核黄素对食管癌预防和治疗作用的研究

The Analysis on the Effect of Riboflavin on the Prevention and Treatment of Esophageal Cancer

核黄素缺乏是导致食管癌发生的主要危险因素之一,补充核黄素可以有效降低食管癌发病风险,但这一作用存在明显个体差异,从而限制了核黄素补给在食管癌变预防和治疗中的应用。食管癌全基因组关联分析发现核黄素转运基因C20orf54是食管癌的重要易感基因之一,后者对核黄素有效转入细胞内起重要作用,提示C20orf54基因变异可能是导致补充核黄素预防食管癌存在个体差异的主要原因,对补充核黄素预防和治疗食管癌变提供理论指导。核黄素缺乏(环境因素)和基因变异(遗传因素)对食管癌发生的影响进一步揭示食管癌的发生是内因和外因交互作用的结果。

The riboflavin deficiency has been well recognized as one of the key risk factors to the high susceptibility for esophageal carcinogenesis. Riboflavin supplementation can reduce of the risk to esophageal cancer （EC）, however, the apparent personal difference is observed which restricted riboflavin supplementation in prevention and treatment in clinical. Recent genome-wide association study for esophageal cancer has demonstrated that riboflavin transporter gene C20orf54 is one of the key susceptibility genes for EC, which plays an important role in transportation of riboflavin into cell, indicating that variant C20orf54 may be the point for the personal difference in riboflavin supplementation, and also provided orientation for riboflavin supplementation in high risk people of EC. The effect of riboflavin deficiency （environmental factor） and genetic variant （hereditary factor） on esophageal carcinogenesis further indicated that the interaction of internal and external factors leading to esophageal carcinogenesis.