Abstract
The article highlights the research data on the role of saccharolytic and proteolytic fermentation products in the pathogenetic mechanisms of the development of metabolically associated diseases. A brief description of the composition, number and function of the normal intestinal microbiome is given. Data on the peculiarities of saccharolytic and proteolytic fermentation in the intestines are given. The role of the gut microbiota in the formation of such metabolically associated diseases as obesity, type 2 diabetes mellitus and non‑alcoholic fatty liver disease has also been described. The influence of short‑chain fatty acids, namely propionate, succinate and butyrate, in regulating the metabolism and secretion of insulin, leptin, as well as satiety hormones, namely glucagon‑like peptide 1 and peptide YY, is given in detail. The effects of proteolytic fermentation products on the metabolism and functioning of the intestine‑liver axis, as well as on the processes of carbohydrate metabolism, are carefully described. Descriptions of the effects of protein fermentation products of intestinal microbiota on intestinal pro‑inflammatory reactions and the progression of non‑alcoholic fatty liver disease are provided. The combined data, obtained from rodent and human investigations, regarding effects of short‑chain fatty acids on adipose tissue metabolism. In particular, the ability of acetate to inhibit intracellular lipolysis in adipocytes has been proven. The effects of essential short‑chain fatty acids on intestinal permeability are also described. The most important role of short‑chain fatty acids in the development of inflammatory processes, in particular low‑grade inflammation characteristic of metabolically associated diseases, is emphasized. The data have been presented from investigations of the role of acetate, butyrate and propionate in non‑alcoholic fatty liver disease and type 2 diabetes mellitus.
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