What are the best ways to increase butyrate?
What I have come across:
Direct Supplements:
- Sodium Butyrate
- Sodium/Potassium Butyrate
- Cal/Mag Butyrate
Prebiotics:
- FOS
- Resistant Starch
Probiotics:
- Which ones?
Thanks.
Posted 17 May 2014 - 02:54 AM
What are the best ways to increase butyrate?
What I have come across:
Direct Supplements:
Prebiotics:
Probiotics:
Thanks.
Posted 17 May 2014 - 06:27 AM
http://www.ncbi.nlm....pubmed/10961161
Br J Nutr. 2000 Jul;84(1):57-61.
Acarbose raises serum butyrate in human subjects with impaired glucose tolerance.
Wolever TM1, Chiasson JL.
Abstract
The fermentation of starch in vitro produces a higher proportion of butyrate than the fermentation of most other substrates. The alpha-glucosidase inhibitor acarbose increases the amount of starch entering the colon, and has been shown to increase faecal butyrate in humans. It is generally considered that colonic butyrate is quantitatively removed by the colonic mucosa and liver and does not appear in peripheral blood. However, studies in animals suggest that a small proportion of colonic butyrate reaches peripheral blood. Thus, we hypothesised that an increase in colonic butyrate production would result in a rise in serum butyrate in human subjects. To test this, subjects with impaired glucose tolerance were randomly treated in a double-blind fashion with placebo (n 11) or acarbose (n 11) (100 mg three times per day). Serum short-chain fatty acid concentrations were measured twelve times over 12 h with subjects eating a standard diet before randomization and after 4 months of therapy. At baseline, 12 h mean serum butyrate concentrations were similar in the placebo and acarbose groups (2.8 (SE 0.7) and 3.3 (SE 0.6) microM, respectively). After 4 months on placebo, mean serum butyrate (2.6 (SE 0.5) microM) was no different from baseline. However, after 4 months on acarbose, serum butyrate had increased to 4.2 (SE 1.0) microM, a value which differed significantly from both the baseline value in the acarbose group and the treatment value in the placebo group. We conclude that acarbose increased serum butyrate in subjects with impaired glucose tolerance. These results support the hypothesis that increased colonic butyrate production in human subjects can be detected by an increase in serum butyrate.
PMID: 10961161 [PubMed - indexed for MEDLINE]
Edited by blood, 17 May 2014 - 06:47 AM.
Posted 17 May 2014 - 08:27 AM
Posted 17 May 2014 - 03:30 PM
Most dietary fiber doesn't make it to be fermented in the colon, RESISTANT STARCH is what the butyrate producing bugs in you colon love to ferment, in doing so providing mass amounts of butyrate along with a whole host of other short chain fatty acids (SFC). Supplemented butyrate gets broken down in the stomach and doesn't lead to increased blood levels of butyrate.
Get yourself a $4 bag of BOBs Red mill Potato Starch and start with one tablespoon working unto 4.
Posted 17 May 2014 - 09:39 PM
I've been using potato starch for several months, I had to cut back because it is a wicked gas producer for me. I read that the gas stops being a problem after a while but after over a month it was still phenomenal so now i use one large spoon per day which is about 1.5 tablespoons. I figure that is a good compromise because it only increases gas a little.
Tributyrin, is a precursor of butyrate and is found in butter and cheese, that seems like a good source. It raises serum levels of butyrate more than taking na butyrate itself.
Posted 17 May 2014 - 10:06 PM
The Western lowland gorilla manages to do it through eating 74 g fiber per 100 g (dry weight) of diet, resulting in a caloric intake that's 57% short-chain fatty acids, including butyrate.
Popovich, D. G., Jenkins, D. J., Kendall, C. W., Dierenfeld, E. S., Carroll, R. W., Tariq, N., & Vidgen, E. (1997). The western lowland gorilla diet has implications for the health of humans and other hominoids. The Journal of nutrition, 127(10), 2000-2005.
Our lineage has lost most of its colon volume, meaning we'll never match gorillas in fiber fermentation efficiency. Still, making a large (ie, punch bowl sized) leafy salad the main course of every meal (including breakfast) has a lot of health benefits (and many real-life hindrances). For people with ample outdoor space and disposable time, the edible garden, and keeping a punchbowl of edible leaves at our desks for snacking, may be an option.
Edited by Darryl, 17 May 2014 - 10:07 PM.
Posted 17 May 2014 - 10:46 PM
As a probiotic you may consider Clostridium butyricum MIYAIRI 588. Typical probiotics don't produce butyrate.
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