Regulation of short-chain fatty acid production

By S. Macfarlane, G. Macfarlane. Proceedings of the Nutrition Society, 2003

1,760 citations recorded by the source corpus.

Subfields: Food Science, Molecular Biology, Physiology

View Paper: https://www.semanticscholar.org/paper/49ebe15155f9e1495027aa60baf9313c990096e0

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In Food Science

1. H. Flint
2. P. Louis
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4. G. Holtrop
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In Molecular Biology

1. J. Cryan
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In Physiology

1. P. Louis
2. H. Flint
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4. Ted G. Dinan
5. G. Clarke
6. S. Duncan
7. Rosa Krajmalnik-Brown
8. B. B. Finlay

Citations in the corpus

• Effects of Gut Microbes on Nutrient Absorption and Energy Regulation (2012, background): “In addition to the major SCFAs, formate, valerate, caproate, isobutyrate, 2-methylbutyrate, and isovalerate can be produced during the breakdown of branched-chain amino acids.(28) Microorganisms in the gut work in symbiosis; the manner in which they interact with each other and with their environmen”
• A review of the volatiles from the healthy human body (2014, background): “It is well known [29] that branched chain fatty acids such as 2-methylbutyric acid are formed during the catabolism of branched chain amino acids particularly valine, leucine and isoleucine.”
• Two Routes of Metabolic Cross-Feeding between Bifidobacterium adolescentis and Butyrate-Producing Anaerobes from the Human Gut (2006, background): “breve is known to decrease under carbon limitation (32).”
• The neuropharmacology of butyrate: The bread and butter of the microbiota-gut-brain axis? (2016, background): “6 g/kg of butyrate, as well as ~60 g/kg acetate and ~1020 g/kg propionate (Macfarlane and Macfarlane, 2003; McOrist et al., 2011).”
• Colonic Health: Fermentation and Short Chain Fatty Acids (2006, background): “Quantitatively, studies have demonstrated that pectins, hemicelluloses, and gums are fermented, whereas dietary fiber components like cellulose or wheat bran are not.6,12 Controlled human studies are generally limited to fecal measurements of SCFA.”
• The role of short-chain fatty acids in the interplay between gut microbiota and diet in cardio-metabolic health (2021, background): “In the colon and stool, butyrate, propionate, and acetate are found in an approximate molar ratio of 20:20:60, respectively,(76) although these values vary depending on the microbiota composition, SCFA substrates, and gut transit time.(77) Additionally, a strong gradient from the gut lumen to the pe”
• Colonic bacterial composition in Parkinson's disease (2015, background): “Short-chain fatty acids (SCFAs), especially butyrate-producing bacteria at the intestinal level, play a major regulatory role in the intestinal ecosystem to maintain gastrointestinal function and body health.(29-32) Please refer to the K E S H A V A R Z I A N E T A L”
• Gut Microbial Metabolites Fuel Host Antibody Responses. (2016, background): “Short chain fatty acid (SCFAs) are the major microbial metabolites of DF (Macfarlane and Macfarlane, 2003).”
• Diversity, metabolism and microbial ecology of butyrate-producing bacteria from the human large intestine. (2009, background): “Thus, the level of ATP production and maintenance of redox balance can be modulated through shifts between alternative pathways in response to carbon source availability and hydrogen partial pressure (Macfarlane & Macfarlane, 2003).”
• Formation of short chain fatty acids by the gut microbiota and their impact on human metabolism (2016, background): “Lactate is also a major organic acid produced from the fermentation of selected, often rapidly fermentable NDCs.6 Relatively minor amounts of branched chain fatty acids are also produced, mainly through fermentation of protein-derived branched chain amino acids.7 Amino acid fermentation may also con”