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Cited by 2,750Ruminant Nutrition and Digestive PhysiologyGut microbiota and healthAnimal Nutrition and Physiology

Energy contributions of volatile fatty acids from the gastrointestinal tract in various species

Bergman, E. N.·1990·Physiological Reviews
DOI 10.1152/physrev.1990.70.2.567
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Abstract

The VFA, also known as short-chain fatty acids, are produced in the gastrointestinal tract by microbial fermentation of carbohydrates and endogenous substrates, such as mucus. This can be of great advantage to the animal, since no digestive enzymes exist for breaking down cellulose or other complex carbohydrates. The VFA are produced in the largest amounts in herbivorous animal species and especially in the forestomach of ruminants. The VFA, however, also are produced in the lower digestive tract of humans and all animal species, and intestinal fermentation resembles that occurring in the rumen. The principal VFA in either the rumen or large intestine are acetate, propionate, and butyrate and are produced in a ratio varying from approximately 75:15:10 to 40:40:20. Absorption of VFA at their site of production is rapid, and large quantities are metabolized by the ruminal or large intestinal epithelium before reaching the portal blood. Most of the butyrate is converted to ketone bodies or CO2 by the epithelial cells, and nearly all of the remainder is removed by the liver. Propionate is similarly removed by the liver but is largely converted to glucose. Although species differences exist, acetate is used principally by peripheral tissues, especially fat and muscle. Considerable energy is obtained from VFA in herbivorous species, and far more research has been conducted on ruminants than on other species. Significant VFA, however, are now known to be produced in omnivorous species, such as pigs and humans. Current estimates are that VFA contribute approximately 70% to the caloric requirements of ruminants, such as sheep and cattle, approximately 10% for humans, and approximately 20-30% for several other omnivorous or herbivorous animals. The amount of fiber in the diet undoubtedly affects the amount of VFA produced, and thus the contribution of VFA to the energy needs of the body could become considerably greater as the dietary fiber increases. Pigs and some species of monkey most closely resemble humans, and current research should be directed toward examining the fermentation processes and VFA metabolism in those species. In addition to the energetic or nutritional contributions of VFA to the body, the VFA may indirectly influence cholesterol synthesis and even help regulate insulin or glucagon secretion. In addition, VFA production and absorption have a very significant effect on epithelial cell growth, blood flow, and the normal secretory and absorptive functions of the large intestine, cecum, and rumen. The absorption of VFA and sodium, for example, seem to be interdependent, and release of bicarbonate usually occurs during VFA absorption.(ABSTRACT TRUNCATED AT 400 WORDS)

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Crossref · 10.1152/physrev.1990.70.2.567

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  • Total VFA (75% of total amount) are the primary source of energy for the animal.

    “Total VFA (75% of total amount) are the primary source of energy for the animal (2).”

    From Phytogenic Additives Can Modulate Rumen Microbiome to Mediate Fermentation Kinetics and Methanogenesis Through Exploiting Diet–Microbe Interaction (2020) · cites this paper as [2]

  • People who eat large amounts of plants, such as some African communities with up to sevenfold higher fibre intake, probably generate more short-chain fatty acids that contribute more to whole-body energy needs.

    “people who eat large quantities of plants, the main source of dietary fibre38, such as those in certain African communities that consume up to sevenfold more fibre than people the industrialized world39, might generate considerably more short-chain fatty acids, which therefore probably contribute more to the whole-body energy requirement.”

    From Diet–microbiota interactions as moderators of human metabolism (2016) · cites this paper as [38]

  • Indigestible carbohydrates and proteins that enter the colon represent between 10 and 30% of total ingested energy.

    “indigestible carbohydrates and proteins that enter the colon represent between 10 and 30% of total ingested energy [143, 144].”

    From The athletic gut microbiota (2020) · cites this paper as [143]

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Authors
Bergman, E. N.
Affiliations
Cornell University (US)
Corresponding author
Bergman, E. N.
Venue
Physiological Reviews
Publisher
American Physiological Society
Published
1990-04-01
Volume
70
Issue
2
Pages
567-590
ISSN
  • 0031-9333 (ISSN-L)
  • 1522-1210
DOI
10.1152/physrev.1990.70.2.567
OpenAlex
W1953702613
Cited by
2,750
References
155
Citations by year
2026: 162 · 2025: 157 · 2024: 153 · 2023: 184 · 2022: 200 · 2021: 195 · 2020: 174 · 2019: 147 · 2018: 157 · 2017: 128 · 2016: 126 · 2015: 82 · 2014: 110 · 2013: 88 · 2012: 65
FWCI
46.71
Type
journal article
Language
en
Open access
closed
Locations
  • Physiological Reviews (publishedVersion)
  • PubMed (publishedVersion)
Topics
  • Life Sciences › Agricultural and Biological Sciences › Agronomy and Crop Science › Ruminant Nutrition and Digestive Physiology
  • Life Sciences › Biochemistry, Genetics and Molecular Biology › Molecular Biology › Gut microbiota and health
  • Life Sciences › Agricultural and Biological Sciences › Animal Science and Zoology › Animal Nutrition and Physiology
Keywords
volatile fatty acids, short-chain fatty acids, energy metabolism, rumen fermentation, colonic fermentation, acetate, propionate, butyrate, ruminants, herbivores, omnivores, dietary fiber, epithelial metabolism, species differences, pigs, human, cholesterol biosynthesis, sodium uptake, cecum
MeSH terms
Animals, Cecum, Digestive System, Energy Metabolism, Fatty Acids, Volatile, Humans, Intestine, Large, Liver, Species Specificity

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