WordNet

having an (over)abundance of flesh; "he hadnt remembered how fat she was"
a soft greasy substance occurring in organic tissue and consisting of a mixture of lipids (mostly triglycerides); "pizza has too much fat"
marked by great fruitfulness; "fertile farmland"; "a fat land"; "a productive vineyard"; "rich soil" (同)fertile, productive, rich
lucrative; "a juicy contract"; "a nice fat job" (同)juicy
having a relatively large diameter; "a fat rope"
tending to vary often or widely; "volatile stocks"; "volatile emotions"
a volatile substance; a substance that changes readily from solid or liquid to a vapor; "it was heated to evaporate the volatiles"
evaporating readily at normal temperatures and pressures; "volatile oils"; "volatile solvents"
street name for lysergic acid diethylamide (同)back breaker, battery-acid, dose, dot, Elvis, loony toons, Lucy in the sky with diamonds, pane, superman, window pane, Zen
any of various water-soluble compounds having a sour taste and capable of turning litmus red and reacting with a base to form a salt
having the characteristics of an acid; "an acid reaction"
containing or composed of fat; "fatty food"; "fat tissue" (同)fat

PrepTutorEJDIC

『脂肪』,脂肪分 / (動物の)あぶら身 / (料理用の)油,ヘット / 肥満,太り過ぎ / 『太った』,肥満した / 『脂肪の多い』 / たっぷりとはいった,分厚い / もうかる / (土地が)肥えた / …‘を'太らせる / ふとる,肥える
(液体が)揮発性の,揮発しやすい / (人・性格が)変わりやすい,気まぐれの / 不安定な;爆発しやすい / 怒りやすい,短気な
酸性の / 酸味のある,すっぱい(sour) / (言葉・態度などが)厳しい,しんらつな / 酸 / すっぱいもの / 《俗》=LSD
脂肪質の,脂肪の多い / でぶ,太っちょ

Wikipedia preview

出典(authority):フリー百科事典『ウィキペディア（Wikipedia）』「2015/08/08 22:06:40」(JST)

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Short-chain fatty acids (SCFAs), also referred to as volatile fatty acids (VFAs),^[1] are fatty acids with an aliphatic tail of less than six carbon atoms.^[2]

List of SCFAs

Lipid number	Name		Salt/Ester Name		Formula		Mass (g/mol)	Diagram
Lipid number	Common	Systematic	Common	Systematic	Molecular	Structural	Mass (g/mol)	Diagram
	Formic acid	Methanoic acid	Formate	Methanoate	CH₂O₂	HCOOH	46.03
C2:0	Acetic acid	Ethanoic acid	Acetate	Ethanoate	C₂H₄O₂	CH₃COOH	60.05
C3:0	Propionic acid	Propanoic acid	Propionate	Propanoate	C₃H₆O₂	CH₃CH₂COOH	74.08
C4:0	Butyric acid	Butanoic acid	Butyrate	Butanoate	C₄H₈O₂	CH₃(CH₂)₂COOH	88.11
	Isobutyric acid	2-Methylpropanoic acid	Isobutyrate	2-Methylpropanoate	C₄H₈O₂	(CH₃)₂CHCOOH	88.11
C5:0	Valeric acid	Pentanoic acid	Valerate	Pentanoate	C₅H₁₀O₂	CH₃(CH₂)₃COOH	102.13
	Isovaleric acid	3-Methylbutanoic acid	Isovalerate	3-Methylbutanoate	C₅H₁₀O₂	(CH₃)₂CHCH₂COOH	102.13

Applications

Dietary relevance

Short-chain fatty acids are produced when dietary fiber is fermented in the colon.^[3]

Short-chain fatty acids and medium-chain fatty acids are primarily absorbed through the portal vein during lipid digestion,^[4] while long-chain fatty acids are packed into chylomicrons and enter lymphatic capillaries, and enter the blood first at the subclavian vein.

Medical relevance

The short-chain fatty acid butyrate is particularly important for colon health because it is the primary energy source for colonic cells and has anti-carcinogenic as well as anti-inflammatory properties^[5] that are important for keeping colon cells healthy.^[6]^[7] Butyrate inhibits the growth and proliferation of tumor cell lines in vitro, induces differentiation of tumor cells, producing a phenotype similar to that of the normal mature cell,^[8] and induces apoptosis or programmed cell death of human colorectal cancer cells.^[9]^[10] Butyrate inhibits angiogenesis by inactivating Sp1 transcription factor activity and downregulating VEGF gene expression.^[11]

