scholarly journals Dietary short-chain fatty acid intake improves the hepatic metabolic condition via FFAR3

2019 ◽  
Vol 9 (1) ◽  
Author(s):  
Hidenori Shimizu ◽  
Yuki Masujima ◽  
Chihiro Ushiroda ◽  
Rina Mizushima ◽  
Satsuki Taira ◽  
...  
Keyword(s):  
Lipid Synthesis ◽  
Short Chain Fatty Acids ◽  
Short Chain ◽  
Fermented Foods ◽  
Microbial Composition ◽  
Bacterial Fermentation ◽  
Beneficial Effects ◽  
Diet Induced Obesity ◽  
Metabolic Functions ◽  
Obesity In Mice

Abstract Fermented foods represent a significant portion of human diets with several beneficial effects. Foods produced by bacterial fermentation are enriched in short-chain fatty acids (SCFAs), which are functional products of dietary fibers via gut microbial fermentation. In addition to energy sources, SCFAs also act as signaling molecules via G-protein coupled receptors such as FFAR2 and FFAR3. Hence, dietary SCFAs in fermented foods may have a direct influence on metabolic functions. However, the detailed mechanism by dietary SCFAs remains unclear. Here, we show that dietary SCFAs protected against high-fat diet-induced obesity in mice in parallel with increased plasma SCFAs without changing cecal SCFA or gut microbial composition. Dietary SCFAs suppressed hepatic weight and lipid synthesis. These effects were abolished in FFAR3-deficient mice but not FFAR2-deficient. Thus, SCFAs supplementation improved hepatic metabolic functions via FFAR3 without influencing intestinal environment. These findings could help to promote the development of functional foods using SCFAs.

Chitosan Shifts the Fermentation Site Toward the Distal Colon and Increases the Fecal Short-Chain Fatty Acids Concentrations in Rats

2006 ◽  
Vol 76 (2) ◽  
pp. 57-64 ◽  
Author(s):  
Hsien-Tsung Yao ◽  
Meng-Tsan Chiang
Keyword(s):  
Ph Value ◽  
Distal Colon ◽  
Short Chain Fatty Acids ◽  
Short Chain ◽  
Lipid Lowering ◽  
Sprague Dawley ◽  
Bacterial Fermentation ◽  
Beneficial Effects ◽  
Bacterial Enzyme ◽  
Significant Difference

Chitosan has been shown to have lipid-lowering effects, but little is known about the effect of chitosan on colonic pH value and short-chain fatty acid (SFCA) concentration. This study was designed to investigate the effect of chitosan on colonic bacterial fermentation and fecal bacterial enzyme activity in rats fed a diet enriched in cholesterol. Male Sprague-Dawley rats were fed a diet containing 5% cellulose (CE) or 5% chitosan (CS) for 15 days. Significantly increased fecal cholesterol and triacylglycerols contents were observed in rats fed the chitosan diet. In addition, lower cecal acetate and butyrate concentrations and higher fecal acetate, propionate, and butyrate concentrations were observed in rats fed the CS diet when compared to those fed the CE diet. Although rats fed with the CS diet exhibited an elevated cecal (cecum with contents) weight and higher pH value, no significant difference in fecal pH value was observed between the CE group and the CS group. Chitosan significantly decreased fecal mucinase and beta-glucuronidase activities. Results from this study show that chitosan may alter fecal bacterial enzyme activities and SCFA concentrations and the beneficial effects of chitosan on the colonic environment may occur in the distal colon in rats.

scholarly journals Fermentation of Foods and Beverages as a Tool for Increasing Availability of Bioactive Compounds. Focus on Short-Chain Fatty Acids

Foods ◽  
2020 ◽  
Vol 9 (8) ◽  
pp. 999
Author(s):  
Giuseppe Annunziata ◽  
Angela Arnone ◽  
Roberto Ciampaglia ◽  
Gian Carlo Tenore ◽  
Ettore Novellino
Keyword(s):  
Fatty Acids ◽  
Nutritional Value ◽  
Bioactive Compound ◽  
Short Chain Fatty Acids ◽  
Short Chain ◽  
Fermented Foods ◽  
Bioactive Substances ◽  
Beneficial Effects ◽  
Fermented Products ◽  
Chain Fatty Acids

Emerging evidence suggests that fermentation, historically used for the preservation of perishable foods, may be considered as a useful tool for increasing the nutritional value of fermented products, in terms of increases in bioactive compound content, including short-chain fatty acids (SCFAs), as bacteria end-products, whose beneficial effects on human health are well-established. The purpose of the present manuscript is to summarize studies in this field, providing evidence about this novel potential of fermentation. A limited number of studies directly investigated the increased SCFA levels in fermented foods. All studies, however, agree in confirming that levels of SCFAs in fermented products are higher than in unfermented products, recognizing the key role played by the microorganisms in metabolizing food matrices, producing and releasing bioactive substances. According to the available literature, fermentation might be taken into account by the food industry as a natural strategy with no environmental impacts to produce functional foods and beverages with a higher nutritional value and health-promoting compounds.

