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Protective effect of the “food-microorganism-SCFAs” axis on colorectal cancer: from basic research to practical application
Open accessAbstract
Background Recent studies have shown that the short-chain fatty acids (SCFAs) produced by the gut microbiota play a positive role in the development of colorectal cancer (CRC).Aims This study aims to elucidate the "food-microorganism-SCFAs" axis and to provide guidance for prevention and intervention in CRC.Methods The PubMed, Embase and Cochrane databases were searched from their inceptions to August 2018, and 75 articles and 25 conference abstracts were included and analysed after identification and screening.Results The concentrations of SCFAs in CRC patients and individuals with a high risk of CRC were higher than those in healthy individuals. The protective mechanism of SCFAs against CRC has been described in three aspects: epigenetics, immunology and molecular signalling pathways. Many food and plant extracts that were fermented by microorganisms produced SCFAs that play positive roles with preventive and therapeutic effects on CRC. The "food-microorganism-SCFAs" axis was constructed by summarizing the pertinent literature.Conclusions This study provides insight into the basic research and practical application of SCFAs by assessing the protective effect of SCFAs on CRC.
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“Presently, there is a wealth of evidence that short-chain fatty acids (SCFA) produced by gut microorganisms during the fermentation of partially digestible and indigestible foods are involved in the prevention of some chronic diseases [250].”
From Lactic Acid Bacteria in Raw-Milk Cheeses: From Starter Cultures to Probiotic Functions (2022) · cites this paper as [250]
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“SCFAs promote apoptosis and inhibit cancer cell proliferation by inducing epigenetic changes such as methylation and deacetylation, thus triggering T cell-mediated immune responses, and activating intracellular signaling pathways [250].”
From Lactic Acid Bacteria in Raw-Milk Cheeses: From Starter Cultures to Probiotic Functions (2022) · cites this paper as [250]
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References 41 · Cited by 42
Metadata
- Authors
- Shuwen, H., Miao, D., Quan, Q., Wei, W., Zhongshan, Z., Chun, Z., & Xi, Y.
- Affiliations
- Huzhou Normal University (CN)
- Venue
- Journal of Cancer Research and Clinical Oncology
- Published
- 2019-08-10
- Volume
- 145
- Issue
- 9
- Pages
- 2169-2197
- ISSN
- 0084-5353 (ISSN-L)
- 0171-5216
- 1432-1335
- PMC
- PMC11810311
- OpenAlex
- W2967739229
- Cited by
- 42
- References
- 41
- Citations by year
- 2026: 4 · 2025: 7 · 2024: 5 · 2023: 4 · 2022: 8 · 2021: 7 · 2020: 5
- FWCI
- 0.44
- Type
- journal article
- Language
- en
- Open access
- green
- www.ncbi.nlm.nih.gov
- Locations
- Journal of Cancer Research and Clinical Oncology (publishedVersion)
- PubMed Central (publishedVersion)
- PubMed (publishedVersion)
- Funders
- he Science Technology Projects of Zhejiang Province, Zhejiang Medical and Health Technology Projects and Huzhou Public Welfare Technology Application Research Program (No. 2017C33207, No. 2019RC283, No. 2018GY21)
- Topics
- Life Sciences › Biochemistry, Genetics and Molecular Biology › Molecular Biology › Gut microbiota and health
- Life Sciences › Agricultural and Biological Sciences › Food Science › Probiotics and Fermented Foods
- Health Sciences › Nursing › Nutrition and Dietetics › Microbial Metabolites in Food Biotechnology
- Keywords
- short-chain fatty acids, colorectal cancer, gut microbiota, colorectal cancer prevention, fermented foods, plant extracts, epigenetics, immune regulation, signaling pathways, chemoprevention
- MeSH terms
- Gastrointestinal Microbiome, Fatty Acids, Volatile, Feeding Behavior, Food, Humans, Practice Patterns, Physicians', Risk Factors, Colorectal Neoplasms, Signal Transduction, Probiotics, Biomedical Research
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- CoChat. (2026). Citation check: Protective effect of the “food-microorganism-SCFAs” axis on colorectal cancer: from basic research to practical application. https://app.cochat.ai/papers/10.1007/s00432-019-02997-x
- The paper
- Shuwen, H., Miao, D., Quan, Q., Wei, W., Zhongshan, Z., Chun, Z., & Xi, Y. (2019). Protective effect of the “food-microorganism-SCFAs” axis on colorectal cancer: from basic research to practical application. Journal of Cancer Research and Clinical Oncology. https://doi.org/10.1007/s00432-019-02997-x
