Faecal short-chain fatty acids and nutritional factors in Thai adults with hypercholesterolaemia compared to normocholesterolemic subjects.

IF 3.3 2区农林科学 Q2 FOOD SCIENCE & TECHNOLOGY

International Journal of Food Sciences and Nutrition Pub Date : 2025-09-01 Epub Date: 2025-07-02 DOI:10.1080/09637486.2025.2525901

Parunya Thiyajai, Pimwatchanok Trangcasanchai, Phornthip Thapprathum, Thananya Soonkum, Pimnapanut Sridonpai, Sarunya Kitdumrongthum, Kunchit Judprasong, Wantanee Kriengsinyos, Aree Prachansuwan

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引用次数: 0

Abstract

Previous studies have highlighted differences in faecal short-chain fatty acids (SCFAs) between hypercholesterolemic (HC) and normocholesterolemic (NC) individuals; however, the impact of nutritional factors on SCFAs remains underexplored. This cross-sectional observational study involved 42 HC and 38 NC Thai adults and examined faecal SCFA concentrations and their associations with nutritional factors. Aliphatic (acetic, propionic, butyric acids) and branched (isobutyric and isovaleric acids) SCFAs were analysed. Although NC participants exhibited higher aliphatic and total SCFAs than HC participants, these differences were insignificant. Carbohydrate intake was positively associated with acetic and propionic acid, in the NC group. Sugar intake was negatively correlated with isobutyric and isovaleric acids in the NC group but positively correlated in the HC group. These findings suggest less efficient sugar and carbohydrate fermentation in the HC group, potentially affecting SCFA profiles. Future studies should investigate gut microbiota composition, bile acid secretion and gut pH as contributing factors.

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泰国成人高胆固醇血症患者与正常胆固醇血症患者的粪便短链脂肪酸和营养因子比较

先前的研究强调了高胆固醇血症（HC）和正常胆固醇血症（NC）个体粪便短链脂肪酸（SCFAs）的差异；然而，营养因素对scfa的影响仍未得到充分研究。这项横断面观察性研究涉及42名HC和38名NC泰国成年人，并检查了粪便中短链脂肪酸浓度及其与营养因子的关系。分析了脂肪族（乙酸、丙酸、丁酸）和支链（异丁酸和异戊酸）SCFAs。尽管NC参与者比HC参与者表现出更高的脂肪和总scfa，但这些差异不显著。在NC组，碳水化合物摄入量与乙酸和丙酸呈正相关。糖摄入量与NC组异丁酸和异戊酸呈负相关，HC组呈正相关。这些发现表明HC组的糖和碳水化合物发酵效率较低，可能影响SCFA谱。未来的研究应进一步探讨肠道菌群组成、胆汁酸分泌和肠道pH值作为影响因素。

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来源期刊

International Journal of Food Sciences and Nutrition 工程技术-食品科技

CiteScore

7.50

自引率

2.60%

发文量

审稿时长

1 months

期刊介绍： The primary aim of International Journal of Food Sciences and Nutrition is to integrate food science with nutrition. Improvement of knowledge in human nutrition should always be the final objective of submitted research. It''s an international, peer-reviewed journal which publishes high quality, original research contributions to scientific knowledge. All manuscript submissions are subject to initial appraisal by the Editor, and, if found suitable for further consideration, to peer review by independent, anonymous expert referees. All peer review is single blind and submission is online via ScholarOne Manuscripts.