The products of fermentation and their effects on metabolism, Alzheimer’s disease, and other neurodegenerative diseases: Role of short-chain fatty acids (SCFA)
Document Type
Book Chapter
Publication Title
Neurodegeneration and Alzheimer's disease: The role of diabetes, genetics, mormones, and lifestyle
Publisher
Wiley
School
School of Medical and Health Sciences / Centre of Excellence for Alzheimer's Disease Research and Care
RAS ID
36929
Abstract
This chapter discusses the influence of short-chain fatty acids (SCFA) on energy metabolism and the immune system, as well as on metabolic and neurogenerative diseases. Concerning the pathogenesis of Alzheimer's disease (AD), SCFA have been shown to influence the regulation of fatty acid, glucose, and cholesterol metabolism. Abnormalities in the metabolism of glucose and lipids are central aspects of insulin resistance, type 2 diabetes, cardiovascular disease, metabolic syndrome, and hypertension, all of which have been shown to be risk factors for AD. Thus, it would appear that improvements in dietary fibre quantity and quality could help reduce the risk of AD. Also of considerable interest and relevance to AD is the influence of SCFA on the function of leukocytes, for instance in the production of inflammatory mediators and the induction of apoptosis in lymphocytes, macrophages, and neutrophils.
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Comments
Fernando, W. M. A. D. B., Brennan, C. S., & Martins, R. N. (2019). The products of fermentation and their effects on metabolism, Alzheimer’s disease, and other neurodegenerative diseases: Role of short-chain fatty acids (SCFA). In R. N. Martins, C. S. Brennan, W. M. A. D. B. Fernando, M. A. Brennan & S. J. Fuller (Eds.), Neurodegeneration and Alzheimer's disease: The role of diabetes, genetics, hormones, and lifestyle (pp. 311-333). John Wiley & Sons Ltd. https://doi.org/10.1002/9781119356752.ch11