Effects of green tea on miRNA and microbiome of oral epithelium.
Effects of green tea on miRNA and microbiome of oral epithelium.
复制标题
DOI：
10.1038/s41598-018-22994-3
复制
发表时间：
2018-04-12
影响因子：
4.6
通讯作者：
Schwartz JL
中科院分区：
文献类型：
--
作者：
Adami GR;Tangney CC;Tang JL;Zhou Y;Ghaffari S;Naqib A;Sinha S;Green SJ;Schwartz JL
食用绿色茶（GT）提取物或纯化的儿茶素已显示出在啮齿动物模型中预防口腔癌和其他癌症并抑制癌症进展的能力，但在人类中的证据是混合的。与人类一起工作，我们试图通过检查其对口腔上皮的影响来了解对GT的可变反应的来源。舌上皮RNA和舌和牙龈微生物群在暴露于烟草吸烟者4周之前和之后进行了测量，这些吸烟者是口腔癌的高风险人群。平均而言，GT消耗对口腔上皮中miRNA表达的影响不一致。只有检查配对miRNA的分析显示GT暴露的变化和协调表达，为GT对miRNA的影响提供了证据，鉴定了与两个枢纽miR-181 a-5 p和301 a-3 p共表达的miRNA。相比之下，对易患癌症的舌粘膜上的微生物组的检查显示，在GT暴露后，链球菌和葡萄球菌以及其他属的相对丰度发生了明显变化。这些数据支持这样的观点，即茶的消费可以持续改变人类的口腔细菌，这可能会影响致癌作用，但认为GT对人类口腔上皮miRNA表达的影响在个体之间存在差异。
Consumption of green tea (GT) extracts or purified catechins has shown the ability to prevent oral and other cancers and inhibit cancer progression in rodent models, but the evidence for this in humans is mixed. Working with humans, we sought to understand the source of variable responses to GT by examining its effects on oral epithelium. Lingual epithelial RNA and lingual and gingival microbiota were measured before and after 4 weeks of exposure in tobacco smokers, whom are at high risk of oral cancer. GT consumption had on average inconsistent effects on miRNA expression in the oral epithelium. Only analysis that examined paired miRNAs, showing changed and coordinated expression with GT exposure, provided evidence for a GT effect on miRNAs, identifying miRNAs co-expressed with two hubs, miR-181a-5p and 301a-3p. An examination of the microbiome on cancer prone lingual mucosa, in contrast, showed clear shifts in the relative abundance of Streptococcus and Staphylococcus, and other genera after GT exposure. These data support the idea that tea consumption can consistently change oral bacteria in humans, which may affect carcinogenesis, but argue that GT effects on oral epithelial miRNA expression in humans vary between individuals.
登录
查看更多内容
影响因子：
2.7
作者：
Choi, Siu-Wai;Yeung, Vincent T. F.;Benzie, Iris F. F.
通讯作者：
Benzie, Iris F. F.
DOI：
10.1016/j.jnutbio.2016.05.005
发表时间：
2017-02
期刊：
The Journal of nutritional biochemistry
影响因子：
--
作者：
Chen L;Mo H;Zhao L;Gao W;Wang S;Cromie MM;Lu C;Wang JS;Shen CL
通讯作者：
Shen CL
影响因子：
3.6
作者：
Fung, Shing-Tack;Ho, Cyrus K.;Benzie, Iris F. F.
通讯作者：
Benzie, Iris F. F.
影响因子：
5.2
作者：
De Amicis F;Russo A;Avena P;Santoro M;Vivacqua A;Bonofiglio D;Mauro L;Aquila S;Tramontano D;Fuqua SA;Andò S
通讯作者：
Andò S
影响因子：
7
作者：
Castellarin, Mauro;Warren, Rene L.;Holt, Robert A.
通讯作者：
Holt, Robert A.