The Impact of Oat and Fruit Consumption on Short-Chain Fatty Acid Production

Sammanfattning: This study explored the importance of short-chain fatty acids (SCFAs) in maintaining gut health and how different diets affect their levels. Blood plasma and serum samples from mice subjected to two intervention studies on oats and fruits were analysed to determine SCFA concentrations. Using a one-way ANOVA, the study compared SCFA levels in five different diet groups focused on fruit supplementation, followed by additional statistical analyses to compare specific diet pairs. The study also investigated the impact of oat bran and whole oats supplementation and examined age-related differences in SCFA levels. The analysis revealed that valeric acid significantly differed between the standard feed (STD) and a high-fat diet supplemented with fruits (HF+F). Furthermore, all diets had higher SCFA concentrations than the standard diet. A low-fat and high-fat diet (supplemented with fruits) was found to increase iso-butyrate, butyrate, valerate, and total SCFA levels. Literature research found that carbohy-drates, fibre and fat intake are primary factors affecting faeces SCFA levels. Additionally, literature research suggested polyphenols as prebiotic compounds that promote SCFA production. Oat supplementation led to a significant increase in SCFA concentrations, although the type of oat fraction used did not significantly impact SCFA serum levels. Age-related differences were observed, with older mice exhibiting higher SCFA concentrations, particularly acetic acid. The findings provide valuable insights into the relationship between diet composition and SCFA levels. The higher concentrations of SCFAs in all diets compared to a mainly plant-based chow diet suggest the influence of animal-based products on SCFA production. Future research should analyse the correlation between SCFA levels in different body fluids and establish reliable biomarkers. Combining fibre and polyphenol-rich foods could create functional foods with exciting health benefits. Last but not least, studying food components like fat can help understand how these nutrients influence gut microbiota and SCFA levels.