Higher total faecal short-chain fatty acid concentrations correlate with increasing proportions of butyrate and decreasing proportions of branched-chain fatty acids across multiple human studies.

Autor: LaBouyer M; Gut Health Group, Rowett Institute, University of Aberdeen, Foresterhill, Aberdeen, Scotland, UK., Holtrop G; Biomathematics and Statistics Scotland (BioSS), Aberdeen, Scotland, UK., Horgan G; Biomathematics and Statistics Scotland (BioSS), Aberdeen, Scotland, UK., Gratz SW; Gut Health Group, Rowett Institute, University of Aberdeen, Foresterhill, Aberdeen, Scotland, UK., Belenguer A; Nutrigenomics and Fish Growth Endocrinology Group, Institute of Aquaculture of Torre de la Sal, (IATS - CSIC), Castellon, Spain., Smith N; Gut Health Group, Rowett Institute, University of Aberdeen, Foresterhill, Aberdeen, Scotland, UK., Walker AW; Gut Health Group, Rowett Institute, University of Aberdeen, Foresterhill, Aberdeen, Scotland, UK., Duncan SH; Gut Health Group, Rowett Institute, University of Aberdeen, Foresterhill, Aberdeen, Scotland, UK., Johnstone AM; Gut Health Group, Rowett Institute, University of Aberdeen, Foresterhill, Aberdeen, Scotland, UK., Louis P; Gut Health Group, Rowett Institute, University of Aberdeen, Foresterhill, Aberdeen, Scotland, UK., Flint HJ; Gut Health Group, Rowett Institute, University of Aberdeen, Foresterhill, Aberdeen, Scotland, UK., Scott KP; Gut Health Group, Rowett Institute, University of Aberdeen, Foresterhill, Aberdeen, Scotland, UK.
Jazyk: angličtina
Zdroj: Gut microbiome (Cambridge, England) [Gut Microbiome (Camb)] 2022 Mar 30; Vol. 3, pp. e2. Date of Electronic Publication: 2022 Mar 30 (Print Publication: 2022).
DOI: 10.1017/gmb.2022.1
Abstrakt: Metabolites produced by microbial fermentation in the human intestine, especially short-chain fatty acids (SCFAs), are known to play important roles in colonic and systemic health. Our aim here was to advance our understanding of how and why their concentrations and proportions vary between individuals. We have analysed faecal concentrations of microbial fermentation acids from 10 human volunteer studies, involving 163 subjects, conducted at the Rowett Institute, Aberdeen, UK over a 7-year period. In baseline samples, the % butyrate was significantly higher, whilst % iso-butyrate and % iso-valerate were significantly lower, with increasing total SCFA concentration. The decreasing proportions of iso-butyrate and iso-valerate, derived from amino acid fermentation, suggest that fibre intake was mainly responsible for increased SCFA concentrations. We propose that the increase in % butyrate among faecal SCFA is largely driven by a decrease in colonic pH resulting from higher SCFA concentrations. Consistent with this, both total SCFA and % butyrate increased significantly with decreasing pH across five studies for which faecal pH measurements were available. Colonic pH influences butyrate production through altering the stoichiometry of butyrate formation by butyrate-producing species, resulting in increased acetate uptake and butyrate formation, and facilitating increased relative abundance of butyrate-producing species (notably Roseburia and Eubacterium rectale ).
Competing Interests: The authors declare no conflicts of interests.
(© The Author(s) 2022.)
Databáze: MEDLINE
Externí odkaz: