Cited by 134Gut microbiota and healthMicrobial Metabolites in Food BiotechnologyAnimal Nutrition and Physiology

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New insight into butyrate metabolism

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Knudsen, Knud Erik Bach, Serena, Anja, Canibe, Nuria, Juntunen, Katri S.·2003·Proceedings of the Nutrition Society

DOI 10.1079/pns2002212

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Abstract

Butyrate is a C 4 acid produced by microbial fermentation of carbohydrates and protein in the large intestine of all animal species. The factor of prime importance for the production rate of butyrate in the lower gut is type and levels of non-digestible carbohydrates entering the large intestine. It was previously believed that 85–90% of the butyrate produced in the gut was cleared when passing the gut epithelium, but recent studies with catheterised pigs have shown that the concentration of butyrate in the portal vein is strongly influenced by the production rate in the large intestine. Increased gut production of butyrate further raises the circulating level of butyrate. For good reason it is not possible with current technologies to perform direct measurements of the variation in the butyrate concentration in the portal vein of human subjects, but short-chain fatty acid levels in portal blood from sudden-death victims, subjects undergoing emergency surgery or planned surgery have indicated a higher gut production and absolute and relative concentration of butyrate in non-fasted as compared with fasted human subjects. However, despite an expected higher gut production of butyrate when feeding a high-fibre rye-bread-based diet as compared with a low-fibre wheat-bread-based diet, there was no difference in absolute or relative levels of butyrate in the peripheral blood of human subjects.

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Authors: Knudsen, K. E. B., Serena, A., Canibe, N., & Juntunen, K. S.
Affiliations: University of Eastern Finland (FI)
Corresponding author: Knudsen, Knud Erik Bach
ORCID: Knudsen, Knud Erik Bach
Canibe, Nuria
Venue: Proceedings of the Nutrition Society
Publisher: Cambridge University Press (CUP)
Published: 2003-02
Volume: 62
Issue: 1
Pages: 81-86
ISSN: 0029-6651 (ISSN-L)
1475-2719
DOI: 10.1079/pns2002212
OpenAlex: W2117896755
Cited by: 134
References: 27
Citations by year: 2026: 1 · 2025: 3 · 2024: 4 · 2023: 7 · 2022: 2 · 2021: 3 · 2020: 12 · 2019: 5 · 2018: 5 · 2017: 4 · 2016: 10 · 2015: 6 · 2014: 7 · 2013: 6 · 2012: 3
FWCI: 2.31
Type: journal article
Language: en
Open access: bronze
doi.org
Licence: www.cambridge.org/core/terms (unspecified, 1493 d)
Locations: Proceedings of The Nutrition Society (publishedVersion)
PubMed (publishedVersion)
Topics: Life Sciences › Biochemistry, Genetics and Molecular Biology › Molecular Biology › Gut microbiota and health
Health Sciences › Nursing › Nutrition and Dietetics › Microbial Metabolites in Food Biotechnology
Life Sciences › Agricultural and Biological Sciences › Animal Science and Zoology › Animal Nutrition and Physiology
Keywords: butyrate metabolism, short-chain fatty acids, colonic fermentation, non-digestible carbohydrates, intestinal epithelium, portal vein, dietary fiber, rye bread, wheat bread, fasting
MeSH terms: Animals, Butyrates, Catheterization, Dietary Fiber, Fermentation, Humans, Intestinal Absorption, Intestine, Large, Proteins, Swine, Models, Animal, Carbohydrate Metabolism

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