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Why does increased microbial fermentation in the human colon shift toward butyrate? | LitMetric

Why does increased microbial fermentation in the human colon shift toward butyrate?

AIMS Microbiol

Rowett Institute, University of Aberdeen, Foresterhill, Aberdeen, UK AB25 2ZD.

Published: May 2024

AI Article Synopsis

  • The human large intestine's microbial community ferments dietary fiber into short chain fatty acids (SCFAs), primarily acetate, propionate, and butyrate, which are important for health and can be absorbed by the body.
  • Recent studies indicate a shift toward higher butyrate levels in fecal samples as SCFA concentrations increase, highlighting butyrate's crucial role in gut health and its preferential use as energy by colonic cells.
  • Factors contributing to this "butyrate shift" include the selection of butyrate-producing bacteria through specific fibers, metabolite cross-feeding, and the influence of decreasing pH in the colon, which impacts microbial competition and butyrate production.

Article Abstract

The microbial community of the human large intestine mainly ferments dietary fiber to short chain fatty acids (SCFAs), which are efficiently absorbed by the host. The three major SCFAs (acetate, propionate, and butyrate) have different fates within the body and different effects on health. A recent analysis of 10 human volunteer studies established that the proportions of these SCFA in fecal samples significantly shifted towards butyrate as the overall concentration of SCFA increased. Butyrate plays a key role in gut health and is preferentially utilized as an energy source by the colonic epithelium. Here we discuss possible mechanisms that underlie this 'butyrate shift'; these include the selection for butyrate-producing bacteria within the microbiota by certain types of fiber, and the possibility of additional butyrate formation from lactate and acetate by metabolite cross-feeding. However, a crucial factor appears to be the pH in the proximal colon, which decreases as the SCFA concentrations increase. A mildly acidic pH has been shown to have an important impact on microbial competition and on the stoichiometry of butyrate production. Understanding these complex interactions has been greatly aided by the refinement of theoretical models of the colonic microbiota that assume a small number (10) of microbial functional groups (MFGs).

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Source
http://www.ncbi.nlm.nih.gov/pmc/articles/PMC11194621PMC
http://dx.doi.org/10.3934/microbiol.2024016DOI Listing

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