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Gut Microbes, Diet, and Cancer

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Advances in Nutrition and Cancer

Part of the book series: Cancer Treatment and Research ((CTAR,volume 159))

Abstract

An expanding body of evidence supports a role for gut microbes in the etiology of cancer. Previously, the focus was on identifying individual bacterial species that directly initiate or promote gastrointestinal malignancies; however, the capacity of gut microbes to influence systemic inflammation and other downstream pathways suggests that the gut microbial community may also affect risk of cancer in tissues outside of the gastrointestinal tract. Functional contributions of the gut microbiota that may influence cancer susceptibility in the broad sense include (1) harvesting otherwise inaccessible nutrients and/or sources of energy from the diet (i.e., fermentation of dietary fibers and resistant starch); (2) metabolism of xenobiotics, both potentially beneficial or detrimental (i.e., dietary constituents, drugs, carcinogens, etc.); (3) renewal of gut epithelial cells and maintenance of mucosal integrity; and (4) affecting immune system development and activity. Understanding the complex and dynamic interplay between the gut microbiome, host immune system, and dietary exposures may help elucidate mechanisms for carcinogenesis and guide future cancer prevention and treatment strategies.

Supported by US NIH grants U01 CA162077, R01 DK084157 and Fred Hutchinson Cancer Research Center.

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Abbreviations

PRR:

Pattern recognition receptors

ETFB:

Enterogenic Bacteroides fragilis

LPS:

Lipopolysaccharide

TLR-4:

Toll-like receptor -4

LBP:

LPS-binding protein

MSI:

Microsatellite unstable

CIN:

Chromosomal unstable

SRB:

Sulfate-reducing bacteria

UC:

Ulcerative colitis

NOC:

N-nitroso compounds

ODC:

Ornithine decarboxylase

DFMO:

Difluoromethylornithine

ODMA:

O-desmethylangolensin

ITC:

Isothiocyanates

EHC:

Enterohepatic circulation

SBA:

Secondary bile acids

CA:

Cholic acid

DCA:

Deoxycholic acid

LCA:

Lithocholic acid

E2 :

Estradiol

E1 :

Estrone

E1S:

Estrone-3-sulfate

E3 :

Estriol

DHEA:

Dehydroepiandrosterone

16α-OHE1:

16α-hydroxyestrone

TRFLP:

Terminal restriction length polymorphism

SHBG:

Sex-hormone-binding globulin

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Authors and Affiliations

  1. Cancer Prevention Program, Public Health Sciences Division, Fred Hutchinson Cancer Research Center, 1100 Fairview Ave N, M4-B402, PO Box 19024, Seattle, WA, 98109, USA

    Meredith A. J. Hullar, Andrea N. Burnett-Hartman & Johanna W. Lampe

  2. Department of Epidemiology, School of Public Health, University of Washington, Seattle, WA, 98195, USA

    Johanna W. Lampe

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  1. Meredith A. J. Hullar
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  2. Andrea N. Burnett-Hartman
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  3. Johanna W. Lampe
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Correspondence to Johanna W. Lampe .

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Editors and Affiliations

  1. Dept. of Biochemistry and Biophysics, Second University of Naples, Naples, Italy

    Vincenzo Zappia

  2. Clinical and Experimental Medicine, University of Naples "Federico II", Naples, Italy

    Salvatore Panico

  3. Institute of Food Sciences National Research Council, Avellino, Italy

    Gian Luigi Russo

  4. Dept. of Experimental Oncology, National Cancer Institute, Naples, Italy

    Alfredo Budillon

  5. Dept. of Biochemistry and Biophysics, Second University of Naples, Naples, Italy

    Fulvio Della Ragione

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Hullar, M.A.J., Burnett-Hartman, A.N., Lampe, J.W. (2014). Gut Microbes, Diet, and Cancer. In: Zappia, V., Panico, S., Russo, G., Budillon, A., Della Ragione, F. (eds) Advances in Nutrition and Cancer. Cancer Treatment and Research, vol 159. Springer, Berlin, Heidelberg. https://doi.org/10.1007/978-3-642-38007-5_22

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