Dietary short-chain fatty acid intake improves the hepatic metabolic condition via FFAR3

Fermented foods represent a significant portion of human diets with several beneficial effects. Foods produced by bacterial fermentation are enriched in short-chain fatty acids (SCFAs), which are functional products of dietary fibers via gut microbial fermentation. In addition to energy sources, SCF...

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Veröffentlicht in:	Scientific reports 2019-11, Vol.9 (1), p.16574-10, Article 16574
Hauptverfasser:	Shimizu, Hidenori, Masujima, Yuki, Ushiroda, Chihiro, Mizushima, Rina, Taira, Satsuki, Ohue-Kitano, Ryuji, Kimura, Ikuo
Format:	Artikel
Sprache:	eng
Schlagworte:	38/77 45/22 45/23 45/41 631/337 631/443/319/2723 64/60 692/163/2743 692/700/459/1994 Animals Cecum Diet Dietary fiber Dietary intake Dietary supplements Digestive system Energy sources Fatty acids Fatty Acids, Volatile - blood Fatty Acids, Volatile - metabolism Feeding Behavior Fermentation Fermented food Fibers Food Functional foods & nutraceuticals Gastrointestinal tract Gene Expression Regulation High fat diet Humanities and Social Sciences Intestinal microflora Intestine Lipid Metabolism - genetics Liver Liver - metabolism Male Metabolism Mice, Inbred C57BL multidisciplinary Receptors, G-Protein-Coupled - deficiency Receptors, G-Protein-Coupled - genetics Receptors, G-Protein-Coupled - metabolism RNA, Messenger - genetics RNA, Messenger - metabolism Science Science (multidisciplinary)
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