The Products of Fermentation and Their Effects on Metabolism, Alzheimer's Disease, and Other Neurodegenerative Diseases: Role of Short-Chain Fatty Acids (SCFA)

This chapter discusses the influence of short-chain fatty acids (SCFA) on energy metabolism and the immune system, as well as on metabolic and neurogenerative diseases. Concerning the pathogenesis of Alzheimer's disease (AD), SCFA have been shown to influence the regulation of fatty acid, glucose, and cholesterol metabolism. Abnormalities in the metabolism of glucose and lipids are central aspects of insulin resistance, type 2 diabetes, cardiovascular disease, metabolic syndrome, and hypertension, all of which have been shown to be risk factors for AD. Thus, it would appear that improvements in dietary fibre quantity and quality could help reduce the risk of AD. Also of considerable interest and relevance to AD is the influence of SCFA on the function of leukocytes, for instance in the production of inflammatory mediators and the induction of apoptosis in lymphocytes, macrophages, and neutrophils.