{"title":"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","authors":"Parunya Thiyajai, Pimwatchanok Trangcasanchai, Phornthip Thapprathum, Thananya Soonkum, Pimnapanut Sridonpai, Sarunya Kitdumrongthum, Kunchit Judprasong, Wantanee Kriengsinyos, Aree Prachansuwan","doi":"10.1080/09637486.2025.2525901","DOIUrl":null,"url":null,"abstract":"<p><p>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.</p>","PeriodicalId":14087,"journal":{"name":"International Journal of Food Sciences and Nutrition","volume":" ","pages":"611-623"},"PeriodicalIF":3.3000,"publicationDate":"2025-09-01","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":"0","resultStr":"{\"title\":\"Faecal short-chain fatty acids and nutritional factors in Thai adults with hypercholesterolaemia compared to normocholesterolemic subjects.\",\"authors\":\"Parunya Thiyajai, Pimwatchanok Trangcasanchai, Phornthip Thapprathum, Thananya Soonkum, Pimnapanut Sridonpai, Sarunya Kitdumrongthum, Kunchit Judprasong, Wantanee Kriengsinyos, Aree Prachansuwan\",\"doi\":\"10.1080/09637486.2025.2525901\",\"DOIUrl\":null,\"url\":null,\"abstract\":\"<p><p>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.</p>\",\"PeriodicalId\":14087,\"journal\":{\"name\":\"International Journal of Food Sciences and Nutrition\",\"volume\":\" \",\"pages\":\"611-623\"},\"PeriodicalIF\":3.3000,\"publicationDate\":\"2025-09-01\",\"publicationTypes\":\"Journal Article\",\"fieldsOfStudy\":null,\"isOpenAccess\":false,\"openAccessPdf\":\"\",\"citationCount\":\"0\",\"resultStr\":null,\"platform\":\"Semanticscholar\",\"paperid\":null,\"PeriodicalName\":\"International Journal of Food Sciences and Nutrition\",\"FirstCategoryId\":\"97\",\"ListUrlMain\":\"https://doi.org/10.1080/09637486.2025.2525901\",\"RegionNum\":2,\"RegionCategory\":\"农林科学\",\"ArticlePicture\":[],\"TitleCN\":null,\"AbstractTextCN\":null,\"PMCID\":null,\"EPubDate\":\"2025/7/2 0:00:00\",\"PubModel\":\"Epub\",\"JCR\":\"Q2\",\"JCRName\":\"FOOD SCIENCE & TECHNOLOGY\",\"Score\":null,\"Total\":0}","platform":"Semanticscholar","paperid":null,"PeriodicalName":"International Journal of Food Sciences and Nutrition","FirstCategoryId":"97","ListUrlMain":"https://doi.org/10.1080/09637486.2025.2525901","RegionNum":2,"RegionCategory":"农林科学","ArticlePicture":[],"TitleCN":null,"AbstractTextCN":null,"PMCID":null,"EPubDate":"2025/7/2 0:00:00","PubModel":"Epub","JCR":"Q2","JCRName":"FOOD SCIENCE & TECHNOLOGY","Score":null,"Total":0}
Faecal short-chain fatty acids and nutritional factors in Thai adults with hypercholesterolaemia compared to normocholesterolemic subjects.
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.
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.
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