Microbial lactate utilisation and the stability of the gut microbiome
The human large intestinal microbiota thrives on dietary carbohydrates that are converted to a range of fermentation products. Short-chain fatty acids (acetate, propionate and butyrate) are the dominant fermentation acids that accumulate to high concentrations in the colon and they have health-promo...
| Main Authors: | , , , , |
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| Format: | Article |
| Language: | English |
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Cambridge University Press
2022-01-01
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| Series: | Gut Microbiome |
| Subjects: | |
| Online Access: | https://www.cambridge.org/core/product/identifier/S2632289722000032/type/journal_article |
| _version_ | 1811156126206525440 |
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| author | Petra Louis Sylvia Helen Duncan Paul Owen Sheridan Alan William Walker Harry James Flint |
| author_facet | Petra Louis Sylvia Helen Duncan Paul Owen Sheridan Alan William Walker Harry James Flint |
| author_sort | Petra Louis |
| collection | DOAJ |
| description | The human large intestinal microbiota thrives on dietary carbohydrates that are converted to a range of fermentation products. Short-chain fatty acids (acetate, propionate and butyrate) are the dominant fermentation acids that accumulate to high concentrations in the colon and they have health-promoting effects on the host. Although many gut microbes can also produce lactate, it usually does not accumulate in the healthy gut lumen. This appears largely to be due to the presence of a relatively small number of gut microbes that can utilise lactate and convert it to propionate, butyrate or acetate. There is increasing evidence that these microbes play important roles in maintaining a healthy gut environment. In this review, we will provide an overview of the different microbes involved in lactate metabolism within the gut microbiota, including biochemical pathways utilised and their underlying energetics, as well as regulation of the corresponding genes. We will further discuss the potential consequences of perturbation of the microbiota leading to lactate accumulation in the gut and associated disease states and how lactate-utilising bacteria may be employed to treat such diseases. |
| first_indexed | 2024-04-10T04:46:22Z |
| format | Article |
| id | doaj.art-a235f5e2f14f4f7eb6d71b8369716621 |
| institution | Directory Open Access Journal |
| issn | 2632-2897 |
| language | English |
| last_indexed | 2024-04-10T04:46:22Z |
| publishDate | 2022-01-01 |
| publisher | Cambridge University Press |
| record_format | Article |
| series | Gut Microbiome |
| spelling | doaj.art-a235f5e2f14f4f7eb6d71b83697166212023-03-09T12:35:27ZengCambridge University PressGut Microbiome2632-28972022-01-01310.1017/gmb.2022.3Microbial lactate utilisation and the stability of the gut microbiomePetra Louis0https://orcid.org/0000-0003-2115-2399Sylvia Helen Duncan1https://orcid.org/0000-0002-4903-0978Paul Owen Sheridan2https://orcid.org/0000-0001-8243-5718Alan William Walker3https://orcid.org/0000-0001-5099-8495Harry James Flint4https://orcid.org/0000-0003-2116-0188Gut Health Group, Rowett Institute, University of Aberdeen, Aberdeen, UKGut Health Group, Rowett Institute, University of Aberdeen, Aberdeen, UKSchool of Biological Sciences, University of Aberdeen, Aberdeen, UKGut Health Group, Rowett Institute, University of Aberdeen, Aberdeen, UKGut Health Group, Rowett Institute, University of Aberdeen, Aberdeen, UKThe human large intestinal microbiota thrives on dietary carbohydrates that are converted to a range of fermentation products. Short-chain fatty acids (acetate, propionate and butyrate) are the dominant fermentation acids that accumulate to high concentrations in the colon and they have health-promoting effects on the host. Although many gut microbes can also produce lactate, it usually does not accumulate in the healthy gut lumen. This appears largely to be due to the presence of a relatively small number of gut microbes that can utilise lactate and convert it to propionate, butyrate or acetate. There is increasing evidence that these microbes play important roles in maintaining a healthy gut environment. In this review, we will provide an overview of the different microbes involved in lactate metabolism within the gut microbiota, including biochemical pathways utilised and their underlying energetics, as well as regulation of the corresponding genes. We will further discuss the potential consequences of perturbation of the microbiota leading to lactate accumulation in the gut and associated disease states and how lactate-utilising bacteria may be employed to treat such diseases.https://www.cambridge.org/core/product/identifier/S2632289722000032/type/journal_articlegut microbiotaanaerobic fermentationlactateshortchain fatty acidscross-feeding |
| spellingShingle | Petra Louis Sylvia Helen Duncan Paul Owen Sheridan Alan William Walker Harry James Flint Microbial lactate utilisation and the stability of the gut microbiome Gut Microbiome gut microbiota anaerobic fermentation lactate shortchain fatty acids cross-feeding |
| title | Microbial lactate utilisation and the stability of the gut microbiome |
| title_full | Microbial lactate utilisation and the stability of the gut microbiome |
| title_fullStr | Microbial lactate utilisation and the stability of the gut microbiome |
| title_full_unstemmed | Microbial lactate utilisation and the stability of the gut microbiome |
| title_short | Microbial lactate utilisation and the stability of the gut microbiome |
| title_sort | microbial lactate utilisation and the stability of the gut microbiome |
| topic | gut microbiota anaerobic fermentation lactate shortchain fatty acids cross-feeding |
| url | https://www.cambridge.org/core/product/identifier/S2632289722000032/type/journal_article |
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