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Raisch J, Dalmasso G, Bonnet R, Barnich N, Bonnet M, Bringer MA. [How some commensal bacteria would exacerbate colorectal carcinogenesis?]. Med Sci (Paris) 2016; 32:175-82. [PMID: 26936175 DOI: 10.1051/medsci/20163202011] [Citation(s) in RCA: 10] [Impact Index Per Article: 1.1] [Reference Citation Analysis] [Abstract] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 01/19/2023] Open
Abstract
The gut microbiota maintains a relationship with its host with strong mutual benefits. Changes in the composition of the intestinal microbiota have been detected in colorectal cancer patients to the extent that it is now considered as a real contributing factor in this pathology. In this review, we focus on three commensal bacterial species, namely Bacteroides fragilis, Fusobacterium nucleatum, and Escherichia coli, which seem to emerge as pathogens and to contribute to colorectal carcinogenesis through their inflammatory and oncogenic properties.
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Affiliation(s)
- Jennifer Raisch
- UMR1071 Inserm-université d'Auvergne, INRA USC2018, 28, place Henri Dunant, 63000 Clermont-Ferrand, France - Laboratoire interaction hôte-pathogène, INRS-institut Armand Frappier, 531, boulevard des Prairies, Laval, QC, Canada
| | - Guillaume Dalmasso
- UMR1071 Inserm-université d'Auvergne, INRA USC2018, 28, place Henri Dunant, 63000 Clermont-Ferrand, France
| | - Richard Bonnet
- UMR1071 Inserm-université d'Auvergne, INRA USC2018, 28, place Henri Dunant, 63000 Clermont-Ferrand, France - Centre hospitalier universitaire, 58, rue Montalembert, 63000 Clermont-Ferrand, France
| | - Nicolas Barnich
- UMR1071 Inserm-université d'Auvergne, INRA USC2018, 28, place Henri Dunant, 63000 Clermont-Ferrand, France
| | - Mathilde Bonnet
- UMR1071 Inserm-université d'Auvergne, INRA USC2018, 28, place Henri Dunant, 63000 Clermont-Ferrand, France
| | - Marie-Agnès Bringer
- UMR1071 Inserm-université d'Auvergne, INRA USC2018, 28, place Henri Dunant, 63000 Clermont-Ferrand, France - UMR 1324 INRA, 6265 CNRS, Université de Bourgogne Franche-Comté, Centre des Sciences du goût et de l'alimentation, Dijon, France
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