Diet, microorganisms and their metabolites, and colon cancer.
Diet, microorganisms and their metabolites, and colon cancer.
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DOI：
10.1038/nrgastro.2016.165
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发表时间：
2016-12
期刊：
影响因子：
--
通讯作者：
O'Keefe SJ
中科院分区：
文献类型：
--
作者：
O'Keefe SJ
结直肠癌是所谓的西化疾病之一，也是全球癌症死亡的第二大原因。在全球流行病学和科学研究的基础上，有证据表明，食用加工和未经加工的肉类会增加患结直肠癌的风险，但纤维会抑制这种风险，食物成分通过影响结肠微生物代谢来影响结肠健康和癌症风险。肠道微生物群可以发酵复杂的饮食残留物，这些残留物不易被肠道酶消化。这个过程为微生物群提供能量，但最终会释放包括丁酸盐在内的短链脂肪酸，这些脂肪酸被用于结肠和身体的新陈代谢需求。丁酸盐具有一系列显著的结肠健康促进和抗肿瘤特性：它是结肠细胞的首选能源，它保持粘膜完整性，并通过影响免疫、基因表达和表观遗传调节来抑制炎症和癌症发生。蛋白质残留物和脂肪刺激的胆汁酸也会被微生物区系代谢成炎性和/或致癌代谢物，从而增加肿瘤进展的风险。这篇综述将讨论这些微生物代谢产物作用背后的机制，这些作用可以通过饮食来改变，以达到在西方社会预防结直肠癌的目的。
Colorectal cancer is one of the so-called westernized diseases and the second leading cause of cancer death worldwide. On the basis of global epidemiological and scientific studies, evidence suggests that the risk of colorectal cancer is increased by processed and unprocessed meat consumption but suppressed by fibre, and that food composition affects colonic health and cancer risk via its effects on colonic microbial metabolism. The gut microbiota can ferment complex dietary residues that are resistant to digestion by enteric enzymes. This process provides energy for the microbiota but culminates in the release of short-chain fatty acids including butyrate, which are utilized for the metabolic needs of the colon and the body. Butyrate has a remarkable array of colonic health-promoting and antineoplastic properties: it is the preferred energy source for colonocytes, it maintains mucosal integrity and it suppresses inflammation and carcinogenesis through effects on immunity, gene expression and epigenetic modulation. Protein residues and fat-stimulated bile acids are also metabolized by the microbiota to inflammatory and/or carcinogenic metabolites, which increase the risk of neoplastic progression. This Review will discuss the mechanisms behind these microbial metabolite effects, which could be modified by diet to achieve the objective of preventing colorectal cancer in Western societies.
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影响因子：
6.1
作者：
Bernstein, Carol;Holubec, Hana;Bhattacharyya, Achyut K.;Huy Nguyen;Payne, Claire M.;Zaitlin, Beryl;Bernstein, Harris
通讯作者：
Bernstein, Harris
DOI：
10.1136/bmj.d6617
发表时间：
2011-11-10
期刊：
BMJ (Clinical research ed.)
影响因子：
--
作者：
Aune D;Chan DS;Lau R;Vieira R;Greenwood DC;Kampman E;Norat T
通讯作者：
Norat T
影响因子：
3.6
作者：
Beyer-Sehlmeyer, G;Glei, M;Pool-Zobel, BL
通讯作者：
Pool-Zobel, BL
影响因子：
7.1
作者：
Birkett, A;Muir, J;ODea, K
通讯作者：
ODea, K
影响因子：
3.7
作者：
Al-Asmakh M;Stukenborg JB;Reda A;Anuar F;Strand ML;Hedin L;Pettersson S;Söder O
通讯作者：
Söder O