Fiber fermentation

Fiber fermentation is a complex metabolic process primarily occurring in the large intestine, where anaerobic gut microbiota degrade non-digestible dietary carbohydrates (Koh et al., 2016). This biochemical pathway yields short-chain fatty acids (SCFAs), including acetate, propionate, and butyrate, which act as crucial signaling molecules for the host (Blaak et al., 2020). These metabolites interact with specific G protein-coupled receptors, such as Free fatty acid receptor 2 (FFAR2) and Free fatty acid receptor 3 (FFAR3), to regulate immune function, intestinal barrier integrity, and energy homeostasis (Brown et al., 2003; Tolhurst et al., 2012). While fiber fermentation is a physiological process rather than a single molecular target, it is a major focus for therapeutic strategies using prebiotics and probiotics to manage metabolic and inflammatory diseases (Singh et al., 2014). Dysregulation of this process is associated with conditions like inflammatory bowel disease, obesity, and type 2 diabetes, making the modulation of fermentation products a significant area of drug development and nutritional intervention (Morrison & Preston, 2016).

Other names

Colonic fermentationMicrobial carbohydrate fermentationSaccharolytic fermentationDietary fiber metabolism

Microbial anaerobic degradation of complex carbohydrates into short-chain fatty acids (SCFAs) which subsequently activate host G protein-coupled receptors (GPCRs) such as FFAR2 and FFAR3 to modulate physiological responses (Koh et al., 2016; Brown et al., 2003).