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Ulcerative colitis (UC) is a form of non-specific inflammatory bowel disease characterized by complex pathological mechanisms that remain incompletely understood, posing challenges for effective treatment. Pyroptosis, a form of inflammatory cell death mediated by the Gasdermin D protein family, occurs primarily through the classical caspase-1 pathway, the non-classical caspase-4, 5, and 11 pathways, and alternative pathways. Dysregulated activation of pyroptosis signaling has been implicated in the progression of UC, indicating that targeted inhibition of pyroptosis may serve as a therapeutic strategy. Food-derived compounds have demonstrated promise in modulating key pyroptosis-related targets, thereby providing potential therapeutic benefits for UC. This review examines the classical, non-classical, and alternative pathways of pyroptosis and their roles in UC pathogenesis and treatment. Additionally, the effects and mechanisms of action of natural compounds in targeting programmed cell death are discussed, with the aim of informing future therapeutic strategies and contributing to the development of new pharmacological interventions for UC.
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http://dx.doi.org/10.2147/JIR.S531820 | DOI Listing |
J Inflamm Res
August 2025
Medical College of Yanbian University, Yanbian, Jilin, 133002, People's Republic of China.
Ulcerative colitis (UC) is a form of non-specific inflammatory bowel disease characterized by complex pathological mechanisms that remain incompletely understood, posing challenges for effective treatment. Pyroptosis, a form of inflammatory cell death mediated by the Gasdermin D protein family, occurs primarily through the classical caspase-1 pathway, the non-classical caspase-4, 5, and 11 pathways, and alternative pathways. Dysregulated activation of pyroptosis signaling has been implicated in the progression of UC, indicating that targeted inhibition of pyroptosis may serve as a therapeutic strategy.
View Article and Find Full Text PDFACS Omega
August 2025
College of Pharmacy, Chungnam National University, Daejeon 34134, Korea.
Phloridzin, a natural compound derived from , exhibits a wide range of biological activities, making it a promising candidate for the development of functional foods aimed at promoting health and preventing disease. Gorham-Stout disease (GSD) is an orphan rare disorder defined by gradual bone resorption and vascular proliferation, with fewer than 400 cases documented, leading to severe pathological consequences. This study aims to examine the mechanisms underlying two key features of GSD, including progressive osteolysis, through osteoclastogenesis, and vascular proliferation, by examining endothelial and vascular cell proliferation.
View Article and Find Full Text PDFFood Microbiol
January 2026
Department of Food and Nutrition, Dongduk Women's University, Seoul, 02748, Republic of Korea. Electronic address:
To investigate differences in volatile compound production among Staphylococcus species during soybean fermentation, Staphylococcus equorum, S. succinus, and S. xylosus isolated from fermented food were inoculated as starter cultures.
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August 2025
School of Food Science and Engineering, South China University of Technology, Wushan Road 381, Guangzhou 510640, China.
is a key periodontal pathogen whose cysteine proteases, gingipains (Rgp and KGP), are essential for nutrient acquisition and virulence. Targeting gingipains may attenuate bacterial pathogenicity and prevent related systemic diseases. This paper aimed to review advances in food-derived natural products that inhibit or gingipains, with emphasis on mechanisms, potency, and translational potential.
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August 2025
Key Laboratory of Condiment Supervision Technology for State Market Regulation, School of Chemistry and Chemical Engineering, Chongqing Institute for Food and Drug Control, Chongqing University, No.55 Daxuecheng South Rd, Shapingba, Chongqing 401331, China.
The increasing global prevalence of hyperuricemia (HUA), particularly among younger populations, underscores the urgent need for safe and effective dietary interventions. fungi, long utilized in East Asian food culture, ferment rice to produce red yeast rice (RYR), a functional food rich in monacolin K and Monascus pigments. Among these, yellow pigments (MYPs)-natural azaphilone compounds used as food additives and colorants-have shown antioxidant, anti-inflammatory, and metabolic regulatory activities.
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