細(xì)思恐極：科學(xué)家發(fā)現(xiàn)甜食與癌癥有關(guān)！

There's a long-known relationship between cancer and sugar, but figuring out exactly how it works has proven elusive . Now, thanks to a nine-year research project, scientists have made a breakthrough.

甜食和癌癥之間的關(guān)聯(lián)性早已為人所知，但它發(fā)揮作用的機(jī)制卻一直破朔迷離。幸而現(xiàn)在科學(xué)家們通過(guò)一項(xiàng)歷時(shí)九年的研究，做出了突破性的進(jìn)展。

They've narrowed down the mechanism whereby cancer cells metabolise sugar.

對(duì)癌癥細(xì)胞如何代謝糖分這一謎題，研究者甄選出了一些可能性。

The focus of the new research was on a metabolic effect that has been understood for over 90 years.

這項(xiàng)新研究的著重點(diǎn)是癌癥細(xì)胞的代謝功能，盡管人們知曉這種代謝功能已經(jīng)90年了。

We know that almost all the cells in the human body require energy, and they derive this energy from the sugars in the food we eat. Cancer cells also require sugars to grow. But their glucose intake is a lot higher than that of healthy cells, as is the rate at which they ferment that glucose into lactic acid.

我們知道幾乎所有的人體細(xì)胞都需要能量，它們通過(guò)我們吃的食物中的糖分獲取能量。癌癥細(xì)胞生長(zhǎng)也需要糖分，但是它們攝取葡萄糖的分量明顯多于健康細(xì)胞，它們將糖分轉(zhuǎn)化成乳酸的速率也明顯高于后者。

This is known as the Warburg effect, and it may, scientists have hypothesised, have something to do with cancer's rapid growth rate. But it's hard to determine whether the Warburg effect is a symptom or a cause of cancer.

這一現(xiàn)象被稱為“瓦博格效應(yīng)”，科學(xué)家們猜測(cè)，其原意或許與癌癥細(xì)胞生長(zhǎng)速度特別快有關(guān)。但科學(xué)家們很難斷定，“瓦博格效應(yīng)”是癌癥的一種癥狀還是誘發(fā)原因。

It's been proposed that the growth of cancer cells may be stymied by starving them of sugar, but the problem with that is there's currently no method of cutting off the supply to cancer cells while keeping it open to normal cells.

曾有科學(xué)家提出建議，通過(guò)阻止癌癥細(xì)胞攝取糖分來(lái)抑制他們的生長(zhǎng)，但問(wèn)題是目前還沒(méi)有辦法一方面切斷對(duì)癌癥細(xì)胞的糖分供給，另一方面保證對(duì)健康細(xì)胞的供給暢通。

This is why the biological mechanism behind the increased glucose metabolism is important. It may hold the key to starving cancer cells while keeping healthy cells functioning. We're not there yet, but this research brings us a critical step closer.

這也就是為什么研究癌癥細(xì)胞加速的糖分代謝這一生物機(jī)制非常重要。這或許是找到抑制癌癥細(xì)胞生長(zhǎng)同時(shí)維持正常細(xì)胞運(yùn)作的方法的關(guān)鍵。我們還沒(méi)有找到最終解答，但這項(xiàng)研究讓我們走出了重要的一步。

"Our research reveals how the hyperactive sugar consumption of cancerous cells leads to a vicious cycle of continued stimulation of cancer development and growth," said researcher Johan Thevelein in Belgium.

來(lái)自比利時(shí)的研究人員Johan Thevelein稱，“我們的研究發(fā)現(xiàn)，癌癥細(xì)胞對(duì)糖分的超量攝取會(huì)刺激癌癥的發(fā)展和生長(zhǎng)，從而形成了一種惡性循環(huán)。”

"Thus, it is able to explain the correlation between the strength of the Warburg effect and tumour aggressiveness. This link between sugar and cancer has sweeping consequences. Our results provide a foundation for future research in this domain, which can now be performed with a much more precise and relevant focus."

“因此，我們找到了瓦博格效應(yīng)與癌癥的攻擊性之間的關(guān)聯(lián)。糖分和癌癥之間的關(guān)系有著深遠(yuǎn)的影響。我們的研究成果為將來(lái)這一領(lǐng)域的研究提供了平臺(tái)，今后的研究將具備更高的準(zhǔn)確度，也更能分清主次。”

The team used yeast cells for its research – specifically looking at the 'Ras' gene family, a family of genes that is present in all animal cells, including human cancer cells. This makes the study of Ras mutations in yeast an increasingly useful tool in cancer research.

這支團(tuán)隊(duì)在研究中使用的是酵母細(xì)胞——特別采用了ras基因家族的細(xì)胞，這個(gè)基因家族存在于所有動(dòng)物細(xì)胞中，特別是人類的癌癥細(xì)胞。對(duì)酵母細(xì)胞中Ras變異的研究將越來(lái)越成為癌癥研究的有力武器。

Yeast also has highly active sugar metabolism, yet doesn't have the additional regulatory processes of mammalian cells that can conceal underlying processes.

酵母細(xì)胞還具有高活性的糖分代謝功能，同時(shí)又不像哺乳動(dòng)物細(xì)胞那樣表現(xiàn)出附加的規(guī)范機(jī)制，這種規(guī)范機(jī)制會(huì)隱藏糖分代謝的過(guò)程。

The researchers found that the yeast that had an overactive influx of glucose caused the Ras proteins to activate too much, which would then allow the cells to grow at an accelerated rate.

研究者發(fā)現(xiàn)，過(guò)度攝入葡萄糖的酵母細(xì)胞會(huì)使Ras蛋白質(zhì)過(guò)于興奮，從而導(dǎo)致細(xì)胞加速生長(zhǎng)。

"The findings are not sufficient to identify the primary cause of the Warburg effect," the researchers added. "Further research is needed to find out whether this primary cause is also conserved in yeast cells."

“這項(xiàng)研究還不足以證明‘瓦博格效應(yīng)’”的主因”，研究者們還補(bǔ)充說(shuō)，“是否能在酵母細(xì)胞中找到瓦博格效應(yīng)的主因，這還需要進(jìn)一步的研究。”