Cited by 443Microbial Metabolites in Food BiotechnologyGut microbiota and healthProbiotics and Fermented Foods

Short-chain fatty acids: ready for prime time?

Roy, Claude C., Kien, C. Lawrence, Bouthillier, Lise, Levy, Emile·2006·Nutrition in Clinical Practice

Abstract

The concept of colonic health has become a major target for the development of functional foods such as probiotics, prebiotics, and synbiotics. These bioactive agents have a profound effect on the composition of the microflora, as well as on the physiology of the colon, and display distinct health benefits. Dietary carbohydrates escaping digestion/absorption in the small bowel and prebiotics undergo fermentation in the colon and give rise to short‐chain fatty acids (SCFA). As the main anions of the colon and the major source of energy for colonocytes, SCFA are rapidly absorbed by nonionic diffusion mostly but also by active transport mediated by a sodium‐coupled transporter, thereby fostering the absorption of sodium and water. SCFA in general and butyrate in particular enhance the growth of lactobacilli and bifidobacteria and play a central role on the physiology and metabolism of the colon. The effect of prebiotics on cell proliferation, differentiation, apoptosis, mucin production, immune function, mineral absorption, lipid metabolism, and gastrointestinal (GI) peptides has been well documented experimentally. These effects seem to be largely mediated by SCFA, but evidence from human studies remains inconsistent. The food industry is making a leap of faith in their efforts to commercialize prebiotics and exploit potential health benefits. The future lies with the design of studies to further explore basic mechanisms, and gene expression in particular, but emphasis should be placed on human intervention trials.

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Crossref · 10.1177/0115426506021004351

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Authors
Roy, C. C., Kien, C. L., Bouthillier, L., & Levy, E.
Affiliations
  • Centre Hospitalier Universitaire Sainte-Justine (CA)
  • University of Vermont (US)
Corresponding author
Roy, Claude C.
Venue
Nutrition in Clinical Practice
Publisher
Wiley
Published
2006-08
Volume
21
Issue
4
Pages
351-366
ISSN
  • 0884-5336 (ISSN-L)
  • 1941-2452
OpenAlex
W2170348331
Cited by
443
References
133
Citations by year
2026: 7 · 2025: 22 · 2024: 20 · 2023: 29 · 2022: 34 · 2021: 34 · 2020: 26 · 2019: 34 · 2018: 29 · 2017: 24 · 2016: 34 · 2015: 22 · 2014: 23 · 2013: 27 · 2012: 17
FWCI
1.29
Type
journal article
Language
en
Open access
closed
Locations
  • Nutrition in Clinical Practice (publishedVersion)
  • PubMed (publishedVersion)
Funders
National Institutes of Health (R01 DK61775 (C.L.K.))
Topics
  • Health Sciences › Nursing › Nutrition and Dietetics › Microbial Metabolites in Food Biotechnology
  • Life Sciences › Biochemistry, Genetics and Molecular Biology › Molecular Biology › Gut microbiota and health
  • Life Sciences › Agricultural and Biological Sciences › Food Science › Probiotics and Fermented Foods
Keywords
short-chain fatty acids, butyrate, colonic health, prebiotics, probiotics, synbiotics, colonic fermentation, sodium uptake, lactobacilli, Bifidobacterium, gut microbiota, functional foods
MeSH terms
Animals, Colon, Dietary Fiber, Fatty Acids, Volatile, Fermentation, Gastrointestinal Diseases, Gastrointestinal Transit, Humans, Intestinal Absorption, Probiotics, Carbohydrate Metabolism

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