Butyrate

Butyrate is a short-chain fatty acid naturally present in our body and produced by the fermentation of dietary fibre by bacteria in the colon.

The history of butyrate is linked to the evolution of scientific understanding of short-chain fatty acids. The first discoveries about butyric acid date back to the early 19th century, with the French chemist Michel Eugène Chevreul who first isolated it in 1814. Over the decades, scientists studied its chemical properties and applications, notably in perfumes and flavours. The idea of using it as a food supplement emerged more recently, in connection with advances in understanding the gut microbiota and its role in health.

Prebiotics: these are non-digestible fibres found in certain foods such as fruits, vegetables and cereals. They feed the bacteria in our gut and support their growth. Probiotics: these are the good bacteria that help balance the gut flora. Postbiotics: these are the metabolic products generated by probiotics when they feed on prebiotics, such as butyrate. In short, prebiotics feed the good bacteria, probiotics provide them and postbiotics result from their interaction. Their actions differ and the outcome can vary from one person to another.

Foods rich in butyrate include fermented dairy products such as butter and cheese, as well as certain fibre-rich foods such as leafy green vegetables, whole grains and legumes. Including these foods in your diet can help maintain adequate levels of butyrate in the body.

The main difference lies in their form. Butyric acid is a short-chain fatty acid, also known as butanoic acid, generally present as a free acid in various sources, including foods and gut bacteria. Butyrate is the ionised form of butyric acid, often as a sodium, potassium or magnesium salt. In the biological context, butyrate is the form mainly used by intestinal cells.

Butyrate is mainly produced by gut bacteria during the fermentation of dietary fibre. To support its production, it is therefore recommended to eat a variety of fibre-rich foods.