Short-chain fatty acids (SCFAs)

Short-Chain Fatty Acids (SCFAs) are saturated aliphatic organic acids that consist of one to six carbons of which formate (C1), acetate (C2), propionate (C3), butyrate (C4), isobutyrate (C4), valerate (C5), and isovalerate (C5)
Cook & Sellin 1998 Aliment. Pharmacol. Ther. 12: 499-507
Layden et al. 2013 Transl Res 161: 131-40
Li et al. 2025 Trends in Cancer 11(2): 154

Upon reaching systemic circulation, SCFAs can modulate the function of several target tissues, including lungs, kidneys, and brain (extraintestinal effects)
Corrêa et al. 2022 Front. Nutr. 9: 1011732

Short-Chain Fatty Acids (SCFAs) are made from fiber and resistant starch fermentation in the gut
Portincasa et al. 2022a Int. J. Mol. Sci. 23: 1105

Short-Chain Fatty Acids (SCFAs) act on multiple tissues and target both bacterial and host cells
Turnbaugh 2020 Nature 577: S23

Short-chain fatty acids (SCFAs ) = end products of fermentation of dietary fibers by the anaerobic intestinal microbiota
den Besten et al. 2013

Acetate and propionate have less marked modulatory actions, and in some cases have effects that oppose those of butyrate
Cavaglieri et al. 2003

Acetate (C2), propionate (C3), and butyrate (C4) (or isobutyrate )are the three major Short-Chain Fatty Acids (SCFAs) produced by gut microbiota in intestine
Macfarlane & Macfarlane 2003 Proc Nutr Soc 62(1):67–72

Acetate , propionate , and butyrate are the most abundant (95%)
Cook & Sellin 1998 Aliment. Pharmacol. Ther. 12: 499-507

SCFA concentrations are ~ 400 μM in portal blood, ~ 100 mM in the gut lumen, and ~ 100 μM in peripheral tissues
Cummings et al. 1987 Gut 28: 1221-1227

see also:
Blood Brain Barrier & Short-Chain Fatty Acids (SCFAs)
Carbohydrate fermentation
Short-Chain Fatty Acids (SCFAs)-Producing Bacteria