The Impact of Oat and Fruit Consumption on Short-Chain Fatty Acid Production

Abstract

This study explored the importance of short-chain fatty acids (SCFAs) in maintaining gut health and how different diets affect their levels. Blood plasma and serum samples from mice subjected to two intervention studies on oats and fruits were analysed to determine SCFA concentrations.

Using a one-way ANOVA, the study compared SCFA levels in five different diet groups focused on fruit supplementation, followed by additional statistical analyses to compare specific diet pairs. The study also investigated the impact of oat bran and whole oats supplementation and examined age-related differences in SCFA levels.

The analysis revealed that valeric acid significantly differed between the standard feed (STD) and a high-fat diet supplemented with fruits (HF+F). Furthermore, all diets had higher SCFA concentrations than the standard diet. A low-fat and high-fat diet (supplemented with fruits) was found to increase iso-butyrate, butyrate, valerate, and total SCFA levels. Literature research found that carbohy-drates, fibre and fat intake are primary factors affecting faeces SCFA levels. Additionally, literature research suggested polyphenols as prebiotic compounds that promote SCFA production. Oat supplementation led to a significant increase in SCFA concentrations, although the type of oat fraction used did not significantly impact SCFA serum levels. Age-related differences were observed, with older mice exhibiting higher SCFA concentrations, particularly acetic acid.

The findings provide valuable insights into the relationship between diet composition and SCFA levels. The higher concentrations of SCFAs in all diets compared to a mainly plant-based chow diet suggest the influence of animal-based products on SCFA production. Future research should analyse the correlation between SCFA levels in different body fluids and establish reliable biomarkers. Combining fibre and polyphenol-rich foods could create functional foods with exciting health benefits. Last but not least, studying food components like fat can help understand how these nutrients influence gut microbiota and SCFA levels.

Popular Abstract

Have you ever taken into account how the food we eat affects our gut health? Our gut microbiome, consisting of trillions of microorganisms, is responsible for producing essential compounds like short-chain fatty acids (SCFAs) that maintain our overall health. Recent scientific research has revealed the fascinating relationship between our diet, gut microbiota, and overall well-being.

Fatty acids are tiny molecules that our bodies use as a source of energy. SCFAs are a specific type of fatty acids made by the friendly bacteria living in our guts. These bacteria help us digest the food we eat, especially dietary fibre. When we consume certain types of fibre, our gut bacteria break it down through a process called fermentation. As a result of this fermentation, SCFAs are produced. The three most common SCFAs are called acetate, propionate, and butyrate.

SCFAs have some important functions in our bodies. They provide energy to the cells lining our intestines and help keep our digestive system healthy. They have also been linked to various aspects of our health, including immune function and even mental well-being. Recently, researchers have started looking into the presence or absence of these molecules in connection with brain disorders like Alz-heimer's and Parkinson's disease.

Therefore, we want to find out what kind of fibre and sort of diet can increase the production of SCFAs in our gut, as these molecules are beneficial for our health. We analysed the blood samples of mice fed different diets to better understand the impact of specific foods on SCFA levels. This approach brings us closer to understanding which types of food are beneficial and can be used in the preven-tion of certain diseases.

So remember, when you sit down for a meal, you're not just feeding yourself but also nourishing the trillions of microbes residing in your gut. Choose wisely and keep your gut buddies happy!

• author: Schilder, Johanna Margaretha
• supervisor: Olena Prykhodko
• organization: Food Technology and Nutrition (M.Sc.)
• course: KNLM01 20231
• year: 2023
• type: H2 - Master's Degree (Two Years)
• subject: Agriculture and Food Sciences
• keywords: short-chain fatty acids, SCFAs, diet, gas chromatography, serum, mice, applied nutrition and food chemistry
• language: English
• id: 9125375
• date added to LUP: 2023-06-19 12:04:35
• date last changed: 2023-06-19 12:04:35