摘要
食物过敏是一种严重的公共营养卫生问题,影响过敏人群的生活质量。目前,对食物过敏的研究已深入到基因层面。近年来,有文献报道表观遗传在食物过敏中发挥了不同程度的作用。本文从DNA甲基化、miRNA调控、组蛋白修饰等常见表观遗传学角度,探讨对食物过敏的影响,解析食物过敏在基因水平的形成机制。
Food allergy is a serious public nutrition and hygiene problem that affects the quality of life of allergic people.At present,the research on food allergy has gone deep into the genetic level.In recent years,it has been reported that epigenetics plays a role in food allergy.These reviews summarize the effect of common epigenetic modifications such as DNA methylation,miRNA regulation,and histone modification on food allergy,exploring the gene-level formation mechanism of food allergy.
作者
杨若婷
杨帆
白天亮
李欣
陈红兵
Yang Ruoting;Yang Fan;Bai Tianliang;Li Xin;Chen Hongbing(State Key Laboratory of Food Science and Technology,Nanchang University,Nanchang 330047;School of Food Engineering,Nanchang University,Nanchang 330047;Nanchang University Sino-German Joint Research Institute,Nanchang University,Nanchang 330047)
出处
《中国食品学报》
EI
CAS
CSCD
北大核心
2023年第4期413-423,共11页
Journal of Chinese Institute Of Food Science and Technology
基金
国家自然科学基金(面上)项目(32072241)。
