Functional Amino Acids in the Regulation of Bone and Its Diseases

IF 4.5 2区农林科学 Q1 FOOD SCIENCE & TECHNOLOGY Molecular Nutrition & Food Research Pub Date : 2024-09-05 DOI:10.1002/mnfr.202400094

Siying Li, Qinglu Tian, Liwei Zheng, Yachuan Zhou

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Abstract

Bone as a vigorous tissue is constantly undergoing bone remodeling. The homeostasis of bone remodeling requires combined efforts of multifarious bone cells. Amino acids (AA), known as essential components of life support, are closely related to the regulation of bone homeostasis. In recent years, the concept of functional amino acids (FAAs) has been proposed, which is defined as AA that regulate key metabolic pathways to improve health, survival, growth, development, lactation, and reproduction of organisms, to highlight their outstanding contributions in the body. In the hope of exploring new therapeutic strategies, this review focus on summarizing recent progress in the vital role of FAAs in bone homeostasis maintaining and potential implications of FAAs in bone-related diseases, and discussing related mechanisms. The results showed that FAAs are closely related to bone metabolism and therapeutic strategy targeting FAAs metabolism is one of the future trends for bone disorders, while the explorations about possible impact of FAAs-based diets are still limited.

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调节骨骼及其疾病的功能性氨基酸。

骨骼作为一种充满活力的组织，一直在进行骨重塑。骨重塑的平衡需要多种骨细胞的共同努力。氨基酸（AA）被称为维持生命的必需成分，与骨平衡的调节密切相关。近年来，人们提出了功能性氨基酸（FAAs）的概念，即能调节关键代谢途径，改善生物体健康、生存、生长、发育、泌乳和繁殖的氨基酸，以突出其在机体中的突出贡献。为了探索新的治疗策略，本综述重点总结了 FAAs 在维持骨稳态中的重要作用、FAAs 在骨相关疾病中的潜在影响等方面的最新研究进展，并探讨了相关机制。研究结果表明，FAAs 与骨代谢密切相关，针对 FAAs 代谢的治疗策略是未来骨病治疗的趋势之一，而对基于 FAAs 的膳食可能产生的影响的探索仍然有限。

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来源期刊

Molecular Nutrition & Food Research 工程技术-食品科技

CiteScore

8.70

自引率

1.90%

发文量

250

审稿时长

1.7 months

期刊介绍： Molecular Nutrition & Food Research is a primary research journal devoted to health, safety and all aspects of molecular nutrition such as nutritional biochemistry, nutrigenomics and metabolomics aiming to link the information arising from related disciplines: Bioactivity: Nutritional and medical effects of food constituents including bioavailability and kinetics. Immunology: Understanding the interactions of food and the immune system. Microbiology: Food spoilage, food pathogens, chemical and physical approaches of fermented foods and novel microbial processes. Chemistry: Isolation and analysis of bioactive food ingredients while considering environmental aspects.