short-chain fatty acids

short-chain fatty acids (SCFA)

those fatty acids having a chain length up to roughly 6 carbon atoms long. They are produced by bacterial anaerobic fermentation, particularly of dietary carbohydrates, in the large intestine. They are readily absorbed and are metabolized in the liver and muscle tissues, producing energy.
References in periodicals archive ?
Dietary fiber in the colon is fermented to produce the short-chain fatty acids acetate, propionate, and butryate.
The researchers also looked at microbial production of the short-chain fatty acids (SCFAs) butyric acid and acetic acid.
Within next process gut microbes ferment starch to produce beneficial molecules known as short-chain fatty acids, such as butyrate.
In the study, researchers looked at gut bacteria taken from people and from primates called gelada baboons, and found that bacteria fed with predigested grass produced a smaller amount of compounds called short-chain fatty acids, which trigger the production of appetite-reducing gut hormones, compared with the bacteria fed with predigested potatoes.
nucleatum's byproducts of lipopolysaccharide, fimbriae, proteinases and at least five different short-chain fatty acids (SCFA): butyric acid, isobutryic acid, isovaleric acid, propionic acid and acetic acid.
Firmicutes are important gut bacteria that produce short-chain fatty acids, which are used as substrates for energy production.
On sequencing the DNA in the mice's faeces, researchers identified high levels of a bacteria that help convert fibre into the metabolites short-chain fatty acids (SCFAs).
Granda, this fermentation is similar to anaerobic digestion; however, the final products are carboxylic acids, which are the short-chain fatty acids such as propionic, butyric, valeric, caproic, heptanoic and octanoic acids rather than lower-value methane typically produced in anaerobic digestion.
One reason to favor ghee over butter might be the increased amount of medium- and short-chain fatty acids in ghee.
The titer is rather low due to the low metabolic flux towards the formation of short-chain fatty acids and their derivatives.
The team chose to investigate short-chain fatty acids because bacterial species that make large amounts of these molecules are in short supply in some people with inflammatory bowel disease.
Butyrate and Other Short-Chain Fatty Acids as Modulators of Immunity: What Relevance for Health?