Abstract TMP25: Short Chain Fatty Acids Mediate the Beneficial Effects of Young Microbiome on Recovery in Aged Mice after Ischemic Stroke

Stroke ◽  
2018 ◽  
Vol 49 (Suppl_1) ◽  
Author(s):  
Juneyoung Lee ◽  
Bhanu P Ganesh ◽  
Monica Spychala ◽  
Nagireddy Putluri ◽  
Nadim J Ajami ◽  
...  
Keyword(s):  
Fatty Acids ◽  
Ischemic Stroke ◽  
Short Chain Fatty Acids ◽  
Short Chain ◽  
Aged Mice ◽  
Beneficial Effects ◽  
Chain Fatty Acids

scholarly journals Probiotic Supplementation in a Clostridium difficile-Infected Gastrointestinal Model Is Associated with Restoring Metabolic Function of Microbiota

2019 ◽  
Vol 8 (1) ◽  
pp. 60
Author(s):  
Mohd Baasir Gaisawat ◽  
Chad W. MacPherson ◽  
Julien Tremblay ◽  
Amanda Piano ◽  
Michèle M. Iskandar ◽  
...  
Keyword(s):  
Gut Microbiota ◽  
Alpha Diversity ◽  
Gastrointestinal Disorder ◽  
Short Chain Fatty Acids ◽  
Rrna Gene ◽  
Metabolic Function ◽  
Microbial Composition ◽  
Single Strain ◽  
Fecal Samples ◽  
Metabolic Functions

Clostridium (C.) difficile-infection (CDI), a nosocomial gastrointestinal disorder, is of growing concern due to its rapid rise in recent years. Antibiotic therapy of CDI is associated with disrupted metabolic function and altered gut microbiota. The use of probiotics as an adjunct is being studied extensively due to their potential to modulate metabolic functions and the gut microbiota. In the present study, we assessed the ability of several single strain probiotics and a probiotic mixture to change the metabolic functions of normal and C. difficile-infected fecal samples. The production of short-chain fatty acids (SCFAs), hydrogen sulfide (H2S), and ammonia was measured, and changes in microbial composition were assessed by 16S rRNA gene amplicon sequencing. The C. difficile-infection in fecal samples resulted in a significant decrease (p < 0.05) in SCFA and H2S production, with a lower microbial alpha diversity. All probiotic treatments were associated with significantly increased (p < 0.05) levels of SCFAs and restored H2S levels. Probiotics showed no effect on microbial composition of either normal or C. difficile-infected fecal samples. These findings indicate that probiotics may be useful to improve the metabolic dysregulation associated with C. difficile infection.

scholarly journals Short-chain fatty acids and inulin, but not guar gum, prevent diet-induced obesity and insulin resistance through differential mechanisms in mice

2017 ◽  
Vol 7 (1) ◽  
Author(s):  
Karolin Weitkunat ◽  
Christin Stuhlmann ◽  
Anna Postel ◽  
Sandra Rumberger ◽  
Maria Fankhänel ◽  
...  
Keyword(s):  
Insulin Resistance ◽  
Fatty Acids ◽  
Guar Gum ◽  
Short Chain Fatty Acids ◽  
Short Chain ◽  
Diet Induced Obesity ◽  
Chain Fatty Acids

scholarly journals Beneficial effects on host energy metabolism of short-chain fatty acids and vitamins produced by commensal and probiotic bacteria

2017 ◽  
Vol 16 (1) ◽  
Author(s):  
Jean Guy LeBlanc ◽  
Florian Chain ◽  
Rebeca Martín ◽  
Luis G. Bermúdez-Humarán ◽  
Stéphanie Courau ◽  
...  
Keyword(s):  
Fatty Acids ◽  
Energy Metabolism ◽  
Short Chain Fatty Acids ◽  
Short Chain ◽  
Probiotic Bacteria ◽  
Beneficial Effects ◽  
Chain Fatty Acids

scholarly journals Short-Chain Fatty Acids Protect Against High-Fat Diet–Induced Obesity via a PPARγ-Dependent Switch From Lipogenesis to Fat Oxidation

Diabetes ◽  
2015 ◽  
Vol 64 (7) ◽  
pp. 2398-2408 ◽  
Author(s):  
Gijs den Besten ◽  
Aycha Bleeker ◽  
Albert Gerding ◽  
Karen van Eunen ◽  
Rick Havinga ◽  
...  
Keyword(s):  
Fatty Acids ◽  
High Fat Diet ◽  
Fat Oxidation ◽  
Short Chain Fatty Acids ◽  
Short Chain ◽  
High Fat ◽  
Diet Induced Obesity ◽  
Chain Fatty Acids

scholarly journals Nutritional combinatorial impact on the gut microbiota and plasma short-chain fatty acids levels in the prevention of mammary cancer in Her2/neu estrogen receptor-negative transgenic mice

