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Research Article | Open Access

Epigenetic origins of metabolic disease: The impact of the maternal condition to the offspring epigenome and later health consequences

Rhianna C. Lakera,b( ), Mary E. Wlodekc, Jessica J. Connellya,b, Zhen Yana,b( )
Department of Medicine, University of Virginia, Charlottesville, VA 22908, USA
Robert M. Berne Cardiovascular Research Center, University of Virginia, Charlottesville, VA 22908, USA
Department of Physiology, The University of Melbourne, Royal Parade, Parkville, VIC 3010, Australia

Peer review under responsibility of Beijing Academy of Food Sciences.

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Abstract

It has long been established that an adverse maternal condition impacts on the developing fetus and predisposes the offspring to develop metabolic and cardiovascular disease in later life. However, the underlying mechanisms that are initiated during development and contribute to the disease predisposition are understudied. Recently, epigenetic reprogramming in early life has emerged as a promising candidate that could cause altered DNA transcription and gene expression into adulthood and contribute to disease susceptibility. This review will focus on the impact of maternal high fat diet to the offspring in early life and the adult health consequences. We will then discuss the current literature supporting a role for epigenetic modification, such as DNA methylation and histone modifications, as a key mechanism underlying developmental programming.

Keywords

DNA methylationEpigeneticsMetabolic diseaseDevelopmental programmingMaternal high-fat dietHistone modifications

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Food Science and Human Wellness
Volume 2 Issue 1,
March 2013
Pages 1-11
DOI: 10.1016/j.fshw.2013.03.002
Cite this article:
Laker RC, Wlodek ME, Connelly JJ, et al. Epigenetic origins of metabolic disease: The impact of the maternal condition to the offspring epigenome and later health consequences. Food Science and Human Wellness, 2013, 2(1): 1-11. https://doi.org/10.1016/j.fshw.2013.03.002

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Received: 13 February 2013
Revised: 27 February 2013
Accepted: 04 March 2013
Published: 19 March 2013
© 2013 Beijing Academy of Food Sciences.
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