Contribution of acetate to butyrate formation by human faecal bacteria
Contribution of acetate to butyrate formation by human faecal bacteria
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DOI：
10.1079/bjn20041150
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发表时间：
2004-06-01
影响因子：
3.6
通讯作者：
Flint, HJ
中科院分区：
文献类型：
--
作者：
Duncan, SH;Holtrop, G;Flint, HJ
乙酸盐通常被认为是厌氧发酵的最终产物，但在人类结肠中发现的丁酸盐产生细菌可以是乙酸盐的净利用者。形成的丁酸盐为大肠上皮细胞提供燃料，并影响结肠健康。[1-C-13]乙酸用于研究外源乙酸对丁酸形成的贡献。普氏粪杆菌和罗斯拜瑞氏菌属。在60 mM-乙酸盐和10 mM-葡萄糖存在下生长，从外部乙酸盐衍生85-90%丁酸盐-C。这是由于细胞外乙酸和细胞内乙酰辅酶A之间的快速交换，加上净乙酸吸收。相比之下，粪球菌相关菌株是净乙酸盐生产者，其仅从外部乙酸盐获得28%的丁酸盐-C。不同的碳水化合物来源的能源影响丁酸盐形成的混合人类粪便细菌生长在连续或分批培养。连续培养条件下，丁酸产生速率为支链淀粉>燕麦木聚糖>小麦丝>菊粉>果胶;分批培养条件下，菊粉>支链淀粉>燕麦木聚糖>小麦丝>果胶。在这些实验中，外部乙酸盐对丁酸盐形成的贡献在连续培养物中为56%（果胶）至90%（木聚糖），在分批培养物中为72%至91%。这与F相关细菌的主要作用一致。prausnitzii和罗斯拜瑞氏菌属（Roseburiaspp.）在大肠中发酵的一系列底物中形成丁酸盐。然而，不排除个体之间或饮食变化的丁酸生产者的主要代谢类型的变化，并且可能影响大肠中的丁酸供应。
Acetate is normally regarded as an endproduct of anaerobic fermentation, but butyrate-producing bacteria found in the human colon can be net utilisers of acetate. The butyrate formed provides a fuel for epithelial cells of the large intestine and influences colonic health. [1-C-13]Acetate was used to investigate the contribution of exogenous acetate to butyrate formation. Faecalibacterium prausnitzii and Roseburia spp. grown in the presence of 60mM-acetate and 10mM-glucose derived 85-90% butyrate-C from external acetate. This was due to rapid interchange between extracellular acetate and intracellular acetyl-CoA, plus net acetate uptake. In contrast, a Coprococcus-related strain that is a net acetate producer derived only 28 % butyrate-C from external acetate. Different carbohydrate-derived energy sources affected butyrate formation by mixed human faecal bacteria growing in continuous or batch cultures. The ranking order of butyrate production rates was amylopectin > oat xylan > shredded wheat > inulin > pectin (continuous cultures), and inulin > amylopectin > oat xylan > shredded wheat > pectin (batch cultures). The contribution of external acetate to butyrate formation in these experiments ranged from 56 (pectin) to 90 % (xylan) in continuous cultures, and from 72 to 91 % in the batch cultures. This is consistent with a major role for bacteria related to F. prausnitzii and Roseburia spp. in butyrate formation from a range of substrates that are fermented in the large intestine. Variations in the dominant metabolic type of butyrate producer between individuals or with variations in diet are not ruled out, however, and could influence butyrate supply in the large intestine.