The DOI matches its Crossref record; 91 of the 91 references it cites were found in a registry or an index.
Bacteria, Colonic Fermentation, and Gastrointestinal Health
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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“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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Metadata
- 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
- 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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