microRNA mediates the effects of food factors

Motofumi Kumazoe; Hirofumi Tachibana

doi:10.1093/bbb/zbae152

microRNA mediates the effects of food factors

Biosci Biotechnol Biochem. 2024 Oct 26:zbae152. doi: 10.1093/bbb/zbae152. Online ahead of print.

Authors

Motofumi Kumazoe¹, Hirofumi Tachibana¹

Affiliation

¹ Division of Applied Biological Chemistry, Department of Bioscience and Biotechnology, Faculty of Agriculture, Kyushu University, Fukuoka, Japan.

PMID: 39462142
DOI: 10.1093/bbb/zbae152

Abstract

Food factors elicit physiological effects by interfering with the central dogma system, including DNA methylation, replication, transcription, and translation. MicroRNAs (miRNAs) are non-coding short RNAs that are approximately 20 nucleotides long and play a crucial role in the regulation of mRNA levels and translation processes. Importantly, miRNAs can be delivered to different locations in nanovesicles. However, little is known about their roles as mediators of the effects of food factors. This review introduces recent findings on the role of miRNAs in the beneficial effects of food factors, including green tea polyphenols and soybean isoflavones, and discusses the importance of miRNAs as mediators of the beneficial effects of food.

Keywords: 67LR; EGCG; equol; microRNA; polyphenol.