Use of Single-Cell -Omic Technologies to Study the Gastrointestinal Tract and Diseases, From Single Cell Identities to Patient Features

Single cells are the building blocks of tissue systems that determine organ phenotypes, behaviors, and functions. Understanding the differences between cell types and their activities might provide us with insights into normal tissue physiology, development of disease, and new therapeutic strategies...

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Bibliographic Details
Published in:Gastroenterology (New York, N.Y. 1943) Vol. 159; no. 2; p. 453
Main Authors: Islam, Mirazul, Chen, Bob, Spraggins, Jeffrey M, Kelly, Ryan T, Lau, Ken S
Format: Journal Article
Language:English
Published: United States 01.08.2020
Subjects:
Biomedical Research - methods
Gastrointestinal Diseases - diagnosis
Gastrointestinal Diseases - etiology
Gastrointestinal Diseases - physiopathology
Gastrointestinal Diseases - therapy
Gastrointestinal Tract - cytology
Gastrointestinal Tract - physiology
Gene Expression Profiling - methods
Genomics - methods
Humans
Metabolomics - methods
Proteomics - methods
Single-Cell Analysis
Heterogeneity
Metabolomics
Epigenomics
Transcriptomics
Proteomics
ISSN:1528-0012, 1528-0012
Online Access:Get more information
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Summary:Single cells are the building blocks of tissue systems that determine organ phenotypes, behaviors, and functions. Understanding the differences between cell types and their activities might provide us with insights into normal tissue physiology, development of disease, and new therapeutic strategies. Although -omic level single-cell technologies are a relatively recent development that have been used only in research settings, these approaches might eventually be used in the clinic. We review the prospects of applying single-cell genome, transcriptome, epigenome, proteome, and metabolome analyses to gastroenterology and hepatology research. Combining data from multi-omic platforms coupled to rapid technological development could lead to new diagnostic, prognostic, and therapeutic approaches.
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ISSN:1528-0012
1528-0012
DOI:10.1053/j.gastro.2020.04.073