Dietary natural products as epigenetic modifiers in aging-associated inflammation and disease.
Dietary natural products as epigenetic modifiers in aging-associated inflammation and disease.
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DOI：
10.1039/c9np00057g
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发表时间：
2020-05-01
影响因子：
11.9
通讯作者：
Ferguson BS
中科院分区：
文献类型：
--
作者：
Evans LW;Stratton MS;Ferguson BS
慢性、低度炎症与衰老有关，被称为“炎症”。炎症被认为是代谢功能障碍和包括脑和心脏功能下降在内的广泛疾病或病症发展的关键因素。全基因组关联研究（GWAS）与表观基因组关联研究（EWAS）相结合，表明饮食在慢性和年龄相关疾病发展中的重要性。此外，饮食干预例如热量限制可以减轻炎症以延迟和/或预防这些疾病。这些研究的共同主题是使用植物化学物质（植物衍生化合物）或生产短链脂肪酸（SCFA）作为DNA和组蛋白的表观遗传修饰剂。表观遗传修饰是动态调节的，因此，作为治疗或预防年龄相关疾病的潜在治疗靶点。在这篇综述中，我们将重点关注天然产物的作用，包括植物化学物质和短链脂肪酸（SCFAs）作为这些表观遗传适应的调节剂。具体而言，我们讨论了甲基化，乙酰化和酰化的调节剂，在保护慢性炎症驱动的代谢功能障碍和神经认知和心脏功能的恶化。
Chronic, low-grade inflammation is linked to aging and has been termed “inflammaging”. Inflammaging is considered a key contributor to the development of metabolic dysfunction and a broad spectrum of diseases or disorders including declines in brain and heart function. Genome-wide association studies (GWAS) coupled with epigenome-wide association studies (EWAS) have shown the importance of diet in the development of chronic and age-related diseases. Moreover, dietary interventions e.g. caloric restriction can attenuate inflammation to delay and/or prevent these diseases. Common themes in these studies entail the use of phytochemicals (plant-derived compounds) or the production of short chain fatty acids (SCFAs) as epigenetic modifiers of DNA and histone proteins. Epigenetic modifications are dynamically regulated and as such, serve as potential therapeutic targets for the treatment or prevention of age-related disease. In this review, we will focus on the role for natural products that include phytochemicals and short chain fatty acids (SCFAs) as regulators of these epigenetic adaptations. Specifically, we discuss regulators of methylation, acetylation and acylation, in the protection from chronic inflammation driven metabolic dysfunction and deterioration of neurocognitive and cardiac function.
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影响因子：
82.9
作者：
Arkan, MC;Hevener, AL;Karin, M
通讯作者：
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影响因子：
3.8
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3
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2.9
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通讯作者：
Seshagiri, Polani B.