Department of Endocrinology, Tenth People's Hospital, Tongji University, Shanghai 200072, China.
BMC Gastroenterol. 2010 May 20;10:49. doi: 10.1186/1471-230X-10-49.
Nutrigenomics is a relatively new branch of nutrition science, which aim is to study the impact of the foods we eat on the function of our genes. Hepatosteatosis is strongly associated with hepatitis C virus infection, which is known to increase the risk of the disease progression and reduce the likelihood of responding to anti- virus treatment. It is well documented that hepatitis C virus can directly alter host cell lipid metabolism through nuclear transcription factors. To date, only a limited number of studies have been on the effect of human foods on the nuclear transcription factors of hepatitis C virus -induced hepatosteatosis.Three nutrients, selected among 46 different nutrients: beta-carotene, vitamin D2, and linoleic acid were found in a cell culture system to inhibit hepatitis C virus RNA replication. In addition, polyunsaturated fatty acids (PUFAs) especially arachidonic acid (AA), docosahexaenoic acid (DHA), and eicosapentaenoic acid (EPA) have been demonstrated to inhibit hepatitis C virus RNA replication. These PUFAs, in particular the highly unsaturated n-3 fatty acids change the gene expression of PPARa and SREBP, suppress the expression of mRNAs encoding key metabolic enzymes and hereby suppress hepatic lipogenesis and triglyceride synthesis, as well as secretion and accumulation in tissues. A recent prospective clinical trial of 1,084 chronic hepatitis C patients compared to 2,326 healthy subjects suggests that chronic hepatitis C patients may benefit from strict dietary instructions.Increasing evidence suggest that some crucial nuclear transcription factors related to hepatitis C virus -associated hepatosteatosis and hepatitis C virus RNA itself can be controlled by specific anti- hepatitis C virus nutrition. It seems important that these findings are taken into account and specific nutritional supplements developed to be used in combination with interferon as adjunctive therapy with the aim to improve both the early as well as the sustained virological response.
营养基因组学是营养科学的一个相对较新的分支，其目的是研究我们所吃的食物对我们基因功能的影响。肝脂肪变性与丙型肝炎病毒感染密切相关，已知丙型肝炎病毒感染会增加疾病进展的风险，并降低对抗病毒治疗的反应可能性。有充分的文献记载表明，丙型肝炎病毒可以通过核转录因子直接改变宿主细胞的脂质代谢。迄今为止，只有少数研究关注人类食物对丙型肝炎病毒诱导的肝脂肪变性的核转录因子的影响。
在细胞培养系统中，选择了 46 种不同营养素中的三种营养素（β-胡萝卜素、维生素 D2 和亚油酸），发现它们可以抑制丙型肝炎病毒 RNA 的复制。此外，多不饱和脂肪酸（PUFA），特别是花生四烯酸（AA）、二十二碳六烯酸（DHA）和二十碳五烯酸（EPA），已被证明可以抑制丙型肝炎病毒 RNA 的复制。这些 PUFAs，特别是高度不饱和的 n-3 脂肪酸，改变了 PPARa 和 SREBP 的基因表达，抑制了编码关键代谢酶的 mRNA 的表达，从而抑制了肝内脂肪生成和甘油三酯的合成，以及在组织中的分泌和积累。最近对 1084 例慢性丙型肝炎患者和 2326 例健康对照者进行的前瞻性临床研究表明，慢性丙型肝炎患者可能受益于严格的饮食指导。越来越多的证据表明，一些与丙型肝炎病毒相关的肝脂肪变性和丙型肝炎病毒 RNA 本身相关的关键核转录因子可以通过特定的抗丙型肝炎病毒营养来控制。似乎重要的是，这些发现需要被考虑到，并开发出特定的营养补充剂，与干扰素联合使用作为辅助治疗，以提高早期和持续的病毒学应答。
