J Cancer 2018; 9(14):2510-2517. doi:10.7150/jca.25324 This issue
1. Gannan Medical University, Ganzhou, Jiangxi, China.
2. The First People's Hospital of Jiashan County, Jiaxing, Zhejiang, China.
3. The First Affiliated Hospital, Gannan Medical University, Ganzhou, Jiangxi, China.
4. College of Pharmacy, Gannan Medical University, Ganzhou, Jiangxi, China.
5. School of Basic Medicine, Gannan Medical University, Ganzhou, Jiangxi, China.
6. Ganzhou Cancer Precision Engineering Research Center, Ganzhou, Jiangxi, China.
* These authors contributed equally to this work.
Colorectal cancer (CRC) is one of the major health threats in developed countries. Changes in dietary components, such as more protein and lipid intake, can increase the risk of CRC. Diet affects CRC in many ways. They regulate the composition and function of gut microbiota, which have an amazing metabolic capacity and can produce short chain fatty acids (SCFAs), such as propionate, acetate, and butyrate. Butyrate is a principal energy source for colonic epithelial cells and plays an important role in maintaining the stability of gut microbiota and the integrity of intestinal epithelium. However, there are few studies reviewing the anti-CRC potentials of butyrate. This review summarizes the recent research progresses in the effect of gut microbiota imbalance and the decrease in intestinal microbial metabolite butyrate caused by unbalanced diet on CRC development, and discusses the mechanisms of butyrate-induced anti-CRC activities, which may guide people to prevent CRC by improving diet structures.
Keywords: Butyrate, Colorectal cancer, Gut microbiota, Diet.