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Related to butyrate: Ethyl butyrate




(Elements & Compounds) any salt or ester of butyric acid, containing the monovalent group C3H7COO- or ion C3H7COO


(ˈbyu təˌreɪt)

a salt or ester of butyric acid.
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Recently, butyrate derived from the fermentation of non-starch polysaccharides was also considered as a potential alternative to antibiotic growth promoter (Czerwinski et al.
The findings are in line with other studies that have shown the potential role of SCFA's and butyrate in eczema (Bottcher et al 2000, Nylund et al 2014).
According to a Danish study published in the Journal of Agricultural and Food Chemistry, healthy men who ate cheese had more butyrate in their bowel movements, a compound produced by gut bacteria which has been linked to RED WINE Earlier this year, resveratrol, a polyphenol or micronutrient found in grapes, was found in a study in the International Journal of Obesity to actively help burn fat.
Butyrate mainly remains in the colon, where it is the major energy source for colon cells.
Black Americans who ate the traditional African diet had reduced inflammation in the colon and increased production of butyrate, a fatty acid that may protect against colon cancer.
prausnitzii, an abundant butyrate producer, has anti-inflammatory effects.
These rodents had low levels of a fatty acid called butyrate, one of the by-products of microbial fermentation.
Within next process gut microbes ferment starch to produce beneficial molecules known as short-chain fatty acids, such as butyrate.
Humphreys from Flinders Center for Innovation in Cancer at Flinders University in Adelaide, Australia, said that unlike most starches, resistant starch escapes digestion in the stomach and small intestine, and passes through to the colon (large bowel) where it has similar properties to fiber and resistant starch is readily fermented by gut microbes to produce beneficial molecules called short-chain fatty acids, such as butyrate.
Butyrate is a fatty acid that's connected to good health.
Model apple juice samples were prepared by the researchers who used three concentrations of sucrose and fructose, and two concentrations of glucose, with a fixed concentration of six characteristic apple aroma-flavor compounds, including isobutyl acetate, hexanal, butyl acetate, trans-2-hexenal, propyl butyrate and hexyl acetate.