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Review | Open Access

Recent advancements in butyric acid research: health effects, sources, and high-efficiency bioconversion production strategies

Zhipeng Zhoua,b,cXinyu Wanga,b,cYujie ZhongaShengbao Caia,b,cZhijia Liua,b,cYanfei Wanga,b,cXiaosong Hua,b,c,dTao Wanga,b,c( )Junjie Yia,b,c ( )
Faculty of Food Science and Engineering, Kunming University of Science and Technology, Kunming 650500, China
Key Laboratory of Plateau Characteristic Prepared Food in Yunnan Province, Kunming 650500, China
International Green Food Processing Research and Development Center of Kunming City, Kunming 650500, China
College of Food Science and Nutritional Engineering, China Agricultural University, Beijing 100083, China

Peer review under responsibility of Beijing Academy of Food Sciences.

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Highlights

• Butyric acid has noteworthy health benefits and widespread application.

• The health effects of butyric acid mainly involve GPRs activation and HDACs inhibition.

• The bioconversion of butyric acid is an urgent and promising approach.

• The interaction of prebiotics/probiotics with butyrate-producing bacteria to enhance butyric acid metabolism is promising.

Abstract

Butyric acid, a representative short-chain fatty acid, has gained considerable attention due to its noteworthy health benefits and widespread application. Nonetheless, the majority of commercially available butyric acid is currently synthesized through environmentally harmful chemical synthesis methods, which pose a significant obstacle to the development of the butyric acid industry. Therefore, there is a need to develop cost-effective, efficient, and environmentally friendly methods for butyric acid production. This review commences with a systematic evaluation of the health effects and mechanisms of action of butyric acid. Subsequently, it outlines the advantages and disadvantages of different sources of butyric acid, including chemical synthesis and biosynthesis, along with their development trends. Finally, the review delves into high-efficiency strategies to enhance butyric acid production through targeted biosynthesis. This review not only serves as a valuable reference for researchers and practitioners interested in the diverse aspects of butyric acid but also offers insights into future trends in the development of butyric acid.

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Food Science and Human Wellness
Article number: 9250384

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Cite this article:
Zhou Z, Wang X, Zhong Y, et al. Recent advancements in butyric acid research: health effects, sources, and high-efficiency bioconversion production strategies. Food Science and Human Wellness, 2026, 15(3): 9250384. https://doi.org/10.26599/FSHW.2024.9250384

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Received: 28 March 2024
Revised: 03 July 2024
Accepted: 30 August 2024
Published: 10 April 2026
© 2026 Beijing Academy of Food Sciences. Publishing services by Tsinghua University Press.

This is an open access article under the CC BY-NC-ND license (http://creativecommons.org/licenses/by-nc-nd/4.0/).