Acronym NA
Category
Marine Biotechnology
Title Inheritance of epigenetic patterns under the influence of diets and contaminants Programme National Programme
Instrument (FP6)
Contact Type (FP7)
Strand (Interreg)
NA
Theme (FP7)
Activity Area (FP6)
Regional Area (Interreg)
Action (COST)
NA
Specific Programme (FP7)
NA
Funding source National Coordinator Pål A. Olsvik Coordinator email pal.olsvik@nifes.no
Coordinator institution
NIFES - National Institute of Nutrition and Seafood Research (Norway)
Institutions involved
NA
Start year 2013 End year 2018 Funding (€) € 2,176,800 Website https://prosjektbanken.forskningsradet.no/en/project/FORISS/228877?Kilde=FORISS&distribution=Ar&chart=bar&calcType=funding&Sprak=no&sortBy=date&sortOrder=desc&resultCount=30&offset=0&Prosjektleder=Kaja%20Helvik%20Skj%C3%A6rven Summary By establishing new methods we want to enable the study of epigenetic changes that occur due to altered access to nutrients and to exposure to toxicants. The project has four work packages (WP): WP1: the ratio between omega-3 and omega-6 fatty acids affects the fatty acid metabolism and possibly the vitamin A-metabolism. We would like to establish knowledge about the mechanisms behind these changes and determine whether changes in epigenetic patterns are a part of it. WP2: establish markers for diet induced epigenome alterations in salmon and cod. Salmon fed diets based on plant material will be analyzed as well as cod fed different live prey during start feeding and evaluate their offspring. WP3: identify differences in the methylome in saliva from children based on seafood consumption by their mothers. Further, study how interactions between methylmercury and EPA and DHA may affect the epigenetic patterns. WP4: determine possible changes of epigenetic patterns caused by a set of new toxicants will be used in zebrafish exposure trials. Based on the results, two toxicants will be used in feed-exposure trials with salmon where diets will vary, enable evaluation whether “better” diets ameliorate the effects compared to “lesser” diets.
Keywords
Salmon;
Human health;
Cod;
Food safety;
Fish;
Marine Region
76
Not associated to marine areas
0
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