Short-chain fatty acids (SCFAs) are
fatty acids of two to six
carbonatoms.[1] The SCFAs' lower limit is interpreted differently, either with one, two, three or four carbon atoms.[citation needed] Derived from
intestinalmicrobialfermentation of indigestible foods, SCFAs in human gut are acetic, propionic and butyric acid. They are the main energy source of
colonocytes, making them crucial to
gastrointestinal health.[1][2] SCFAs all possess varying degrees of water solubility, which distinguishes them from longer chain fatty acids that are immiscible.
SCFAs are produced when
dietary fiber is fermented in the
colon.[1][3] Macronutrient composition (carbohydrate, protein or fat) of diets affects circulating SCFAs.[4]
Acetate, propionate and butyrate are the three most common SCFAs.[3]
SCFAs have diverse
physiological roles in body functions.[1][2] They can affect the production of lipids, energy and vitamins.[6] They can also affect appetite and cardiometabolic health.[4] Additionally they may have an impact on mental health and mood.[7] The three main SCFAs, acetate, propionate and butyrate, were shown to lower
blood pressure in experimental models,[8][9][10][11] and clinical trials to determine their effect on hypertensive patients are underway.[12]Butyrate is particularly important for
colon health because it is the primary energy source for
colonocytes (the epithelial cells of the colon).[1][2] The liver can use acetate for energy.[13]
^
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abWong JM, de Souza R, Kendall CW, Emam A, Jenkins DJ (March 2006). "Colonic health: fermentation and short chain fatty acids". Journal of Clinical Gastroenterology. 40 (3): 235–243.
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^Roy CC, Kien CL, Bouthillier L, Levy E (August 2006). "Short-chain fatty acids: ready for prime time?". Nutrition in Clinical Practice. 21 (4): 351–366.
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