Research Group on Foods, Nutritional Biochemistry and Health, Universidad Europea del Atlántico, 39011 Santander, Spain.
Nutrition and Food Science Group, Department of Analytical and Food Chemistry, CITACA, CACTI, University of Vigo, 36310 Vigo, Spain.
Nutrients. 2021 Feb 26;13(3):763. doi: 10.3390/nu13030763.
Modern high-throughput 'omics' science tools (including genomics, transcriptomics, proteomics, metabolomics and microbiomics) are currently being applied to nutritional sciences to unravel the fundamental processes of health effects ascribed to particular nutrients in humans and to contribute to more precise nutritional advice. Diet and food components are key environmental factors that interact with the genome, transcriptome, proteome, metabolome and the microbiota, and this life-long interplay defines health and diseases state of the individual. Rheumatoid arthritis (RA) is a chronic autoimmune disease featured by a systemic immune-inflammatory response, in genetically susceptible individuals exposed to environmental triggers, including diet. In recent years increasing evidences suggested that nutritional factors and gut microbiome have a central role in RA risk and progression. The aim of this review is to summarize the main and most recent applications of 'omics' technologies in human nutrition and in RA research, examining the possible influences of some nutrients and nutritional patterns on RA pathogenesis, following a nutrigenomics approach. The opportunities and challenges of novel 'omics technologies' in the exploration of new avenues in RA and nutritional research to prevent and manage RA will be also discussed.
现代高通量“组学”科学工具（包括基因组学、转录组学、蛋白质组学、代谢组学和微生物组学）目前正被应用于营养科学，以揭示特定营养素对人体健康影响的基本过程，并为更精确的营养建议做出贡献。饮食和食物成分是与基因组、转录组、蛋白质组、代谢组和微生物群相互作用的关键环境因素，这种终生的相互作用决定了个体的健康和疾病状态。类风湿关节炎（RA）是一种慢性自身免疫性疾病，其特征是全身免疫炎症反应，在易患遗传个体中，这种反应会受到环境触发因素的影响，包括饮食。近年来，越来越多的证据表明，营养因素和肠道微生物群在 RA 的风险和进展中起着核心作用。本综述的目的是总结“组学”技术在人类营养和 RA 研究中的主要和最新应用，通过营养基因组学方法，研究一些营养素和营养模式对 RA 发病机制的可能影响。还将讨论新型“组学技术”在探索 RA 和营养研究新途径以预防和管理 RA 方面的机遇和挑战。
