Short-chain fatty acids (SCFAs) are
fatty acids of two to six
carbonatoms.[1] The SCFAs lower limit is interpreted differently, either with 1, 2, 3 or 4 carbon atoms. 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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