Quantification of short-chain fatty acids

Short-chain fatty acids (SCFAs), defined as carboxylic acids with a straight chain of two to six carbon atoms, are metabolites predominantly produced by the fermentation of indigestible dietary fibers by colonic bacteria.

In contrast, the fermentation of alternative substrates such as proteins and peptides can lead to the production of branched-chain fatty acids (BCFAs).

Our GC-MS based analysis enables the quantification of 6 SCFAs and 7 BCFAs in both plasma and fecal samples.