使用功能性肉类预防结肠直肠癌和调节小鼠肠道微生物群
Patrick L McAlpine1,2,3, Javier Borondo4, Mar Grande4
1Research Group BIONUC (Biotechnology of Nutraceuticals and Bioactive Compounds), Departamento de Biología Funcional, Área de Microbiología, Universidad de Oviedo, 33006, Oviedo, Spain. fernandezfjavier@uniovi.es.
Food & function
|February 23, 2026
概括
富含营养保健品的功能性肉类减少了小鼠的结直肠瘤. 包括胡卜素和后生物质在内的化合物的组合显示出协同作用的抗癌作用,这表明了预防疾病的新方法.
科学领域:
- 营养科学 营养科学
- 在瘤学瘤学.
- 微生物学 微生物学
背景情况:
- 加工肉类与增加结肠直肠癌风险有关.
- 植物营养药通过各种机制提供对癌症的保护作用.
- 开发有效的营养药物输送系统对于预防疾病至关重要.
研究的目的:
- 制定功能性肉类产品,其中包含各种营养品.
- 在大肠直肠癌的小鼠模型中评估这些功能性肉制品的疗效.
- 研究营养药对瘤发育,炎症和肠道微生物群的影响.
主要方法:
- 五种加工肉制品的配方,含有特定的营养素 (胡卜素,欧米茄-3脂肪酸,教理素,肉酸,烯硫酸 (PTSO),乳植物菌植物后生物,维生素).
- 用功能性肉制品给大肠直肠癌的小鼠模型.
- 定量瘤发育,炎症生物标志物和肠道微生物群组成.
主要成果:
- 烯基硫酸盐 (PTSO) 和 Lactiplantibacillus plantarum 后生菌已经显示出抗炎作用.
- 胡卜素表现出类似益生菌的特性,促进有益的肠道细菌.
- 含有所有测试的营养保健品的功能性肉制品显著减少了宏观结直肠瘤的发展,表明了协同效应.
结论:
- 功能性肉制品是提供营养药物化合物的有效载体.
- 多种营养保健品的协同组合是强大的抗瘤作用对结直肠癌的必要.
- 这种方法对疾病预防策略具有前景,通过利用肉类和植物性化合物的好处.
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