Enzymatic Metabolism of Flavonoids by Gut Microbiota and Its Impact on Gastrointestinal Cancer.
Enzymatic Metabolism of Flavonoids by Gut Microbiota and Its Impact on Gastrointestinal Cancer.
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DOI：
10.3390/cancers13163934
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发表时间：
2021-08-04
期刊：
影响因子：
5.2
通讯作者：
Büsselberg D
中科院分区：
文献类型：
--
作者：
Al-Ishaq RK;Liskova A;Kubatka P;Büsselberg D
据报道，食用香精对胃肠道癌症的进展有积极影响。由于90%的黄酮类化合物被人体肠道微生物代谢和转化，因此了解它们的酶促生物转化和代谢可以提高目前对其抗癌活性的认识。虽然据报道，特定的黄酮类化合物靶向癌症相关的途径，如细胞凋亡，炎症和细胞增殖，需要努力评估这些特定的黄酮类化合物结合在一起或与目前的治疗，如化疗的可能性，并评估其对胃肠道癌症的发病机制的影响。此外，还需要进行旨在标准化黄酮类化合物给药浓度、纯化和分离方法的研究。胃肠道（GI）癌症是一种流行的全球性健康疾病，给医疗保健提供者带来巨大负担。内部和外部因素，如肥胖，吸烟，饮食（红肉），低社会经济地位和幽门螺杆菌感染是胃肠道癌症的关键风险因素。香精是天然酚类化合物，在水果和蔬菜中大量存在。摄入后，90%的类黄酮需要肠道微生物组进一步酶促代谢，以提高其生物利用度和吸收。几项流行病学研究报告称，类黄酮的消费及其通过肠道微生物的酶促转化与胃肠道癌症发展的风险降低密切相关。本文综述了人类肠道微生物组对类黄酮酶促转化的现有知识。它还解决了对代谢途径（如细胞凋亡和细胞增殖）的潜在抗GI癌作用。总的来说，类黄酮的酶促转化产生的代谢产物说明了抗胃肠道癌的作用，但作用机制需要进一步澄清。
Flavonoid’s consumption is reported to impact GI cancer progression positively. As 90% of flavonoids consumed, undergo metabolism and conversion by the human gut microbiome, understanding their enzymatic bioconversion and metabolism could advance the current knowledge of their anticancer activities. While it is reported that specific flavonoids target cancer-related pathways such as apoptosis, inflammation and cellular proliferation, efforts are required to assess the possibility of combining those specific flavonoids together or with current treatment such as chemotherapy and evaluate their effect on the pathogenesis of GI cancer. Additionally, Studies aimed to standardize flavonoids administered concentration, purification and isolation methods are required. Gastrointestinal (GI) cancer is a prevalent global health disease with a massive burden on health care providers. Internal and external factors such as obesity, smoking, diet (red meat), low socioeconomic status and infection with Helicobacter pylori are the critical risk factors of GI cancers. Flavonoids are natural phenolic compounds found abundantly in fruits and vegetables. Upon ingestion, 90% of flavonoids consumed require further enzymatic metabolism by the gut microbiome to enhance their bioavailability and absorption. Several epidemiological studies reported that consumption of flavonoids and their enzymatic conversion by gut microbes is strongly associated with the reduced risk of GI cancer development. This review summarizes the current knowledge on the enzymatic conversion of flavonoids by the human gut microbiome. It also addresses the underlying anti-GI cancer effects on metabolic pathways such as apoptosis and cellular proliferation. Overall, metabolites produced from flavonoid’s enzymatic conversion illustrate anti-GI cancer effects, but the mechanisms of action need further clarification.
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影响因子：
5.6
作者：
Akkarachiyasit S;Charoenlertkul P;Yibchok-Anun S;Adisakwattana S
通讯作者：
Adisakwattana S
影响因子：
4
作者：
Antunes-Ricardo, Marilena;Moreno-Garcia, Beatriz E.;Serna-Saldivar, Sergio O.
通讯作者：
Serna-Saldivar, Sergio O.
影响因子：
5
作者：
Aura, AM;Martin-Lopez, P;Santos-Buelga, C
通讯作者：
Santos-Buelga, C
影响因子：
3.3
作者：
Chen, Rui;Zhang, Li
通讯作者：
Zhang, Li
影响因子：
--
作者：
Bao, Lei;Liu, Feng;Peng, Yan-hui
通讯作者：
Peng, Yan-hui