摘要
The short-chain fatty acids (SCFA), also called the volatile fatty acids (VFA), are the C1–6 organic fatty acids. These are formed in the gastrointestinal tract of mammals by microbial fermentation of carbohydrates (Wolin, 1981 ; Wrong, 1981 ; Cummings and Branch, 1986). Acetate, propionate and butyrate account for 83% of SCFA so formed (Nyman and Aso, 1982; Demigné and Remesy, 1985) and are produced in a nearly constant molar ratio 60: 25 : 15, respectively (Cummings and Branch, 1986). Among their various properties, SCFA are readily absorbed by intestinal mucosa (Cummings et al., 1987), are relatively high in caloric content (Yang et al., 1970), are readily metabolized by intestinal epithelium and liver (Cummings, 1981), stimulate sodium and water absorption in the colon (Roediger and Rae, 1982), and are trophic to intestinal mucosa (Sakata, 1987; Kripke et al., 1988d).
摘要译文
短链脂肪酸（SCFA），也称为挥发性脂肪酸（VFA），是C1-6有机脂肪酸。它们通过碳水化合物的微生物发酵在哺乳动物的胃肠道中形成（Wolin，1981;错了，1981年; Cummings and Branch，1986）。乙酸盐，丙酸盐和丁酸盐占如此形成的SCFA的83％（Nyman和Aso，1982; Demigné和Remesy，1985）并且分别以几乎恒定的摩尔比60：25：15生产（Cummings and Branch，1986）。在它们的各种性质中，SCFA很容易被肠粘膜吸收（Cummings等，1987），热量含量相对较高（Yang等，1970），很容易被肠上皮和肝脏代谢（Cummings，1981），刺激结肠中的钠和水吸收（Roediger和Rae，1982），并且对肠粘膜具有营养作用（Sakata，1987; Kripke等，1988d）。
John L. Rombeau[1];Scott A. Kripke[1];R. Gregg Settle[1]. Short-Chain Fatty Acids. Dietary Fiber[M].DE: Springer, 1990: 317-337