Microbial degradation products influence colon cancer risk: the butyrate controversy
Microbial degradation products influence colon cancer risk: the butyrate controversy
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DOI：
10.1093/jn/134.2.479
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发表时间：
2004-02-01
影响因子：
4.2
通讯作者：
Lupton, JR
中科院分区：
文献类型：
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作者：
Lupton, JR
根据定义，所有的膳食纤维都会在小肠中逃脱消化，从而相对完整地到达大肠。它在大肠中的命运取决于纤维的类型和结肠微生物区系。高度发酵的纤维会产生短链脂肪酸，包括丁酸，这被一些人认为是对结肠癌的保护。然而，并非所有研究都支持丁酸盐的化学预防作用，并且丁酸盐和结肠癌之间缺乏一致性（特别是体内和体外研究之间）被称为“丁酸盐悖论”。“这种差异效应有许多原因，包括体外和体内环境之间的差异，丁酸盐给药的时间，丁酸盐给药的量，丁酸盐的来源（通常是膳食纤维）作为潜在的混淆因素，以及与膳食脂肪的相互作用。总的来说，这些研究表明，丁酸盐的化学预防益处部分取决于量，暴露于致瘤过程的时间以及饮食中脂肪的类型。
All dietary fiber, by definition, escapes digestion in the small intestine and thus arrives relatively intact in the large intestine. Its fate in the large intestine depends upon the type of fiber and the colonic microflora. Highly fermentable fibers result in short chain fatty acids including butyrate, which is thought by some to be protective against colon cancer. However, not all studies support a chemopreventive effect for butyrate and the lack of agreement (particularly between in vivo and in vitro studies) on butyrate and colon cancer has been termed the "butyrate paradox." There are a number of reasons for this discrepant effect including differences between the in vitro and in vivo environments, the timing of butyrate administration, the amount of butyrate administered, the source of butyrate (usually dietary fiber) as a potential confounder, and an interaction with dietary fat. Collectively, the studies suggest that the chemopreventive benefits of butyrate depend in part on amount, time of exposure with respect to the tumorigenic process, and the type of fat in the diet.