SCFA

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SCFA

abbreviation for short-chain fatty acids.
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In mammalians, the microbial anaerobic flora of the large bowel and rumen produce short chain fatty acids (SCFAs), which are the acetic, propionic and butyric acids considered as the main non-gaseous fermentation end products (18).
The gas produced in the gas technique is the direct gas produced as a result of fermentation and the indirect gas produced from the buffering of short chain fatty acids (Makkar, 2003).
The estimated metabolisable energy (ME, MJ/kg DM), short chain fatty acid (SCFA, |im) and organic matter digestibility (OMD %) from gas production for the control, POC and PPC are presented in Table 4.
Litesse behaves like a resistant oligo- or polysaccharide and the associated physiological benefits include fermentation in the lower gastrointestinal tract, production of short chain fatty acids, faecal bulking, reduced transit time and low glycaemic index.
1992), reduce the amount of digestive scouring and produce short chain fatty acids (SCFAs) along the gastrointestinal tract (Sakata et al.
Regulation of inflammation by short chain fatty acids.
Samples of rumen contents were collected from three different positions corresponding to the anterior, posterior and ventral bags, with the aid of a vacuum pump (Marconi MA 058, Piracicaba, Brazil), and were frozen immediately after collection for an analysis of short chain fatty acids, ammonia-N and lactic acid.
In addition, prebiotic activity was increased when consumed with GanedenBC30 as measured by an increase in short chain fatty acids, which are important components for intestinal health.
Acetic acid and propionate are short chain fatty acids (SCFAs) produced in the large intestines when bacteria cause soluble fiber--like oats and beans--to ferment.
Most of the fatty acids were short chain fatty acids (6-8 carbon chain) such as acetic acid and carbamohydroximic acid which is in accordance with C6-C18 chain fatty acids reported in fish epidermal mucus by Bergsson et al.
The results indicate that short chain fatty acids are more abundant in the oil while the long chain fatty acids are major components of the fat.