Butyric acid (butyrate)

Abstract

Butyric acid, also known as butyrate, is one of the short-chain fatty acids (SCFA). It is present in dairy products and, especially, in butter. Like other SCFA, butyrate is formed in the human large intestine from coarse, vegetable fiber by the local anaerobic flora. The digestive mechanisms are not capable of creating SCFA. These acids are the main source of energy for the microflora in the large intestine, and they also provide about 15% of the total energy consumed by the body. Butyrate penetrates many body environments, and it serves as a signaling molecule for many physiological and pathological processes. Normal production of butyrate by the large intestine is evidence of the normal state of the intestinal microbiota, which significantly affects and even determines the development, or not the development, of many diseases. Among these are neuroimmune diseases, including Alzheimer’s and Parkinson’s diseases, schizophrenia, multiple sclerosis, autism and autism spectrum disorders. In the arsenal of modern medicine, microbiome-mediated influences may be among the most feasible and effective preventive and therapeutic means.