Intestinal microbiota and colorectal cancer: changes in the intestinal microenvironment and their relation to the disease.

Tools that predict the risk of colorectal cancer are important for early diagnosis, given the high mortality rate for this cancer. The composition of the intestinal microbiota is now considered to be a risk factor for the development of colorectal cancer. This discovery has motivated a growing number of studies to identify the micro-organisms responsible for the onset and/or progression of colorectal cancer. With this in mind, this review discusses the relationship between the composition of the intestinal microbiota and colorectal cancer risk. Prospective and case-control studies indicate that the intestinal microbiota of individuals with colorectal cancer usually contains a greater proportion of bacteria responsible for gastrointestinal tract inflammatory diseases, as well as bacteria that produce toxins and carcinogenic metabolites. In contrast, there tends to be a reduced presence of butyric acid-producing bacteria, probiotic bacteria and potentially probiotic bacteria. Despite these differences, the onset and development of colorectal cancer cannot be attributed to a specific micro-organism. Thus, studies focused on the formation of the intestinal microbiota and factors that modulate its composition are important for the development of approaches for colorectal cancer prevention.

Extract of the Bark of Bathysa cuspidataAttenuates the Development of Chemically-Induced Preneoplastic Colorectal Lesions in Rats

ABSTRACTThe aim of this study was to investigate the effect of the bark extractBathysa cuspidata on chemically induced preneoplastic colorectal lesions in Wistar rats. Forty male rats were randomly divided into four groups (n = 10 each): saline (control group, oral administration of saline solution 0.9%); dimethylsulfoxide (DMSO, vehicle control), B200 (treated with 200 mg/kg bark extract ofB. cuspidata), and B400 (treated with 400 mg/kg bark extract ofB. cuspidata). Administration of treatments was carried out by the gavage. The animals received four subcutaneous injections of 1,2-dimethylhydrazine (DMH, 40 mg/kg) in the initial two weeks of the experiment to induce preneoplastic colorectal lesions. After 15 weeks, the animals were euthanized and the presence of aberrant crypt foci (ACF), body weight, biochemical analyses, and oxidative stress markers were measured. The extract ofB. cuspidata decreased the levels of superoxide dismutase (SOD), but did not influence the levels of catalase (CAT), malondialdehyde (MDA), nitric oxide or protein carbonyl, compared with the saline group. The animals supplemented with a more concentratedB. cuspidata extract (B400) showed a significant reduction in the number of ACF in all the portions of the intestinal mucosa. The study demonstrated that the bark extract ofB. cuspidata at 400 mg/kg reduced the preneoplastic colorectal lesions in an animal model of colon cancer and that the effect could be dose-dependent.

Mechanisms used by inulin-type fructans to improve the lipid profile / Mecanismos utilizados por los fructanos tipo inclina para mejorar el perfil lipídico

Aims: The consumption of prebiotics has been associated with improvement in the lipid profile. Thus, this review aims to describe the main mechanisms by which inulin-type fructans improve the lipid profile and thereby reduce the cardiovascular risk. ata synthesis: Inulin-type fructans have been demonstrated to improve the lipid profile through a number of mechanisms. These mechanisms include: decrease in gene expression of hepatic enzymes responsible for de novo synthesis of lipids; increase of muscle lipoprotein lipase enzyme activity, enhancing the production of short-chain fatty acids; altered production of polyamines which increases the production of satiogenic peptide; altered blood glucose and insulinemia; increase of fecal excretion of bile salts and cholesterol and increase of the Bifidobacterium population. Conclusions: The consumption of inulin-type fructans enhances lipid profile. Generally, the mechanisms vary according to the physiologic state of the individual and the type of diet to which the inulin-type fructans are added. Thus, inulin may be used for the prevention and/or treatment of cardiovascular diseases (AU)

Objetivos: El consumo de prebióticos ha sido asociado con el mejoramiento del perfil lipídico. Por tanto, esta revisión tiene como objetivo describir los principales mecanismos por los cuales fructanos tipo inulina, mejoran el perfil lipídico reduciendo el riesgo cardivascular. Síntesis de los datos: Los fructanos tipo inulina, han demostrado una mejora del perfil lipídico, a través de varios mecanismos, incluyendo: disminución de la expresión génica de las enzimas hepáticas responsables por la síntesis de novo de lípidos; aumento de la actividad enzimática del lipoproteína lipasa muscular; aumento de la producción de ácidos grasos de cadena corta; producción alterada de poliaminas que aumentan la producción del peptido Satiogen; alteración de la glicemia e insulinemia; aumento de la populación de Bifidobacterium y el incremento de la excreción fecal de las sales biliares y el colesterol. Conclusiones: El consumo de los fructanos tipo inulina mejora el perfil lipídico. Generalmente, los mecanismos varian de acuerdo com el estado fisiológico del individuo y el tipo de dieta, en la que son adicionados los fructanos tipo inulina. Por tanto, la inulina puede ser utilizada para la prevención y/o tratamiento de enfermedades cardiovasculares (AU)

Mechanisms used by inulin-type fructans to improve the lipid profile.

AIMS: The consumption of prebiotics has been associated with improvement in the lipid profile. Thus, this review aims to describe the main mechanisms by which inulin-type fructans improve the lipid profile and thereby reduce the cardiovascular risk. DATA SYNTHESIS: Inulin-type fructans have been demonstrated to improve the lipid profile through a number of mechanisms. These mechanisms include: decrease in gene expression of hepatic enzymes responsible for de novo synthesis of lipids; increase of muscle lipoprotein lipase enzyme activity, enhancing the production of short-chain fatty acids; altered production of polyamines which increases the production of satiogenic peptide; altered blood glucose and insulinemia; increase of fecal excretion of bile salts and cholesterol and increase of the Bifidobacterium population. CONCLUSIONS: The consumption of inulin-type fructans enhances lipid profile. Generally, the mechanisms vary according to the physiologic state of the individual and the type of diet to which the inulin-type fructans are added. Thus, inulin may be used for the prevention and/or treatment of cardiovascular diseases.

Objetivos: El consumo de prebióticos ha sido asociado con el mejoramiento del perfil lipídico. Por tanto, esta revisión tiene como objetivo describir los principales mecanismos por los cuales fructanos tipo inulina, mejoran el perfil lipídico reduciendo el riesgo cardivascular. Síntesis de los datos: Los fructanos tipo inulina, han demostrado una mejora del perfil lipídico, a través de varios mecanismos, incluyendo: disminución de la expresión génica de las enzimas hepáticas responsables por la síntesis de novo de lípidos; aumento de la actividad enzimática del lipoproteína lipasa muscular; aumento de la producción de ácidos grasos de cadena corta; producción alterada de poliaminas que aumentan la producción del peptido Satiogen; alteración de la glicemia e insulinemia; aumento de la populación de Bifidobacterium y el incremento de la excreción fecal de las sales biliares y el colesterol. Conclusiones: El consumo de los fructanos tipo inulina mejora el perfil lipídico. Generalmente, los mecanismos varian de acuerdo com el estado fisiológico del individuo y el tipo de dieta, en la que son adicionados los fructanos tipo inulina. Por tanto, la inulina puede ser utilizada para la prevención y/o tratamiento de enfermedades cardiovasculares.