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Short-Chain Fatty Acids

Production, Absorption, Metabolism, and Intestinal Effects

  • Chapter
Dietary Fiber

Abstract

The short-chain fatty acids (SCFA), also called the volatile fatty acids (VFA), are the C1–6 organic fatty acids. These are formed in the gastrointestinal tract of mammals by microbial fermentation of carbohydrates (Wolin, 1981 ; Wrong, 1981 ; Cummings and Branch, 1986). Acetate, propionate and butyrate account for 83% of SCFA so formed (Nyman and Aso, 1982; Demigné and Remesy, 1985) and are produced in a nearly constant molar ratio 60: 25 : 15, respectively (Cummings and Branch, 1986). Among their various properties, SCFA are readily absorbed by intestinal mucosa (Cummings et al., 1987), are relatively high in caloric content (Yang et al., 1970), are readily metabolized by intestinal epithelium and liver (Cummings, 1981), stimulate sodium and water absorption in the colon (Roediger and Rae, 1982), and are trophic to intestinal mucosa (Sakata, 1987; Kripke et al., 1988d).

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Authors and Affiliations

  1. Department of Surgery and Otorhinolaryngology, University of Pennsylvania School of Medicine, and Medical Research Service, Veterans Administration Medical Center, Philadelphia, Pennsylvania, 19104, USA

    John L. Rombeau, Scott A. Kripke & R. Gregg Settle

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  1. John L. Rombeau
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  2. Scott A. Kripke
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  3. R. Gregg Settle
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Editors and Affiliations

  1. The Wistar Institute, Philadelphia, Pennsylvania, USA

    David Kritchevsky

  2. Astra Associates, Inc., McLean, Virginia, USA

    Charles Bonfield

  3. Veterans Administration Medical Center, Lexington, Kentucky, USA

    James W. Anderson

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© 1990 Plenum Press, New York

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Rombeau, J.L., Kripke, S.A., Settle, R.G. (1990). Short-Chain Fatty Acids. In: Kritchevsky, D., Bonfield, C., Anderson, J.W. (eds) Dietary Fiber. Springer, Boston, MA. https://doi.org/10.1007/978-1-4613-0519-4_24

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  • DOI: https://doi.org/10.1007/978-1-4613-0519-4_24

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