Recent advances in developing butyrogenic functional foods to promote gut health

Authors: ZHANG, MIAO - Zhengzhou University; Li, Robert; YANG, HAIYAN - Zhengzhou University; TAN, ZHONGFANG - Zhengzhou University; LIU, FANG - Zhengzhou University

Submitted to: Critical Reviews in Food Science and Nutrition
Publication Type: Review Article
Publication Acceptance Date: 10/31/2022
Publication Date: 11/4/2022
Citation: Zhang, M., Li, R.W., Yang, H., Tan, Z., Liu, F. 2022. Recent advances in developing butyrogenic functional foods to promote gut health. Critical Reviews in Food Science and Nutrition. 1-22. https://doi.org/10.1080/10408398.2022.2142194.
DOI: https://doi.org/10.1080/10408398.2022.2142194

Interpretive Summary:

Technical Abstract: As one of the major short-chain fatty acids, butyrate is produced via microbial fermentation and serves as not just a preferred energy substrate but also an important signaling molecule and potent inhibitor of histone deacetylases. Myriads of external and inherent factors affect butyrate biosynthesis, such as the age, diet, genetics, pathological status, gut microenvironment, lifestyle, and sex. Butyrate concentrations in circulation, tissues, and gut luminal contents have important pathophysiological implications. The genetic capacity of butyrate biosynthesis by gut microbiota is frequently compromised during ageing and various disorders, such as inflammatory bowel disease, metabolic disorders, and colorectal cancer. Over the years, numerous efforts have been made to identify potent butyrogenic substrates and butyrate hyper-producing bacteria to compensate butyrate deficiency. There exist inter-individual butyrogenic responses, which is more strongly predicted by heterogeneity in the gut microbiota composition than prebiotic substrates ingested. In the review, we summarize the recent progress in identifying novel butyrate-producing bacteria and synbiotics and understanding their roles in modulating gut microbial ecology. We catalogue major butyrogenic substrates. We also discuss the potential of butyrogenic foods with proven properties for promoting gut health and disease management. Possible limitations and constraints in current research are highlighted. We advocate a precise nutrition approach in designing future clinical trials by prescreening individuals for gut microbial signature and community structures as one of the key factors in recruiting study volunteers. The information provided in the review will be conductive to the development of microbiota engineering approaches for enhancing the sustained production of butyrate.