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Butyrate

Nutrition in Crohn Disease-Butyrate – (03-31-03)

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Nutrition in Crohn Disease-Butyrate.

Butyrate is a short chain fatty acid produces when healthy bacterial flora digest soluble fiber. Butyrate has long been shown to be effective with many GI disorders because it is the preferred fuel source for the cells lining the colon.

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Butyrate is a short-chain fatty acid produced by bacterial fermentation of dietary fiber and undigested starch in the colon. It is important in maintaining the health and integrity of colonic mucosa,[55] as it provides greater than 70% of the energy supply of the colonocyte.[56] Recently, it was demonstrated that butyrate inhibits the inflammatory response in CD by inhibiting the transcription factor nuclear factor kappa B (NFkappaB) activation in immune cells.[57] NFkappaB is involved in inflammatory and immune responses and regulates TNF. By inhibiting NFkappaB, TNF is downregulated and, theoretically, inflammation will be reduced. Already demonstrated in patients with steroid-resistant CD is marked improvement in those patients treated with monoclonal antibodies to TNF.[58] Although further studies are needed to determine the best method of administering butyrate, it offers promise for an immune modulatory therapy for treating patients with CD. Of note, an oral precursor of butyrate has recently been used in ulcerative colitis and was successful in lowering corticosteroid dose. Further utility in CD might be of special interest.

Butyrate inhibits inflammation: implications for Crohn’s disease – (09-14-00)

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Butyrate inhibits inflammation: implications for Crohn’s disease

More and more articles are being published support the role of butyrate in reducing severity and/or flare ups of gastrointestinal disorders. Remember that butyrate is produced when GOOD bacteria digest the fiber that we consume.

Gut — Abstracts: Segain et al. 47 (3): 397

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Butyrate, cytokines and intestinal epithelial cells – (12-17-01)

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Butyrate, cytokines and intestinal epithelial cells

Butyrate is one of the short chain fatty acids produced when beneficial bacteria digest soluble fiber in the gut. Much research has supported the beneficial effects of butyrate on colonocytes. These benefits include stabilization of intestinal permeability, increased colonocyte differentiation (= lowered risk of cancer) and now anti inflammatory effects. The combination of probiotics and soluble fiber should be a first line approach for any GI problems.

Synergy : European Journal of Clinical Investigation 31 (12), 1060-1063

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Resveratrol Enhances Differentiation Induced by Butyrate – (07-08-02)

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Resveratrol Enhances Differentiation Induced by Butyrate

This study on colon cancer cells shows an additive effect of resveratrol (found in red wine and peanuts) and butyrate (a short chain fatty acid formed by bacteria acting on soluble fiber in the gut). With studies like this, we start to see why certain traditional diets have the health -promoting effects they have. The Mediterranean diet has already show to be beneficial via increased absorption of lycopene (fat soluble carotenoid) with olive oil intake. This research study mechanism would find lower rates of colon cancer in patients combining wine intake with whole grains.

Nutrition.org — Abstracts: Wolter and Stein 132 (7): 2082

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Protective role of probiotics and prebiotics in colon cancer – (02-05-01)

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Protective role of probiotics and prebiotics in colon cancer

Fiber has been shown to be protective against colon cancer, but a recent study shed some doubt on this belief. However, it is commonly believed that this protective effect comes from the action of probiotics on soluble fiber, producing butyrate. I would love to see the bacterial environment of the GI tracts of the patients used in the study that showed no benefit from fiber, and re-evaluate the data.

AJCN — Abstracts: Wollowski et al. 73 (2): 451S

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Importance of Equol—A Clue to Effectiveness of Soy Isoflavones – (12-12-02)

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Importance of Equol—A Clue to Effectiveness of Soy Isoflavones

We see a familiar concept here. Soy isolflavones need to be acted on by beneficial bacteria in the gut to produce equol–a nonsteroidal estrogen-like compound that is believed to be one of the most potent antioxidants in this class. This may explain some of the discrepancies in soy benefit studies and is further proof for a holistic approach to health that would include lifestyle changes to support healthy bacterial flora. We see this same concept with soluble fiber and colon cancer–the fiber needs to be acted on by beneficial bacteria to produce butyrate to protect the colonocytes.

Nutrition.org — Abstracts: Setchell et al. 132 (12): 3577

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Stimulation of Cdx2 homeobox gene by butyrate in colon cancer – (03-14-02)

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Stimulation of Cdx2 homeobox gene by butyrate in colon cancer

While the title may be a little technical, this is additional support on the benefits of a combination of soluble fiber and probiotics on intestinal health and cancer prevention. Remember that friendly bacteria in the gut digest the soluble fiber to produce short chain fatty acids, one of which is butyrate. Personally, I think the media did a tremendous disservice by sensationalizing the results of one trial that did not show a benefit of fiber in colon cancer. Of course, the media did not mention that the study did not examine intestinal flora nor did they differentiate insoluble fiber from soluble.

Gut — Abstracts: Domon-Dell et al. 50 (4): 525

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ARE CARBS EQUALLY CREATED? – (07-18-05)

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Rye Bread Enhances the Production and Plasma Concentration of Butyrate but Not the Plasma Concentrations of Glucose and Insulin in Pigs

Okay, so this is a pig study, but given what a large chunk of the US population eats….  Anyway, this study compared the effects on the GI tract and glycemic response of rye vs wheat and demonstrates beautifully that carbs are not all created equal.

Basically, the fiber in rye was much stronger at stimulating butyrate production (which leads to healthier GI tracts and less cancer risk) as well as a much lower glycemic response in the bloodstream.  However, this study used actual rye, not the highly processed “wheat bread disguised as rye” seen most often.

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