2022
DOI: 10.1128/spectrum.02531-22
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Gut Microbiota Eubacterium callanderi Exerts Anti-Colorectal Cancer Activity

Abstract: The gut microbiota has been reported to be involved in colorectal cancer, as suggested by metagenomic analysis. However, metagenomic analysis has limitations, such as bias in the analysis and the absence of bacterial resources for follow-up studies.

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Cited by 9 publications
(6 citation statements)
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“…In addition, many studies support the beneficial effects of probiotics in CRC prevention and treatment (Ryu et al, 2022;Saeed et al, 2022;Huang et al, 2023). For CRC, the most common probiotics are Lactobacillus and Bifidobacterium, including other genera such as Enterococcus, Streptococcus and Leuconostoc (Zou et al, 2018;Wong and Yu, 2019).…”
Section: Gut Microbiota Omvs Interaction With Host Cellsmentioning
confidence: 99%
“…In addition, many studies support the beneficial effects of probiotics in CRC prevention and treatment (Ryu et al, 2022;Saeed et al, 2022;Huang et al, 2023). For CRC, the most common probiotics are Lactobacillus and Bifidobacterium, including other genera such as Enterococcus, Streptococcus and Leuconostoc (Zou et al, 2018;Wong and Yu, 2019).…”
Section: Gut Microbiota Omvs Interaction With Host Cellsmentioning
confidence: 99%
“…They are identified as bacteria with anti-inflammatory properties, with studies showing decreased anti-inflammatory effects in mice deficient in Faecalibateria and Eubacteria [ 65 ]. Another study specifically designed to look at candidate strains with anti-CRC activity showed Eubacterium callanderi to have antiproliferative properties against CRC cells by inducing apoptosis and cell death in a dose-dependent manner [ 66 ]. Further, the same study showed higher butyrate concentrations with the peri-tumoral injection of a cell-free supernatant of Eubacteria inhibiting tumor growth, further emphasizing their role in probiotic therapy to prevent CRC [ 66 ].…”
Section: Abnormal Gut Microbiome In Patients With Colorectal Cancermentioning
confidence: 99%
“…The utilization of mono-, di-, and polysaccharides was quanti ed by measuring the production of reducing sugars during growth using a DNS assay [49]. Fermentation products were determined after ve days of cultivation using high-performance liquid chromatography (HPLC), as described previously [50]. The chromatograph of the 5-day culture was compared with that of the 0-hour culture.…”
Section: Physiological Characterizationmentioning
confidence: 99%