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Short-chain fatty acids

Short chain fatty acids (SCFAs) are important molecules produced by gut bacteria when they ferment dietary fibre. These organic compounds play crucial roles in maintaining gut health and have various effects on the human body.

In the colon, gut microbiota break down and ferment the non-digestible carbohydrates found in dietary fibres. This process produces the main short chain fatty acids —acetate, propionate and butyrate—which serve as energy sources for colonic epithelial cells. Short chain fatty acids also have anti-inflammatory properties and help regulate gut motility and appetite. Beyond the gut, SCFAs can reach the brain and other organs, leading to overall beneficial health effects for both body and mind.

Introducing the microbiology colouring book "Coloured Bacteria from A to Z" to explore the microbial and bacterial world.

Microbial fermentation impacts our food, industry and health

Microbial fermentation is a metabolic process that impacts our food, health and many industries. Microbes degrade substrates and convert them into fermentation products, with different species producing unique products. This process is essential in food preservation, creating diverse and complex flavours in fermented foods. Additionally, the microbes involved in fermentation can have health benefits when consumed. Microbial fermentation also plays a significant role in industrial production.

How bacteria in your gut microbiome defend pathogens

Bacteria in your gut microbiome help you digest your food, strengthen your immune system and keep you healthy. For this, your gut bacteria keep you free from gut pathogenic bacteria by fighting them with different weapons. Here, we explore some ways gut bacteria defend pathogens and how you can help them protect you.

What’s in your yogurt?

Yogurt is a well-loved fermented dairy with lots of health benefits. It not only provides us with valuable proteins and immune-stimulating molecules, but can also carry probiotic organisms. Here, we will look at the advantages of adding yogurt to your diet plan and what bacteria have to do with producing this creamy white dream.

You are what you eat: Gut bacteria share plant leftovers

When we eat plant products, we cannot always digest all their components. Instead, our gut bacteria love plant ploymers and start degrading and digesting them. And they share the leftover food with other bacteria, so that all of them together produce some very healthy molecules for us.

Bacteria have many superpowers

The incredible superpowers of bacteria: unveiling nature’s tiny heroes

Microbes and bacteria touch every aspect of our lives. They have so many superpowers that impact the environment, food production, bioremediation and even the climate. Here, we will look at 20 of the most fascinating bacterial superpowers and tell you where you might encounter them throughout your day. But don’t forget, there are plenty more.

Short chain fatty acids (SCFAs) are important molecules produced by gut bacteria when they ferment dietary fibre. These organic compounds play crucial roles in maintaining gut health and have various effects on the human body.

In the colon, gut microbiota break down and ferment the non-digestible carbohydrates found in dietary fibres. This process produces the main short chain fatty acids —acetate, propionate and butyrate—which serve as energy sources for colonic epithelial cells. Short chain fatty acids also have anti-inflammatory properties and help regulate gut motility and appetite. Beyond the gut, SCFAs can reach the brain and other organs, leading to overall beneficial health effects for both body and mind.

Introducing the microbiology colouring book "Coloured Bacteria from A to Z" to explore the microbial and bacterial world.

Learn more about the fascinating world of bacteria

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Animals Antibiotics Antimicrobial resistance Bacterial communication Bacterial interactions Bacterial membrane Bacterial movement Bacterial multicellularity Bacterial stress response Biofilms Chemotaxis Extremophiles Food microbiology Fungi Health Human body Immune system Microbial communities Microbial fermentation Physiology Plants Quorum sensing Secondary metabolism Short-chain fatty acids Sporulation Toxins Virus

Categories

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Agrobacterium Akkermansia Anabaena Bacillus Bacteroides Bifidobacterium Blautia Burkholderia Caulobacter Chromobacterium Clostridium Deinococcus Enterococcus Escherichia Eubacterium Faecalibacterium Gemmatimonas Helicobacter Ideonella Janthinobacterium Klebsiella Lactobacillus Magnetospirillum Myxococcus Neisseria Oceanithermus Pseudomonas Ruminococcus Salmonella Serratia Staphylococcus Streptococcus Streptomyces Thiovulum Vibrio Wolbachia Xanthomonas Yersinia Zymomonas

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