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ISSN 0188-9796 (Impreso)

2013, Número 1

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Rev Endocrinol Nutr 2013; 21 (1)


Genómica nutricional: Conceptos y expectativas

Martínez-López E, García-García MR, Campos-Pérez WY, González-Becerra K

Idioma: Español
Referencias bibliográficas: 67
Paginas: 22-34
Archivo PDF: 410.89 Kb.


RESUMEN

En los últimos años ha tomado importancia estudiar los componentes de la dieta que son biológicamente activos y saber cuáles impulsan el desarrollo de la genómica nutricional basada en la aplicación de tecnologías de alto rendimiento de la genómica funcional en investigación en nutrición. La aplicación de dichas tecnologías facilitará que los nutriólogos conozcan y utilicen los componentes bioactivos en los alimentos para diseñar dietas personalizadas, pudiendo prevenir y controlar enfermedades. La genómica nutricional se divide en: nutrigenómica, que estudia el efecto de los nutrimentos en la regulación de la expresión de los genes y nutrigenética, que estudia la manera en que los individuos responden a los nutrimentos de acuerdo a su conformación genética. Las sustancias bioactivas en los alimentos pueden afectar la expresión de genes, directa o indirectamente, al actuar como ligandos para receptores de factores transcripcionales y al ser metabolizados en rutas metabólicas primarias y secundarias, afectando así las vías de señalización. La epigenética es un área de la genómica nutricional que estudia los cambios fenotípicos heredables que resultan de los cambios en la cromatina sin alterar la secuencia del DNA. Los mecanismos epigenéticos son modificaciones postraduccionales de las histonas (acetilación y desacetilación), metilación del DNA y los complejos de remodelaje ATP-dependientes. La alimentación se propone como uno de los mecanismos responsables de cambios epigenéticos. En conclusión, la investigación en genómica nutricional permitirá contribuir a desarrollar dietas personalizadas hechas con base en el genotipo, así como identificar biomarcadores moleculares y nuevos componentes bioactivos en los alimentos y validar su efectividad como alimentos funcionales o nutracéuticos.


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