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Cited by 76Gut microbiota and healthRuminant Nutrition and Digestive PhysiologyGastrointestinal motility and disorders

Estimation of short-chain fatty acid production from protein by human intestinal bacteria based on branched-chain fatty acid measurements

Macfarlane, G.T., Gibson, G.R., Beatty, E., Cummings, J.H.·1992·FEMS Microbiology Ecology
DOI 10.1111/j.1574-6941.1992.tb00002.x
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Abstract

The importance of protein breakdown and amino acid fermentation in the overall economy of the large intestine has not been quantitated. We have therefore measured the production of branched chain-fatty acids (BCFA) both in vitro and in vivo in order to estimate the contribution of protein to fermentation. In vitro batch-culture studies using human faecal inocula showed that short-chain fatty acids (SCFA) were the principal end products formed during the degradation of protein by human colonic bacteria. Approximately 30% of the protein broken down was converted to SCFA. Branched-chain fatty acids (BCFA) constituted 16% of the SCFA produced from bovine serum albumin and 21% of the SCFA generated when casein was the substrate. BCFA concentrations in gut contents taken from the human proximal and distal colons were on average, 4.6 and 6.3 mmol kg−1 respectively, corresponding to 3.4% and 7.5% of the total SCFA. These results suggest that protein fermentation could potentially account for about 17% of the SCFA found in the caecum, and 38% of the SCFA produced in the sigmoid/rectum. Measurements of BCFA in portal and arterial blood taken from individuals undergoing emergency surgery indicated that net production of BCFA by the gut microflora was in the region of 11.1 mmol day−1, which would require the breakdown of about 12 g of protein. These data highlight the role of protein in the colon and may explain why many colonic diseases affect mainly the distal bowel.

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  • Microbial proteolytic activity influences the availability of amino acids to the host and results in the production of bioactive metabolites including neurotransmitters, BCFAs, amines, phenols, and indoles.

    “Microbial proteolytic activity not only influences the availability of amino acids to the host (375), but also results in the production of bioactive metabolites [e.g., neurotransmitters, BCFAs, amines, phenols, and indoles (376)].”

    From Diet and the Microbiota–Gut–Brain Axis: Sowing the Seeds of Good Mental Health (2021) · cites this paper as [376]

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Authors
Macfarlane, G. T., Gibson, G. R., Beatty, E., & Cummings, J. H.
Affiliations
Medical Research Council (GB)
Corresponding author
Macfarlane, G.T.
ORCID
Venue
FEMS Microbiology Ecology
Publisher
Oxford University Press (OUP)
Published
1992-12
Volume
10
Issue
2
Pages
81-88
ISSN
  • 0168-6496 (ISSN-L)
  • 1574-6941
DOI
10.1111/j.1574-6941.1992.tb00002.x
OpenAlex
W4242757586
Cited by
76
References
25
Citations by year
2026: 5 · 2025: 9 · 2024: 12 · 2023: 15 · 2022: 7 · 2021: 8 · 2020: 3 · 2019: 2 · 2018: 2 · 2017: 2 · 2016: 1 · 2015: 2 · 2014: 1 · 2013: 1
FWCI
0.13
Type
journal article
Language
en
Open access
closed
Locations
FEMS Microbiology Ecology (publishedVersion)
Topics
  • Life Sciences › Biochemistry, Genetics and Molecular Biology › Molecular Biology › Gut microbiota and health
  • Life Sciences › Agricultural and Biological Sciences › Agronomy and Crop Science › Ruminant Nutrition and Digestive Physiology
  • Health Sciences › Medicine › Gastroenterology › Gastrointestinal motility and disorders
Keywords
short-chain fatty acids, branched-chain fatty acids, protein fermentation, colonic bacteria, human gut microbiome, bovine serum albumin, casein, fecal fermentation, colonic fermentation, distal colon, colonic diseases, blood fatty acid levels

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