多酚与肠道菌群互作,或有抗结肠炎/癌的潜力(综述)
创作:szx 审核:szx 2020年09月14日
  • 多酚及富含多酚的食物可改变肠道菌群的组成及功能,增加丁酸盐产生菌及乳杆菌属、双歧杆菌属等益生菌,并减少致病菌;
  • 多酚可增加短链脂肪酸(尤其是丁酸盐)的水平,减少菌群产生的次级胆汁酸及毒素,抑制菌群对上皮的侵袭;
  • 肠道菌群可将多酚代谢为可吸收的代谢产物,以发挥抗癌(诱导细胞凋亡、抗增殖)、抗炎症(减少炎症因子、降低NF-κB及MAPK通路的活性)、保护肠道屏障功能等作用。
主编推荐语
szx
在动物实验及部分人体研究中,膳食中的多酚可抑制结肠炎及结直肠癌的发生发展。Advances in Nutrition上发表的一篇综述文章,详细总结了多酚通过与肠道菌群互作(包括改善肠道菌群的组成与功能,被菌群代谢为有益代谢产物等方式),抑制结肠炎及结肠炎相关结直肠癌的潜在机制。
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Roles of the Polyphenol–Gut Microbiota Interaction in Alleviating Colitis and Preventing Colitis-Associated Colorectal Cancer

多酚-肠道菌群互作在缓解结肠炎并预防结肠炎相关结直肠癌中的作用

10.1093/advances/nmaa104

2020-09-09, Article

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Accumulating evidence indicates that the gut microbiota can promote or inhibit colonic inflammation and carcinogenesis. Promotion of beneficial gut bacteria is considered a promising strategy to alleviate colonic diseases including colitis and colorectal cancer. Interestingly, dietary polyphenols, which have been shown to attenuate colitis and inhibit colorectal cancer in animal models and some human studies, appear to reach relatively high concentrations in the large intestine and to interact with the gut microbial community. This review summarizes the modulatory effects of polyphenols on the gut microbiota in humans and animals under healthy and diseased conditions including colitis and colitis-associated colorectal cancer (CAC). Existing human and animal studies indicate that polyphenols and polyphenol-rich whole foods are capable of elevating butyrate producers and probiotics that alleviate colitis and inhibit CAC, such as Lactobacillus and Bifidobacterium. Studies in colitis and CAC models indicate that polyphenols decrease opportunistic pathogenic or proinflammatory microbes and counteract disease-induced dysbiosis. Consistently, polyphenols also change microbial functions, including increasing butyrate formation. Moreover, polyphenol metabolites produced by the gut microbiota appear to have anticancer and anti-inflammatory activities, protect gut barrier integrity, and mitigate inflammatory conditions in cells and animal models. Based on these results, we conclude that polyphenol-mediated alteration of microbial composition and functions, together with polyphenol metabolites produced by the gut microbiota, likely contribute to the protective effects of polyphenols on colitis and CAC. Future research is needed to validate the causal role of the polyphenol–gut microbiota interaction in polyphenols’ anti-colitis and anti-CAC effects, and to further elucidate mechanisms underlying such interaction.

First Authors:
Yiying Zhao

Correspondence Authors:
Qing Jiang

All Authors:
Yiying Zhao,Qing Jiang

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