodological basis for studying the biological significance of dietary microRNAs. Such efforts will benefit continuing investigations and offer new perspectives for the interpretation of the roles of dietary microRNA with respect to the health and disease of humans and animals.
微小 RNA 是一类小 RNA，通过沉默基因在各种生物过程中发挥重要作用。近年来出现的证据表明，食物中的微小 RNA 可以被吸收到人体和其他动物的循环系统和器官中，在那里它们调节基因表达和生物过程。这些源自食物的膳食微小 RNA 可能成为食物的一种新的功能成分，这一作用迄今被忽视。然而，大量证据对这一新概念提出了挑战。目前，关于膳食微小 RNA 在受体中的吸收、稳定性和生理效应，特别是在哺乳动物中的吸收、稳定性和生理效应，仍存在很大争议。在这篇综述中，我们总结了我们目前对膳食微小 RNA 的独特特征的理解，并对研究膳食微小 RNA 生物学意义的机制和方法学基础提出了关注。这些努力将有助于继续进行研究，并为解释膳食微小 RNA 对人类和动物健康和疾病的作用提供新的视角。
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