食物功能性成分对动物基因组DNA甲基化影响的研究进展

doi:10.13560/j.cnki.biotech.bull.1985.2016.01.004

摘要/Abstract

摘要： DNA甲基化是表观遗传学的一部分。功能性成分如多酚、黄酮、维生素、n-3不饱和脂肪酸等对DNA甲基化有重要影响。功能性成分主要通过影响甲基转移酶活性和活性甲基基团数量实现对DNA甲基化的影响, 结合研究成果阐述多种功能成分：多酚、黄酮、维生素(叶酸、VB12、VB6)、n-3多不饱和脂肪酸等对DNA甲基化的影响和作用机制进行综述, 以期为从分子角度探究功能性成分的作用机理提供新思路。

关键词: DNA甲基化, 食物功能性成分, 多酚, 黄酮, 维生素, n-3不饱和脂肪酸

Abstract: DNA methylation is one of the major epigenetic modifications in eukaryotic genomes, which can be influenced by certain food functional components, such as polyphenols, flavonoids, vitamin, n-3 polyunsaturated fatty acid etc. The effects of food functional components on DNA methylation are two-fold, either modulating the methyltransferase’s activity, and/or changing the number of methyl groups. Based upon the recent progress on the ongoing research, this paper expounds the effects and the possible mechanisms of a variety of functional components, i. e. , polyphenols, flavonoids, vitamin(folic acid, VB12, VB6), n-3 polyunsaturated fatty acid etc. , on the DNA methylation, which is expected to provide new ideas on exploring the molecular mechanisms of food functional components on DNA methylation modifications.

Key words: DNA methylation, food functional components, research advance, polyphenols, flavonoids, vitamin, n-3 polyunsatu-rated fatty acid

赵静, 李楠, 吴茹, 杨占威, 胡文兵, 王文君. 食物功能性成分对动物基因组DNA甲基化影响的研究进展[J]. 生物技术通报, 2016, 32(1): 15-19.

ZHAO Jing, LI Nan, WU Ru, YANG Zhan-wei, HU Wen-bing, WANG Wen-jun. Research Advance on the Effect of Food Functional Components on Animal Genomic DNA Methylation[J]. Biotechnology Bulletin, 2016, 32(1): 15-19.

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