益生菌抑制N-亚硝基化合物诱发结肠癌的研究进展

发布时间：2018-05-19 08:04

本文选题：益生菌 + 结肠癌　；参考：《现代食品科技》2017年04期

【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 cancer is a high incidence malignant tumor threatening human health and life. The pathogenesis of colon cancer is the result of the synergistic effect of many factors. Therefore, the prevention and treatment of colon cancer are facing many difficulties. At present, there are many drugs used in the treatment of human colon cancer, but they all have different side effects. As a result, researchers have been working on new, non-toxic colon cancer targeted treatment drugs. At present, it has been proved that fermented food rich in probiotics can reduce the incidence of cancer in human body, and has a certain protective effect on colon carcinogenesis. In vitro studies, probiotics have shown significant anti-colon cancer effects, while in animal experiments in vivo, Probiotics also attenuate the genotoxicity of carcinogens to colon tissue cells. N- nitroso compounds are a class of proven carcinogens that are common in processed meat and increase the risk of colon cancer in humans. Therefore, the inhibitory effect of probiotics on colon cancer induced by food-derived carcinogens-N-nitroso compounds was investigated.
【作者单位】：东北农业大学食品学院;哈尔滨学院工学院;南阳理工学院生化学院;天津科技大学食品学院;
【基金】：国家“十二五”科技863资助项目(2011AA100902) 国家自然科学基金资助项目(31271906/C200204) 黑龙江省博士后基金资助项目(LBH-Z15018) 哈尔滨学院青年基金资助项目(HUDF2015-001)
【分类号】：TS201.3;R735.35

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