The potential role of extracellular vesicles in bioactive compound-based therapy: A review of recent developments.

Huifan Liu, Jiaxi Liang, Xia Ye, Miaoru Huang, Lukai Ma, Xi Xie, Dongjie Liu, Hui Cao, Jesus Simal-Gandara, Kannan R R Rengasamy, Qin Wang, Gengsheng Xiao, Jianbo Xiao

Journal: Critical reviews in food science and nutrition 2023;63(31):10959-10973

PMID: 35648042

Abstract

Recent studies have explored the field of extracellular vesicles (EVs), driving an increasing interest in their application to human health. EVs have unique physicochemical traits to participate in intercellular communication, thus fostering the idea of using EVs to yield synergistic, preventive, and therapeutic effects. Many reports have shown that EVs contain natural bioactive compounds, such as lipids, proteins, RNA, and other active components that regulate biological processes, thereby contributing to human health. Therefore, in this review, we comprehensively elucidate various facets of the relationship between EVs and bioactive compounds that modulate EVs contents, including RNAs and proteins, discussing different forms of biological regulation. The use of EVs for cargo-loading bioactive compounds to exert biological functions and methods to load bioactive compounds into EVs are also discussed. This review highlighted the effect of EV-delivered bioactive compounds on several therapeutic mechanisms and applications, providing new insight into nutrition and pharmacology.

Address: College of Light Industry and Food, Zhongkai University of Agriculture and Engineering, Guangzhou, Guangdong, China.; Guangdong Provincial Key Laboratory of Lingnan Specialty Food Science and Technology, Guangzhou, Guangdong, China.; Universidade de Vigo, Nutrition and Bromatology Group, Department of Analytical and Food Chemistry, Faculty of Sciences, Ourense, Spain.; Center for Transdisciplinary Research, Department of Pharmacology, Saveetha Dental College, Saveetha Institute of Medical and Technical Science, Saveetha University, Chennai, India.; International Research Center for Food Nutrition and Safety, Jiangsu University, Zhenjiang, China.

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