MicroRNAs (miRNAs) and long non-coding RNAs (lncRNAs) are two crucial classes of transcripts that belong to the major group of non-coding RNAs (ncRNAs). These RNA molecules have significant influence over diverse molecular processes due to their crucial role as regulators of gene expression. However, the dysregulated expression of these ncRNAs constitutes a fundamental factor in the etiology and progression of a wide variety of multifaceted human diseases, including kidney diseases. In this context, over the past years, compelling evidence has shown that miRNAs and lncRNAs could be prospective targets for the development of next-generation drugs against kidney diseases as they participate in a number of disease-associated processes, such as podocyte and nephron death, renal fibrosis, inflammation, transition from acute kidney injury to chronic kidney disease, renal vascular changes, sepsis, pyroptosis, and apoptosis. Hence, in this current review, we critically analyze the recent findings concerning the therapeutic inferences of miRNAs and lncRNAs in the pathophysiological context of kidney diseases. Additionally, with the aim of driving advances in the formulation of ncRNA-based drugs tailored for the management of kidney diseases, we discuss some of the key challenges and future prospects that should be addressed in forthcoming investigations.

Hybrid cheese products that combine dairy and plant proteins offer apromising route toward more sustainable fermented foods, yet their fermentationdynamics and aroma development remain poorly understood. Thisstudy examined how matrix composition and lactic acid bacteria (LAB) adjunctcultures influence acidification dynamics, metabolite formation, andvolatile compound development in cheese-like gels formulated with micellarcasein isolate (MCI), fava bean protein concentrate (FPC), or a 75:25MCI:FPC hybrid matrix. All matrices were fermented at 30 °C for 16 husing a commercial starter culture (RSF-636), with or without adjunct LABstrains (Lactiplantibacillus plantarum, Lactobacillus helveticus, Lactobacillusrhamnosus, and Pediococcus). Hybrid gels acidified the fastest, likelydue to broader carbohydrate availability, whereas MCI-based gels showedslower acidification associated with higher buffering capacity and lower residualsugar content. HPLC analysis revealed matrix-specific patterns of sugarutilization and organic acid production. GC–MS profiling demonstrated thatmatrix composition was the dominant driver of volatile formation, with adjunctcultures exerting secondary but detectable effects. L. plantarum enhanced diacetyl and acetoin formation in FPC-based gels, while L. rhamnosusshowed a lower relative abundance of plant-associated off-flavor volatilessuch as 2-pentylfuran. Overall, hybrid matrices supported efficient LAB fermentationand produced volatile profiles more similar to MCI gels than FPCgels, highlighting their potential for developing sensorially improved cheesealternatives.