The gut microbiota in thrombosis

IF 5.7 1区 农林科学 Q1 AGRICULTURE, MULTIDISCIPLINARY Journal of Agricultural and Food Chemistry Pub Date : 2024-09-17 DOI:10.1038/s41569-024-01070-6
My Phung Khuu, Nadja Paeslack, Olga Dremova, Corinne Benakis, Klytaimnistra Kiouptsi, Christoph Reinhardt
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Abstract

The gut microbiota has emerged as an environmental risk factor that affects thrombotic phenotypes in several cardiovascular diseases. Evidence includes the identification of marker species by sequencing studies of the gut microbiomes of patients with thrombotic disease, the influence of antithrombotic therapies on gut microbial diversity, and preclinical studies in mouse models of thrombosis that have demonstrated the functional effects of the gut microbiota on vascular inflammatory phenotypes and thrombus formation. In addition to impaired gut barrier function promoting low-grade inflammation, gut microbiota-derived metabolites have been shown to act on vascular cell types and promote thrombus formation. Therefore, these meta-organismal pathways that link the metabolic capacities of gut microorganisms with host immune functions have emerged as potential diagnostic markers and novel drug targets. In this Review, we discuss the link between the gut microbiota, its metabolites and thromboembolic diseases.

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血栓形成中的肠道微生物群
肠道微生物群已成为影响多种心血管疾病血栓表型的环境风险因素。证据包括通过对血栓性疾病患者肠道微生物组的测序研究确定标记物种、抗血栓疗法对肠道微生物多样性的影响,以及在血栓小鼠模型中进行的临床前研究,这些研究证明了肠道微生物组对血管炎症表型和血栓形成的功能性影响。除了肠道屏障功能受损导致低度炎症外,肠道微生物群衍生的代谢物已被证明可作用于血管细胞类型并促进血栓形成。因此,这些将肠道微生物代谢能力与宿主免疫功能联系起来的元生物通路已成为潜在的诊断标志物和新型药物靶点。在本综述中,我们将讨论肠道微生物群及其代谢产物与血栓栓塞性疾病之间的联系。
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来源期刊
Journal of Agricultural and Food Chemistry
Journal of Agricultural and Food Chemistry 农林科学-农业综合
CiteScore
9.90
自引率
8.20%
发文量
1375
审稿时长
2.3 months
期刊介绍: The Journal of Agricultural and Food Chemistry publishes high-quality, cutting edge original research representing complete studies and research advances dealing with the chemistry and biochemistry of agriculture and food. The Journal also encourages papers with chemistry and/or biochemistry as a major component combined with biological/sensory/nutritional/toxicological evaluation related to agriculture and/or food.
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