Marongiu Luigi, Burkard Markus, Venturelli Sascha, Allgayer Heike
Department of Experimental Surgery-Cancer Metastasis, Medical Faculty Mannheim, Ruprecht-Karls University of Heidelberg, Ludolf-Krehl-Str. 13-17, 68167 Mannheim, Germany.
Department of Biochemistry of Nutrition, University of Hohenheim, Garbenstr. 30, 70599 Stuttgart, Germany.
Cancers (Basel). 2021 Apr 23;13(9):2036. doi: 10.3390/cancers13092036.
Natural compounds such as essential oils and tea have been used successfully in naturopathy and folk medicine for hundreds of years. Current research is unveiling the molecular role of their antibacterial, anti-inflammatory, and anticancer properties. Nevertheless, the effect of these compounds on bacteriophages is still poorly understood. The application of bacteriophages against bacteria has gained a particular interest in recent years due to, e.g., the constant rise of antimicrobial resistance to antibiotics, or an increasing awareness of different types of microbiota and their potential contribution to gastrointestinal diseases, including inflammatory and malignant conditions. Thus, a better knowledge of how dietary products can affect bacteriophages and, in turn, the whole gut microbiome can help maintain healthy homeostasis, reducing the risk of developing diseases such as diverse types of gastroenteritis, inflammatory bowel disease, or even cancer. The present review summarizes the effect of dietary compounds on the physiology of bacteriophages. In a majority of works, the substance class of polyphenols showed a particular activity against bacteriophages, and the primary mechanism of action involved structural damage of the capsid, inhibiting bacteriophage activity and infectivity. Some further dietary compounds such as caffeine, salt or oregano have been shown to induce or suppress prophages, whereas others, such as the natural sweeter stevia, promoted species-specific phage responses. A better understanding of how dietary compounds could selectively, and specifically, modulate the activity of individual phages opens the possibility to reorganize the microbial network as an additional strategy to support in the combat, or in prevention, of gastrointestinal diseases, including inflammation and cancer.
诸如精油和茶等天然化合物在自然疗法和民间医学中已成功应用数百年。当前的研究正在揭示它们抗菌、抗炎和抗癌特性的分子作用。然而，这些化合物对噬菌体的影响仍知之甚少。近年来，由于例如对抗生素的抗菌耐药性不断上升，或者对不同类型微生物群及其对胃肠道疾病（包括炎症性和恶性疾病）潜在贡献的认识不断提高，噬菌体对细菌的应用引起了特别关注。因此，更好地了解膳食产品如何影响噬菌体，进而影响整个肠道微生物群，有助于维持健康的体内平衡，降低患多种类型肠胃炎、炎症性肠病甚至癌症等疾病的风险。本综述总结了膳食化合物对噬菌体生理学的影响。在大多数研究中，多酚类物质对噬菌体表现出特殊活性，其主要作用机制涉及衣壳的结构损伤，抑制噬菌体活性和感染性。一些其他膳食化合物，如咖啡因、盐或牛至，已被证明可诱导或抑制前噬菌体，而其他一些化合物，如天然甜味剂甜菊糖苷，则促进物种特异性噬菌体反应。更好地理解膳食化合物如何选择性地、特异性地调节单个噬菌体的活性，为重组微生物网络开辟了可能性，作为支持对抗或预防包括炎症和癌症在内的胃肠道疾病的额外策略。
