Short-chain Fatty Acids

Definition

Short-chain fatty acids are a type of fatty acid that are produced when fiber is broken down in the colon. They play an important role in gut health and overall digestion.

Scientific / Technical Definition

Short-chain fatty acids (SCFAs) are fatty acids with fewer than six carbon atoms. They are produced by the anaerobic fermentation of dietary fibers by the gut microbiota. The most common SCFAs include acetate, propionate, and butyrate. These compounds serve as energy sources for colonocytes and have various roles in regulating immune function, inflammation, and lipid metabolism.

Benefits

Promote gut health by nourishing the colon cells.
Help regulate blood glucose levels.
Aid in the reduction of inflammation.
Support the immune system.
Improve lipid metabolism, potentially benefiting heart health.

Examples

Butyrate produced from the fermentation of resistant starch.
Acetate derived from the breakdown of soluble fiber in foods like oats and apples.
Propionate generated from the fermentation of dietary fibers in legumes.

Additional Information

Effects: Short-chain fatty acids are crucial for maintaining the integrity of the gut barrier, supporting the immune response, and serving as signaling molecules influencing various metabolic pathways.

Related Terms