Association between low colonic short-chain fatty acids and high bile acids in high colon cancer risk populations.
Association between low colonic short-chain fatty acids and high bile acids in high colon cancer risk populations.
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DOI：
10.1080/01635581.2012.630164
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发表时间：
2012
期刊：
影响因子：
--
通讯作者：
O'Keefe SJ
中科院分区：
文献类型：
--
作者：
Ou J;DeLany JP;Zhang M;Sharma S;O'Keefe SJ
我们认为饮食对结肠癌风险的影响是由微生物群介导的。为了研究膳食脂肪如何影响风险，我们比较了12名成年高危非洲裔美国人（AAs）和10名高加索裔美国人（CAs）的结肠含量，他们分别食用高脂肪饮食（123±11 g/d和129±17 g/d）和13名土著非洲人（NAs），他们都生活在±低脂肪（383.0 g/d）饮食中，年龄均为50-60岁。结肠胆汁酸用LC-MS测量，短链脂肪酸（SCFAs）用GC测量。主要次级结肠胆汁酸、去氧胆酸和石胆酸与脂肪摄取量相关，两者相近，但比aa组高3 ~ 4倍（p < 0.05）。主要SCFAs在AAs和CAs中的含量均低于AAs (p < 0.001)，而支链脂肪酸（BFCA）含量则高于AAs （p < 0.001）。我们的研究结果表明，美国人患结肠癌的风险较高，部分原因可能是他们的高脂肪、高蛋白、低复合碳水化合物饮食，这种饮食会产生结肠残留物，促进微生物产生潜在致癌的次级胆汁酸和较少的抗肿瘤scfa。BCFA在结肠癌发生中的作用值得进一步研究。
We propose that the influence of diet on colon cancer risk is mediated by the microbiota. To investigate how dietary fat influences risk, we compared the colonic contents of 12 adult high-risk African Americans (AAs) and 10 Caucasian Americans (CAs) who consumed a high-fat diet (123 ± 11 g/d and 129 17 g/d, respectively) to 13 native Africans (NAs) who subsisted on± a low-fat (383.0 g/d) diet, all aged 50–60 yr. The colonic bile acids were measured±by LC-MS and the short-chain fatty acids (SCFAs) by GC. The chief secondary colonic bile acids, deoxycholic acid and lithocholic acid, were correlated with fat intake and similar between AAs and CAs, but 3–4 times higher than in AAs (p < 0.05). The major SCFAs were lower in AAs (p < 0.001) and CAs (p < 0.001) compared to AAs, but conversely, the branched chain fatty acids (BFCA) were higher. Our results suggest that the higher risk of colon cancer in Americans may be partly explained by their high-fat and high-protein, low complex carbohydrate diet, which produces colonic residues that promote microbes to produce potentially carcinogenic secondary bile acids and less antineoplastic SCFAs. The role of BCFA in colonic carcinogenesis deserves further study.
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影响因子：
24.5
作者：
BRADBURN, DM;MATHERS, JC;JOHNSTON, IDA
通讯作者：
JOHNSTON, IDA
影响因子：
3.6
作者：
HUDSON, GJ;ENGLYST, HN
通讯作者：
ENGLYST, HN
影响因子：
7.1
作者：
SCHEPPACH, WM;FABIAN, CE;KASPER, HW
通讯作者：
KASPER, HW
影响因子：
4.7
作者：
Kozoni, V;Tsioulias, G;Rigas, B
通讯作者：
Rigas, B
影响因子：
24.5
作者：
Perrin, P;Pierre, F;Menanteau, J
通讯作者：
Menanteau, J