Frontiers in Microbiology· 2016Q1
Intestinal Short Chain Fatty Acids and their Link with Diet and Human Health
- 2,175citations
- Q1SCImago
- 2016year
Short summary
Gut bacteria ferment undigested carbohydrates and proteins into short-chain fatty acids (SCFAs), which are absorbed in the large intestine and influence host physiology and signaling.
AI-generated from the title and abstract; the full text is not read.
Key points
- Gut microbiota ferment undigested carbohydrates and proteins into SCFAs.
- SCFAs are 1-6 carbon volatile fatty acids with straight or branched-chain conformations.
- SCFA production is influenced by diet and changes in gut microbiota composition.
- SCFAs have physiological effects including shaping the gut environment and host signaling.
AI-generated from the title and abstract; the full text is not read.
Abstract
The colon is inhabited by a dense population of microorganisms, the so-called "gut microbiota," able to ferment carbohydrates and proteins that escape absorption in the small intestine during digestion. This microbiota produces a wide range of metabolites, including short chain fatty acids (SCFA). These compounds are absorbed in the large bowel and are defined as 1-6 carbon volatile fatty acids which can present straight or branched-chain conformation. Their production is influenced by the pattern of food intake and diet-mediated changes in the gut microbiota. SCFA have distinct physiological effects: they contribute to shaping the gut environment, influence the physiology of the colon, they can be used as energy sources by host cells and the intestinal microbiota and they also participate in different host-signaling mechanisms. We summarize the current knowledge about the production of SCFA, including bacterial cross-feedings interactions, and the biological properties of these metabolites with impact on the human health.
The authors' abstract, as published at the source. Frontiers in Microbiology, 2016 · DOI ↗
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Field: Physiology
PhysiologyMedicine