All of the following are true about saccharolytic fermentation, EXCEPT:
Saccharolytic fermentation: The GUT flora have ceain enzymes which the humans lack these enzymes helps in the breakdown of ceain polysaccharides and conveing them into sho chain fatty acids (SCFAs) by a form of fermentation. Products include acetic acid, butyric acid and propionic acid. Gases and organic acids such as lactic acids are also produced. These products are used by the host cells. Sho chain fatty acids (SCFAs) increases the growth of intestinal epithelial cells and control their proliferation and differentiation. Ref:Ganong's Review of Medical Physiology, 23rd Edition, Page 458
Undigested fat conveed into sho chain fatty acids (SCFAs)
Action of GUT flora
Acetic acid, butyric acid and propionic acid are it products
SCFAs inhibit the growth of intestinal epithilial cells