Effects of Arabinoxylan and Resistant Starch on Intestinal Microbiota and Short-Chain Fatty Acids in Subjects with Metabolic Syndrome: A Randomised Crossover Study

Resistant starch (RS) is starch and products of its small intestinal digestion that enter the large bowel. It occurs for various reasons including chemical structure, cooking of food, chemical modification, and food mastication. Human colonic bacteria ferment RS and nonstarch polysaccharides (NSP; major components of dietary fiber) to short-chain fatty acids (SCFA), mainly acetate, propionate, and butyrate. SCFA stimulate colonic blood flow and fluid and electrolyte uptake. Butyrate is a preferred substrate for colonocytes and appears to promote a normal phenotype in these cells. Fermentation of some RS types favors butyrate production. Measurement of colonic fermentation in humans is difficult, and indirect measures (e.g., fecal samples) or animal models have been used. Of the latter, rodents appear to be of limited value, and pigs or dogs are preferable. RS is less effective than NSP in stool bulking, but epidemiological data suggest that it is more protective against colorectal cancer, possibly via butyrate. RS is a prebiotic, but knowledge of its other interactions with the microflora is limited. The contribution of RS to fermentation and colonic physiology seems to be greater than that of NSP. However, the lack of a generally accepted analytical procedure that accommodates the major influences on RS means this is yet to be established.

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O2-02-04: Protective Roles of Intestinal Microbiota in Alzheimer’s Disease Through Mechanisms Involving Short Chain Fatty Acids and Phenolic Acids

Alzheimer s & Dementia ◽

10.1016/j.jalz.2016.06.402 ◽

2016 ◽

Vol 12 ◽

pp. P224-P225 ◽

Cited By ~ 1

Author(s):

Lap Ho ◽

Jeremiah Faith ◽

Kenjiro Ono ◽

Giulio Maria Pasinetti

Keyword(s):

Alzheimer’S Disease ◽

Alzheimer's Disease ◽

Fatty Acids ◽

Phenolic Acids ◽

Intestinal Microbiota ◽

Short Chain Fatty Acids ◽

Short Chain ◽

Chain Fatty Acids

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Resistant Starch, Fermented Resistant Starch, and Short-Chain Fatty Acids Reduce Intestinal Fat Deposition in Caenorhabditis elegans

Journal of Agricultural and Food Chemistry ◽

10.1021/jf904583b ◽

2010 ◽

Vol 58 (8) ◽

pp. 4744-4748 ◽

Cited By ~ 24

Author(s):

Jolene Zheng ◽

Fred Enright ◽

Michael Keenan ◽

John Finley ◽

Jun Zhou ◽

...

Keyword(s):

Fatty Acids ◽

Caenorhabditis Elegans ◽

Resistant Starch ◽

Short Chain Fatty Acids ◽

Fat Deposition ◽

Short Chain ◽

Chain Fatty Acids

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Short-chain fatty acids: nutritional strategies to modulate intestinal microbiota

Advances in Obesity Weight Management & Control ◽

10.15406/aowmc.2021.11.00348 ◽

2021 ◽

Vol 11 (5) ◽

pp. 141-144

Author(s):

Marcos Porto Arrais de Souza ◽

Morgana Andrade Freitas ◽

Carla Braga Campelo de Oliveira ◽

Lorena Almeida Brito ◽

Julio Cesar Chaves Nunes Filho ◽

...

Keyword(s):

Fatty Acids ◽

Gastrointestinal Tract ◽

Intestinal Microbiota ◽

Short Chain Fatty Acids ◽

Short Chain ◽

Soluble Fiber ◽

Fatty Acid Production ◽

Pubmed Database ◽

Nutritional Strategies ◽

Chain Fatty Acids

Introduction: The intestinal microbiota has been the subject of research due to its association in physiological and pathological conditions. The production of short chain fatty acids obtained by fermentation of the intestinal microbiota has shown important effects on the gastrointestinal tract, adipose tissue, immune system and nervous system. Objective: This literature review aims to present different nutritional strategies with the potential to modulate the intestinal microbiota by increasing the production of short chain fatty acids. Methods: The research was considered a review work, through a bibliographic survey carried out from the collection of articles in English, published in the PubMed database, in the period from 2013 to 2020. The articles were selected from the descriptors: gut microbiota, soluble fiber, resistent starch, pectin, dietary fiber, short chain fatty acids (SCFA) with the combinations of the Boolean operators “and” and “or”. Studies considered as gray literature were excluded, as well as studies in which the titles were not related to the theme of the proposed research. Results: There are many benefits to consuming foods that may favor the increase of short chain fatty acids. This increase in the gastrointestinal tract is of fundamental importance for the maintenance of intestinal microbiota and prevention of diseases. Some nutritional strategies can be used in clinical therapy, such as increased consumption of fruits, vegetables and whole grains that are plant foods and important sources of fiber. The type of food must be observed, since each one can contain fibers of diverse types. Soluble fiber is the basis for the metabolization of short chain fatty acids and is found in various foods that can be inserted into the food plan, such as: bananas, apples, oats, barley, cooked and cooled potatoes, partially ground seeds, corn, morning cereal, agave, artichoke, asparagus, chicory root, garlic, onion, leeks and wheat. Conclusion: Scientific evidence of the relationship between nutrition, intestinal microbiota and short-chain fatty acid production demonstrates the importance of implementing simple nutritional strategies by health professionals, which can contribute to the modulation of the intestinal microbiota and the development of new perspectives in the development of therapies for prevention and treatment of diseases.

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