Abstract
Colorectal cancer (CRC) is the third most diagnosed type of cancer worldwide. Dietary features play an important role in its development, and the involvement of human microbial communities in this pathology has also recently been recognized. Individuals with CRC display alterations in gut bacterial composition and a notably higher abundance of putative oral bacteria in colonic tumors. Many experimental studies and preclinical evidence propose that dietary polyphenols have a relevant role in CRC development and progression, mainly attributed to their immunomodulatory activities. Furthermore, polyphenols can modulate oral and gut microbiota, and in turn, intestinal microbes catabolize polyphenols to release metabolites that are often more active and better absorbed than the original phenolic compounds. The current study aimed to review and summarize current knowledge on the role of microbiota and the interactions between dietary polyphenols and microbiota in relation to CRC development. We have highlighted the mechanisms by which dietary polyphenols and/or their microbial metabolites exert their action on the pathogenesis and prevention of CRC as modulators of the composition and/or activity of oral and intestinal microbiota, including novel screening biomarkers and possible nutritional therapeutic implications.
Highlights
Cancer is defined as an uncontrolled proliferation of malignant cells in a host and is one of the main causes of death worldwide
Taking into account that the main microenvironments of the gastrointestinal tract related to Colorectal cancer (CRC) are the oral and intestinal microbiota, we emphasize the mechanisms by which dietary polyphenols and/or their microbial metabolites exert their action on the pathogenesis and prevention of CRC as modulators of the composition and/or activity of oral and intestinal microbiota
The higher plasma homovallinic acid concentrations [109] and the higher activity of β-glucuronidase [79], a microbial enzyme from intestinal bacteria related with the polyphenols metabolism, have been recently associated with greater risk of CRC
Summary
Cancer is defined as an uncontrolled proliferation of malignant cells in a host and is one of the main causes of death worldwide. Disturbances in the expression of the genes of the oral mucosa cells have been proposed as factors contributing to the development of cancer; in the case of the intestine, a reduction in the production of protective mucin and peptide antimicrobials, facilitating the exposure to mutagenic metabolites and colonization by pathogens, has been proposed [21] It is still unclear whether the general features of a healthy/dysbiosis microbiota can be defined at population level; CRC seems to be accompanied by shifts in an individual’s normal microbiota toward a dysbiotic composition which could aggravate disease pathogenesis, creating a vicious circle, though this is not completely proven [22]. Taking into account that the main microenvironments of the gastrointestinal tract related to CRC are the oral and intestinal microbiota, we emphasize the mechanisms by which dietary polyphenols and/or their microbial metabolites exert their action on the pathogenesis and prevention of CRC as modulators of the composition and/or activity of oral and intestinal microbiota
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