Consumption of Select Dietary Emulsifiers Exacerbates the Development of Spontaneous Intestinal Adenoma
Inflammation is a well-characterized critical driver of gastrointestinal cancers. Previous findings have shown that intestinal low-grade inflammation can be promoted by the consumption of select dietary emulsifiers, ubiquitous component of processed foods which alter the composition and function of...
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| Format: | Article |
| Language: | English |
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MDPI AG
2021-03-01
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| Series: | International Journal of Molecular Sciences |
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| Online Access: | https://www.mdpi.com/1422-0067/22/5/2602 |
| _version_ | 1797414008732516352 |
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| author | Emilie Viennois Benoit Chassaing |
| author_facet | Emilie Viennois Benoit Chassaing |
| author_sort | Emilie Viennois |
| collection | DOAJ |
| description | Inflammation is a well-characterized critical driver of gastrointestinal cancers. Previous findings have shown that intestinal low-grade inflammation can be promoted by the consumption of select dietary emulsifiers, ubiquitous component of processed foods which alter the composition and function of the gut microbiota. Using a model of colitis-associated cancer, we previously reported that consumption of the dietary emulsifiers carboxymethylcellulose or polysorbate-80 exacerbated colonic tumor development. Here, we investigate the impact of dietary emulsifiers consumption on cancer initiation and progression in a genetical model of intestinal adenomas. In APC<sup>min</sup> mice, we observed that dietary emulsifiers consumption enhanced small-intestine tumor development in a way that appeared to be independent of chronic intestinal inflammation but rather associated with emulsifiers’ impact on the proliferative status of the intestinal epithelium as well as on intestinal microbiota composition in both male and female mice. Overall, our findings further support the hypothesis that emulsifier consumption may be a new modifiable risk factor for colorectal cancer (CRC) and that alterations in host–microbiota interactions can favor gastrointestinal carcinogenesis in individuals with a genetical predisposition to such disorders. |
| first_indexed | 2024-03-09T05:26:53Z |
| format | Article |
| id | doaj.art-01b36fe450b64d0a87bf092aa1ae4bdd |
| institution | Directory Open Access Journal |
| issn | 1661-6596 1422-0067 |
| language | English |
| last_indexed | 2024-03-09T05:26:53Z |
| publishDate | 2021-03-01 |
| publisher | MDPI AG |
| record_format | Article |
| series | International Journal of Molecular Sciences |
| spelling | doaj.art-01b36fe450b64d0a87bf092aa1ae4bdd2023-12-03T12:36:04ZengMDPI AGInternational Journal of Molecular Sciences1661-65961422-00672021-03-01225260210.3390/ijms22052602Consumption of Select Dietary Emulsifiers Exacerbates the Development of Spontaneous Intestinal AdenomaEmilie Viennois0Benoit Chassaing1INSERM, U1149, Center of Research on Inflammation, Université de Paris, 75018 Paris, FranceINSERM U1016, Team “Mucosal Microbiota in Chronic Inflammatory Diseases”, CNRS UMR 8104, Université de Paris, 75014 Paris, FranceInflammation is a well-characterized critical driver of gastrointestinal cancers. Previous findings have shown that intestinal low-grade inflammation can be promoted by the consumption of select dietary emulsifiers, ubiquitous component of processed foods which alter the composition and function of the gut microbiota. Using a model of colitis-associated cancer, we previously reported that consumption of the dietary emulsifiers carboxymethylcellulose or polysorbate-80 exacerbated colonic tumor development. Here, we investigate the impact of dietary emulsifiers consumption on cancer initiation and progression in a genetical model of intestinal adenomas. In APC<sup>min</sup> mice, we observed that dietary emulsifiers consumption enhanced small-intestine tumor development in a way that appeared to be independent of chronic intestinal inflammation but rather associated with emulsifiers’ impact on the proliferative status of the intestinal epithelium as well as on intestinal microbiota composition in both male and female mice. Overall, our findings further support the hypothesis that emulsifier consumption may be a new modifiable risk factor for colorectal cancer (CRC) and that alterations in host–microbiota interactions can favor gastrointestinal carcinogenesis in individuals with a genetical predisposition to such disorders.https://www.mdpi.com/1422-0067/22/5/2602emulsifiersintestinal adenomamicrobiotainflammation |
| spellingShingle | Emilie Viennois Benoit Chassaing Consumption of Select Dietary Emulsifiers Exacerbates the Development of Spontaneous Intestinal Adenoma International Journal of Molecular Sciences emulsifiers intestinal adenoma microbiota inflammation |
| title | Consumption of Select Dietary Emulsifiers Exacerbates the Development of Spontaneous Intestinal Adenoma |
| title_full | Consumption of Select Dietary Emulsifiers Exacerbates the Development of Spontaneous Intestinal Adenoma |
| title_fullStr | Consumption of Select Dietary Emulsifiers Exacerbates the Development of Spontaneous Intestinal Adenoma |
| title_full_unstemmed | Consumption of Select Dietary Emulsifiers Exacerbates the Development of Spontaneous Intestinal Adenoma |
| title_short | Consumption of Select Dietary Emulsifiers Exacerbates the Development of Spontaneous Intestinal Adenoma |
| title_sort | consumption of select dietary emulsifiers exacerbates the development of spontaneous intestinal adenoma |
| topic | emulsifiers intestinal adenoma microbiota inflammation |
| url | https://www.mdpi.com/1422-0067/22/5/2602 |
| work_keys_str_mv | AT emilieviennois consumptionofselectdietaryemulsifiersexacerbatesthedevelopmentofspontaneousintestinaladenoma AT benoitchassaing consumptionofselectdietaryemulsifiersexacerbatesthedevelopmentofspontaneousintestinaladenoma |