Acetate, propionate, and butyrate are present in an approximate molar ratio of 60:20:20 in the colon and stool
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The role of short-chain fatty acids in the interplay between diet, gut microbiota, and ... - 0 views
www.ncbi.nlm.nih.gov/...PMC3735932
SCFA gut gut health diet nutrition metabolism gut flora gut microbiota
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SCFAs might play a key role in the prevention and treatment of the metabolic syndrome, bowel disorders, and certain types of cancer
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SCFA administration positively influenced the treatment of ulcerative colitis, Crohn's disease, and antibiotic-associated diarrhea
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Gut bacteria in the cecum and large intestine produce SCFAs mainly from nondigestible carbohydrates that pass the small intestine unaffected
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colonocytes, the first host cells that take up SCFAs and which depend largely on butyrate for their energy supply
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the microbiota act as a metabolic organ that can break down otherwise indigestible food components, degrade potentially toxic food compounds like oxalate, and synthesize certain vitamins and amino acids
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The general idea is that colonocytes prefer butyrate to acetate and propionate, and oxidize it to ketone bodies and CO2
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Exogenous acetate formed by colonic bacterial fermentation enters the blood compartment and is mixed with endogenous acetate released by tissues and organs (103, 104). Up to 70% of the acetate is taken up by the liver (105), where it is not only used as an energy source, but is also used as a substrate for the synthesis of cholesterol and long-chain fatty acids and as a cosubstrate for glutamine and glutamate synthesis
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SCFAs regulate the balance between fatty acid synthesis, fatty acid oxidation, and lipolysis in the body.
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obese animals in this study showed a 50% reduction in relative abundance of the Bacteroidetes (i.e., acetate and propionate producers), whereas the Firmicutes (i.e., butyrate producers) were proportionally increased compared with the lean counterparts.
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In humans the distinct relation between the Firmicutes:Bacteroidetes ratio and obesity is less clear.
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Metabolic Effects of Dietary Fiber Consumption and Prevention of Diabetes - 0 views
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DF are highly complex substances that can be described as any nondigestible carbohydrates and lignins not degraded in the upper gut
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Commonly, DF are classified according to their solubility in water, even though grading according to viscosity, gel-forming capabilities, or fermentation rate by the gut microbiota might be physiologically more relevant
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n increased intake of total DF was inversely associated with markers of insulin resistance in several studies
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consumption of insoluble DF increased whole body glucose disposal independent of changes in body weight in both short-term and more prolonged studies
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Short-chain fatty acids (SCFA) such as acetate, propionate, and butyrate are produced by bacterial fermentation of indigestible DF polysaccharides in the colon
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increased production of SCFA is assumed to be beneficial by reducing hepatic glucose output and improving lipid homeostasis
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a high DF diet (oligofructose) reduced gram-negative bacterial content and body weight, whereas a high fat diet increased the proportion of a gram-negative bacterial lipopolysaccharides (LPS) containing microbiota in humans
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Prospective cohort studies indicate that diets high in insoluble cereal DF and whole grains might reduce diabetes risk