CARBOHYDRATE FERMENTATION IN THE HUMAN-COLON AND ITS RELATION TO ACETATE CONCENTRATIONS IN VENOUS-BLOOD
CARBOHYDRATE FERMENTATION IN THE HUMAN-COLON AND ITS RELATION TO ACETATE CONCENTRATIONS IN VENOUS-BLOOD
复制标题
DOI：
10.1172/jci111847
复制
发表时间：
1985-01-01
影响因子：
15.9
通讯作者：
CUMMINGS, JH
中科院分区：
文献类型：
--
作者：
POMARE, EW;BRANCH, WJ;CUMMINGS, JH
现在有大量证据表明，一些膳食多糖，特别是膳食纤维，会在小肠中逃脱吸收，然后在人的大肠中分解。这种结肠消化过程是无氧的，其主要最终产物是短链脂肪酸 (SCFA) 以及乙酸、丙酸和丁酸。尽管已知这些酸会从结肠吸收，但它们随后的命运和意义尚不清楚。健康受试者禁食 16 小时后测量静脉血 SCFA 水平，然后口服 50 mmol SCFA、5、10 或 20 g 剂量的可发酵碳水化合物乳果糖或 20 g 果胶。空腹静脉血醋酸盐为53.8±。 4.4μmol/1（SEM[平均值的标准误差]）（n=14）。 6 名受试者与静脉血同时采集的空腹动脉血醋酸盐含量较高； 125.6.+-. 13.5 .mu.mol/l（动脉）对比 61.1 .+-。 6.9μmol/l（静脉）。在任何血液样本中均未检测到显着水平的丙酸盐或丁酸盐。口服 50 mmol 混合 SCFA 后，静脉血醋酸盐达到峰值 194.1 .+-。 45 分钟时为 57.9 μmol/l，2 小时时恢复至空腹水平。血液醋酸盐也因乳果糖而升高，剂量后 2-4 小时出现峰值水平：5 g，98.6 .+-。 23.1.mu.mol/l； 10 克，127.3.+-。 18.2μmol/l和20g，181.3±。 23.9μmol/l。果胶发酵速度要慢得多，血液醋酸盐水平在 6 小时后开始上升，并在随后的 18 小时内保持在约两倍空腹水平的升高水平。无论乙酸盐的来源如何，血液乙酸盐曲线下的面积密切相关（r = 0.97；n = 5）。大肠对人体血液醋酸盐水平起着重要作用，发酵可能会影响该器官壁以外的代谢过程。
There is now substantial evidence that some dietary polysaccharides, notably dietary fiber, escape absorption in the small bowel and are then broken down in the large intestine of man. The main end products of this colonic digestive process, which is anerobic, are short chain fatty acids (SCFA), and acetic, propionic and butyric acids. Although these acids are known to be absorbed from the colon, their subsequent fate and significance is unkown. Venous blood SCFA levels were measured in healthy subjects after a 16 h fast, and then following oral doses of either 50 mmol SCFA, 5, 10 or 20 g doses of the fermentable carbohydrate lactulose, or 20 g of pectin. Fasting venous blood acetate was 53.8 .+-. 4.4 .mu.mol/1 (SEM[standard error of the mean]) (n = 14). Fasting arterial blood acetate, taken simultaneously with venous blood in 6 subjects, was higher; 125.6 .+-. 13.5 .mu.mol/l (arterial) vs. 61.1 .+-. 6.9 .mu.mol/l (venous). Significant levels of propionate or butyrate were not detected in any blood samples. Following an oral dose of 50 mmol mixed SCFA, venous blood acetate reached a peak of 194.1 .+-. 57.9 .mu.mol/l at 45 min and returned to fasting levels at 2 h. Blood acetate also rose in response to lactulose, peak levels occurring 2-4 h after the dose: 5 g, 98.6 .+-. 23.1.mu.mol/l; 10 g, 127.3 .+-. 18.2 .mu.mol/l and 20 g, 181.3 .+-. 23.9 .mu.mol/l. Pectin fermentation was much slower, with blood acetate levels starting to rise after 6 h and remaining elevated at about twice fasting levels for the subsequent 18 h. Areas under the blood acetate curves were closely related (r = 0.97; n = 5), whatever the source of acetate. The large intestine makes an important contribution to blood acetate levels in man and fermentation may influence metabolic processes well beyond the wall of this organ.