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Fermentation and the Production of Short-Chain Fatty Acids in the Human Large Intestine

  • Chapter
Dietary Fiber

Abstract

The principal constituents of dietary fiber are plant cell-wall polysaccharides or dietary nonstarch polysaccharides (NSP). These carbohydrate polymers may be divided chemically into cellulose and noncellulosic polysaccharide (NCP). The latter are a diverse group of substances including hemicelluloses, pectins, and similar molecules from plant tissues other than the cell wall, such as gums (e.g., guar and locust bean gum) and seed mucilages (e.g., ispaghula, sterculia). Fiber is therefore a chemically and physically heterogeneous mixture of substances and it is unwise to generalize about its effect in the human gut. However, it is now clear that all these polysaccharides are potential substrates for fermentation and as such are precursors of short-chain fatty acids (SCFA) in the human colon.

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  1. MRC Dunn Clinical Nutrition Centre, Cambridge, CB2 1QL, UK

    John H. Cummings & William J. Branch

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  1. John H. Cummings
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  1. The George Washington University Medical Center, Washington, D.C, USA

    George V. Vahouny

  2. The Wistar Institute, Philadelphia, Pennsylvania, USA

    David Kritchevsky

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Cummings, J.H., Branch, W.J. (1986). Fermentation and the Production of Short-Chain Fatty Acids in the Human Large Intestine. In: Vahouny, G.V., Kritchevsky, D. (eds) Dietary Fiber. Springer, Boston, MA. https://doi.org/10.1007/978-1-4613-2111-8_10

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  • DOI: https://doi.org/10.1007/978-1-4613-2111-8_10

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