Propionate as a health-promoting microbial metabolite in the human gut

Abstract

Propionate is a major microbial fermentation metabolite in the human gut with putative health effects that extend beyond the gut epithelium. Propionate is thought to lower lipogenesis, serum cholesterol levels, and carcinogenesis in other tissues. Steering microbial propionate production through diet could therefore be a potent strategy to increase health effects from microbial carbohydrate fermentation. The present review first discusses the two main propionate-production pathways and provides an extended gene-based list of microorganisms with the potential to produce propionate. Second, it evaluates the promising potential of arabinoxylan, polydextrose, and L-rhamnose to act as substrates to increase microbial propionate. Third, given the complexity of the gut microbiota, propionate production is approached from a microbial-ecological perspective that includes interaction processes such as cross-feeding mechanisms. Finally, it introduces the development of functional gene-based analytical tools to detect and characterize propionate-producing microorganisms in a complex community. The information in this review may be helpful for designing functional food strategies that aim to promote propionate-associated health benefits.

Phylogenetic distribution of three pathways for propionate production within the human gut microbiota

“…Butyrate, in particular, is believed to counteract colorectal cancer and inflammation (Hamer et al, 2008;Berni Canani et al, 2012). Propionate also has potential health-promoting effects that include anti-lipogenic, cholesterollowering, anti-inflammatory and anti-carcinogenic action (Hosseini et al, 2011;Vinolo et al, 2011). Furthermore, the potential role of propionate in enhancing satiety (Arora et al, 2011) is of increasing interest given the rising incidence of obesity across the world.…”

Non-extractable polyphenols, a major dietary antioxidant: occurrence, metabolic fate and health effects

“…Moreover, since a significant fraction of NEPP is present in foods associated with polysaccharides, when such a complex reaches the colon, the polysaccharide fraction also ferments, releasing beneficial components such as butyric acid, associated with the prevention of colorectal cancer (77,78) , and acetate and propionate, with potential health effects on lipid metabolism (78,79) . These metabolites also contribute to the health effects reported in animal or human studies of NEPP-rich products.…”

Nonalcoholic Fatty Liver Disease, the Gut Microbiome, and Diet

“…Akkermansia municiphila has been known as a major propionate-producing bacterium (70) and Eubacterium hallii, Eubacterium rectale, Roseburia inulinivorans, Faecalibacterium prausnitzii, Clostridium lavalense, Bacteroides uniformis, and Ruminococcus bromii appear to be responsible for most of butyrate production (70)(71)(72). Butyrate and propionate at low amounts exert multiple advantageous effects on the host, including the prevention of colonic carcinogenesis, inflammation, and oxidative stress; improvement in intestinal barrier function; and stimulation of satiety and lipid oxidation in hepatocytes (73,74). Acetate may be more important for modulating insulin sensitivity and metabolic disease (75) and the development of diabetes (76).…”