Research Advance on the Effect of Food Functional Components on Animal Genomic DNA Methylation

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

Abstract

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

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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