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Food-derived vesicles as immunomodulatory drivers: Current knowledge, gaps, and perspectives
Fernando Rivero-Pino1, Elvira Marquez-Paradas1, Sergio Montserrat-de la Paz1
1Department of Medical Biochemistry, Molecular Biology and Immunology, School of Medicine, University of Seville, Av. Sanchez Pizjuan s/n, 41009, Seville, Spain; Instituto de Biomedicina de Sevilla, IBiS, Hospital Universitario Virgen del Rocio/CSIC/University of Seville, 41013 Seville, Spain.
Food-derived vesicles (FDVs) show potential for immune system modulation. Research highlights their sources, isolation, and promising anti-inflammatory effects in animal studies, but human data is limited.
Area of Science:
- Nutrition Science
- Immunology
- Biochemistry
Background:
- Extracellular vesicles (EVs) are bioactive particles released by cells.
- Food-derived vesicles (FDVs) are found in various food sources.
- FDVs contain active compounds with potential health benefits.
Purpose of the Study:
- To review the role of FDVs in immunomodulation.
- To summarize FDV sources, isolation methods, yields, bioavailability, and health implications.
- To identify research gaps and future perspectives in the field of FDVs.
Main Methods:
- Literature review focusing on food-derived vesicles (FDVs).
- Analysis of isolation techniques, particularly differential ultracentrifugation.
- Examination of animal studies investigating FDV immunomodulatory effects.
Main Results:
- FDVs can be efficiently extracted from diverse food sources.
- Differential ultracentrifugation is an effective isolation method, yielding 10^8 to 10^14 EV particles/mL.
- Animal studies suggest FDVs can regulate inflammatory pathways.
Conclusions:
- FDVs hold promise as immunomodulatory agents.
- Further research is needed on cost-effective production and human safety/efficacy.
- More human studies are required to confirm health benefits for immune system modulation.
