糖尿病引起的肌肉萎缩:分子机制和有希望的治疗目标。

IF 7.3 1区 农林科学 Q1 FOOD SCIENCE & TECHNOLOGY Critical reviews in food science and nutrition Pub Date : 2024-07-25 DOI:10.1080/10408398.2024.2382348
Ruixue Qiao, Jingya Guo, Chengmei Zhang, Sirui Wang, Jingjing Fang, Ruixuan Geng, Seong-Gook Kang, Kunlun Huang, Tao Tong
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引用次数: 0

摘要

糖尿病已成为严重的公共卫生危机,给全世界的人们带来了巨大的挑战。作为人体最大的器官,骨骼肌是这一慢性疾病的重要靶点,然而,人们对肌肉萎缩作为糖尿病并发症的认识仍不充分,有效的治疗方法也尚未开发出来。在此,我们将讨论糖尿病条件下诱导肌肉萎缩的相关靶点,包括有效靶点和新兴靶点。已知糖尿病诱导的骨骼肌萎缩涉及各种信号分子和通路的变化,如蛋白质降解通路、蛋白质合成通路、线粒体功能和氧化应激炎症。最近的研究表明,其中一些可能成为有前景的治疗靶点,包括神经胶质蛋白 1/表皮生长因子受体家族、晚期糖化终产物、鸢尾素、铁肽化、生长分化因子 15 等。本研究对这些途径及其潜在应用的调查和讨论为开发糖尿病引起的肌肉萎缩的临床治疗方法提供了理论基础,也为继续关注这种疾病奠定了基础。
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Diabetes-induced muscle wasting: molecular mechanisms and promising therapeutic targets.

Diabetes has become a serious public health crisis, presenting significant challenges to individuals worldwide. As the largest organ in the human body, skeletal muscle is a significant target of this chronic disease, yet muscle wasting as a complication of diabetes is still not fully understood and effective treatment methods have yet to be developed. Here, we discuss the targets involved in inducing muscle wasting under diabetic conditions, both validated targets and emerging targets. Diabetes-induced skeletal muscle wasting is known to involve changes in various signaling molecules and pathways, such as protein degradation pathways, protein synthesis pathways, mitochondrial function, and oxidative stress inflammation. Recent studies have shown that some of these present potential as promising therapeutic targets, including the neuregulin 1/epidermal growth factor receptor family, advanced glycation end-products, irisin, ferroptosis, growth differentiation factor 15 and more. This study's investigation and discussion of such pathways and their potential applications provides a theoretical basis for the development of clinical treatments for diabetes-induced muscle wasting and a foundation for continued focus on this disease.

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来源期刊
CiteScore
22.60
自引率
4.90%
发文量
600
审稿时长
7.5 months
期刊介绍: Critical Reviews in Food Science and Nutrition serves as an authoritative outlet for critical perspectives on contemporary technology, food science, and human nutrition. With a specific focus on issues of national significance, particularly for food scientists, nutritionists, and health professionals, the journal delves into nutrition, functional foods, food safety, and food science and technology. Research areas span diverse topics such as diet and disease, antioxidants, allergenicity, microbiological concerns, flavor chemistry, nutrient roles and bioavailability, pesticides, toxic chemicals and regulation, risk assessment, food safety, and emerging food products, ingredients, and technologies.
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