Warburg Effect - a Consequence or the Cause of Carcinogenesis?
Warburg Effect - a Consequence or the Cause of Carcinogenesis?
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DOI：
10.7150/jca.14274
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发表时间：
2016
影响因子：
3.9
通讯作者：
Devic S
中科院分区：
文献类型：
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作者：
Devic S
自从发现（1924年）以来，瓦尔堡效应（有氧糖酵解）仍然是一个悬而未决的难题：为什么具有攻击性的癌细胞“更喜欢”使用能量非常低的方法在细胞水平上燃烧葡萄糖？虽然在过去的90年里，已经提出了几种假设，但到目前为止，还没有对这种相当不寻常的影响做出明确的解释。尽管通常认为瓦尔堡效应是致癌作用的结果，但也可以提出另一种假设，即细胞向有氧糖酵解的转变可能代表正常细胞癌变的时间点。此外，这种转变可能发生在决定柠檬酸命运的时刻，这是由于促进柠檬酸循环而不是乳酸循环的酶供应不足造成的。目前，很少有临床观察，如1型糖尿病的低癌症发病率和高碳水化合物饮食人群的癌症发病率增加，可能会被要求支持这种假设。
Ever since its discovery (1924) the Warburg effect (aerobic glycolysis) remains an unresolved puzzle: why the aggressive cancer cells “prefer” to use the energetically highly inefficient method of burning the glucose at the cellular level? While in the course of the last 90 years several hypotheses have been suggested, to this date there is no clear explanation of this rather unusual effect. Even though it is commonly assumed that Warburg effect is a consequence of carcinogenesis, yet another hypothesis could be brought up that the cellular switch to aerobic glycolysis may represent the very point in time when a normal cell becomes cancerous. Furthermore, this switch may happen at the point where the fate of pyruvic acid is determined, caused by the inadequate supply of enzymes that promote citric as opposed to lactic acid cycle. Currently, few clinical observations, like low cancer incidence in Type 1 diabetes mellitus and increased cancer incidence in people on high carbohydrate diets might be called upon to support such hypothesis.