益生菌抑制N-亚硝基化合物诱发结肠癌的研究进展

Research Progress on the Inhibitory Effects of Probiotics on N-nitroso Compound-induced Colon Carcinoma

摘要:

结肠癌是威胁人类健康和生命的高发性恶性肿瘤。结肠癌的发病是多因素相互协同作用的结果，因此，结肠癌的预防和治疗都面临诸多困境。目前，临床上用于治疗人结肠癌的药物很多，但均有不同程度的副作用。因此，研究人员一直致力于研发新型、无毒副作用的结肠癌靶向治疗药物。目前研究已证实富含益生菌的发酵食品在人体内可降低癌症的发病率，并对结肠的癌变有一定的保护作用。在体外实验研究中，益生菌已显示出显著的抗结肠癌功效；而在动物体内实验研究中，益生菌也减弱了致癌物对结肠组织细胞的遗传毒性损伤。N-亚硝基化合物是一类已被证实可致癌的物质，普遍存在于加工肉类食物中，过多地摄入会增加人患结肠癌的几率。因此，本文就此探讨了益生菌抑制由食源性致癌物（N-亚硝基化合物）诱发结肠癌的作用。

Abstract:

Colon carcinoma, one of the most prevalent malignant tumors, is a serious threat to human health and life. The incidence of colon cancer is a result of the interaction of multiple factors, so there are many difficulties in the prevention and control of colon carcinoma. Currently, numerous drugs are used in the treatment of colon carcinoma, but they all have varying degrees of adverse effects. Therefore, researchers have been working on the development of new, targeted drugs for colon carcinoma without toxic effects. Previous studies have confirmed that fermented foods enriched with probiotic bacteria can decrease the incidence of cancer and have a certain protective effect against colon carcinoma development. Probiotic bacteria exhibited significant anticancer effects in in vitro experiments and also reduced the genotoxicity of carcinogens to colon tissue cells in in vivo animal experiments. N-nitroso compounds have been confirmed as carcinogenic substances that exist widely in processed meat products, and their excessive intake can increase the risk of colon carcinoma. Therefore, this article discusses the effect of probiotic bacteria on the suppression of colon carcinoma development induced by foodborne carcinogens (N-nitroso compounds).