Perspective: Physiological Benefits of Short-Chain Fatty Acids from Cereal Grain Fibre Fermentation and Metabolic Syndrome

Guna Havensone; Laila Meija; Aivars Lejnieks

doi:10.2478/prolas-2020-0010

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Perspective: Physiological Benefits of Short-Chain Fatty Acids from Cereal Grain Fibre Fermentation and Metabolic Syndrome

Proceedings of the Latvian Academy of Sciences. Section B. Natural, Exact, and Applied Sciences.

Volume 74 (2020): Issue 2 (April 2020)

By: Guna Havensone, Laila Meija and Aivars Lejnieks

Open Access

|May 2020

Abstract

Currently, intervention studies in humans have demonstrated that dietary fibre and whole grain consumption increase gut bacterial diversity. However, low-fibre intake drives depletion of the human gastrointestinal microbiota and indirectly stimulates metabolic abnormalities linked to metabolic syndrome insulin-resistance and abdominal obesity. The aim of the current paper was to summarise current evidence for the effect of consumption of cereal fibres on gut microbiota composition and their metabolites. By increasing the daily consumption of cereal fibre, the gut micro-biota diversity should have positive impact on the host’s health.

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Articles in this issue

DOI: https://doi.org/10.2478/prolas-2020-0010 | Journal eISSN: 2255-890X | Journal ISSN: 1407-009X

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Language: English

Page range: 65 - 67

Submitted on: Jan 26, 2020

Accepted on: Mar 18, 2020

Published on: May 11, 2020

Published by: Latvian Academy of Sciences

In partnership with: Paradigm Publishing Services

Publication frequency: 6 issues per year

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© 2020 Guna Havensone, Laila Meija, Aivars Lejnieks, published by Latvian Academy of Sciences
This work is licensed under the Creative Commons Attribution-NonCommercial-NoDerivatives 4.0 License.

Volume 74 (2020): Issue 2 (April 2020)