Delivery of Acetate to the Peripheral Blood after Consumption of Foods High in Short-Chain Fatty Acids

Paul A. Gill*, Alexander Bogatyrev, Menno C. van Zelm, Peter R. Gibson, Jane G. Muir

*Corresponding author for this work

Research output: Contribution to journalArticleAcademicpeer-review

13 Citations (Scopus)



To promote local and systemic benefits of short-chain fatty acids (SCFA), methods of increasing their delivery to the gastrointestinal tract are needed. SCFA in foods and beverages represents a poorly characterized source. Main aims of this study are: 1) quantify SCFA in commonly consumed foods and beverages, and 2) explore the pharmacokinetics of consuming oral SCFA from dietary sources.

Methods and results: 

Gas-chromatography coupled to flame ionization detection is used measure SCFA in 38 commonly consumed foods and beverages. Acetate is the most abundant SCFA detected, with kombucha and vinegar found to provide >1000 mg of acetate per serve. An acute pharmacokinetic study is conducted in 10 participants. Acetate is stable across the 2-h sampling period after consumption of a control drink, with consumption of a vinegar drink containing 25 mmol acetate significantly increasing plasma acetate concentration after 60 min and increasing acetate delivery to the blood upon assessment of the area under the pharmacokinetic curve. 


Fermented foods and beverages are a natural source of dietary SCFA that acutely deliver SCFA to the blood. If systemic delivery is needed for immunological and metabolic effects to occur, these may be achieved if delivered over a longer period of time.

Original languageEnglish
Article number2000953
JournalMolecular Nutrition and Food Research
Issue number4
Publication statusPublished - Feb 2021
Externally publishedYes

Bibliographical note

Publisher Copyright:
© 2021 Wiley-VCH GmbH


Dive into the research topics of 'Delivery of Acetate to the Peripheral Blood after Consumption of Foods High in Short-Chain Fatty Acids'. Together they form a unique fingerprint.

Cite this