Earlier this year (2021), I learned about the benefits of butyrate from different sources and studies, then started dietary measures to boost its production in my gut.
Shortly after, I came across a January 2021 report out of MIT that said the benefits of SCFA (including butyrate) have “opposite effects” (that is, negative) for people with Parkinson’s. Yikes!
So I was confused and conflicted about my course of action.
Art @chartist and others, you seem to have a keen grasp of the science and biology behind the mechanisms involved (which are above my pay grade). I’d be interested in your comments about the report. (I want MIT to be wrong : / )
EXCERPT from MIT News: To help researchers better understand the gut-brain axis, MIT researchers have developed an “organs-on-a-chip” system that replicates interactions between the brain, liver, and colon.
Using that system, the researchers were able to model the influence that microbes living in the gut have on both healthy brain tissue and tissue samples derived from patients with Parkinson’s disease. They found that short-chain fatty acids [SCFA], which are produced by microbes in the gut and are transported to the brain, can have very different effects on healthy and diseased brain cells.
“While short-chain fatty acids are largely beneficial to human health, we observed that under certain conditions they can further exacerbate certain brain pathologies, such as protein misfolding and neuronal death, related to Parkinson’s disease,” says Martin Trapecar, an MIT postdoc and the lead author of the study...
They found that for healthy brain cells, being exposed to SCFAs is beneficial, and helps them to mature. However, when brain cells derived from Parkinson’s patients were exposed to SCFAs, the beneficial effects disappeared. Instead, the cells experienced higher levels of protein misfolding and cell death.
Reported from news.mit.edu/2021/gut-brain...
(I couldn’t find a link to the source study in their report.)