Physiological and Clinical Aspects of Short-Chain Fatty Acids

by John H. Cummings, John L. Rombeau, Takashi Sakata

Overview

This is the first comprehensive volume to look at the importance of short-chain fatty acids in digestion, the function of the large intestine and their role in human health. Short-chain fatty acids are the major product of bacterial fermentation of dietary carbohydrates in the human and animal large intestine. They represent the major end products of digestive processes occurring in the caecum and large intestine. As such, they form an important dietary component and it is increasingly recognised that they may have a significant role in protecting against large bowel cancer and in metabolism. Prepared by an international team of contributors who are at the forefront of this area of research, this volume will be an essential source of reference for gastroenterologists, nutritionists and others active in this area.

Product Details

ISBN-13:	9780521616133
Publisher:	Cambridge University Press
Publication date:	12/02/2004
Pages:	596
Product dimensions:	7.48(w) x 9.69(h) x 1.42(d)

About the Author

Cummings, John H. (Addenbrooke's Hospital, Cambridge); Rombeau, John L. (Univ of Pennsylvania); Sakarta, Takashi (Ishinomaki Senshu Univ)

The contributors represent the specialties of animal nutrition, general medicine, surgery, nutritional sciences, and basic sciences. Most are from universities, hospitals, and research institutions in the U.S., the U.K., Canada, Germany, France, Japan, Denmark, and Australia. Institutions prominently represented include Dunn Clinical Nutrition Centre in Cambridge, Univ of Wurzburg, Ishinomaki Senshu Univ in Japan, Glenthorne Laboratory in Australia, and Univ of Toronto.

Table of Contents

1. Definitions and history O. M. Wrong; 2. Chemistry of short-chain fatty acids (SCFA) M. Fukushima; 3. Measurement of acetate by enzymatic methods M. Elia and G. Jennings; 4. Biochemistry and microbiology in the rumen R. J. Wallace; 5. SCFA in the hindgut G. Breves and K. Stuck; 6. Microbiological aspects of SCFA production in the large bowel G. T. Macfarlane and G. R. Gibson; 7. Reductive acetogenesis in animal and human gut M. Durand and A. Bernalier; 8. Flow dynamics of digesta and colonic fermentation I. D. Hume; 9. Transport of SCFA in the ruminant forestomach G. Gäbel; 10. Absorption of SCFA from the large intestine W. V. Engelhardt; 11. Metabolism of SCFA in the liver C. Rémésy, C. Demigné and C. Morand; 12. Effects of SCFA from the large intestine C. Cherbut; 13. Sensory mechanisms for SCFA in the colon T. Yajima; 14. Effects of SCFA on exocrine and endocrine pancreatic secretion K. Katoh; 15. Effect of SCFA on salivary flow in ruminants P. Nørgaard; 16. Utilization of volatile fatty acids in ruminants E. R. Ørskov; 17. SCFA, pancreatic hormones and appetite control A. de Jong; 18. Effects of butyrate on cell proliferation and gene expression J. Kruh, N. Defer and L. Tichonicky; 19. Effects of SCFA on gut epithelial cell proliferation in vivo T. Sakata; 20. SCFA and colon tumorigenesis J. R. Lupton; 21. Butyrate and the human cancer cell G. P. Young and P. R. Gibson; 22. The place of SCFAs in coloncyte metabolism in health and ulcerative colitis W. E. W. Roediger; 23. Management of diversion colitis, pouchitis and distal ulcerative colitis W. Scheppach, P. Bartram and F. Richter; 24. The effects of SCFA on phagocytic cell function G. F. Brisseau and O. D. Rotstein; 25. SCFA, antibiotic associated diarrhoea, colonic adenomas and cancer P. B. Mortensen and M. R. Clausen; 26. In vivo and in vitro effects of SCFA on intestinal blood circulation F. V. Mortensen and H. Nielsen; 27. SCFA and intestinal surgery J. L. Rombeau, K. J. Reilly and R. H. Rolandelli; 28. SCFA as an energy source in the colon G. Livesey and M. Elia; 29. SCFA and carbohydrate metabolism T. M. S. Wolever; 30. SCFA and hepatic lipid metabolism D. L. Topping and I. Pant; 31. SCFA and lipid metabolism J. W. Anderson; 32. Colonic SCFA in infants and children C. H. Lifschitz; 33. Short-chain triglycerides in clinical nutrition S. J. DeMichele and M. D. Karlstad.

Editorial Reviews

3 Stars from Doody

This book is a collection of essays describing the biochemical, physiological, and clinical aspects of short chain fatty acids (SCFAs), written by credible, informed leaders in their respective fields. The purpose is to provide a comprehensive look at what is currently known about SCFAs from the fields of animal and veterinary sciences, human physiology, biochemistry, and clinical science to help the reader integrate this knowledge for a fuller understanding of the role of SCFAs in human and animal health. It is intended for nutritionists and gastroenterologists. However, most clinical nutritionists may find this challenging. Gastroenterologists with special interests will find plenty of meat. The charts and graphs are generally good; the quality of illustrations and usefulness of graphs varies by author. Within the limits of rapidly expanding knowledge, the references are pertinent. The index is excellent, offering very good cross-referencing. This is an authoritative, useful attempt to bring together in one volume what is known about a crucial group of compounds that link the microbial population of the colon with human and animal physiology in health and disease. There is no other book like it to date. As in any multiauthored book, the quality of contributions varies. Most are excellent. The problems and opportunities for practical application in surgical procedures are especially well done.

Richard I. Breuer

Reviewer: Richard I. Breuer, MD (University of Chicago Pritzker School of Medicine)
Description: This book is a collection of essays describing the biochemical, physiological, and clinical aspects of short chain fatty acids (SCFAs), written by credible, informed leaders in their respective fields.
Purpose: The purpose is to provide a comprehensive look at what is currently known about SCFAs from the fields of animal and veterinary sciences, human physiology, biochemistry, and clinical science to help the reader integrate this knowledge for a fuller understanding of the role of SCFAs in human and animal health.
Audience: It is intended for nutritionists and gastroenterologists. However, most clinical nutritionists may find this challenging. Gastroenterologists with special interests will find plenty of meat.
Features: The charts and graphs are generally good; the quality of illustrations and usefulness of graphs varies by author. Within the limits of rapidly expanding knowledge, the references are pertinent. The index is excellent, offering very good cross-referencing.
Assessment: This is an authoritative, useful attempt to bring together in one volume what is known about a crucial group of compounds that link the microbial population of the colon with human and animal physiology in health and disease. There is no other book like it to date. As in any multiauthored book, the quality of contributions varies. Most are excellent. The problems and opportunities for practical application in surgical procedures are especially well done.

Doody's Review Service