State Key Laboratory of Food Science and Technology, Jiangnan University, Wuxi, China.
School of Food Science and Technology, Jiangnan University, Wuxi, China.
Crit Rev Food Sci Nutr. 2024;64(16):5433-5449. doi: 10.1080/10408398.2022.2154742. Epub 2022 Dec 18.
Colorectal cancer (CRC) is the third most common cancer in the world. Currently, chemotherapy and radiotherapy used to treat CRC exhibit many side effects, hence, it is an urgent need to design effective therapies to prevent and treat CRC. Lactic acid bacteria (LAB) can regulate gut microbiota, intestinal immunity, and intestinal mechanical barrier, which is becoming a hot product for the prevention and treatment of CRC, whereas comprehensive reviews of their anti-CRC mechanisms are limited. This review systematically reveals the latest incidence, mortality, risk factors, and molecular mechanisms of CRC, then summarizes the roles of probiotics in alleviating CRC in animal and clinical studies and critically reviews the possible mechanisms by which these interventions exert their activities. It then shows the limitations in mechanisms and clinical studies, and the suggestions for future research are also put forward, which will play an important role in guiding and promoting the basic and clinical research of remising CRC by LAB and the development of LAB products.
结直肠癌（CRC）是世界上第三大常见癌症。目前，用于治疗 CRC 的化疗和放疗表现出许多副作用，因此，迫切需要设计有效的治疗方法来预防和治疗 CRC。乳酸菌（LAB）可以调节肠道微生物群、肠道免疫和肠道机械屏障，这使其成为预防和治疗 CRC 的热门产品，然而，其抗 CRC 机制的综合综述是有限的。本综述系统地揭示了 CRC 的最新发病率、死亡率、危险因素和分子机制，然后总结了益生菌在动物和临床研究中缓解 CRC 的作用，并批判性地综述了这些干预措施发挥作用的可能机制。然后，它展示了在机制和临床研究中的局限性，并提出了对未来研究的建议，这将对指导和促进 LAB 缓解 CRC 的基础和临床研究以及 LAB 产品的开发起到重要作用。
