Cited by 976Gut microbiota and healthMicrobial Metabolites in Food BiotechnologyProbiotics and Fermented Foods

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Bacteria, Colonic Fermentation, and Gastrointestinal Health

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

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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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“bacterial fermentation of proteins and carbohydrates in the intestine (Macfarlane and Macfarlane, 2012) and their molar ratios in the colon are approximately 20:20:60”
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Authors: Macfarlane, G. T., & Macfarlane, S.
Affiliations: University of Dundee (GB)
Corresponding author: Macfarlane, Sandra
ORCID: Macfarlane, Sandra
Venue: Journal of AOAC INTERNATIONAL
Publisher: Oxford University Press (OUP)
Published: 2012-01-01
Volume: 95
Issue: 1
Pages: 50-60
ISSN: 1060-3271 (ISSN-L)
1944-7922
DOI: 10.5740/jaoacint.sge_macfarlane
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
Licence: academic.oup.com/journals/pages/open_access/funder_policies/chorus/standard_publication_model (vor)
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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Bacteria, Colonic Fermentation, and Gastrointestinal Health

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