免疫代谢:多组学方法解释运动和饮食对免疫系统的影响。

IF 10.6 1区 农林科学 Q1 FOOD SCIENCE & TECHNOLOGY Annual review of food science and technology Pub Date : 2019-03-25 Epub Date: 2019-01-11 DOI:10.1146/annurev-food-032818-121316
David C Nieman, Mary Ann Lila, Nicholas D Gillitt
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引用次数: 52

摘要

免疫代谢是一个不断发展的科学领域,它融合了免疫学和代谢,为评估饮食干预对运动诱导的免疫功能障碍的影响提供了有价值的背景。代谢组学、脂质组学和蛋白质组学通过同时测量和识别大量小分子代谢物、脂质和蛋白质,提供了运动代谢反应的全系统视图。其中许多与免疫功能和调节有关,对饮食影响很敏感,特别是从含糖饮料或香蕉等水果中急性摄入碳水化合物。使用大型多组学数据集的新证据支持运动员在剧烈运动期间联合摄入水果糖和植物化学物质是一种有效的策略,可以改善代谢恢复,增强病毒防御,并在细胞水平上对抗运动后炎症和免疫功能障碍。多组学方法为研究人员提供了新的结果目标,以评估各种饮食干预对生理应激运动员的功效。
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Immunometabolism: A Multi-Omics Approach to Interpreting the Influence of Exercise and Diet on the Immune System.

Immunometabolism is an evolving field of scientific endeavor that merges immunology and metabolism and has provided valuable context when evaluating the influence of dietary interventions on exercise-induced immune dysfunction. Metabolomics, lipidomics, and proteomics provide a system-wide view of the metabolic response to exercise by simultaneously measuring and identifying a large number of small-molecule metabolites, lipids, and proteins. Many of these are involved with immune function and regulation and are sensitive to dietary influences, especially acute carbohydrate ingestion from either sugar beverages or fruits such as bananas. Emerging evidence using large multi-omics data sets supports the combined intake of fruit sugars and phytochemicals by athletes during heavy exertion as an effective strategy to improve metabolic recovery, augment viral defense, and counter postexercise inflammation and immune dysfunction at the cell level. Multi-omics methodologies have given investigators new outcome targets to assess the efficacy of various dietary interventions for physiologically stressed athletes.

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来源期刊
CiteScore
22.40
自引率
0.80%
发文量
20
审稿时长
>12 weeks
期刊介绍: Since 2010, the Annual Review of Food Science and Technology has been a key source for current developments in the multidisciplinary field. The covered topics span food microbiology, food-borne pathogens, and fermentation; food engineering, chemistry, biochemistry, rheology, and sensory properties; novel ingredients and nutrigenomics; emerging technologies in food processing and preservation; and applications of biotechnology and nanomaterials in food systems.
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