Gut Microbiome & Prostate Cancer.

[pjoshea13]

New study below.

Popular interest in the gut microbiome is probably due to Dr. David Perlmutter, a neurologist & author of "Brain Maker: The Power of Gut Microbes to Heal and Protect Your Brain–for Life" (2015) [2].

One might ask if there is more to this than taking a daily probiotic, or even a prebiotic - after all, Perlmutter is involved in a range of Garden of Life probiotic products?

Inevitably, "Brain Maker" spawned a number of diet books.

With more alien cells in the body than human cells, perhaps we should pay attention to the dietary needs of the microbiome? LOL

The new pilot study (20 men) reported that:

"Higher relative abundance of Bacteriodes {sic} massiliensis was seen in prostate cancer cases compared to controls. Faecalibacterium prausnitzii and Eubacterium rectalie had higher relative abundance among controls. Biologically significant differences were also found in relative gene, pathway, and enzyme abundance."

Faecalibacterium prausnitzii is of interest to me, since, by fermentation of certain indigestible fiber it can produce butyrate. See my post of a year ago:

"Foods/Supplements-Vitamins: Butyric Acid, Butyrate, Sodium Butyrate - Butter"

"Sodium butyrate ... the sodium salt of butyric acid ... has various effects on cultured mammalian cells including inhibition of proliferation, induction of differentiation and induction or repression of gene expression." [3].

Those who stay away from butter must rely on fiber fermentation.

Sodium butyrate is available as a supplement.

...

On a related topic, here is a recent medical hypothesis [4] - the title says it all:

"Dying for love: Perimenopausal degeneration of vaginal microbiome drives the chronic inflammation-malignant transformation of benign prostatic hyperplasia to prostatic adenocarcinoma."

-Patrick

[1] ncbi.nlm.nih.gov/pubmed/288...

Urology. 2017 Sep 6. pii: S0090-4295(17)30957-3. doi: 10.1016/j.urology.2017.08.039. [Epub ahead of print]

The Role of Gut Microbiome in the Pathogenesis of Prostate Cancer: a Prospective, Pilot Study.

Golombos DM1, Ayangbesan A2, O'Malley P3, Lewicki P2, Barlow L2, Barbieri CE2, Chan C4, DuLong C4, Abu-Ali G5, Huttenhower C5, Scherr DS2.

Author information

1

Department of Urology, Weill Cornell Medicine, New York Presbyterian Hospital, New York, NY, USA. Electronic address: [e-mail].

2

Department of Urology, Weill Cornell Medicine, New York Presbyterian Hospital, New York, NY, USA.

3

Department of Urology, Dalhousie University, Halifax, Nova Scotia, Canada.

4

Department of Biostatistics, Harvard T.H. Chan School of Public Health, Boston, MA, USA.

5

Department of Biostatistics, Harvard T.H. Chan School of Public Health, Boston, MA, USA; Broad Institute of MIT and Harvard, Cambridge, MA, USA.

Abstract

OBJECTIVE:

To elucidate potential biomarkers or mechanistic principles involved with the gut microbiota and its impact on prostate cancer pathogenesis.

MATERIALS AND METHODS:

A prospective case-control pilot study evaluating the gut microbiome of 20 men with either benign prostatic conditions (n = 8) or intermediate/high risk clinically localized prostate cancer (Gleason ≥4+3 cN0M0) (n = 12) undergoing care at tertiary referral center from 9/1/2015 - 3/1/2016. Key exclusion criteria included recent antibiotic use, significant GI disorders, hormonal or systemic therapy for prostate cancer. Computational genomics analysis was performed on collected stool samples using MetaPhlAn2 and HUMAnN2 platforms. Linear discriminant analysis (LDA) effect size (LEfSe) method was used to support high-dimensional class comparisons to find biologically relevant features. Kruskal-Wallis sum-rank test was used to detect features with significant differential abundance with respect to class, with biological consistency investigated using a set of pairwise tests among subclasses using the Wilcoxon rank-sum test, both to an α ≤0.05.

RESULTS:

Higher relative abundance of Bacteriodes massiliensis was seen in prostate cancer cases compared to controls. Faecalibacterium prausnitzii and Eubacterium rectalie had higher relative abundance among controls. Biologically significant differences were also found in relative gene, pathway, and enzyme abundance.

CONCLUSIONS:

Biologically significant differences exist in the gut microbial composition of men with prostate cancer compared to benign controls. These differences may play a role in the pathobiology of prostate cancer, and warrant further exploration.

Copyright © 2017. Published by Elsevier Inc.

KEYWORDS:

Biomarkers; Genomics analysis; Microbiome; Next generation sequencing; Prostate cancer

PMID: 28888753 DOI: 10.1016/j.urology.2017.08.039

...

[2] amazon.com/Brain-Maker-Micr...

[3] en.wikipedia.org/wiki/Sodiu...

[4] ncbi.nlm.nih.gov/pubmed/283...

[BigRich]

Patrick,

Now I can eat my Parmesan cheese and butter and not feel guiilty. Stay away from dairy; should be stay away from high fat dairy; if you believe diet will aid you once you have Pca. I don't drink cow's milk, but I do eat nonfat yogurt. I didn't eat red meat for 5 years. Now, I eat red meat, 4 onces once a week. My liquids of choice are spring water, black coffee, and V-8 juice.

Rich

[pjoshea13 in reply to BigRich]

Rich,

Everyone who eats yogurt seems to buy 2% or nonfat. My wife uses the full fat. I had a big problem finding some during part of 2016 when she was ill. Lots of 0/2% choices.

The full fat would have less IGF-I (insulin-like growth factor) per serving.

I probably eat more butter than other fats combined.

-Patrick

[BigRich in reply to pjoshea13]

I think based on your comment, will eat some full fat yogurt.

Rich

[periclesBC]

Perhaps the traditionally high fiber diets in Asia generate lots of sodium butyrate-- more than low fiber Northern Europeans make up for with a bit of butyrate from a nice well buttered English muffin now and then? I wonder how much sodium butyrate there is in cheddar cheese, or in any particular cheese uniquely high in sodium butyrate? Blue cheese?

How about goats milk or goats cheese? Feta?

[pjoshea13 in reply to periclesBC]

Butyric acid is a short-chain fatty acid, so I would go for a triple-creme cheese.

"The triglyceride of butyric acid makes up 3–4% of butter. When butter goes rancid, butyric acid is liberated from the glyceride by hydrolysis, leading to the unpleasant odor." [1]

There is a theory that inulin [2] may increase populations of bacteria helpful for butyrate production, assuming that one has such bacteria.

Sodium butyrate is available as a supplement [3].

-Patrick

[1] en.wikipedia.org/wiki/Butyr...

[2] swansonvitamins.com/swanson...

[3] store.wellbeinggps.com/prod...

[periclesBC in reply to pjoshea13]

Great! Here's wiki on triple cream cheese en.wikipedia.org/wiki/Tripl...

Anyone see any favorites there? Would straight cream have even more butyrate than the cheese? Or does cheese add something that makes the butyrate more bioavailable?

Either way, I will start taking my inulin again, with a better understanding of why. Thank you Patrick!