College of Agriculture, Henan Provincial Key Laboratory of Ion Beam Bioengineering, Zhengzhou University, Zhengzhou, China.
Animal Parasitic Diseases Laboratory, USDA-ARS, Beltsville, Maryland, USA.
Crit Rev Food Sci Nutr. 2024;64(13):4410-4431. doi: 10.1080/10408398.2022.2142194. Epub 2022 Nov 4.
As one of the major short-chain fatty acids produced via microbial fermentation, butyrate serves as not only a preferred energy substrate but also an important signaling molecule. Butyrate concentrations in circulation, tissues, and gut luminal contents have important pathophysiological implications. The genetic capacity of butyrate biosynthesis by the gut microbiota is frequently compromised during aging and various disorders, such as inflammatory bowel disease, metabolic disorders and colorectal cancer. Substantial efforts have been made to identify potent butyrogenic substrates and butyrate-hyperproducing bacteria to compensate for butyrate deficiency. Interindividual butyrogenic responses exist, which are more strongly predicted by heterogeneity in the gut microbiota composition than by ingested prebiotic substrates. In this review, we catalog major food types rich in butyrogenic substrates. We also discuss the potential of butyrogenic foods with proven properties for promoting gut health and disease management using findings from clinical trials. Potential limitations and constraints in the current research are highlighted. We advocate a precise nutrition approach in designing future clinical trials by prescreening individuals for key gut microbial signatures when recruiting study volunteers. The information provided in this review will be conducive to the development of microbiota engineering approaches for enhancing the sustained production of butyrate.
作为微生物发酵产生的主要短链脂肪酸之一，丁酸盐不仅是一种首选的能量底物，也是一种重要的信号分子。循环、组织和肠道腔内容物中的丁酸盐浓度具有重要的病理生理学意义。在衰老和各种疾病（如炎症性肠病、代谢紊乱和结直肠癌）过程中，肠道微生物群的丁酸盐生物合成的遗传能力经常受到损害。人们已经做出了巨大的努力来识别有效的丁酸盐生成底物和产丁酸细菌，以弥补丁酸的缺乏。个体之间存在丁酸盐生成反应，其受肠道微生物群落组成的异质性预测的程度强于受摄入的益生元底物的异质性。在这篇综述中，我们列出了富含丁酸盐生成底物的主要食物类型。我们还讨论了具有已证实特性的丁酸盐生成食物在促进肠道健康和疾病管理方面的潜力，这些特性是通过临床试验的结果得出的。突出了当前研究中的潜在局限性和约束。我们提倡在设计未来的临床试验时采用精确的营养方法，在招募研究志愿者时预先筛选关键的肠道微生物特征。本综述提供的信息将有助于开发增强丁酸持续产生的微生物组工程方法。
