Gut Microbiome Development Along the Colorectal Adenoma-Carcinoma Sequence

Nat Commun. 2015 Mar 11;6:6528. doi: 10.1038/ncomms7528.

Abstract

Colorectal cancer, a commonly diagnosed cancer in the elderly, often develops slowly from benign polyps called adenoma. The gut microbiota is believed to be directly involved in colorectal carcinogenesis. The identity and functional capacity of the adenoma- or carcinoma-related gut microbe(s), however, have not been surveyed in a comprehensive manner. Here we perform a metagenome-wide association study (MGWAS) on stools from advanced adenoma and carcinoma patients and from healthy subjects, revealing microbial genes, strains and functions enriched in each group. An analysis of potential risk factors indicates that high intake of red meat relative to fruits and vegetables appears to associate with outgrowth of bacteria that might contribute to a more hostile gut environment. These findings suggest that faecal microbiome-based strategies may be useful for early diagnosis and treatment of colorectal adenoma or carcinoma.

Publication types

  • Research Support, Non-U.S. Gov't

MeSH terms

  • Actinobacteria / classification
  • Actinobacteria / genetics
  • Actinobacteria / isolation & purification
  • Adenomatous Polyps / etiology
  • Adenomatous Polyps / metabolism
  • Adenomatous Polyps / microbiology*
  • Adenomatous Polyps / pathology
  • Aged
  • Aged, 80 and over
  • Bacteroidetes / classification
  • Bacteroidetes / genetics
  • Bacteroidetes / isolation & purification
  • Case-Control Studies
  • Colorectal Neoplasms / etiology
  • Colorectal Neoplasms / metabolism
  • Colorectal Neoplasms / microbiology*
  • Colorectal Neoplasms / pathology
  • Diet
  • Disease Progression
  • Feces / microbiology
  • Female
  • Firmicutes / classification
  • Firmicutes / genetics
  • Firmicutes / isolation & purification
  • Gastrointestinal Microbiome / genetics*
  • Humans
  • Male
  • Metagenome*
  • Middle Aged
  • Proteobacteria / classification
  • Proteobacteria / genetics
  • Proteobacteria / isolation & purification
  • Red Meat / adverse effects
  • Risk Factors
  • Vegetables / chemistry