Akshatha S J is a postdoctoral researcher at Jagadguru Sri Shivarathreeshwara Medical College. Her work focuses on leveraging fermented millet-derived functional foods rich in short-chain fatty acids (SCFAs) to modulate the gut microbiome and mitigate inflammation-driven oncogenic signaling. In this Postdoc Portrait interview, she shares the importance of her work and what she hopes her research will accomplish.
Uncovering Molecular Pathways in Colorectal Carcinoma
Q | What scientific problem are you trying to solve?
Colorectal cancer (CRC) is one of the leading causes of cancer-related mortality worldwide, with its incidence rapidly increasing due to unhealthy dietary habits, obesity, and gut microbiota dysbiosis. Although mounting evidence suggests that high-calorie diets alter the gut microbial ecosystem and promote chronic intestinal inflammation, the molecular mechanisms linking gut dysbiosis to colorectal carcinogenesis remain poorly understood. In particular, the role of the urokinase plasminogen activator (uPA)/urokinase plasminogen activator receptor (uPAR) signaling pathway in mediating diet-induced inflammation and cancer progression has not been fully elucidated. Furthermore, effective dietary interventions capable of restoring gut microbial balance and suppressing inflammation-associated oncogenic signaling are limited. This study aims to address these critical knowledge gaps by investigating the mechanistic relationship between high-calorie diet-induced gut dysbiosis, uPA/uPAR-mediated inflammatory signaling, and CRC progression. It will also evaluate a fermented millet-derived functional food rich in SCFAs as a novel nutritional strategy to modulate gut microbiota and attenuate inflammation-driven CRC.
Q | What drew you to studying diet, gut health, and chronic diseases?
My interest in this research field stems from my passion for understanding the relationship between diet, gut health, and chronic diseases. During my academic and research journey in food science and nutrition, I became increasingly aware of the rising burden of CRC and the influence of dietary patterns on disease progression. This motivated me to explore how high-calorie diets alter the gut microbiota and trigger inflammatory pathways that contribute to CRC. I am particularly interested in translating basic research into practical solutions that can improve public health. The potential of fermented millet, a nutrient-rich traditional cereal, to restore gut microbial balance and produce beneficial SCFAs offers an innovative and sustainable approach for disease prevention. Through this research, I hope to uncover novel molecular mechanisms and develop evidence-based functional food strategies that can contribute to affordable, nutrition-based interventions for colorectal cancer prevention and management.
Q | What’s one thing you learned from your research that you didn’t expect?
One of the most unexpected lessons I learned while working on this research question was how profoundly the gut microbiota influences CRC progression. Initially, I viewed gut microbes primarily as participants in digestion and nutrient metabolism. However, through extensive literature review and project development, I realized that dietary patterns could reshape the gut microbial community, leading to chronic inflammation and activation of oncogenic signaling pathways such as uPA/uPAR. I was also surprised by the therapeutic potential of traditional millets. Beyond being nutritious grains, fermented millets can produce beneficial SCFAs that help restore gut microbial balance and reduce inflammation. This shifted my perspective from focusing solely on disease mechanisms to exploring food-based interventions as a practical and sustainable strategy for disease prevention. It reinforced my belief that integrating molecular biology with nutrition can lead to innovative and accessible solutions for improving human health.
Q | If your research succeeds, what could it change for science or society?
If this research succeeds, it could provide new insights into how high-calorie diet-induced gut dysbiosis promotes colorectal cancer through uPA/uPAR-mediated inflammatory signaling, advancing our understanding of the molecular links between diet, the gut microbiome, and cancer. It could also identify fermented millet-derived functional foods as an affordable, sustainable, and food-based strategy to modulate gut microbiota, enhance SCFA production, and reduce inflammation associated with CRC. The development of a novel millet-based nutraceutical product with patent potential could facilitate translation from laboratory research to real-world applications. Ultimately, this research may contribute to improved dietary interventions, preventive healthcare strategies, and complementary therapies, particularly benefiting populations at high risk of CRC and supporting the growing field of precision nutrition and functional foods.
Q | What question are you most excited to answer next?
The question I am most excited to answer next is whether fermented millet-derived functional foods can be developed into an effective, evidence-based nutritional intervention for preventing or slowing colorectal cancer progression. Specifically, I want to understand how modulation of the gut microbiota and increased production of SCFAs influence uPA/uPAR-mediated inflammatory signaling and whether these molecular changes can be translated into a safe, affordable, and clinically relevant functional food. Answering this question could bridge the gap between basic molecular research and practical dietary strategies, paving the way for innovative nutraceutical products that support CRC prevention and improve public health.
Responses have been edited for length and clarity.
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