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Short-chain fatty acid formation at fermentation of indigestible carbohydrates

Henningsson, Å LU ; Björck, I. LU and Nyman, M. LU (2001) In Scandinavian Journal of Nutrition/Naringsforskning 45(4). p.165-168
Abstract

Short chain fatty acids (SCFAs; acetic, propionic and butyric acid) are formed during bacterial fermentation of carbohydrates in the colon. The interest in SCFA production is related to an increasing body of knowledge of the physiological effects of these acids. SCFAs are important anions in the colonic lumen and serve locally as nutrients for the mucosa cells, stimulating mucosal proliferation and blood flow. Especially butyric acid has been emphazised. It is the main energy substrate for the colonocytes and has been suggested to play a role in the prevention and treatment of diseases of the colonic mucosa, such as distal ulcerative colitis and cancer. SCFA production decreases the luminal pH, and may thereby stimulate mineral... (More)

Short chain fatty acids (SCFAs; acetic, propionic and butyric acid) are formed during bacterial fermentation of carbohydrates in the colon. The interest in SCFA production is related to an increasing body of knowledge of the physiological effects of these acids. SCFAs are important anions in the colonic lumen and serve locally as nutrients for the mucosa cells, stimulating mucosal proliferation and blood flow. Especially butyric acid has been emphazised. It is the main energy substrate for the colonocytes and has been suggested to play a role in the prevention and treatment of diseases of the colonic mucosa, such as distal ulcerative colitis and cancer. SCFA production decreases the luminal pH, and may thereby stimulate mineral absorption and reduce secondary bile acid formation in the colon. Colonic generation of SCFAs has also been related to systematic and metabolic effects, e.g. SCFAs may influence the motility along the gastrointestinal tract and propionic acid has been suggested to inhibit the cholesterol synthesis from acetic acid in the liver. The SCFA formed at fermentation is quantitatively and qualitatively influenced by the type and amount of carbohydrate substrate. Further, certain combinations of carbohydrates may have synergistic effects on the SCFA pattern and may also shift the site of fermentation. This opens possibilities to design foods with tailored features regarding SCFA release in the human colon with potential health implications. There is a potential that in the future it will be possible to control SCFA production in the colon regarding pattern and place for release.

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author
organization
publishing date
type
Contribution to journal
publication status
published
subject
keywords
Carbohydrates, Dietary fibre, Fermentation, Resistant starch, SCFA
in
Scandinavian Journal of Nutrition/Naringsforskning
volume
45
issue
4
pages
4 pages
publisher
Taylor & Francis
external identifiers
  • scopus:0035670648
ISSN
1102-6480
DOI
10.3402/fnr.v45i0.1801
language
English
LU publication?
yes
id
cb2e571e-fe94-446c-bd74-9ea374931c4b
date added to LUP
2018-11-01 15:48:44
date last changed
2020-05-31 06:32:57
@article{cb2e571e-fe94-446c-bd74-9ea374931c4b,
  abstract     = {<p>Short chain fatty acids (SCFAs; acetic, propionic and butyric acid) are formed during bacterial fermentation of carbohydrates in the colon. The interest in SCFA production is related to an increasing body of knowledge of the physiological effects of these acids. SCFAs are important anions in the colonic lumen and serve locally as nutrients for the mucosa cells, stimulating mucosal proliferation and blood flow. Especially butyric acid has been emphazised. It is the main energy substrate for the colonocytes and has been suggested to play a role in the prevention and treatment of diseases of the colonic mucosa, such as distal ulcerative colitis and cancer. SCFA production decreases the luminal pH, and may thereby stimulate mineral absorption and reduce secondary bile acid formation in the colon. Colonic generation of SCFAs has also been related to systematic and metabolic effects, e.g. SCFAs may influence the motility along the gastrointestinal tract and propionic acid has been suggested to inhibit the cholesterol synthesis from acetic acid in the liver. The SCFA formed at fermentation is quantitatively and qualitatively influenced by the type and amount of carbohydrate substrate. Further, certain combinations of carbohydrates may have synergistic effects on the SCFA pattern and may also shift the site of fermentation. This opens possibilities to design foods with tailored features regarding SCFA release in the human colon with potential health implications. There is a potential that in the future it will be possible to control SCFA production in the colon regarding pattern and place for release.</p>},
  author       = {Henningsson, Å and Björck, I. and Nyman, M.},
  issn         = {1102-6480},
  language     = {eng},
  month        = {12},
  number       = {4},
  pages        = {165--168},
  publisher    = {Taylor & Francis},
  series       = {Scandinavian Journal of Nutrition/Naringsforskning},
  title        = {Short-chain fatty acid formation at fermentation of indigestible carbohydrates},
  url          = {http://dx.doi.org/10.3402/fnr.v45i0.1801},
  doi          = {10.3402/fnr.v45i0.1801},
  volume       = {45},
  year         = {2001},
}