Progress in Research on the Health Effects of Medium- and Long-Chain Free Fatty Acids and Their Receptors

被引：0
作者：
Zheng Z. [1 ]
Niu B. [1 ]
Lu D. [1 ,2 ]
Pang G. [1 ,2 ]
机构：
[1] School of Biotechnology and Food Science, Tianjin University of Commerce, Tianjin
[2] Tianjin Key Laboratory of Food Biotechnology, Tianjin
来源：
Shipin Kexue/Food Science | 2022年 / 43卷 / 19期
关键词：
Agonist; Anti-inflammatory; Free fatty acid; Free fatty acid receptor 1; Free fatty acid receptor 4; Taste;
D O I：
10.7506/spkx1002-6630-20210228-308
中图分类号：
学科分类号：
摘要：
Medium- and long-chain free fatty acids are not only an important source of energy for the body, but also important signal molecules in the body's immunity. Recent studies have shown that medium- and long-chain free fatty acids interact with free fatty acid receptors (FFARs) 1 and 4 to regulate insulin secretion and inflammation and in turn the body's immune system and metabolism. In this review, we discuss the nutritional role and metabolism of dietary medium- and longchain free fatty acids in the body, focusing on the latest progress in understanding the key physiological functions of medium and long-chain free fatty acids and their receptor-mediated signal pathways in taste signal transduction, metabolic regulation, and immune response and in research on synthetic agonists of FFAR1 and FFAR4. © 2022, China Food Publishing Company. All right reserved.
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页码：249 / 261
页数：12
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