Illustrating the amyloid web encircling humans

IF 15.4 1区 农林科学 Q1 FOOD SCIENCE & TECHNOLOGY Trends in Food Science & Technology Pub Date : 2025-02-01 Epub Date: 2024-12-27 DOI:10.1016/j.tifs.2024.104860
Nabodita Sinha, Qudsiya Mohiuddin, Ashwani Kumar Thakur
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Abstract

Background

The human proteome contains thousands of different proteins. A generic feature of proteins is their propensity to aggregate and form amyloid fibrils under specific conditions. Amyloids are known as paradoxical for their roles in both pathological disorders and physiological functions. State-of-the-art detection techniques have revealed that more than 50 human proteins can intrinsically form amyloid under physiological or pathological conditions.

Scope

Besides being formed endogenously, humans can be exposed to amyloids through diet, infection, and amyloid-derived materials. It has been observed in the last decade that food proteins and, materials designed from proteins contain amyloids or amyloid precursors. Humans therefore, are surrounded by an unrecognized amyloid web.

Key findings and conclusions

In light of the fact that a timely diagnosis of pathological amyloidosis is crucial for a better prognosis, this commentary puts the need to investigate the amyloid network and its potential adversities. Moreover, given that amyloids are known to cross-seed and sequester related as well as unrelated proteins, this commentary lays the groundwork for a careful examination of the proteins circulating through human systems and suggests a primer approach to construct a stratagem.
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说明包围人类的淀粉样蛋白网
人类蛋白质组包含数千种不同的蛋白质。蛋白质的一个普遍特征是它们倾向于在特定条件下聚集并形成淀粉样原纤维。淀粉样蛋白因其在病理障碍和生理功能中的作用而被称为悖论。最先进的检测技术已经揭示,在生理或病理条件下,超过50种人类蛋白质可以内在地形成淀粉样蛋白。除了内源性形成外,人类还可通过饮食、感染和淀粉样蛋白衍生材料暴露于淀粉样蛋白。在过去的十年中,人们观察到食物蛋白质和由蛋白质设计的材料含有淀粉样蛋白或淀粉样蛋白前体。因此,人类被一个无法识别的淀粉样蛋白网包围着。鉴于病理性淀粉样变的及时诊断对更好的预后至关重要,本文提出有必要研究淀粉样蛋白网络及其潜在的不利因素。此外,鉴于已知淀粉样蛋白会交叉播种和隔离相关和不相关的蛋白质,这篇评论为仔细检查通过人体系统循环的蛋白质奠定了基础,并提出了一种引物方法来构建一种策略。
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来源期刊
Trends in Food Science & Technology
Trends in Food Science & Technology 工程技术-食品科技
CiteScore
32.50
自引率
2.60%
发文量
322
审稿时长
37 days
期刊介绍: Trends in Food Science & Technology is a prestigious international journal that specializes in peer-reviewed articles covering the latest advancements in technology, food science, and human nutrition. It serves as a bridge between specialized primary journals and general trade magazines, providing readable and scientifically rigorous reviews and commentaries on current research developments and their potential applications in the food industry. Unlike traditional journals, Trends in Food Science & Technology does not publish original research papers. Instead, it focuses on critical and comprehensive reviews to offer valuable insights for professionals in the field. By bringing together cutting-edge research and industry applications, this journal plays a vital role in disseminating knowledge and facilitating advancements in the food science and technology sector.
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