Cited by 975Gut microbiota and healthMicrobial Metabolites in Food BiotechnologyProbiotics and Fermented Foods

Bacteria, Colonic Fermentation, and Gastrointestinal Health

Macfarlane, George T, Macfarlane, Sandra·2012·Journal of AOAC INTERNATIONAL

Abstract

The colonic microbiota plays an important role in human digestive physiology and makes a significant contribution to homeostasis in the large bowel. The microbiome probably comprises thousands of different bacterial species. The principal metabolic activities of colonic microorganisms are associated with carbohydrate and protein digestion. Nutrients of dietary and host origin support the growth of intestinal organisms. Short-chain fatty acids (SCFAs), predominantly acetate, propionate, and butyrate, are the principal metabolites generated during the catabolism of carbohydrates and proteins. In contrast, protein digestion yields a greater diversity of end products, including SCFAs, amines, phenols, indoles, thiols, CO2, H2, and H2S, many of which have toxic properties. The majority of SCFAs are absorbed from the gut and metabolized in various body tissues, making a relatively small but significant contribution to the body's daily energy requirements. Carbohydrate fermentation is, for the most part, a beneficial process in the large gut, because the growth of saccharolytic bacteria stimulates their requirements for toxic products associated with putrefaction, for incorporation into cellular proteins, thereby protecting the host. However, as digestive materials move along the gut, carbohydrates become depleted, which may be linked to the increased prevalence of colonic disease in the distal bowel.

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Crossref · 10.5740/jaoacint.sge_macfarlane

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  • Excessive fermentation of dietary protein in the GI tract is generally considered detrimental due to the production of toxic by-products such as amines, phenols, indoles, thiols, and ammonia.

    “Excessive fermentation of dietary protein in the GI tract is generally considered detrimental given the production of toxic by-products such as amines, phenols, indoles, thiols, and ammonia [182, 183].”

    From The athletic gut microbiota (2020) · cites this paper as [182]

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Authors
Macfarlane, G. T., & Macfarlane, S.
Affiliations
University of Dundee (GB)
Corresponding author
Macfarlane, Sandra
Venue
Journal of AOAC INTERNATIONAL
Published
2012-01-01
Volume
95
Issue
1
Pages
50-60
ISSN
  • 1060-3271 (ISSN-L)
  • 1944-7922
OpenAlex
W2082808164
Cited by
970
References
91
Citations by year
2026: 44 · 2025: 64 · 2024: 74 · 2023: 85 · 2022: 104 · 2021: 123 · 2020: 99 · 2019: 82 · 2018: 55 · 2017: 67 · 2016: 45 · 2015: 35 · 2014: 45 · 2013: 42 · 2012: 5
FWCI
3.70
Type
journal article
Language
en
Open access
closed
Locations
  • Journal of AOAC International (publishedVersion)
  • PubMed (publishedVersion)
  • Discovery Research Portal (University of Dundee) (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 › Food Science › Probiotics and Fermented Foods
Keywords
colonic microbiota, colonic fermentation, short-chain fatty acids, butyrate, acetate, propionate, carbohydrate digestion, protein digestion, putrefaction, colonic diseases, saccharolytic bacteria, intestinal homeostasis, dietary fiber
MeSH terms
Amino Acids, Butyrates, Colon, Colonic Neoplasms, Dietary Carbohydrates, Dietary Proteins, Fatty Acids, Volatile, Fermentation, Food Microbiology, Health, Humans, Hydrogen, Propionates, Oxidative Stress, Lactic Acid, Gastrointestinal Tract, Proteolysis

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