References

^ "Role of Volatile Fatty Acids in Development of the Cecal Microflora in Broiler Chickens during Growth" at asm.org
^ Brody, Tom (1999). Nutritional Biochemistry (2nd ed.). Academic Press. p. 320. ISBN 0121348369. Retrieved December 21, 2012.
^ Wong, Julia M.; de Souza, Russell; Kendall, Cyril W.; Emam, Azadeh; Jenkins, David J. (2006). "Colonic Health: Fermentation and Short Chain Fatty Acids". Journal of Clinical Gastroenterology 40 (3): 235–243. doi:10.1097/00004836-200603000-00015. PMID 16633129.
^ Kuksis, Arnis (2000). "Biochemistry of Glycerolipids and Formation of Chylomicrons". In Christophe, Armand B.; DeVriese, Stephanie. Fat Digestion and Absorption. The American Oil Chemists Society. p. 163. ISBN 189399712X. Retrieved December 21, 2012.
^ Greer JB, O'Keefe SJ (2011). "Microbial induction of immunity, inflammation, and cancer". Front Physiol 1: 168. doi:10.3389/fphys.2010.00168. PMC 3059938. PMID 21423403.
^ Scheppach W (January 1994). "Effects of short chain fatty acids on gut morphology and function". Gut 35 (1 Suppl): S35–8. doi:10.1136/gut.35.1_Suppl.S35. PMC 1378144. PMID 8125387.
^ Andoh A, Tsujikawa T, Fujiyama Y (2003). "Role of dietary fiber and short-chain fatty acids in the colon". Curr. Pharm. Des. 9 (4): 347–58. doi:10.2174/1381612033391973. PMID 12570825.
^ Toscani A, Soprano DR, Soprano KJ (1988). "Molecular analysis of sodium butyrate-induced growth arrest". Oncogene Res. 3 (3): 223–38. PMID 3144695.
^ Wong JM, de Souza R, Kendall CW, Emam A, Jenkins DJ (March 2006). "Colonic health: fermentation and short chain fatty acids". J. Clin. Gastroenterol. 40 (3): 235–43. doi:10.1097/00004836-200603000-00015. PMID 16633129.
^ Scharlau D, Borowicki A, Habermann N et al. (2009). "Mechanisms of primary cancer prevention by butyrate and other products formed during gut flora-mediated fermentation of dietary fibre". Mutat. Res. 682 (1): 39–53. doi:10.1016/j.mrrev.2009.04.001. PMID 19383551.
^ Prasanna Kumar S, Thippeswamy G, Sheela ML, Prabhakar BT, Salimath BP. Butyrate-induced phosphatase regulates VEGF and angiogenesis via Sp1. Arch Biochem Biophys. 2008 Oct 1;478(1):85-95.

UpToDate Contents

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English Journal

Detection of regulated disinfection by-products in cheeses.

Cardador MJ1, Gallego M2, Cabezas L3, Fernández-Salguero J3.
Food chemistry.Food Chem.2016 Aug 1;204:306-13. doi: 10.1016/j.foodchem.2016.02.146. Epub 2016 Feb 26.
Cheese can contain regulated disinfection by-products (DBPs), mainly through contact with brine solutions prepared in disinfected water or sanitisers used to clean all contact surfaces, such as processing equipment and tanks. This study has focused on the possible presence of up to 10 trihalomethane
PMID 26988506

Impacts of trace element supplementation on the performance of anaerobic digestion process: A critical review.

Choong YY1, Norli I2, Abdullah AZ3, Yhaya MF4.
Bioresource technology.Bioresour Technol.2016 Jun;209:369-79. doi: 10.1016/j.biortech.2016.03.028. Epub 2016 Mar 10.
This paper critically reviews the impacts of supplementing trace elements on the anaerobic digestion performance. The in-depth knowledge of trace elements as micronutrients and metalloenzyme components justifies trace element supplementation into the anaerobic digestion system. Most of the earlier s
PMID 27005788

Effect of calcium chloride on abating inhibition due to volatile fatty acids during the start-up period in anaerobic digestion of municipal solid waste.

Kumar S1, Das A2, Srinivas GL2, Dhar H1, Ojha VK2, Wong J3.
Environmental technology.Environ Technol.2016 Jun;37(12):1501-9. doi: 10.1080/09593330.2015.1119204. Epub 2016 Jan 8.
Biomethanation of municipal solid waste (MSW) is a slow process and the yield of biogas is usually low. The present study was carried out to examine the effect of calcium chloride (CaCl2) on anaerobic digestion of MSW. Three anaerobic digesters with different concentrations of CaCl2, namely sample w
PMID 26609893

Japanese Journal

Nutrients and non-volatile taste compounds in Chinese mitten crab by-products

Guo Yan-Ru,Gu Sai-Qi,Wang Xi-Chang [他]
Fisheries science 81(1), 193-203, 2015-01
NAID 40020352431

牛第一胃液のpHと揮発性脂肪酸濃度に及ぼす重曹含有食塩ブロック剤舐食給与の影響 (日本獣医師会学会学術誌) -- (産業動物臨床・家畜衛生関連部門)

一條俊浩,長濱克徳,大久保成 [他]
日本獣医師会雑誌 = Journal of the Japan Veterinary Medical Association 67(11), 844-849, 2014-11
NAID 40020263257

Enrichment of amino acid-oxidizing, acetate-reducing bacteria(MICROBIAL PHYSIOLOGY AND BIOTECHNOLOGY)

Ato Makoto,Ishii Masaharu,Igarashi Yasuo
Journal of bioscience and bioengineering 118(2), 160-165, 2014-08
… In anaerobic condition, amino acids are oxidatively deaminated, and decarboxylated, resulting in the production of volatile fatty acids. … In this process, excess electrons are produced and their consumption is necessary for the accomplishment of amino acid degradation. …
NAID 110009840779