Simple item page
 

Are changes in faecal short-chain fatty acid profiles possible under the influence of a vegetarian diet?

cris.virtual.author-orcid0000-0001-9428-8938
cris.virtual.author-orcid#PLACEHOLDER_PARENT_METADATA_VALUE#
cris.virtual.author-orcid#PLACEHOLDER_PARENT_METADATA_VALUE#
cris.virtual.author-orcid#PLACEHOLDER_PARENT_METADATA_VALUE#
cris.virtualsource.author-orcidd0e13c3e-31a7-440d-b6fd-c5ae1aeaab90
cris.virtualsource.author-orcid#PLACEHOLDER_PARENT_METADATA_VALUE#
cris.virtualsource.author-orcid#PLACEHOLDER_PARENT_METADATA_VALUE#
cris.virtualsource.author-orcid#PLACEHOLDER_PARENT_METADATA_VALUE#
dc.abstract.enBackground. Differences in gut microbiota composition between vegetarians and individuals consuming mixed diets are well documented. Increased dietary fibre promotes bacterial fermentation, producing short-chain fatty acids (SCFA). This study analysed whether a shift to a lacto-ovo-vegetarian diet alters faecal SCFA profiles. Material and methods. Seventy-five healthy adults were enrolled and divided into two groups: participants who adopted a lacto-ovo-vegetarian diet for one month, and a control group who maintained their usual diet. The study was conducted in 2023–2024 in Poznań, at the Department of Bromatology, Poznań. University of Medical Sciences. Results. Baseline faecal SCFA concentrations did not differ significantly between groups. After 30 days, the study group (SG) showed significant changes in acetic acid concentrations compared with baseline. Propionic acid concentrations also differed significantly between the study group and the control group (CG) after four weeks. Within the SG, significant changes in propionic acid were observed between baseline, two weeks, and four weeks. No significant differences were observed in butyric acid concentrations. Conclusions. Although some changes in acetic and propionic acid concentrations were observed, the overall lack of consistent differences in SCFA profiles may be explained by insufficient increases in dietary fibre intake. Fibre intake remained comparable between groups and did not increase in the study group. Since fibre is the primary substrate for SCFA production by intestinal bacteria, its limited consumption likely constrained broader changes in faecal SCFA concentrations.
dc.affiliationWydział Rolnictwa, Ogrodnictwa i Biotechnologii
dc.affiliation.instituteKatedra Metod Matematycznych i Statystycznych
dc.contributor.authorRosiejka, Dawid
dc.contributor.authorSzczepańska-Alvarez, Anna
dc.contributor.authorJakubowski, Karol
dc.contributor.authorDrzymała-Czyż, Sławomir
dc.date.access2025-11-17
dc.date.accessioned2025-11-17T07:35:33Z
dc.date.available2025-11-17T07:35:33Z
dc.date.copyright2025-09-29
dc.date.issued2025
dc.description.accesstimeat_publication
dc.description.bibliographyil., bibliogr.
dc.description.financepublication_nocost
dc.description.financecost0,00
dc.description.if0,8
dc.description.number4
dc.description.points40
dc.description.versionfinal_published
dc.description.volume24
dc.identifier.doi10.17306/J.AFS.001430
dc.identifier.eissn1898-9594
dc.identifier.issn1644-0730
dc.identifier.urihttps://sciencerep.up.poznan.pl/handle/item/5911
dc.identifier.weblinkhttps://www.food.actapol.net/volume24/issue4/abstract-5.html
dc.languageen
dc.pbn.affiliationagriculture and horticulture
dc.relation.ispartofActa Scientiarum Polonorum, Technologia Alimentaria
dc.relation.pages513–522
dc.rightsCC-BY
dc.sciencecloudnosend
dc.share.typeOPEN_JOURNAL
dc.subject.enSCFA
dc.subject.envegetarian diet
dc.subject.enmicrobiota
dc.subject.enlacto-ovo-vegetarian diet
dc.titleAre changes in faecal short-chain fatty acid profiles possible under the influence of a vegetarian diet?
dc.typeJournalArticle
dspace.entity.typePublication