作为老年人营养不良潜在生物标志物的 Sirtuin 1:叙述性综述。

IF 7.3 1区 农林科学 Q1 FOOD SCIENCE & TECHNOLOGY Critical reviews in food science and nutrition Pub Date : 2024-09-01 Epub Date: 2023-05-25 DOI:10.1080/10408398.2023.2214208
Karolina Kujawowicz, Iwona Mirończuk-Chodakowska, Anna Maria Witkowska
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引用次数: 0

摘要

营养不良和炎症过程是老年人早期死亡的预兆,需要快速准确的诊断。目前,已有一些实验室标志物可用于评估营养状况,但人们仍在寻找新的标志物。最近的研究表明,sirtuin 1(SIRT1)有可能成为营养不良的标志物。本文总结了有关 SIRT1 与老年人营养不良关系的现有研究。文章描述了 SIRT1 与衰老过程、炎症和老年人营养不良之间可能存在的联系。文献表明,老年人血液中 SIRT1 含量低可能与生理衰老过程无关,而是与炎症和全身代谢变化相关的严重营养不良风险增加有关。
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Sirtuin 1 as a potential biomarker of undernutrition in the elderly: a narrative review.

Undernutrition and inflammatory processes are predictors of early mortality in the elderly and require a rapid and accurate diagnosis. Currently, there are laboratory markers for assessing nutritional status, but new markers are still being sought. Recent studies suggest that sirtuin 1 (SIRT1) has the potential to be a marker for undernutrition. This article summarizes available studies on the association of SIRT1 and undernutrition in older people. Possible associations between SIRT1 and the aging process, inflammation, and undernutrition in the elderly have been described. The literature suggests that low SIRT1 levels in the blood of older people may not be associated with physiological aging processes, but with an increased risk of severe undernutrition associated with inflammation and systemic metabolic changes.

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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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