The microbiome continues to be viewed as a cornerstone of health, whether we are discussing the gastrointestinal tract, cardiovascular risk, immune dysfunction, and even cognitive health. One major contributions of the microbiome to our global health is in the production of short-chain fatty acids. Primary among these products is a compound known as n-butyrate. N-butyrate has profound roles, not only in our gut, but throughout our entire body. What are all the impacts of n-butyrate, and how do we foster an adequate supply of it? These are but some of the questions we discuss on today’s Lab Report.

In this episode, we continue our spree on the importance of gut health. We cover food sources that are important for microbiome health, particularly for fermentation of short-chain fatty acids. We also cover how butyrate impacts the gut, the immune system, and much more. With all the profound roles of n-butyrate, it begs the question: is it the greatest of all the things made by our microbiome?

Today on The Lab Report:

5:30 Gut microbiome production of SCFA’s (short-chain fatty acids)
6:30 Food sources of n-butyrate
8:00 Let’s Google It: The entomology of ‘butyrate’
9:00 Butyrogenic species: What bacteria produce butyrate?
10:45 How butyrate is used throughout the body
13:00 Logical Speculation: n-butyrate, autoimmunity, and fiber
15:45 The gut-brain axis and appetite are influenced by butyrate
20:30 Skeletal muscle also responds to butyrate
23:30 Foods to eat to promote butyrate
26:00 N-Butyrate supplementation: mixed studies?

Additional Resources:

GI Effects Stool Profile

Microbiomix

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