The Level Short Chain Fatty Acids and HSP 70 in Colorectal Cancer and Non-Colorectal Cancer.

INTRODUCTION

Microbial involvement in colorectal cancer (CRC) is now well established. Short Chain Fatty Acids (SCFA) is the main products of anaerobic microbial fermentation in the large intestine and affects colonic health. SCFA mainly produced as microbial metabolites, acetate, propionate, and butyrate acids. Several in vitro studies showed that butyrate induce expression of heat shock protein (HSP) 70 that has function in the beginning of apoptosis.

AIM

The aim of this study was investigating the differences level SCFA and HSP 70 expression in CRC compared with non-CRC patients.

MATERIAL AND METHODS

The study consists of 14 patients diagnosed with CRC and 14 non-CRC patients. Stool sample were analyzed for SCFA (acetate, propionate, and butyrate acids) with gas chromatography and the result is given as μg/mL and the protein expression of HSP70 was determined by immunohistochemistry (IHC) and haematoxylin-eosin staining to determine the morphological changes in colon tissue.

RESULTS

We found that CRC patients had lower level of acetate, propionate and butyrate acids than non-CRC. Whereas in CRC patients, the mean concentration of acetate was 8,55 μg/mL, propionate was 5,61 μg/mL and butyrate acids were 3,79 μg/mL respectively (all < 0.05). And among the samples of patients with colorectal cancer was obtained the highest expression of HSP-70.

CONCLUSIONS

Short chain fatty acids were indirectly contributed in the role of pathogenesis in CRC despite another factor could affect for this disease.