To measure the activity of intestinal bacteria in real time, Maastricht UMC+ researchers have developed a technique that maps the gases produced by these bacteria. The measurements provide insights that can be used to better prevent and treat various diseases in the future. Diseases such as obesity, diabetes, cardiovascular disease and even mental problems.
Intestinal bacteria take care, among other things, of processing, or fermenting, proteins and dietary fibers that are not absorbed by the body. In breaking down those nutrients, gases are “expelled” through the air we exhale or by farting. The action of gut bacteria is examined through the stool. That has been the only way until now.
Technique to measure intestinal gases
The researchers at Maastricht UMC+ have now developed a new technique with which the composition of the gases released in the intestines can be measured over a long period of time and linked to the food the person in question ingests. The gases, such as methane, hydrogen and water sulfide, contain substances useful for metabolism, the immune system and brain health, among other things.
Measuring intestinal gases is done in the so-called fermentation chambers of the Metabolic Research Unit Maastricht (MRUM) at Maastricht UMC+. In the chambers, in addition to the sensors that measure the energy consumption of the person being examined, new sensors have been placed that can measure intestinal gases.
This allows researchers to monitor live how gut bacteria react to a high-fiber meal. When the gut bacteria go to work, the researcher can see that directly on the screen. This allows them to study in detail the fermentation of carbohydrates and proteins in the gut.
Fiber research
The team of researchers is led by Professor Ellen Blaak and will conduct further research using the new technique. Currently, they are specifically studying the influence of different types of fiber on gut bacteria. For this study, participants spend 36 hours twice in fermentation chambers. One time they receive extra fiber with their meal and the second time they do not. This will allow the researchers to determine whether gut bacteria respond differently to high-fiber foods.
“The results will also be compared between people with a preliminary stage of type 2 diabetes and participants with a healthy weight and blood sugar levels. Because the composition of gut bacteria differs from person to person, the researchers hope to eventually find clues for nutritional interventions tailored to personal metabolism,” they said. They expect to present the first results in May of next year (2025, ed.).
The fact that the study is also looking for the relationship between the action of gut bacteria and mental health is not surprising. Earlier this year, it was announced that thanks to a European grant, the Radboudumc started developing an advanced AI technology to gain more insight into the complex relationship between gut health and mental well-being and conditions such as obesity.
