Rasmussen H S, Holtug K, Mortensen P B
Dept. of Medical Gastroenterology, Hvidovre Hospital, University of Copenhagen, Denmark.
Scand J Gastroenterol. 1988 Mar;23(2):178-82. doi: 10.3109/00365528809103964.
Short-chain fatty acids (SCFA) originate mainly in the colon through bacterial fermentation of polysaccharides. To test the hypothesis that SCFA may originate from polypeptides as well, the production of these acids from albumin and specific amino acids was examined in a faecal incubation system. Albumin was converted to all C2-C5-fatty acids, whereas amino acids generally were converted to specific SCFA, most often through the combination of a deamination and decarboxylation of the amino acids, although more complex processes also took place. This study indicates that a part of the intestinal SCFA may originate from polypeptides, which apparently are the major source of those SCFA (isobutyrate, valerate, and isovalerate) only found in small amounts in the healthy colon. Moreover, gastrointestinal disease resulting in increased proteinous material in the colon (exudation, mucosal desquamation, bleeding, and so forth) may hypothetically influence SCFA production.
短链脂肪酸（SCFA）主要通过多糖的细菌发酵在结肠中产生。为了检验SCFA也可能源自多肽的假设，在粪便培养系统中检测了这些酸从白蛋白和特定氨基酸的产生情况。白蛋白被转化为所有C2 - C5脂肪酸，而氨基酸通常被转化为特定的SCFA，最常见的是通过氨基酸的脱氨基和脱羧作用，不过也发生了更复杂的过程。这项研究表明，肠道中的一部分SCFA可能源自多肽，而多肽显然是那些仅在健康结肠中少量存在的SCFA（异丁酸、戊酸和异戊酸）的主要来源。此外，导致结肠中蛋白质物质增加（渗出、黏膜脱屑、出血等）的胃肠道疾病可能会对SCFA的产生产生影响。
