Short-chain fatty acid: An updated review on signaling, metabolism, and therapeutic effects
Anticancer; antidiabetic; antioxidant; HDAC inhibition; SCFAs
Fatty acids are good energy sources (9 kcal per gram) that aerobic tissues can use except for the brain (glucose is an alternative source). Apart from the energy source, fatty acids are necessary for cell signaling, learning-related memory, modulating gene expression, and functioning as cytokine precursors. Short-chain fatty acids (SCFAs) are saturated fatty acids arranged as a straight chain consisting minimum of 6 carbon atoms. SCFAs possess various beneficial effects like improving metabolic function, inhibiting insulin resistance, and ameliorating immune dysfunction. In this review, we discussed the biogenesis, absorption, and transport of SCFA. SCFAs can act as signaling molecules by stimulating G protein-coupled receptors (GPCRs) and suppressing histone deacetylases (HDACs). The role of SCFA on glucose metabolism, fatty acid metabolism, and its effect on the immune system is also reviewed with updated details. SCFA possess anticancer, anti-diabetic, and hepatoprotective effects. Additionally, the association of protective effects of SCFA against brain-related diseases, kidney diseases, cardiovascular damage, and inflammatory bowel diseases were also reviewed. Nanotherapy is a branch of nanotechnology that employs nanoparticles at the nanoscale level to treat various ailments with enhanced drug stability, solubility, and minimal side effects. The SCFA functions as drug carriers, and nanoparticles were also discussed. Still, much research was not focused on this area. SCFA functions in host gene expression through inhibition of HDAC inhibition. However, the study has to be focused on the molecular mechanism of SCFA against various diseases that still need to be investigated. 2022 Taylor & Francis Group, LLC.
Rekha K.; Venkidasamy B.; Samynathan R.; Nagella P.; Rebezov M.; Khayrullin M.; Ponomarev E.; Bouyahya A.; Sarkar T.; Shariati M.A.; Thiruvengadam M.; Simal-Gandara J.
Critical Reviews in Food Science and Nutrition, Vol-64, No. 9, pp. 2461-2489.
ISSN: 10408398; PubMed ID: 36154353; CODEN: CRFND
Rekha K., Department of Environmental and Herbal Science, Tamil University, Tamil Nadu, Thanjavur, India; Venkidasamy B., Department of Oral and Maxillofacial Surgery, Saveetha Dental College and Hospitals, Saveetha Institute of Medical and Technical Sciences, Tamil Nadu, Chennai, India; Samynathan R., R&D Division, Alchem Diagnostics, Tamil Nadu, Coimbatore, India; Nagella P., Department of Life Sciences, CHRIST (Deemed to be University), Karnataka, Bangalore, India; Rebezov M., Department of Scientific Research, V. M. Gorbatov Federal Research Center for Food Systems, Moscow, Russian Federation, Department of Scientific Research, Russian State Agrarian UniversityMoscow Timiryazev Agricultural Academy, Moscow, Russian Federation, Department of Scientific Research, K. G. Razumovsky Moscow State University of technologies and management (The First Cossack University), Moscow, Russian Federation; Khayrullin M., Department of Scientific Research, K. G. Razumovsky Moscow State University of technologies and management (The First Cossack University), Moscow, Russian Federation; Ponomarev E., Department of Scientific Research, K. G. Razumovsky Moscow State University of technologies and management (The First Cossack University), Moscow, Russian Federation; Bouyahya A., Laboratory of Human Pathologies Biology, Faculty of Sciences, Mohammed V University in Rabat, Rabat, Morocco; Sarkar T., Department of Food Processing Technology, Malda Polytechnic, West Bengal State Council of Technical Education, Government of West Bengal, West Bengal, Malda, India; Shariati M.A., Department of Scientific Research, Russian State Agrarian UniversityMoscow Timiryazev Agricultural Academy, Moscow, Russian Federation, Department of Scientific Research, K. G. Razumovsky Moscow State University of technologies and management (The First Cossack University), Moscow, Russian Federation; Thiruvengadam M., Department of Crop Science, College of Sanghuh Life Sciences, Konkuk University, Seoul, South Korea; Simal-Gandara J., Analytical Chemistry and Food Science Department, Faculty of Science, Universidade de Vigo, Nutrition and Bromatology Group, Ourense, Spain