Colonic bacterial fermentation

Colonic bacterial fermentation refers to the anaerobic breakdown of dietary carbohydrates and proteins by the microbiota in the human colon[1][3][4][5]. This process generates primarily short-chain fatty acids (such as acetate, propionate, and butyrate), which maintain colonic health by fueling colonocytes, modulating inflammation, and supporting absorption of water and minerals[1][2]. Gas production (hydrogen, methane, carbon dioxide) is also a product of fermentation[2]. Disruptions or imbalances in this fermentation can be linked to gastrointestinal disorders, including colorectal cancer and inflammatory bowel diseases[2][3]. Key clarification: "Colonic bacteria-mediated fermentation" is a broad physiological process, not a defined molecular target. It is a metabolic function performed by microbial communities, not a specific protein, receptor, or enzyme. Therefore, it is not considered a canonical drug target and its use as a specific target entry is incorrect[1][2][3][4][5].

Other names

Colonic fermentationColonic bacterial metabolismColonic microbiota fermentationColonic microbial fermentationGut fermentation