Fatty acids and epigenetics in health and diseases

IF 2.4 3区农林科学 Q3 FOOD SCIENCE & TECHNOLOGY

Food Science and Biotechnology Pub Date : 2024-07-25 DOI:10.1007/s10068-024-01664-3

Min-Yu Chung, Byung Hee Kim

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Abstract

Lipids are crucial for human health and reproduction and include diverse fatty acids (FAs), notably polyunsaturated FAs (PUFAs) and short-chain FAs (SCFAs) that are known for their health benefits. Bioactivities of PUFAs, including ω-6 and ω-3 FAs as well as SCFAs, have been widely studied in various tissues and diseases. Epigenetic regulation has been suggested as a significant mechanism affecting the progression of various diseases, including cancers and metabolic and inflammatory diseases. Epigenetics encompasses the reversible modulation of gene expression without altering the DNA sequence itself, mediated by mechanisms such as DNA methylation, histone acetylation, and chromatin remodeling. Bioactive FAs have been demonstrated to regulate gene expression via epigenetic modifications that are potentially important for modulating metabolic control and disease risk. This review paper discusses the evidence in support of bioactive FAs, including ω-6 and ω-3 FAs and SCFAs, eliciting various disease prevention via epigenetic regulation including methylation or acetylation.

Graphical abstract

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脂肪酸与健康和疾病中的表观遗传学

脂质对人体健康和生殖至关重要，其中包括多种脂肪酸（FAs），特别是多不饱和脂肪酸（PUFAs）和短链脂肪酸（SCFAs），它们对健康有益。人们广泛研究了多元不饱和脂肪酸（包括 ω-6 和 ω-3 脂肪酸以及 SCFAs）在各种组织和疾病中的生物活性。表观遗传调控被认为是影响各种疾病（包括癌症、代谢性疾病和炎症性疾病）进展的重要机制。表观遗传学包括在不改变 DNA 序列本身的情况下，通过 DNA 甲基化、组蛋白乙酰化和染色质重塑等机制对基因表达进行可逆调节。生物活性脂肪酸已被证明可通过表观遗传修饰调节基因表达，这对调节代谢控制和疾病风险具有潜在的重要意义。本综述论文讨论了支持生物活性脂肪酸（包括ω-6和ω-3脂肪酸以及SCFAs）通过包括甲基化或乙酰化在内的表观遗传调控引发各种疾病预防的证据。

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来源期刊

Food Science and Biotechnology FOOD SCIENCE & TECHNOLOGY-

CiteScore

5.40

自引率

3.40%

发文量

174

审稿时长

2.3 months

期刊介绍： The FSB journal covers food chemistry and analysis for compositional and physiological activity changes, food hygiene and toxicology, food microbiology and biotechnology, and food engineering involved in during and after food processing through physical, chemical, and biological ways. Consumer perception and sensory evaluation on processed foods are accepted only when they are relevant to the laboratory research work. As a general rule, manuscripts dealing with analysis and efficacy of extracts from natural resources prior to the processing or without any related food processing may not be considered within the scope of the journal. The FSB journal does not deal with only local interest and a lack of significant scientific merit. The main scope of our journal is seeking for human health and wellness through constructive works and new findings in food science and biotechnology field.

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