Nano vesicles derived from edible plants ∼A new player that contributes to the function of foods∼

Masao Yamasaki; Yumi Yamasaki; Tatsuya Oshima

doi:10.1093/bbb/zbae198

Nano vesicles derived from edible plants ∼A new player that contributes to the function of foods∼

Biosci Biotechnol Biochem. 2024 Dec 27:zbae198. doi: 10.1093/bbb/zbae198. Online ahead of print.

Authors

Masao Yamasaki¹, Yumi Yamasaki², Tatsuya Oshima³

Affiliations

¹ Department of Biochemistry and Applied Biosciences.
² Faculty of Regional Innovation.
³ Department of Applied Chemistry, University of Miyazaki, 1-1 Gakuen Kibanadai-Nishi, Miyazaki, Japan.

PMID: 39730148
DOI: 10.1093/bbb/zbae198

Abstract

Nano-sized vesicles are ubiquitous in vegetables, fruits, and other edible plants. We have successfully prepared nanovesicles (NVs) from over 150 edible plants. These results suggest that the daily intake of NVs from various foods and their roles in food function are promising novel approaches for explaining the health-promoting properties of edible plants. These vesicles contain RNAs, including miRNAs, similar to extracellular NVs, which play pivotal roles in cell-cell communication. Intriguingly, NVs also contain phytochemicals such as polyphenols and carotenoids that are specific to each edible plant. In conclusion, these dietary NVs have the potential to serve as functional packages to deliver RNAs or phytochemicals to target cells across species from plants to humans.

Keywords: anti-inflammatory properties; edible plants; miRNA; nanovesicles.