Role of “mate tea” extracts modulating DNA methylation: in vitro studies for future significances for human health

Abstract

It is known that a healthy and balanced diet is essential for maintaining a state of good health of the individual, and that the onset of many diseases is related to inadequate nutrition. Many small molecules contained in foods (Food Small Molecules, SFMs) have the ability to influence the functioning of many cellular metabolic pathways. The term nutrigenomics, in fact, refers to an emerging branch of genetics and biochemistry which has the aim of identifying how the nutrients can determine the innate risk of developing diseases (diabetes, obesity, cardiovascular disease and some cancers). In addition, with the help of epigenetics, it is possible to further understand how the SFMs act on DNA, influencing gene expression and, perhaps its transmission to the future generations. Today it is known, in fact, that the gene expression depends not only from the primary sequence of its promoter, but also from the local chromatin status: the methylation of cytosine in a DNA is one among the most studied mechanisms of chromatin remodeling and, thus, of regulation of gene expression. Recently was reported that plant derived SFMs, can act as epigenetic modulators. For example, epigallocatechin gallate and indicaxanthin, flavonoids present in green tea and Opuntia Ficus Indica, respectively, are, for these reasons, in process to be labelled as anticancer agents. It is known that drinks made from "Mate tea", highly consumed in Argentina, as well as in other South American countries, may provide important health effects. This project is aimed to investigate whether "Mate tea" extracts and components, given to cultured cell lines may act as a modulator of DNA methylation. If this epigenetic action can be proved, it could promote the consumption of Mate tea – based beverages as precise nutritional strategy to prevent disease, as well as identify the component(s) that could have pharmacological property.