乳酸菌与结肠癌  

Lactobacilli and colon carcinoma——A review

作　　者：王淑梅[1,2] 张兰威[1] 单毓娟[1] 

机构地区：[1]哈尔滨工业大学食品科学与工程学院,黑龙江哈尔滨150090 [2]哈尔滨学院工学院,黑龙江哈尔滨150080

出　　处：《微生物学报》2015年第6期667-674,共8页Acta Microbiologica Sinica

基　　金：国家"863计划"(2011AA100902)~~

摘　　要：流行病学调查表明,结肠癌的发病率逐年增高。结肠癌的发病是多因素协同作用的结果,这使得对结肠癌的预防和治疗都面临困境。研究普遍认为人体肠道微生态系统的平衡是预防结肠癌的关键,而摄入乳酸菌可起到维持肠道微生物菌群平衡的作用。因此,乳酸菌的生物学功能和抗肿瘤作用日渐受到研究人员的关注。本文结合我们课题组的研究成果,从结肠癌的发病原因着手,详述了乳酸菌抑制结肠癌的可能途径或机制,最后总结了乳酸菌各成分及其代谢产物在潜在抑制结肠癌过程中发挥的作用。Epidemiological studies showed that incidence of colon carcinoma is increased in the world. There are many difficulties to inhibit colon carcinoma because the causes of inducing colon carcinoma were various and interactive each other. Previous evidence supported the balance of the colonic microflora was critical in inhibiting colon carcinoma and the protection by colonic microflora could be improved by ingesting lactobacilli. Therefore, the biological functions and anticancer effects of lactobacilli attract attention of researchers. In this review we discussed the causes of colon carcinoma; the anticancer mechanisms of lactobacilli on the basis of our own studies. Eventually, we summarized the effects of anticaneer of different components and metabolic products extracted from lactobacilli.

关 键 词：乳酸菌 结肠癌 致癌物 菌体成分 代谢产物 

分 类 号：R735.35[医药卫生—肿瘤]