FTO Gene Polymorphisms at the Crossroads of Metabolic Pathways of Obesity and Epigenetic Influences.

IF 2.3 4区 农林科学 Q3 BIOTECHNOLOGY & APPLIED MICROBIOLOGY
Ana-Marija Popović, Ana Huđek Turković, Kristina Žuna, Višnja Bačun-Družina, Ivica Rubelj, Martina Matovinović
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引用次数: 2

Abstract

In this review, we summarize the current state of knowledge on the fat mass and obesity-associated (FTO) gene and its role in obesity. The FTO-encoded protein is involved in multiple molecular pathways contributing to obesity as well as other metabolic complexities. This review emphasizes the epigenetic influence on the FTO gene as a new approach in the treatment and management of obesity. Several known substances have a positive effect on reducing FTO expression. Depending on which variant of the single nucleotide polymorphism (SNP) is present, the profile and level of gene expression changes. Implementation of environmental change measures could lead to reduced phenotypic manifestation of FTO expression. Treating obesity through FTO gene regulation will have to include various complex signal pathways in which FTO takes part. Identification of FTO gene polymorphisms may be useful for the development of individual obesity management strategies, including the recommendation of taking certain foods and supplements.

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FTO基因多态性在肥胖代谢途径和表观遗传影响的十字路口。
本文综述了脂肪量与肥胖相关基因(FTO)及其在肥胖中的作用的研究现状。fto编码的蛋白质参与了导致肥胖和其他代谢复杂性的多种分子途径。本文综述了表观遗传学对FTO基因的影响作为肥胖症治疗和管理的新途径。几种已知物质对减少FTO表达有积极作用。根据存在的单核苷酸多态性(SNP)的变体,基因表达的轮廓和水平会发生变化。环境变化措施的实施可能导致FTO表达的表型表现减少。通过FTO基因调控治疗肥胖必须包括FTO参与的各种复杂信号通路。FTO基因多态性的鉴定可能有助于制定个人肥胖管理策略,包括建议服用某些食物和补充剂。
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来源期刊
Food Technology and Biotechnology
Food Technology and Biotechnology 工程技术-生物工程与应用微生物
CiteScore
3.70
自引率
0.00%
发文量
33
审稿时长
12 months
期刊介绍: Food Technology and Biotechnology (FTB) is a diamond open access, peer-reviewed international quarterly scientific journal that publishes papers covering a wide range of topics, including molecular biology, genetic engineering, biochemistry, microbiology, biochemical engineering and biotechnological processing, food science, analysis of food ingredients and final products, food processing and technology, oenology and waste treatment. The Journal is published by the University of Zagreb, Faculty of Food Technology and Biotechnology, Croatia. It is an official journal of Croatian Society of Biotechnology and Slovenian Microbiological Society, financed by the Croatian Ministry of Science and Education, and supported by the Croatian Academy of Sciences and Arts.
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