What mechanism influences the level of fatty acid fermentation in the intestinal tract and the establishment of a state of long-term ketosis?
Even though ketone bodies are produced in the liver, the activity of the gut biome has an indirect effect on their metabolism. Proper functioning of the microbiota (ensured by adequate intake of soluble forms of fiber) leads to the formation of short-chain fatty acids (acetic, butyric, and propionic acids). Any significant disruption in the activity of the biome changes the production of bioactive metabolites in the colon, which are capable of regulating a number of metabolic processes; among other things, they can reduce the production of those SCFAs that perform a similar function as beta-hydroxybutyrate produced in the liver (specifically butyrate = butyric acid salt). A deviation from this balance is considered one of the possible reasons why some individuals on ketogenic diets find it difficult to induce and maintain a state of ketosis. This is a condition commonly encountered in practice, especially in situations of antibiotic overuse.
Themes: Fermentation Fatty acids
Questions answered by
Mgr. Martin Jelinek
Lecturer and author of the educational system
Nutrition educator, lecturer, and author of the educational system and the ZOF learning application.
Mgr. Martin Jelínek has been systematically involved in nutrition education since 1999. He is the founder of ATAC, the educational company behind NutriCourses, and the author of an educational system focused on nutrition, healthy lifestyle, and the practical application of nutrition knowledge.
He graduated from the Faculty of Science at Masaryk University in Brno. Throughout his professional career, he has combined nutrition, education, and the practical application of acquired knowledge. His educational system also includes the ZOF (Zone of Optimal Functioning) learning application, where students turn theory into practical work with meal plans.
In 2007, he launched the first intake of a six-month course focused on the education of nutrition advisors. Over time, this course became the foundation for the further development of the educational system and a range of specialised courses.