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在肠道炎症和癌症发生过程中,饮食中的黄类素和微生物群的交叉作用
Lei Wang1, Mengfan Li2, Yu Gu2
1Department of Gastroenterology and Hepatology, Tianjin Medical University General Hospital, Tianjin Institute of Digestive Diseases, Tianjin Key Laboratory of Digestive Diseases, Tianjin, China; Department of Gastroenterology and Hepatology, The Affiliated Hospital of Chengde Medical College, Hebei, China.
在水果和蔬菜中发现的食类黄酸,通过调节肠道细菌来对抗慢性肠道炎症和降低癌症风险. 这些化合物及其代谢物提供对结肠炎和结肠直肠癌 (CRC) 的保护作用.
科学领域:
- 微生物学 微生物学
- 营养科学 营养科学
- 胃肠病学 胃肠病学
背景情况:
- 结肠直肠癌 (CRC) 是一个主要的健康问题,通常与慢性肠道炎症有关.
- 肠道微生物群失调和炎症与致癌风险的增加密切相关.
- 饮食中的黄类化合物是具有已知的抗炎性能的植物化合物.
研究的目的:
- 审查饮食中黄素在调节肠道微生物群中的作用.
- 为了探索肠道微生物的黄酸代谢.
- 了解黄素及其代谢物如何预防肠道炎症和致癌,特别是结肠炎相关癌症 (CAC) 和CRC.
主要方法:
- 文献综述,重点关注饮食中的黄酸盐,肠道微生物群和肠道疾病.
- 在结肠中分析黄素的吸收,分布和新陈代谢.
- 检查与肠道粘膜屏障和免疫细胞的黄类相互作用.
主要成果:
- 黄酸在小肠中基本上没有被吸收,到达结肠,在那里它们影响微生物组成.
- 肠道微生物代谢黄,产生具有抗炎和抗瘤作用的生物活性化合物.
- 饮食中的黄类化合物及其微生物代谢物显示出对大肠炎,CAC和CRC的保护作用.
结论:
- 饮食中的黄类化合物在维持肠道健康和预防肠道癌症方面发挥着重要作用.
- 饮食中的黄酸和肠道微生物群之间的相互作用对于它们的化学预防作用至关重要.
- 黄类药物代表了一种有前途的饮食策略,用于控制炎症性肠病并降低CRC风险.
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