PLoS ONE ◽  
2020 ◽  
Vol 15 (12) ◽  
pp. e0234893
Author(s):  
Manvi Sharma ◽  
Itika Arora ◽  
Matthew L. Stoll ◽  
Yuanyuan Li ◽  
Casey D. Morrow ◽  
...  
Keyword(s):  
Breast Cancer ◽  
Fatty Acids ◽  
Estrogen Receptor ◽  
Gut Microbiota ◽  
Transgenic Mice ◽  
Dietary Treatment ◽  
Short Chain Fatty Acids ◽  
Short Chain ◽  
Microbial Composition ◽  
Estrogen Receptor Negative

Breast cancer is the second leading cause of cancer-related mortality in women. Various nutritional compounds possess anti-carcinogenic properties which may be mediated through their effects on the gut microbiota and its production of short-chain fatty acids (SCFAs) for the prevention of breast cancer. We evaluated the impact of broccoli sprouts (BSp), green tea polyphenols (GTPs) and their combination on the gut microbiota and SCFAs metabolism from the microbiota in Her2/neu transgenic mice that spontaneously develop estrogen receptor-negative [ER(-)] mammary tumors. The mice were grouped based on the dietary treatment: control, BSp, GTPs or their combination from beginning in early life (BE) or life-long from conception (LC). We found that the combination group showed the strongest inhibiting effect on tumor growth volume and a significant increase in tumor latency. BSp treatment was integrally more efficacious than the GTPs group when compared to the control group. There was similar clustering of microbiota of BSp-fed mice with combination-fed mice, and GTPs-fed mice with control-fed mice at pre-tumor in the BE group and at pre-tumor and post-tumor in the LC group. The mice on all dietary treatment groups incurred a significant increase of Adlercreutzia, Lactobacillus genus and Lachnospiraceae, S24-7 family in the both BE and LC groups. We found no change in SCFAs levels in the plasma of BSp-fed, GTPs-fed and combination-fed mice of the BE group. Marked changes were observed in the mice of the LC group consisting of significant increases in propionate and isobutyrate in GTPs-fed and combination-fed mice. These studies indicate that nutrients such as BSp and GTPs differentially affect the gut microbial composition in both the BE and LC groups and the key metabolites (SCFAs) levels in the LC group. The findings also suggest that temporal factors related to different time windows of consumption during the life-span can have a promising influence on the gut microbial composition, SCFAs profiles and ER(-) breast cancer prevention.

scholarly journals Microbial Community and Short-Chain Fatty Acid Mapping in the Intestinal Tract of Quail

Animals ◽  
2020 ◽  
Vol 10 (6) ◽  
pp. 1006 ◽  
Author(s):  
Xizhong Du ◽  
Yun Xiang ◽  
Fangfang Lou ◽  
Pingguang Tu ◽  
Xiaojun Zhang ◽  
...  
Keyword(s):  
Intestinal Tract ◽  
16S Rrna Gene Sequencing ◽  
Short Chain Fatty Acids ◽  
Short Chain ◽  
Meat Production ◽  
Rrna Gene ◽  
Microbial Composition ◽  
Population Sizes ◽  
Rrna Gene Sequencing ◽  
Almost All

Quail is raised throughout China for egg and meat production. To deeply understand the gastrointestinal microbial composition and metabolites of quail, the present study characterized the microbiota inhabiting five intestinal locations of eight-week-old quail using 16S rRNA gene sequencing and qPCR, and evaluated the concentrations of short-chain fatty acids (SCFAs) in each individual location using gas chromatography. The results showed that Firmicutes, Bacteroidetes, Proteobacteria, Actinobacteria, and Deferribacteres were the five most abundant phyla in the intestinal tract of quail. Firmicutes was largely dominant (>95%) in the small intestine, whereas Bacteroidetes increased significantly in the cecum (19.19%) and colorectum (8.09%). At the genus level, Lactobacillus was predominant in almost all sections (>50%) except in the cecum (7.26%), where Megamonas, Faecalibacterium, and Bacteroides were dominant. qPCR data indicated that the population sizes of both the total bacteria and proportions of the Firmicutes, Bacteroidetes, and Bacteroides group increased going from the proximal toward the distal end of the intestine in quail. The SCFA-producing bacterial genera Bacteroides, Faecalibacterium, Alistipes, Blautia, Parabacteroides, and Clostridium were of higher richness in the cecum and colorectum, where, accordingly, more SCFAs were produced. These findings will be helpful for the future study of quail microbiology, as well as its relationship with productive performance and health.

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