Short-chain fatty acid production (SCFA production)

Short-chain fatty acid (SCFA) production refers to the metabolic process primarily occurring in the large intestine where gut microbiota ferment non-digestible carbohydrates and dietary fibers [1, 2]. The main end-products of this fermentation are acetate, propionate, and butyrate, which serve as crucial signaling molecules and energy sources for the host [3, 10]. These metabolites exert systemic effects by acting as ligands for G-protein-coupled receptors (GPCRs), such as FFAR2 (GPR43) and FFAR3 (GPR41), and by inhibiting histone deacetylases (HDACs), thereby modulating immune responses and gene expression [7, 11, 17]. Deficiencies in SCFA production are linked to diverse pathologies, including inflammatory bowel disease, obesity, type 2 diabetes, and colorectal cancer [5, 6, 12]. Therapeutic strategies aimed at enhancing SCFA production involve the use of prebiotics (e.g., inulin, resistant starch), probiotics (e.g., Bifidobacterium), and fecal microbiota transplantation to restore a healthy microbial balance [5, 10, 15]. Direct supplementation with SCFA salts, such as sodium butyrate, is also explored for its anti-inflammatory properties [5, 10]. Modulating this pathway offers a novel approach to managing chronic inflammatory and metabolic conditions by leveraging the symbiotic host-microbiome metabolic axis [4, 9, 12].

Other names

SCFA biosynthesisMicrobial fermentation of carbohydratesGut microbial short-chain fatty acid synthesisFermentation of dietary fiber

Promotion of anaerobic microbial fermentation of non-digestible carbohydrates to increase the synthesis and systemic availability of acetate, propionate, and butyrate [1, 10].