姜黄素是 Th17 细胞的调节剂：揭示机制

IF 4.1 Q2 FOOD SCIENCE & TECHNOLOGY Food Chemistry Molecular Sciences Pub Date : 2024-03-12 DOI:10.1016/j.fochms.2024.100198

Ehsan Ghoushi , Mohadeseh Poudineh , Negin Parsamanesh , Tannaz Jamialahmadi , Amirhossein Sahebkar

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引用次数: 0

摘要

姜黄素是一种从姜黄中提取的多酚天然产物，它与各种细胞和分子相互作用，具有多种药理作用。最近的研究强调了姜黄素的免疫调节特性，包括它对免疫细胞和参与免疫反应的介质的影响。Th17 细胞通过招募中性粒细胞和诱导炎症，在促进针对细胞外病原体的免疫反应中发挥着至关重要的作用。这些细胞会产生炎性细胞因子，如 TNF-α、IL-21、IL-17A、IL-23、IL-17F、IL-22 和 IL-26。姜黄素能显著抑制 Th17 细胞的增殖，并减少 TNF-α、IL-22 和 IL-17 等炎性细胞因子的产生。本综述旨在评估姜黄素在调节 Th17 细胞方面的功效及其内在机制。

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Curcumin as a regulator of Th17 cells: Unveiling the mechanisms

Curcumin, a polyphenol natural product derived from turmeric, possesses diverse pharmacological effects due to its interactions with various cells and molecules. Recent studies have highlighted its immunomodulatory properties, including its impact on immune cells and mediators involved in immune responses. Th17 cells play a crucial role in promoting immune responses against extracellular pathogens by recruiting neutrophils and inducing inflammation. These cells produce inflammatory cytokines such as TNF-α, IL-21, IL-17A, IL-23, IL-17F, IL-22, and IL-26. Curcumin has been shown to significantly inhibit the proliferation of Th17 cells and reduce the production of inflammatory cytokines, including TNF-α, IL-22, and IL-17. This review aims to assess the effectiveness of curcumin and its underlying mechanisms in modulating Th17 cells.

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来源期刊

Food Chemistry Molecular Sciences Agricultural and Biological Sciences-Food Science

CiteScore

6.00

自引率

0.00%

发文量

审稿时长

82 days

期刊介绍： Food Chemistry: Molecular Sciences is one of three companion journals to the highly respected Food Chemistry. Food Chemistry: Molecular Sciences is an open access journal publishing research advancing the theory and practice of molecular sciences of foods. The types of articles considered are original research articles, analytical methods, comprehensive reviews and commentaries. Topics include: Molecular sciences relating to major and minor components of food (nutrients and bioactives) and their physiological, sensory, flavour, and microbiological aspects; data must be sufficient to demonstrate relevance to foods and as consumed by humans Changes in molecular composition or structure in foods occurring or induced during growth, distribution and processing (industrial or domestic) or as a result of human metabolism Quality, safety, authenticity and traceability of foods and packaging materials Valorisation of food waste arising from processing and exploitation of by-products Molecular sciences of additives, contaminants including agro-chemicals, together with their metabolism, food fate and benefit: risk to human health Novel analytical and computational (bioinformatics) methods related to foods as consumed, nutrients and bioactives, sensory, metabolic fate, and origins of foods. Articles must be concerned with new or novel methods or novel uses and must be applied to real-world samples to demonstrate robustness. Those dealing with significant improvements to existing methods or foods and commodities from different regions, and re-use of existing data will be considered, provided authors can establish sufficient originality.