Dr Helle Nygaard LAERKE (Aarhus Univ, Denmark)
In the Lee article which type of sodium butyrate was used ( protected or not)
"The paper just states that sodium butryate was provided by Sigma-Aldrich (St. Louis, MO), so apparently not protected"
Infusion of butyrate shows that protection to deliver at the intestinal level might be the best approach, your comment?
Would the butyrate effect be affected by the type of diet: rich or not in fermentable substrates ?
Yes, butyrate production is affected by type of fibre, but there is not direct association between content of soluble fibre and butyrate production.
What is a benefit/advantage of butyrate vs. other acids or mixture of acids?
Regarding gut health, butyrate is currently considered superior to the other acids produced by fermentation (acetate and propionate) being an energy source for colonocytes, its acting as a histone deacetylase inhibitor and binding to several specific G protein–coupled receptors, and possible important role in modulating immune and inflammatory responses and intestinal barrier function.
Have you ever compared animal performance on diets with SCFA vs. MCFA?
No, we have not, and mechanisms are presumably different.